General Manager-Restaurant

Overview:We are a renowned bakery & restaurant company with high-volume locations in the eclectic neighborhoods of San Francisco, seeking a dynamic and experienced General Manager to join our team. The ideal candidate will have a passion for hospitality, exceptional leadership skills, and a strong background in food service management.*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 leadershipSupplemental● 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 oldero Five or more years of front-of-the-house operations and experience in a managerial role in the service or food and beverage industryo Able to communicate clearly and follow directionso Open to feedback and collaborationo A genuine desire to be part of a winning teamo Excellent basic mathematical skillso Able to handle money and operate a point-of-sale systemo 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 poundso Flexibility to work long shifts, weekends, and holidaysAAP / EEO:TARTINE is an equal-opportunity employer.Job Type: Full-timePay: $90,000.00 - $115,000.00 per yearBenefits:* 401(k)* Dental insurance* Employee discount* Health insurance* Paid time off* Vision insuranceShift:* 10 hour shift* 12 hour shift* 8 hour shift* Day shift* Evening shift* Morning shift* Night shiftApplication Question(s):* Please provide your email address for recruitment and scheduling purposes.Work Location: In person

Created: 2025-08-12