Cotogna is the quintessential neighborhood spot featuring seasonally and daily changing Italian cuisine with house-made pasta, spit-roasted and grilled meat, wood-oven pizza, local seafood, and produce coming from the restaurant’s own farm. In keeping with Chef Michael Tusk’s cuisine, Cotogna showcases the best of Italian viticulture with an emphasis on organic, small scale wines true to their terroir.

WHAT WE OFFER YOU:

• Consistent scheduling with 2 days off in a row
• Competitive compensation

• 100% paid Medical, Dental, and Vision, 401K with up to 4% match
• Deep retail-cost wine discounts, Cotogna Farmer’s Market & restaurant dining discount
• Trips to our Fresh Run Farm in Marin and participation in our Employee Purchasing Program
• Tax deferred commuter benefits for parking or public transportation
• Personalized development plan, advancement opportunities, wine education curriculum
• Sponsorship of continuing education classes in food and beverage
• Supplemental relocation expenses possible and assisted housing search as needed

WHO YOU ARE:

A motivated, organized, charismatic individual. You are passionate about food and beverage, people and hospitality. A quick thinker who possesses the ability to simultaneously be creative and organized. Inherently hospitable, infinitely curious and KIND. You strike up a conversation with anyone, perform well under pressure and have an insatiable desire to learn. You want the opportunity to make your mark and contribute!

WHO WE ARE:

Situated in San Francisco’s historic Jackson Square, Lindsay and Chef Michael Tusk own and operate Quince & Co Hospitality; a collection of unique restaurant concepts ranging from a Three Starred Michelin flagship to more casual, volume-based concepts, all unified in a commitment to exemplary hospitality, creativity, and a desire to innovate and continually reinvent. Quince & Co is a values-driven company committed to creating rewarding experiences for all team members with growth opportunities for advancement. 

Overview:

The Director of Training and Development is a leadership role responsible for creating, implementing, and overseeing training programs to ensure consistent and exceptional service, operational excellence, and the professional development of restaurant team. This role plays a crucial part in maintaining the restaurant's reputation and ensuring a positive guest experience.

Key Responsibilities:

• Develop training programs for various roles, including front-of-house (servers, hosts, back waiters, food runner and expeditors) and ultimately, back-of-house (cooks, kitchen team).
• Design training materials, resources, and exercises that focus on guest service, food safety, menu knowledge, and standard operating procedures.
• Design programs that reflect Quince & Co Culture Deck and provide practical applications of the core values.

• Coordinate and conduct training sessions for new hires and existing employees.
• Utilize hands-on training, shadowing, role-playing, and other interactive methods to enhance learning.

• Ensure that the team have a thorough understanding of the menu, including ingredients, preparation methods, and any allergen information.
• Train servers to provide recommendations and answer guest inquiries about the menu, products, seasonality and regionality.

• Implement guest service and hospitality training to ensure consistent and high-quality service standards.
• Train managers to handle guest complaints, provide solutions, and maintain a positive attitude.

• Develop training on food safety protocols, health regulations, and proper hygiene practices in compliance with local laws.
• Ensure staff are well-versed in food handling, storage, and cleanliness.

• Provide leadership training for managers to enhance their team management skills.
• Foster a culture of accountability, teamwork, and continuous improvement. TEAMWORK and COMMUNICATION.

• Develop an effective onboarding process to integrate new hires into the restaurant's culture, values, and operations.
• Facilitate orientation sessions covering company policies, expectations, and employee benefits. Including New Hire and Ownership Orientation meeting.

• Establish metrics to evaluate the effectiveness of training programs and their impact on employee performance.
• Gather feedback from the Team managers, and customers to make improvements.
• Maintain accurate and timely calendaring and completion of all evaluations- hourly and management at Cotogna- FOH and BOH.
• Perform Stay interviews.

• Ensure that all training programs are aligned with regulatory requirements and industry standards. Serv safe, ABC trainings.
• Keep up-to-date with changes in laws or regulations related to the restaurant industry.

• Incorporate technology, such as e-learning platforms or mobile apps, to facilitate training delivery and assessment.

Qualifications:

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Proven experience in restaurant operations and training, with a focus on guest service.
• Strong knowledge of food safety regulations, health codes, and industry best practices.
• Excellent communication skills, both verbal and written.
• Leadership and team management experience.
• Familiarity with learning management systems (LMS) or training software is a plus.
• Creative and innovative approach to training program design.
• Ability to adapt training methods to a diverse workforce with varying learning styles.
• Strong organizational and project management skills.
• Certification in food safety and sanitation (e.g., ServSafe)

We are an Equal Opportunity Employer committed to inclusion and diversity. We ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

Quince & Co is committed to complying with the requirements and guidance from our government authorities and to protecting our customers and colleagues. As such, all positions require COVID-19 vaccination. If hired, as a condition of employment, you will be required to submit proof that you have been fully vaccinated for COVID-19, unless you request and are granted a medical or religious accommodation for exemption from the vaccination requirement