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General Manager
Tartine Venice
2903 Lincoln Blvd, Santa Monica, CA
Tartine Venice hiring General Manager in Santa Monica, CA

Tartine Venice hiring General Manager in Santa Monica, CA

Tartine VeniceMore Info

Full Time • Salary ($85k - $90k)
Expired: May 3, 2024

Sorry, this job expired on May 3, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years


Job Details

General Manager (NRO - Venice)

Tartine Bakery is committed to creating a lasting legacy in our communities through hospitality and experience. Delivering things you have seen before in a way you have never experienced, from a warm loaf of bread to a hot cup of coffee.

Job Summary
Experienced GM, wanting to join a professional team, you know service, you know food, you know your P&L, you can handle controllable costs and boost sales. You are versatile and efficient. But your mood is even, your team is as important as your Guests. You have experience in new restaurant openings. You have Hotel and/or Michelin experience. You want to grow.

Activities & Responsibilities
Primary

  • 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 and 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 and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Monitor food preparation methods, portion sizes, and 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 and 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 any and 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.

***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

  • 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.
  • Create specialty dishes and develop recipes to be used in dining facilities.
  • Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
  • Take dining reservations.

Tools and Technology

  • Cash registers
  • Laser printers
  • Notebook computers
  • Personal computers
  • Point-of-sale terminals and workstations
  • Accounting software (Food Services Solutions DayCap; Intuit QuickBooks)
  • Calendar and scheduling software (espSoftware Employee Schedule Partner; iMagic Restaurant Reservation)
  • Data base user interface and query software (ValuSoft MasterCook)
  • Desktop publishing software (SoftCafe)
  • Electronic mail software (Microsoft Outlook)
  • Inventory management software (Food Service Solutions FoodCo; Gift Certificates Plus Giftworks)
  • Office suite software (Microsoft Office)
  • Point-of-sale software (Compris Advanced Manager's Workstation; Compris; Hospitality Control Solutions Aloha Point-of-Sale; ICVERIFY; Intuit QuickBooks Point of Sale; MICROS Systems HSI Profits Series; NCR Advanced Checkout Solution; NCR NeighborhoodPOS; The General Store; ClubSoft Food & Beverage Point of Sale; DataTeam Lunch Express; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager)
  • 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 (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

To be considered for the position, candidates must submit their updated resume with their recent employment history, full name, email address, and phone number. Please do not email the company directly.

EEO Statement: We are an equal-opportunity Employer


Compensation Details

Compensation: Salary ($85,000.00 - $90,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Commuter Benefits, Dining Discounts


Required Skills

Hospitality Management

Food Service Management

P&L Management

Cost Control

Sales Boosting

Team Management

New Restaurant Openings Experience

hotel management

Michelin experience

Compliance Monitoring

Health and Safety Regulations

Cash Handling

Staff Scheduling

Inventory Management

Menu Planning

Customer Service

Training and Development

Problem Solving

Marketing

Event Planning

Recipe Development

Nutritional Standards Enforcement

Reservation Management

Financial Analysis

Software Proficiency (Point of Sale, Accounting, Inventory Management, Office Suite)

Restaurant Management

POS Systems

Scheduling

Leadership

Food Safety Knowledge

Staff Management of up to 20

Can Lift Up to 50 Lbs

Conflict Resolution

Team Development

Staff Management of up to 75

Communication

High Volume Service

Attention to Detail

Service Procedures

Positive Attitude

Fine Dining Service

Reservation Management Platforms

Organizational Skills

Wine Knowledge

Professionalism

Ordering / Purchasing

Recruiting

Food and Beverage Pairing

Management

Payroll Management

Food and Wine Knowledge

Financial Management

People Skills

Office Suite Software

Teamwork

Toast POS

Budgeting

Business Management Knowledge

Training Others

Team Training

Motivated

Multitasking

Coffee Knowledge

Food Preparation

TIPS Certified

Work In a Fast-Paced Environment

Business Operations

Vendor Management

Training

Read more

View Job Description

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OPENING SOON

Breads, Breakfast / Brunch, Coffee / Tea

Bakery / Patisserie, Casual Dining, Cafe

Part of Tartine Bakery

Since our founding, we’ve been driven by what we didn’t know and what we wanted to find out. We’ve constantly sought new ways to do the undone in the spirit of always doing it better. We believe our point of view sets us apart, and we are grateful for the friends who have given us the strength to go further than we could have alone. And while we’ve grown, we remain dedicated to the refinement of less as the very best kind of more. Always furthering a warmth and generosity of spirit and place and flavor. 20 years ago, we called it Tartine. And what made us then, we still make every day.