Service Manager - Encino

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Paid sick leave

Professional Development

Job Description

Tartine is a renowned restaurant based in Encino that prides itself on offering exceptional dining experiences through quality food and outstanding guest service. Known for its commitment to culinary excellence and a positive workplace culture, Tartine has established itself as a beloved destination for food enthusiasts and families alike. The restaurant values high standards in food quality, cleanliness, and sanitation alongside excellent service, making every visit memorable for guests. With a strong emphasis on employee development and teamwork, Tartine fosters a productive environment where staff can grow professionally and contribute meaningfully to the restaurant's success.

The role of Service Manager at Tartine involves a comprehensive responsibility for overseeing the daily operations of the restaurant. This position requires dynamic leadership and exceptional organizational skills to ensure that all service and operational goals are met efficiently. As a pivotal figure in the management team, the Service Manager directs staff planning, training, and motivation to achieve high performance in sales, customer satisfaction, and cost management. Managing compliance with health, safety, and labor regulations is an essential part of the job, ensuring the restaurant operates within the stipulated legal framework. Additionally, the Service Manager is instrumental in maintaining quality control of food preparation, presentation, and overall dining ambiance.

In this role, the Service Manager collaborates closely with both the kitchen and front-of-house teams, managing staff schedules, assignments, and training programs to foster a harmonious and efficient work environment. The position also involves active participation in financial management tasks such as cash handling, budget monitoring, and inventory control to safeguard the restaurant’s profitability. Handling guest complaints and ensuring a superior guest experience is a core component of the day-to-day responsibilities. The Service Manager also plays a strategic role in marketing and promotional activities designed to enhance the restaurant’s visibility and patronage. The role demands a versatile individual who can adapt to various tasks from supervisory duties to hands-on food service when necessary.

Ideal candidates are expected to bring a robust background in food and beverage service management with at least three years of front-of-house operations or assistant management experience. Proficiency with restaurant technology tools—including point-of-sale systems, inventory management software, and scheduling software—is critical for success. This full-time position requires dedication and stamina, with typical work hours potentially extending up to 60 hours per week. Tartine values inclusiveness and equal opportunity and welcomes applicants from diverse backgrounds to join their team and advance their hospitality careers in a supportive and thriving environment. This opportunity offers competitive compensation and the chance to work with a distinguished restaurant that values quality, integrity, and continuous improvement.

Job Requirements

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 industries
Able to understand and speak using the predominant language or languages of guests
Proficient in basic mathematics
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

Job Qualifications

Three or more years of front of the house operations and or experience as an assistant manager in the service or food and beverage industries
Able to understand and speak using the predominant language or languages of guests
Proficient in basic mathematics
Able to handle money and operate a point of sale system
Knowledgeable of restaurant policies regarding personnel
Experience in organizing and directing worker training programs
Ability to resolve personnel problems and evaluate employee performance
Experience in reviewing financial statements and sales reports to measure productivity and identify cost reduction opportunities
Familiarity with restaurant technology including cash registers point of sale terminals inventory management and scheduling software
Strong organizational and leadership skills
Excellent customer service skills

Job Duties

Promote work and act in a manner consistent with the mission of Tartine
Ensure that all restaurant policies procedures standards specifications guidelines and training programs are followed and completed on a timely basis
Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance
Achieve company objectives in sales service quality appearance of facility sanitation and cleanliness through training of employees and creating a positive productive working environment
Monitor food preparation methods portion sizes garnishing and presentation of food to ensure that food is prepared and presented acceptably
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
Count money and make bank deposits
Investigate and resolve complaints regarding food quality service or accommodations
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures
Review financial statements sales or activity reports or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement
Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity
Monitor budgets payroll records and review financial transactions to ensure that expenditures are authorized and budgeted
Maintain food and equipment inventories and keep inventory records
Schedule staff hours and assign duties
Establish standards for personnel performance and customer service
Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary
Plan menus and food utilization based on anticipated number of guests nutritional value palatability popularity and costs
Keep records required by government agencies regarding sanitation or food subsidies
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
Organize and direct worker training programs resolve personnel problems make hiring and termination decisions and evaluate employee performance
Be knowledgeable of restaurant policies regarding personnel
Administer prompt fair and consistent corrective action for all violations of company policies rules and procedures
Continually strive to develop staff in all areas of managerial and professional development
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
Record the number type and cost of items sold to determine which items may be unpopular or less profitable
Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items
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
Monitor employee and guest activities to ensure liquor regulations are obeyed
Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients
Develop plan and implement restaurant marketing advertising and promotional activities and campaigns
Estimate food liquor wine and other beverage consumption to anticipate amounts to be purchased or requisitioned
Establish and enforce nutritional standards for dining establishments based on accepted industry standards
Take dining reservations