General Manager - Mill Valley, CA; CA, San Francisco

General Manager - Mill Valley, CA
Pay: $85,000 - $95,000 per year

Location:

Mill Valley, CA

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.

• 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…