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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $90,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
competitive salary
Paid vacation
sick days
dining discount
401k Match
Education Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
pet healthcare savings account
Job Description
King's Fish House is a renowned Southern California-based restaurant known for its quintessential American fish house dining experience. Since its inception, the establishment has grown from a local favorite in Southern California to a well-recognized brand with locations spanning Calabasas, Orange County, Inland Empire, San Diego, San Jose, as well as expanding into Arizona and Nevada. King's Fish House is among the six distinctive concepts operated by King’s Seafood Company, a family-owned business that dates back to 1945. The company is deeply rooted in tradition but continuously embraces innovation in seafood dining, presenting quality and freshness in every dish served.Show More
Job Requirements
- At least 21 years of age
- Four years of management experience
- Two years managing a full service, high volume restaurant
- College degree preferred
- Flexible schedule required
- Ability to lift 40 pounds
- Ability to carry 120 feet
- Ability to work nights, weekends, and holidays
- Good longevity in previous jobs
Job Qualifications
- At least 21 years of age
- Four years of experience as a manager in any industry
- Two years of experience as a manager in full service, high volume, restaurant
- College degree in a related field such as business or hotel and restaurant management preferred
- Flexible schedule able to work nights, weekends, and holidays
- Good longevity in current and past positions
- Ability to lift up to 40 pounds, 10-20 pounds is typical
- Ability to carry up to 120 feet
- Ability to reach up to 6 feet, 4 is typical
- Ability to work off counter heights of 36 to 42 inches
- Ability to move through 24 inch aisles and spaces as small as 12 inches
Job Duties
- Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards
- Oversees the flow of the business during business hours, being active in all areas of the restaurant (front desk, bar/lounge, kitchen, and main dining room) for the whole dining period
- Walks the building to ensure all areas of service meet company standards and course corrects when needed
- Responsible for financial operations of the restaurant including accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, and calling vendors when needed
- Manages one operating account and troubleshoots variances
- Responsible for all human resource matters related to the crew
- Forecasts the need for product based on inventory counts
- Writes schedules for at least one of the workgroups (server, bartender, host, busser, supervisors)
- Participates in creativity of developing incentive programs, generating sales, and marketing services
- Ensures that all food products meet company recipe specifications for preparation and quality
- Recognizes and coaches crewmembers
- Makes labor management decisions each shift
- Participates in interviews and selection of new crew
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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