General Manager - LA Region

Job Summary

Promote, work, and act in a manner consistent with Tartine's mission. Responsible for all aspects of the restaurant, the general manager is a natural leader with a passion for hospitality and a commitment to providing exceptional customer service. The General Manager is accountable for managing the day‑to‑day operations, ensuring high standards of food quality and service, and managing the financial results. The general manager works weekends, openings, and closings.

Pay

$80,000 - $90,000 per year

Activities & Responsibilities

• Creating and fostering the hospitality experience for all guests and team members
• Follow restaurant policies, procedures, standards, specifications, guidelines, and training programs. Trains and develops team to deliver on all Tartine hospitality expectations.
• Train, monitor and maintain high standards for service, food quality, and cleanliness.
• Own all feedback regarding service and experience and respond in a timely manner to any areas of concern.
• Constantly work toward elevating the guest experience by delegating training objectives to ensure the team is delivering Tartine service standards. Has regular 1‑on‑1s and does not miss a recognition or coaching opportunity.
• Recognize and stay in tune with the flow and vibe of the store at any time; making adjustments to service in real time to ensure guest satisfaction and work productivity.
• Act autonomously as the store leader and manage up to Ops leaders and People Ops when escalation is required.
• Empowered to make sound decisions in the moment to resolve any guest or vendor situations.
• Coach in the moment using the Feedback template (What Why & What What Why).
• Foster clear, consistent, and respectful communication, and train other managers to do the same.
• Partner with other departments and stay informed on all menu recipes, including ingredients, flavor profile, and allergens. Has a system in place that ensures that menu details and changes are communicated to all team members.
• Follow proper protocol for recording and reporting all guest and team member incidents, altercations, employee conflicts, injuries, and near‑misses.
• Provide ideas for improving work procedures and performances, ways to increase service quality and enhance job safety.
• Be proactive and monitor facilities, equipment, and operational needs.
• Ensure facilities and equipment are operationally sound, handling and reporting when equipment is not working (e.g., POS, grinders). Act in a timely manner when equipment failures occur, including asking for support to eliminate or reduce downtime.
• Reach out to vendors to initiate repair processes.
• Ensure preventative maintenance is occurring by delegating and training their team to care for equipment.
• Ensure and foster a safe, clean, and welcoming work environment.
• Comply with and train team members on all mandatory regulations for health, safety, and labor requirements.
• Lead training and development of all employees to deliver the Tartine experience.
• Communicate and delegate the training plan for employees on all aspects of their position.
• Lead the team to create a positive and productive working environment.
• Provide effective coaching and model healthy feedback standards.
• Know when to fill in for fellow employees to ensure service standards and efficient operations.
• Ensure the team is informed about new processes, SOPs, menu changes, and operational or personnel requirements.
• Attend scheduled manager calls/meetings and offer suggestions for improvement.
• Take accountability for all restaurant P&L results and goals.
• Understand staffing needs and maximize productivity through cross‑training.
• Schedule labor according to trends and understand that labor is not a fixed number.
• Be curious about and desire to increase sales to maximize profitability.
• Manage COGs by evaluating sales trends; understand that COGs are not a fixed number.
• Ensure the restaurant is not overordering or running out of product by managing inventory levels effectively.
• Adhere to and train managers on proper cash handling and reconciliation procedures in accordance with policies.
• Be receptive and accept goals set with accounting and ops leaders.
• Perform other duties as assigned by leadership.

Supplemental

• Assist with NROs and training employees.
• Participate in team meetings, collaborate, and present POV if applicable.
• Take on new challenges and/or opportunities to grow and support Tartine as a whole.
• 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.
• Responsibilities include, but are limited to, performing and coordinating a variety of duties and tasks for the restaurant.

Minimum Qualifications

• Be 21 years of age or older.
• Five or more years of front‑of‑the‑house operations and experience in a managerial role in the service or food and beverage industry.
• Able to communicate clearly and follow directions.
• Open to feedback and collaboration.
• A genuine desire to be part of a winning team.
• 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 of time (entire shifts).
• Able to reach, bend, stoop and frequently lift up to 50 pounds.
• Flexibility to work long shifts, weekends, and holidays.

Tartine is an equal‑opportunity employer.