Required Years of Experience
2 years
Job Details
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Lead daily floor operations with a strong, visible presence—supporting service, coaching in real time, and elevating the guest experience
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Own the beverage program, including wine, spirits, and cocktail execution—managing inventory, vendor relationships, cost controls, and team training
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Support recruiting, onboarding, and development of FOH team members; help build a culture rooted in hospitality and accountability
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Ensure operational excellence through labor management, cleanliness, service timing, and guest recovery
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Collaborate with the Executive Chef and restaurant leadership to execute seasonal promotions, events, and menu launches
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Monitor key performance metrics and contribute to continuous improvement across the restaurant
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Champion clear communication between departments and model a collaborative, solutions-oriented mindset
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Act as an extension of the GM and a leadership presence in their absence
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A hospitality-first leader with 3–5+ years of restaurant management experience, including beverage oversight
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Passionate about both service and culinary, with working knowledge of wine, cocktails, and cost management
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Experienced in fast-paced, high-volume service environments, ideally in upscale casual or chef-driven concepts
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Known for your presence on the floor, strength in team leadership, and ability to balance service with operations
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Comfortable navigating systems like inventory, scheduling, and training programs
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ServSafe Manager and RBS (Responsible Beverage Service) certified, or able to obtain upon hire
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Bilingual in English and Spanish a plus
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Full-time, exempt position requiring availability on evenings, weekends, and holidays
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50 hours on average a week
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Must be able to stand for extended periods and lift up to 40 lbs
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On-site role built on visibility, consistency, and real-time leadership
Compensation Details
Compensation: Salary ($80,000.00 - $85,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts
Required Skills
Strong Presence on the Floor
Ability to Balance Service With Operations
Passion for hospitality
Ability to Shape Team Culture
Experience in Upscale Casual or Chef Driven Concepts
Ability to Monitor Key Performance Metrics
Commitment to Continuous Improvement
Ability to Elevate Guest Experience
Read more
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French
Upscale Casual, Cafe
Part of Vine Hospitality
Petite Left Bank is a traditional French café and bistro set in the heart of Marin County, in the charming downtown area of the coastal Tiburon peninsula. Like its sister restaurant Left Bank, Petite Left Bank is named in homage to and inspired by the iconic brasseries of La Rive Gauche, the southern or “left bank” of the River Seine which winds its way through the center of Paris. Whether grabbing an espresso and pastry in the morning, a glass of wine at the bar or on the patio, celebrating with a meal of French favorites, or picking up a roasted chicken dinner or picnic pack to go, Petite Left Bank is a fun and lively experience for locals and visitors alike.
