Restaurant Service Manager- 9th Ave. S.F.
- $60K Annual Salary
- Full Time
- Health Insurance, Dental Insurance, Employee Discounts, Meal Plan / Free Food
Job Title: Restaurant Service Manager
Location: Classification: Salary Range:
Department: Reports to: Supervisory Responsibility:
Service General Manager All Staff
Pastry chef Elisabeth M. Prueitt and her husband renowned baker, Chad Robertson, are the co-founders of Tartine Bakery. After becoming a favorite of Alice Waters at the Berkeley Farmer's Market in the late 1990s, they officially moved into San Francisco to open their bakery in June 2002. Sixteen years later you can still find the same line out the door. Elisabeth and Chad are both James Beard National Award winners and best-selling authors. They have expanded operations beyond the bakery to the acclaimed Tartine Manufactory restaurant and have partnered with Chris Jordan (former Director of Quality at Starbucks) to launch Coffee Manufactory. Tartine Bakery is continually rated in the Zagat Survey as Best Bakery and Best Breakfast in San Francisco and in 2017 Food and Wine named Tartine Manufactory one of its "Restaurants of the Year."
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.
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.
Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Activities & Responsibilities
Promote, work, and act in a manner consistent with the mission of The Manufactory
Ensure that all restaurant 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 ingredients and supplies required to prepare a recipe.
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 ware, 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.
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)
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)
Spreadsheet software (Microsoft Excel)
Word processing software (Microsoft Word)
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