DescriptionGeneral Manager - LA RegionPay: $80,000 - $90,000 per yearJob SummaryPromote, 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
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- 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
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- Empowered to make sounds decisions in 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 guest 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
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- 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 down time.
- 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 health, safety and labor requirements of the restaurant, employees, and guests.
- Lead the training and development of all employees to deliver the Tartine experience
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- 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 models 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
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- Understands 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 fixes 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 - Be 21 years of age or older
- Five or more years of front-of-the-house operations and experience in a managerial role in the service or food and beverage industry
- Able to communicate clearly and follow directions
- Open to feedback and collaboration
- A genuine desire to be part of a winning team
- Excellent basic mathematical skills
- Able to handle money and operate a point-of-sale system
- Able to work in a standing position for long periods of time (entire shifts)
- Able to reach, bend, stoop and frequently lift up to 50 pounds
- Flexibility to work long shifts, weekends, and holidays
