General Manager - Manufactory

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.

Primary Activities & Responsibilities

• Promote, work, and act in a manner consistent with the mission of Tartine.
• Maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Cook, clear tables, and serve food and drinks when necessary.
• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs and recruit staff.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
• Create specialty dishes and develop recipes to be used in dining facilities.
• Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
• Take dining reservations.

Minimum Qualifications

• Be 21 years of age or older
• Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry
• Able to understand and speak using the predominant language(s) of guests
• 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 (up to 5 hours)
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Stamina and availability to work 50 to 60 hours per week