Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $72,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
flexible schedule
Career Development
Job Description
Tartine is a renowned and respected restaurant brand known for its commitment to providing exceptional dining experiences through high-quality food, outstanding service, and a warm and welcoming atmosphere. Operating as a well-established eatery serving a diverse clientele, Tartine prides itself on maintaining rigorous standards of food quality, cleanliness, and guest satisfaction. With a dedicated team and a focus on continual improvement, Tartine is positioned as a leader in the restaurant industry, renowned for both its culinary excellence and operational efficiency.
The current opportunity at Tartine is for the role of Service Manager, a critical leadership position responsible for overseein... Show More
The current opportunity at Tartine is for the role of Service Manager, a critical leadership position responsible for overseein... Show More
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(s) 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
- 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(s) of guests
- Proficient in basic mathematics
- Able to handle money and operate a point-of-sale system
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 in an acceptable manner
- 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 restaurant's 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
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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