Restaurant Manager

Restaurant Manager

Smashin Crab is seeking an experienced, hands-on Restaurant Manager to join our leadership team. Our Restaurant Managers are responsible for supporting the overall operation of the restaurant while providing direct leadership and accountability within an assigned department — Front of House (FOH) or Back of House (BOH). Department assignments are determined by the General Manager based on the needs of the restaurant and the manager's experience and strengths. Although each Restaurant Manager may have a primary department of responsibility, all managers are expected to be capable of leading the entire restaurant during their assigned shifts, including guest service, host operations, bar, culinary operations, food quality, staffing, safety, and overall shift execution.

The ideal candidate has experience leading teams of approximately 15–25 employees in a high-volume, full-service restaurant and understands how to balance strong guest experiences, employee accountability, operational standards, labor management, and financial performance.

Key Responsibilities

Restaurant & Shift Leadership

• Lead daily restaurant operations and serve as the Manager on Duty when assigned.
• Provide leadership and direction to FOH and BOH employees to ensure smooth, efficient shift execution.
• Maintain a visible, hands-on management presence throughout the restaurant.
• Ensure consistent execution of Smashin Crab service, food quality, cleanliness, safety, and operational standards.
• Respond quickly and professionally to operational challenges, staffing concerns, and guest issues.
• Investigate and resolve guest concerns regarding food, beverage, service, or overall experience.
• Ensure a safe environment for employees and guests while reducing the risk of accidents and injuries.
• Keep the General Manager promptly informed of significant operational, staffing, guest, maintenance, or performance concerns.

Department Ownership – FOH or BOH

• Each Restaurant Manager will be assigned primary responsibility for either the Front of House or Back of House department and will be expected to take ownership of that department's performance.
• Depending on assignment, responsibilities may include:
• Front of House
• Guest service and hospitality standards
• Host, server, bartender, and support staff performance
• Service execution and table management
• Beverage execution and recipe compliance
• Guest recovery
• FOH cleanliness, organization, and readiness
• Employee appearance and uniform standards
• FOH training, development, and staffing
• Back of House
• Food quality, recipe execution, and presentation
• Kitchen organization, cleanliness, and sanitation
• Food safety and proper product handling
• Prep and line execution
• Product availability and minimizing 86'd items
• BOH training, development, and staffing
• Inventory, ordering, receiving, and product control
• Kitchen equipment care and operational readiness
• Managers may assist with responsibilities outside of their assigned department and are expected to work collaboratively with the entire management team.

People Leadership

• Directly supervise, coach, develop, and hold employees accountable for performance and conduct.
• Participate in recruiting, interviewing, hiring, onboarding, and training employees.
• Establish clear expectations and provide consistent performance feedback.
• Participate in employee performance reviews and development planning.
• Address performance and policy concerns promptly and consistently, including disciplinary action when necessary.
• Maintain an accurate understanding of department staffing needs and communicate hiring needs to the General Manager.
• Prepare department schedules that support business needs while remaining within established labor budgets.

Financial & Operational Management

• Manage labor performance, including Sales Per Labor Hour (SPLH) and other established labor targets.
• Control assigned operating expenses within established budgets.
• Complete required personnel, financial, and operational administrative responsibilities accurately and on time.
• Participate in restaurant inspections, identify areas requiring improvement, and execute corrective action plans.
• Participate in weekly product ordering, transfers, receiving, and inventory controls.
• Ensure received products meet company standards and discrepancies are addressed promptly.
• Complete and submit assigned end-of-period/month inventory accurately and on time.
• Protect company assets and ensure proper cash, product, inventory, and equipment controls are followed.

Standards & Compliance

• Enforce Smashin Crab recipes, portions, preparation procedures, and presentation standards.
• Maintain sanitation and food-handling standards throughout the restaurant.
• Ensure compliance with company policies and procedures, uniform and appearance standards, and all applicable federal, state, and local laws and regulations.
• Ensure employees maintain required certifications and follow applicable food safety and alcohol-service requirements.
• Maintain restaurant cleanliness, organization, and operational readiness at all times.

Qualifications

• 3–5 years of restaurant management experience preferred
• Management experience in a high-volume, full-service restaurant, preferably with annual sales of $3M+
• Experience managing and developing FOH and/or BOH restaurant teams
• Ability to lead a full restaurant operation and team of approximately 15–25 employees during a shift
• Strong leadership, communication, coaching, and conflict-resolution skills
• Strong understanding of labor management, scheduling, inventory, food cost, and controllable expenses
• Excellent guest-service and problem-solving skills
• Ability to make timely decisions and maintain composure in a fast-paced environment
• Working knowledge of restaurant POS, scheduling, inventory, and management systems
• Strong understanding of food safety and restaurant sanitation standards
• Ability to work a flexible restaurant schedule, including nights, weekends, and holidays as business needs require

Benefits

• Employee Discount
• Paid Sick Time
• Paid Vacation
• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Disability Insurance

At Smashin Crab, Restaurant Managers are expected to lead from the floor, develop their teams, take ownership of their assigned department, and work together to deliver a consistently great experience for our guests.