General Manager - Sycamore

Salary Range: $80,000K - $90,000K 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 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

• 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

Tartine is an equal-opportunity employer.