General Manager - San Francisco Region

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Job Summary

Experienced GM, wanting to join a professional team, you know service, you know food, you know your P&L, you can handle controllable costs and boost sales. You are versatile and efficient. But your mood is even, your team is as important as your Guests. You have experience in openings. You have Hotel and/or Michelin experience. You want to grow.

Salary Range

$90,000 - $115,000 DOE

Activities & Responsibilities

• Promote, work, and act in a manner consistent with the mission of Tartine.
• Ensure all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
• Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
• Achieve company objectives in sales, service, quality, appearance, and sanitation through employee training and creating a positive environment.
• Monitor food preparation, portion sizes, garnishing, and presentation to ensure quality.
• Ensure compliance with health, safety, and labor regulations at federal, state, and local levels.
• Control cash and receipts, adhere to cash handling and reconciliation procedures.
• Count money and make bank deposits.
• Investigate and resolve complaints about food quality, service, or accommodations.
• Coordinate cooking personnel to ensure economical use of food and timely preparation.
• Ensure correct receipt and condition of products and deliveries.
• Review financial and performance data to measure productivity and identify areas for improvement.
• Manage food and beverage deliveries, check quality and quantity.
• Monitor budgets and payroll, review financial transactions.
• Maintain inventories and records.
• Schedule staff hours and duties.
• Set performance and customer service standards.
• Perform food prep or service tasks as needed.
• Plan menus based on guest numbers, nutritional value, and costs.
• Keep sanitation and food subsidy records.
• Test cooked food for quality.
• Train staff, resolve personnel issues, hire and evaluate employees.
• Administer corrective actions for policy violations.
• Develop staff professionally and managerially.
• Order equipment and supplies.
• Review procedures to improve service and safety.
• Assess staffing needs and recruit.
• Arrange equipment maintenance and coordinate services.
• Record sales and analyze menu profitability.
• Review menus and recipes for costs and pricing.
• Attend employee meetings and suggest improvements.
• Assist and coordinate with team members to meet guest needs.
• Fill in for team members when needed.

Supplemental Activities

• Monitor liquor regulations compliance.
• Schedule and negotiate events and catering services.
• Develop marketing and promotional campaigns.
• Estimate consumption for purchasing.
• Create and develop recipes and specialty dishes.
• Enforce nutritional standards.
• Manage dining reservations.

Tools and Technology

• Cash registers, printers, computers, POS terminals, accounting and inventory software, office software, and other management tools.

Minimum Qualifications

• Be 21 years or older.
• 3+ years in front-of-house or assistant management in food/service industry.
• Proficiency in the primary language(s) of guests.
• Basic math skills, ability to operate POS systems, stand for long periods, lift up to 50 pounds, and work 50-60 hours weekly.

EEO Statement

TARTINE is an equal opportunity employer.

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