Join the vibrant expansion of Tartine Bakery's Management Team, nestled in the lively Mission District and Inner-Sunset neighborhoods.
General Manager - San Francisco Region
Salary Range: $90,000 - $115,000 DOE
Click to apply: https://recruiting.myapps.paychex.com/appone/MainInfoReq.asp?R_ID=5821101
Job Summary
Promote, work, and act in a manner consistent with Tartine's mission. Responsible for all aspects of the restaurant, the general manager is a natural leader with a passion for hospitality and a commitment to providing exceptional customer service. The General Manager is accountable for managing the day-to-day operations, ensuring high standards of food quality and service, and managing the financial results. The general manager works weekends, openings, and closings.
Activities & Responsibilities
● Creating and fostering the hospitality experience for all guests and team members
○ Follow restaurant policies, procedures, standards, specifications, guidelines, and training programs. Trains and develops team to deliver on all Tartine hospitality expectations.
○ Train, monitor, and maintain high stands for service, food quality, and cleanliness.
○ Owns all feedback regarding service and experience and responds in a timely manner to any areas of concern.
○ Constantly working towards elevating the guest experience by delegating training objectives to ensure the team is delivering Tartine service standards. Has regular 1-on-1s and does not miss a recognition or coaching opportunity.
○ Recognizing and is in tune with the flow and vibe of the store at any time of the day; making adjustments to service in real-time to ensure guest satisfaction and work productivity.
● Act autonomously as the store leader and manage up to Ops leaders and People Ops when escalation is required
○ Empowered to make sound decisions at the moment to resolve any guest or vendor situations.
○ Coach in the moment using the Feedback template (What Why & What What Why).
○ Foster clear, consistent, and respectful communication, and train other managers to do the same.
○ Partners with the other departments and stays informed on all menu recipes including ingredients, flavor profile, and allergens. Has a system in place that ensures that menu details and changes are communicated to all team members.
○ Follows proper protocol for recording and reporting all guests and team members, incidents, altercations, employee conflicts, injuries, and near-misses.
○ Provides ideas for improving work procedures and performances, ways to increase service quality, and enhance job safety.
● Being proactive and monitoring facilities, equipment, and operational needs
○ Is responsible for ensuring that facilities and equipment are operationally sound, handling, and reporting when equipment is not working (eg: toast POS not working, grinders not working, fridge not cooling, or any safety concerns). Acting in a timely manner when equipment failures occur, including asking for support to eliminate or reduce possible downtime.
○ Empowered to reach out to make the initial call to vendors, starting the repair process.
○ Responsible for ensuring that preventative maintenance is occurring by delegating and training their team to take care of the equipment. While understanding that ultimately they are the responsible party.
○ Responsible for ensuring and fostering a safe, clean, and welcoming work environment.
○ Comply with and train team members on all mandatory regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.
● Lead the training and development of all employees to deliver the Tartine experience
○ Create, communicate, and delegate the training plan for employees (new and existing) on all aspects of their position or role.
○ Leads the team to create a positive and productive working environment.
○ Provide effective coaching and model healthy feedback standards.
○ Knows when to fill in for fellow employees where needed to ensure guest service standards and efficient operations.
○ In responsible for ensuring that the team is informed and trained on new processes, SOPS, menu changes, and any operational or personnel requirements.
○ Attend all scheduled manager calls and/or meetings and offer suggestions for improvement.
● Take accountability for all restaurant P&L results and goals
○ Understand their staffing needs and how to maximize productivity through cross-training.
○ Schedules labor according to trends and understands that labor is not a fixed number.
○ Is curious about and has a desire to increase sales to maximize profitability.
○ Manages COGs by evaluating sales trends and understands that COGs are not a fixed number.
○ Ensures that the restaurant is not over-ordering and/or running out of product by managing inventory levels effectively.
○ Adheres to and trains managers on proper cash handling and reconciliation procedures in accordance with restaurant policies.
○ Is receptive and accepting of goals that are set together with accounting and ops leaders.
○ Perform other duties as assigned by leadership
Supplemental
● Assist with NROs and training employees
● Participate in team meetings, collaborate, and present POV if applicable
● Take on new challenges and/or opportunities to grow and support Tartine as a whole.
***Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time.
***Responsibilities include, but are not limited to, performing, and coordinating a variety of duties and tasks for the restaurant.
Minimum Qualifications
o Be 21 years of age or older
o Five or more years of front-of-the-house operations and experience in a managerial role in the service or food and beverage industry
o Able to communicate clearly and follow directions
o Open to feedback and collaboration
o A genuine desire to be part of a winning team
o Excellent basic mathematical skills
o Able to handle money and operate a point-of-sale system
o Able to work in a standing position for long periods of time (entire shifts)
o Able to reach, bend, stoop, and frequently lift up to 50 pounds
o Flexibility to work long shifts, weekends, and holidays
AAP / EEO:
TARTINE is an equal-opportunity employer.
Benefits
100% Paid Medical, Dental and Vision, Life Insurance, Commuter Benefits, Dining Discounts and more!
