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Elisabeth Prueitt and Chad Robertson opened Tartine Bakery in 2002 in San Francisco’s Mission District. The two met while attending the Culinary Institute of America (they were seated alphabetically) and together developed their love of baking. Over 17 years later they continue to make their coveted morning buns and country loaves - and also continue to push the boundaries around sustainability, ingredient sourcing and improving the artisanal process through innovation. Together they have published 5 award-winning books with 2 more in production.
In 2015, Tartine partnered with coffee veteran Chris Jordan to build Coffee Manufactory, a sister brand that would source and roast coffee mirroring the same sustainability principles of Tartine. In 2016, Tartine Manufactory SF opened its doors and in 2018 Tartine launched its first international location in Seoul, Korea and expanded to Southern California opening The Manufactory Los Angeles. We are poised for growth, but ensuring we are doing so at a human scale - continuing to invest in our partners, our people and our supply chain.
Chad and Elisabeth are multi-time James Beard Award Winners and Nominees for their work at Tartine Bakery as well as their cookbooks.
Tartine Manufactory named one of America’s 50 Best New Restaurants in 2017
Coffee Manufactory named “Best Coffee” in Food & Wine in 2019
Tartine is committed to creating a lasting legacy in our communities through hospitality and experience. Delivering things you have seen before in a way you have never experienced, from a warm loaf of bread to a hot cup of coffee.
Our core values:
We are committed to transparency and approachability every step of the way. We define ourselves by our open kitchens, shared practices and collaboration with partners and suppliers.
Baking requires careful balance. Tartine is built on the balance of flavors, the balance of ideas and the balance between our founders. We bring together a diversity of people, ingredients and approaches.
Patiently pursuing the best possible solution for our guests. We are united by a common high standard. In each space, in each meal, each loaf.
AAP / EEO Statement:
The Manufactory is an equal opportunity employer and does not unlawfully discriminate on the basis of race, color, religion, creed, sex (including pregnancy, childbirth or related medical conditions), national origin, ancestry, age, physical disability, mental disability, medical condition, family care leave status, marital status, sexual orientation, veteran status or political ideology, as these terms are defined by state, federal and local law. The Manufactory also makes reasonable accommodations for disabled employees.
To comply with applicable laws ensuring equal employment opportunities to qualified individuals with a disability, The Manufactory will make reasonable accommodations for the known physical or mental limitations of an otherwise qualified individual with a disability who is an applicant or an employee unless undue hardship would result. Any employee who requires an accommodation in order to perform the essential functions of the job should contact their supervisor or Chad Robertson and request such an accommodation.
Finally, The Manufactory prohibits harassment of any individual on any of the bases listed above. For information about the types of conduct that constitute impermissible harassment and internal procedures for addressing complaints of harassment, please refer to the restaurant's policy against harassment.
Provide friendly, responsive service to create an exceptional dining experience for all our guests, by welcoming and warmly greeting guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of THE MANUFACTORY
o Warmly and graciously greet all guests and seat them at tables or in waiting areas.
o Open the front door for guests entering or leaving the restaurant when possible.
o Provide guests with menus and inform them of their server’s name upon seating.
o Record guest names and the number of people in party and provide guests with estimated waiting time when immediate seating is limited.
o Assign guests to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
o Call out name and number of party when tables become available.
o Speak with guests to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
o Answer telephone calls and respond to inquiries or transfer calls.
o Maintain contact with kitchen staff, management, serving staff, and guests to ensure that dining details are handled properly, and customers' concerns are addressed.
o Inspect dining and serving areas to ensure cleanliness and proper setup.
o Inform guests of establishment specialties and features.
o Receive and record guests' dining reservations.
o Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
o Direct guests to coatrooms and waiting areas such as lounges.
o Relay messages to servers and bussers as needed.
o Thank guests as they leave and invite them to return.
o Attend all scheduled employee meetings and offers suggestions for improvement.
o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
***Other DutiesPlease 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 with or without notice.
o Take and prepare to-go orders.
o Operate cash registers to accept payments for food and beverages.
o Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
o Order or requisition supplies and equipment for tables and serving stations.
o Assist with preparing and serving food and beverages.
Tools & Technology (examples in parentheses)
o Carbonated beverage dispenser
o Cash registers
o Commercial use coffee or iced tea makers
o Ice dispensers
o Non-carbonated beverage dispenser
o Personal computers
o Pocket calculator
o Point-of-sale terminals and workstations
o Point-of-sale software (Compris Advanced Manager's Workstation; Compris; Hospitality Control Solutions Aloha Point-of-Sale; ICVERIFY; Intuit QuickBooks Point of Sale; MICROS Systems HSI Profits Series; NCR Advanced Checkout Solution; NCR NeighborhoodPOS; The General Store; ClubSoft Food & Beverage Point of Sale; DataTeam Lunch Express; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager)
o Special purpose telephones
o Touch screen monitors
o Calendar and scheduling software
o Table management or reservation software (Avenista, GuestBridge Reserve, OpenTable, Reservation)
o Office suite software (Microsoft Office)
o Operating system software
o Spreadsheet software (Microsoft Excel)
o 1-2 years experience in an upscale dining environment
o Able to understand and speak using the predominant language(s) of guests
o Able to work in a standing position for long periods of time (up to 5 hours)
o Exceptional grooming habits.
In 2002, power baking duo Elisabeth Prueitt and Chad Robertson came into San Francisco for dinner from Point Reyes, where they had a tiny bakery at their home called Bay Village Bakery. While in the city, Liz saw an old corner bakery in the dark. There was a baker sitting outside and they started talking. He was ready to retire but determined to keep the shop a bakery. It was meant to be. A few months later, Tartine opened its doors, and the line outside formed.
Tartine Bakery has been rated in the Zagat Survey as Best Bakery and Best Breakfast in San Francisco. Elisabeth and Chad were nominees for the 2006 James Beard Outstanding Pastry Chefs, National Award and won in 2008.
After years of success with the bakery, Prueitt and Robertson started planning the Manufactory in 2014 and opened Tartine Manufactory in August 2016. By November, the restaurant won its first Eater award for best expansion and in 2017 was named by Bon Appetit as one of the top new restaurants of the year.
In early 2016, Chris Jordan and Bill Chait joined the leadership team and together with Liz and Chad are preparing Tartine for future projects in LA, Asia and beyond.
TARTINE strives to make everything as simple and authentic as possible. Components of flavor and seasonality are considered in making our authentic pastry, cookies, tarts, cakes, confections and bread. Morning pastries don’t start coming out of the oven until soon after we open our doors for the day. Throughout the morning breakfast pastries are in constant motion: some are being formed, some are proofing, and some are baking; and at the same time the next day dough is being mixed. Pastries are baked in small batches to ensure the freshest items are enjoyed by our customers. The care is consideration we make in our food is also reflected in every facet of our operation – safety and sanitary practices, punctuality, empathy and communication with each other, with our guests, with our vendors and with our community – local, national and international.