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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $95,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
competitive salary
Paid vacation
paid 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 began as a distinctive Southern California seafood restaurant, rapidly becoming a cherished fixture across the region, including locations in Calabasas, Orange County, Inland Empire, San Diego, San Jose, as well as expanding to Arizona and Nevada. It is a proud concept under the broader King’s Seafood Company umbrella, a family-owned restaurant business rooted in Southern California since 1945. Known for its commitment to quality and hospitality, King’s Fish House provides an upscale and polished dining environment that attracts both locals and visitors alike. With open kitchens equipped with state-of-the-art appliances, the restaurant crafts menus that are printed... Show More
Job Requirements
- At least 21 years of age
- Four years of experience as a manager in any industry
- Two years of full-service, high-volume restaurant management experience
- Flexible schedule, including nights, weekends, and holidays
- Good longevity in past and current positions
- Ability to lift up to 40 lbs, typically 10-20 lbs
- Ability to carry items up to 120 feet
- Ability to reach up to 6 feet
- Ability to work off counter heights of 36-42 inches
- Ability to move through aisles as narrow as 12 inches
Job Qualifications
- At least four years of managerial experience
- Minimum two years managing a full-service, high-volume restaurant
- College degree preferred in business, hotel, or restaurant management
- Proven leadership and coaching skills
- Strong financial and operational acumen
- Effective communication and interpersonal skills
- Ability to maintain professionalism and a positive approach in challenging situations
Job Duties
- Oversees daily operations including ordering, purchasing, receiving, storage, and food preparation
- Manages guest relations, business flow, and service standards
- Supervises front desk, bar/lounge, kitchen, and main dining areas during business hours
- Ensures service standards are met and corrects issues as needed
- Handles financial operations such as safe accuracy, change orders, bar banks, tip reconciliation, invoice coding, vendor communication, and operating account management
- Manages human resources, including hiring and scheduling
- Forecasts product needs based on inventory counts
- Develops incentive programs and generates sales and marketing initiatives
- Ensures food products meet recipe specifications for preparation and quality
- Provides coaching and recognition for crewmembers
- Makes labor management decisions for each shift
- Participates in interviews and selection of new crew
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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