King’s Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King’s Fish House is one of our six concepts at King’s Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945.
King’s Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart-it’s a winning combination!

ESSENTIAL SKILLS/EXPERIENCE FOR RESTAURANT MANAGER:

• At least 21 years of age
• Two years of experience as a Manager
• College degree in a related field, i.e., business or hotel and restaurant management, preferred
• Flexible schedule required-able to work nights, weekends and holidays
• Good longevity in current and past positions
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to reach up to 6 feet, 2-4 is typical
• Ability to move through 24 inch aisles and spaces as small as 12 inches

• 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. Walking the building to ensure all areas of service are being met to company standards and course correcting when needed.
• Responsible for financial operations of restaurant: accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances.
• Responsible for all human resource related to the crew.
• Forecasting the need for product based on inventory counts
• Writes the 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.
• Recognition of crewmembers (coaching)
• Makes labor management decisions each shift
• Participates in interviews and selection of new crew.