General Manager / LA Region

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. Salary Range $80,000K - $90,000K 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 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 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 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 Perform other duties as assigned by leadership 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 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 Tartine is an equal-opportunity employer. #J-18808-Ljbffr