Management Positions - Red Lobster - Employment

Management Positions


Management Job Descriptions

At the heart of the Red Lobster, everyone's an expert. Here are some different areas of management focus:

Beverage and Hospitality Manager
Select, hire and train all the folks that'll make sitting at your bar so fun. Then manage their day-to-day shifts. You'll be a constant motivator and strategist — overseeing promotions, supervising bar product inventory, ordering and receiving shipments, and taking charge of sales and costs at the bar.

Culinary Manager
Run a kitchen where seafood meets creativity meets plate. Select, hire, train and supervise the culinary staff. Manage day-to-day shifts, food inventories, labor and sanitation. Keep all equipment in shipshape. And help every employee provide guests with top-quality food that's always perfectly prepared and presented.

Service Manager
Supervise the team that's serving up smiles. Select, hire, train and manage all servers. Oversee day-to-day shifts, labor, guest services and sanitation. Build check averages and guest counts to support sales. Most important of all: build relationships with guests.

General Manager
Demonstrate leadership and expertise in all of the above and be considered for a general manager position. Responsible for all restaurant operations, including managing an average $3.8 million in annual sales, GMs oversee three to four specialty managers and greater than 75 employees.

Baisc Requirements

Physical Requirements
Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more, 2) move throughout the restaurant for extended periods of time (up to 10-12 hours per day), 3) move 50 lbs. for distances of up to 10 ft., 4) balance and move up to 25 lbs. for distances of up to 50 ft., 5) understand and respond to Crew Members’ and guests’ requests in a loud environment, and 6) perform basic math and understand finances and cost management.

Education/Experience Requirements
High school equivalency required; college coursework preferred, 2) previous supervisory and hospitality industry experience preferred, 3) proficient communication in English (verbal and in writing), 4) minimum 21 years of age, and 5) proven track record of success as a restaurant manager. This description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, effort, or work conditions associated with the job. It is intended to be an accurate reflection of the principal job elements essential for making employment decisions.

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