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All Day Cafe Manager

The Manufactory Los Angeles, CA
  • Depends on experience
  • Exempt
  • Employer Unlikely to Respond

TARTINE Story:

After becoming a favorite of Alice Waters at the Berkeley Farmers’ Market in the late 1990s, pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, officially moved into San Francisco to open their wildly successful Bakery in June 2002.  Over 15 years later, you can still find the same line out the door and down Guerrero St. Elisabeth and Chad were jointly named Best Pastry Chef in America by the James Beard Foundation in 2008, and are both best-selling authors.

In 2016, Chad and Elisabeth opened the acclaimed restaurant and production space, Tartine Manufactory, also in the Mission District of San Francisco. Additionally, they have partnered with Chris Jordan, former CEO of Verve Coffee, to launch Coffee Manufactory and now source and roast their own coffee. In 2018 the Tartine footprint became international, expanding to South Korea with two new outposts in Seoul.

We have expanded to Los Angeles at The Row DTLA and partnered with acclaimed chef and pizzaiolo, Chris Bianco of Phoenix’s Pizzeria Bianco to open The Manufactory.  The project occupies nearly 40,000 square feet and includes an all-day cafe, a bakery, a market, a dinner-only restaurant, a coffee lab and roastery.

Expanding on the Tartine classics, from country bread to our croissants and morning buns, our All-Day Cafes are bakery forward. Featuring an extensive bread, pastry and viennoiserie program, with an expanded savory offering of seasonal tartines, smorrebreads, salads, soups and more. Serving Coffee Manufactory beverages, and a curated beer and wine offering. A cafe, the Tartine Way. 

TARTINE Philosophy:

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's dough is being mixed. Pastries are baked in small batches to ensure the freshest items are enjoyed by our customers. The care are 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.

AAP / EEO Statement:                                                          

TARTINE 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.  TARTINE Manufactory also makes reasonable accommodations for disabled employees.

To comply with applicable laws ensuring equal employment opportunities to qualified individuals with a disability, TARTINE 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, TARTINE 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.

Job Summary

Oversee, direct, and coordinate the planning, organizing, training, and leadership of the Restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Activities & Responsibilities

  • Primary
  • Promote, work, and act in a manner consistent with the mission of The Manufactory
  • Ensure that all Market policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • 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.
  • Compile and balance cash receipts at the end of the day or shift.
  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Estimate products and supplies required to stock the market.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Control inventories of food, equipment, small wares, and liquor, and report shortages.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Be knowledgeable of restaurant policies regarding personnel.
  • Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Continually strive to develop staff in all areas of managerial and professional development.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

***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 with or without notice.

Supplemental

  • Greet and seat guests, and present menus and wine lists.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Present bills and accept payments.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Develop restaurant objectives, budgets, policies, procedures, and strategies.

***Responsibilities include, but are not limited to,  performing and coordinating a variety of duties and tasks for the restaurant.

Tools & Technology (examples in parentheses)

  • Cash registers
  • Laser printers
  • Notebook computers
  • Personal computers
  • Point-of-sale terminals and workstations
  • Accounting software (Compeat; CTUIT)
  • Calendar and scheduling software (Toast, Stratex)
  • Data base user interface and query software (Parsley)
  • Desktop publishing software
  • Electronic mail software (Google, Microsoft Outlook)
  • Inventory management software (Compeat)
  • Office suite software (Microsoft Office)
  • Point-of-sale software (Toast, Aloha Point-of-Sale; MICROS Systems)
  • Presentation software (Microsoft PowerPoint)
  • Procurement software
  • Spreadsheet software (Microsoft Excel)
  • Word processing software (Microsoft Word)

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
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