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.

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.

Management Referral Program:
After joining our Team, if you refer a manager candidate from outside the company and they are hired, you can receive a bonus from our Staffing Department. You can get details from our Staffing Department at (800) 248-4938

Red Lobster is proud to be a leader in recognizing the value that diversity offers throughout the restaurant industry.
Read more about our diversity policy.

Role
Be a role model and teacher; create an environment where you and the restaurant crew are living our principles, keeping the promises and living the non-negotiables by providing leadership to crew members who deliver a great dining experience for our guests by maintaining consistently high standards, modeling a passion for service, and attending to the details.

• Arrive to work on time and ready to work, neat and well groomed, according to RL dress and appearance standards.
• Build sales and guest counts through leadership of crew and being involved in the community.
• Maximize sales and profits by teaching, coaching and upholding sales and service techniques to ensure a great guest experience.
• Clearly communicate priorities concerning restaurant readiness, the menu, and promotions through pre-shift and regularly scheduled monthly departmental meetings with crew.
• Know each crew member’s name and genuinely greet and interact with crew throughout every shift.
• Model ways to delight guests and crew member to deliver an excellent guest experience.
• Proactively handle all crew and guest requests or concerns quickly with caring and fairness.
• Maintain consistent staffing levels of well-qualified front of the house & heart of the house crew by using the crew selection process.
• Manage crew performance with clear feedback, recognition, reviews, coach/teach, and discipline.
• Identify and develop crew members for future leadership roles.
• Ensure the restaurant’s appearance and cleanliness meets our guests’ expectations by upholding the highest standards including QA, sanitation levels, and equipment/facilities maintenance.
• Hold self and crew accountable for attitude, behavior, results, and RL standards/systems (such as crew appearance, three table stations, service steps).
• Inventories, orders and maintains sufficient levels of product, small wares and the tools necessary to provide an excellent experience for our guests.
• Take pride in making food and beverage look and taste great.

• Learn, live and teach Our Compass’ principles and promises, and RL Non-negotiables to all crewmates.
• Delegate and get work done through others.
• Learn, teach and uphold food, beverage and service standards and systems using the RL training system.
• Work well with and communicate with people of different backgrounds, experience levels and personalities.
• Know RL menu completely and can teach crew to describe taste, preparation, ingredients and prices of all food and beverage items.
• Learn, understand, and use the POS and BOS systems.
• Demonstrate a leadership style that creates a positive working environment and remain calm during stressful and emotional situations.
• Be organized in all areas e.g. personnel files, storage areas, sidework and scheduling needs.
• Knowledge of laws and RL standards that impact business.
• Identify and develop crew members for future leadership roles.