Tartine - Venice

Prep Cook - FT

Hourly Rate: $19.00 + Tips


Job Summary
In conjunction with the chef de cuisine and sous chef(s), properly execute all aspects of food production, dish preparation, service of all food related items & maintenance of product, as well as execute all necessary cleaning and kitchen organizational tasks.

Activities & Responsibilities

  • Promote, work, and act in a manner consistent with the mission of TARTINE.
  • Act with integrity, honesty and knowledge to promote the culture, values, and mission of TARTINE.
  • Contribute to create a culture and work environment based on respect; providing opportunities for staff to learn, grow, and develop their abilities
  • Arrive to the kitchen floor ready to work at the time of the start of shift (change before shift).
  • Understand all aspects of the menu developed by the kitchen management team and how to execute each component
  • Understand the quality of product expected by TARTINE and how to edit product that is not to that standard
  • Works cleanly, ensuring that every station is cleaned after every project executed
  • Execute recipe processes and techniques developed by the kitchen management team to ensure consistency and quality
  • Execute prep lists and mise en place lists to ensure that all components of menu items are delivered for service in a timely manner and that the next day’s shift is set up with product to execute their day.
  • Communicates with kitchen management if ever running low on product or equipment needed for production.
  • Prepares completed menu items for the grab and go case daily, and refills the case as needed.
  • Communicates with following day’s shift on amounts of product.
  • Organizes daily tasks in the most efficient manner possible.
  • Execute menus developed by the kitchen management team.
  • Own the stations that they are working each day. This includes understanding not only how to make dishes that are made on the station, but understanding and executing all necessary prep work to properly execute the all dishes.
  • Assist other team members when needed.
  • Clean all equipment and workspaces following specific cleaning procedures set forth by pastry management
  • Communicates with all team members respectfully and professionally - use “we” instead of “I”
  • Maximize efficiency in all areas of production and execute proper time management during shifts
  • Work gracefully in a fast-paced, high-volume workplace
  • Work in a thoughtful manner when executing any and all tasks
  • Ask for help when it is needed.
  • Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others.
  • To be self motivated and be able to work without supervision in the absence of chef and sous chef(s).

 

***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.

Minimum Qualifications

  • Be 18 years of age or older
  • Must have a high school diploma, formal culinary education is preferred, but not required.
  • A current California Food Handlers Certificate
  • Be able to communicate and understand English & a reasonable amount of Spanish.
  • Effective oral communication skills and the ability to work as a team player.
  • Must be well groomed, maintain proper hygiene, good posture, and have required uniform and tools.
  • Must display the ethical and professional standards set forth by Tartine.
  • Possess basic math skills.
  • Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
  • Able to reach, bend, stoop and frequently lift up to 50 pounds
  • Be able to safely lift and easily maneuver trays of food frequently weighing up to 40 pounds

AAP / EEO:

TARTINE is an equal opportunity employer.

Prep Cook - FT - Venice (CA, Santa Monica)

Support / Cashier / Barista - Inner - Sunset

Hourly Rate: $18.67 + Tips

Days: 4-5 Shifts Per Week / Weekend Required (Fridays, Saturdays and Sundays)

Shifts Times: 9:00 am - 4:30 pm

Job Summary
Accountable for the entire service experience inclusive of preparation, set up, execution and enhancement of steps of service and related activities.

Activities & Responsibilities
Key Responsibilities

  • Able to perform in designated stations and/or rotation as business levels dictate
  • Able to complete checklists as necessary and as directed including opening, closing and mid shift task lists
  • Identify room needs and deficiencies on an ongoing basis with the ability to address them independently
  • Able to brew coffee, make cocktails, pour wine, run food
  • Setup & cleaning tables, set up family meal
  • Clean and sanitize doorknobs, handrails, surfaces before and after every use
  • Restock product, fold boxes, pack to-go orders, fold towels
  • Manage flow and sequence of service including greeting guests, support flow of traffic lines
  • Answer phones, take orders, manage reservations
  • Promote, work, and act in a manner consistent with the mission of the Company
  • Demonstrate accurate product knowledge in all menu categories & items (savory, pastry, bread, beverage) as well as adapting and learning new items
  • Able to learn, understand and explain to guests the preparation of menu including ingredients and cooking methods
  • Able to inquire about allergies and articulate to culinary team for possible modification
  • Be able to maintain a pass rate of 75% on biweekly staff tests
  • Attend all staff trainings or communicate to management to reschedule
  • Able to follow attendance protocols
  • Timely be prepared with all mise en place required for service
  • Able to follow the company uniform policy with no variation from the rules
  • Able to display a warm and welcoming demeaner to not only guests, but to all company employees
  • Able to anticipate customers’ needs and use resources available to ensure satisfaction
  • Able to work well independently and as an interactive member of a team; support colleagues whenever applicable
  • Able to follow sanitation practices of washing hands regularly, wearing gloves (if applicable), and sanitizing surfaces constantly
  • Flexible and able to adapt to shifting stations through shift
  • Able to learn and navigate the POS system with accuracy to ensure guests orders arrive timely and correctly
  • Able to politely and professionally troubleshoot guest service issues and correct the issue immediately to ensure guest satisfaction
  • Able to learn and handle multiple online ordering platforms and in-house guests simultaneously and proficiently without error
  • Follow policies and procedures
  • Able to perform duties as directed by management


Tools & Technology (examples in parentheses)

  • Blenders, grinders, slicers
  • Coffee equipment
  • Bar tools (mixers, strainers, etc)
  • Use of trays
  • Food safety labeling systems
  • Phone system
  • On-line ordering systems
  • Point of sale terminal (toast)
  • Word and excel


Minimum Qualifications

  • Able to read, comprehend and understand operation standards, recipes and communicate information verbally and in writing to guests and customers
  • Knowledge of service and food and beverage
  • Preferable at least three years of front-of-the-house operations
  • Basic knowledge of dining room and service procedures and functions
  • Basic mathematical skills (able to use calculator, cash register)
  • Able to learn how to handle money and operate a point-of-sale system
  • Able to work in a standing position for long periods of time (the entire shift)
  • Able to sit for prolonged periods of time when necessary
  • Able to work in a fast-paced environment while managing multiple deadlines in a high stress environment
  • Must be able to be remain calm under pressure and maintain a positive attitude

 

AAP / EEO Statement
Tartine is an equal opportunity employer.

Support / Barista - FT / Inner Sunset (CA, San Francisco)

Pastry Baker - Venice

Horly Rate: $19.00 per hour + tips

Job Summary
As a member of the pastry team at the all-day cafes, bakers will execute all tasks related to assembling, mixing, and finishing pastry and viennoiserie products while adhering to the TARTINE vision, culture, and team values.

Activities & Responsibilities
Primary

  • Promote, work, and act in a manner consistent with the mission of TARTINE.
  • Act with integrity, honesty and knowledge to promote the culture, values, and mission of TARTINE.
  • Contribute to create a culture and work environment based on respect; providing opportunities for staff to learn, grow, and develop their abilities
  • Arrive to the kitchen floor ready to work at the time of the start of shift (change before shift).
  • Understand all aspects of the pastry, viennoiserie, and ice cream menus developed by the pastry management team and how to execute each component
  • Understand the quality of product expected by TARTINE and how to edit product that is not to that standard
  • Works cleanly, ensuring that every station is cleaned after every project executed
  • Execute recipe processes and techniques developed by the pastry management team to ensure consistency and quality
  • Write prep lists to ensure that all components of pastry items are delivered for service in a timely manner and that the next day’s shift is set up with product to execute their day. Communicates with following day’s shift on amounts of product.
  • Execute pastry menus developed by the pastry management team.
  • Own the stations that they are working each day.
  • Assist other pastry team members when needed.
  • Clean all equipment and workspaces following specific cleaning procedures set forth by pastry management
  • Communicates with all team members respectfully and professionally - use “we” instead of “I”
  • Maximize efficiency in all areas of production and execute proper time management during shifts
  • Work gracefully in a fast-paced, high-volume workplace
  • Work in a thoughtful manner when executing any and all tasks
  • Ask for help when it is needed.


Minimum Qualifications

  • Be 18 years of age or older
  • Must have a high school diploma, formal culinary education is preferred, but not required.
  • A current California Food Handlers Certificate
  • A minimum of 1 years' experience in kitchen preparation.
  • Be able to communicate and understand English & a reasonable amount of Spanish.
  • Effective oral communication skills and the ability to work as a team player.
  • Must be well groomed, maintain proper hygiene, good posture, and have required uniform and tools.
  • Must display the ethical and professional standards set forth by Tartine.
  • Possess excellent basic math skills.
  • Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
  • Able to reach, bend, stoop and frequently lift up to 50 pounds
  • Be able to safely lift and easily maneuver trays of food frequently weighing up to 40 pounds
  • Stamina and availability to work at least 40 hours per week, including weekends and some holidays.

 

AAP / EEO:

TARTINE is an equal opportunity employer.

Pastry Baker - Venice (CA, Santa Monica)

Chef - Santa Monica

Salary Range: $80,000 - $95,000 (DOE)

Job Summary

Responsible for all food production including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards.

 

 

Activities & Responsibilities

Primary

  • Promote, work, and act in a manner consistent with the mission of Tartine Bakery
  • Interview, select, train, supervise, counsel, and discipline all employees in the department.
  • Provide, develop, train, and maintain a professional workforce.
  • Ensure all services to members are conducted in a highly professional and efficient manner.
  • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
  • Develop and implement an annual budget for the kitchen to include food, labor, and other costs.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Act with integrity, honesty, and knowledge to promote the culture, values, and mission of Tartine
  • Contribute to creating a culture and work environment based on respect; providing opportunities for staff to learn, grow, and develop their abilities
  • Plan menus for restaurant and catering.
  • Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals.
  • Approve the requisition of products and other necessary food supplies.
  • Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
  • Establish controls to minimize food and supply waste and theft.
  • Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
  • Develop standard recipes and techniques for food preparation and presentation which help to assure consistence in high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
  • Attend food and beverage staff and management meetings.
  • Consult with the FOH managers about food production aspects of special events being planned.
  • Cook or directly supervise the cooking of items that require skillful preparation.
  • Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
  • Evaluate food products to assure that quality standards are consistently attained.
  • Interact with food and beverage management to assure that food production consistently exceeds the expectations of guests.
  • In conjunction with the director of culinary and director of operations, assist in maintaining a high level of service principles in accordance with established standards.
  • Evaluate products to ensure that quality, price, and related goods are consistently met, including the utilization of technology like Plate IQ
  • Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provide training and professional development opportunities for all kitchen staff.
  • Ensure that representatives from the kitchen attend service lineups and meetings.
  • Support safe work habits and a safe working environment at all times.
  • Perform other duties as directed.

 

***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

  • Empowered to take decisions regarding culinary
  • Manage daily and monthly kitchen activities
  • Manage annual culinary budget
  • Work with the management team to champion performance improvement
  • Provide guidance and direction to staff including setting performance standards and monitoring performance

 

***Responsibilities include but are not limited to, performing and coordinating a variety of duties and tasks for the restaurant.

 

 

Tools & Technology (examples in parentheses)

  • Blast freezers and chillers
  • Cappuccino or espresso machines
  • Carbonated beverage dispenser
  • Commercial use:
  • blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers
  • broilers, deep fryers, griddles, grills, heat lamps, high-pressure steamers, microwave ovens, ovens, pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers, toasters, waffle irons
  • coffee grinders
  • coffee or iced tea makers
  • cotton candy machines or accessories
  • cutlery
  • dishwashers
  • dough machines
  • food warmers
  • juicers
  • measuring cups
  • mixers
  • pasta machines
  • popcorn machines
  • rolling pins
  • scales
  • woks
  • Domestic tools:
  • apple corer
  • double boilers
  • garnishing tools
  • kitchen or food thermometers
  • kitchen tongs
  • knife sharpeners
  • mandolin
  • melon or butter baller
  • sifter
  • strainers or colanders
  • trash compactors
  • vegetable brush
  • whipped cream maker
  • Fire blankets
  • Fire extinguishers
  • Ice dispensers
  • Ice shaver machines or accessories
  • Non-carbonated beverage dispenser
  • Notebook computers
  • Personal computers
  • Point-of-sale terminals and workstations

 

 

Minimum Qualifications

  • Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
  • At least 6 months experience in a similar capacity
  • Able to communicate effectively with managers, kitchen and dining room personnel, and guests
  • Able to reach, bend, stoop, and frequently lift to 50 pounds
  • Able to work in a standing position for long periods of time (up to 9 hours)
  • At least 3-5 years experience as a working Executive Chef or Chef de Cuisine
  • BA preferred
  • Excellent verbal, analytical, organizational, and written skills
  • Competent computer skills including email, Word, Excel, and other software

 

We are an equal opportunity employer.

Chef - Santa Monica (CA, Santa Monica)

Line Cook (Sandwich & Tartine Maker)

Job Status: Part- Time 

Hourly Rate: $19.62 + Tips

Weekly Schedule: Friday through Sunday \, 10:30 am - 6:45 pm

Job Summary
In conjunction with the chef de cuisine and sous chef(s), properly execute all aspects of food production, dish preparation, service of all food related items & maintenance of product, as well as execute all necessary cleaning and kitchen organizational tasks.

Activities & Responsibilities

  • Promote, work, and act in a manner consistent with the mission of TARTINE.
  • Act with integrity, honesty and knowledge to promote the culture, values, and mission of TARTINE.
  • Contribute to create a culture and work environment based on respect; providing opportunities for staff to learn, grow, and develop their abilities
  • Arrive to the kitchen floor ready to work at the time of the start of shift (change before shift).
  • Understand all aspects of the menu developed by the kitchen management team and how to execute each component
  • Understand the quality of product expected by TARTINE and how to edit product that is not to that standard
  • Works cleanly, ensuring that every station is cleaned after every project executed
  • Execute recipe processes and techniques developed by the kitchen management team to ensure consistency and quality
  • Write prep lists and execute mise en place lists to ensure that all components of menu items are delivered for service in a timely manner and that the next day’s shift is set up with product to execute their day. Communicates with following day’s shift on amounts of product.
  • Coordinates daily tasks with the sous chef(s) and/or pastry chef.
  • Execute menus developed by the kitchen management team.
  • Own the stations that they are working each day. This includes understanding not only how to make dishes that are made on the station, but understanding and completing all necessary prep work to properly execute all the dishes.
  • Assist other team members when needed.
  • Is able to work a station up to the TARTINE standard without needing the constant supervision of a chef.
  • Clean all equipment and workspaces following specific cleaning procedures set forth by pastry management
  • Communicates with all team members respectfully and professionally - use “we” instead of “I”
  • Maximize efficiency in all areas of production and execute proper time management during shifts
  • Work gracefully in a fast-paced, high-volume workplace
  • Work in a thoughtful manner when executing any and all tasks
  • Ask for help when it is needed.
  • Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others.
  • To be self motivated and be able to work without supervision in the absence of chef and sous chef(s).

 

***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.

Minimum Qualifications

  • Be 18 years of age or older
  • Must have a high school diploma, formal culinary education is preferred, but not required.
  • A current California Food Handlers Certificate
  • Be able to communicate and understand English & a reasonable amount of Spanish.
  • Effective oral communication skills and the ability to work as a team player.
  • Must be well groomed, maintain proper hygiene, good posture, and have required uniform and tools.
  • Must display the ethical and professional standards set forth by Tartine.
  • Possess basic math skills.
  • Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
  • Able to reach, bend, stoop and frequently lift up to 50 pounds
  • Be able to safely lift and easily maneuver trays of food frequently weighing up to 40 pounds
  • Stamina and availability to work at least 40 hours per week, including weekends and some holidays.

AAP / EEO:

TARTINE is an equal opportunity employer.

Line Cook - PT / Guerrero (CA, San Francisco)

Service Ambassador / Cashier / Barista - FT - Santa Monica

Hourly Rate: $17.28 per hour + Tips

Weekly Requirements: Wedsnesday - Sundays / Weekends Required (Fridays, Saturdays and Sundays) 

Tartine 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.

Our core values:
OPENNESS
We are committed to transparency and approachability every step of the way. We define ourselves by our open kitchens, shared practices, and collaboration with partners and suppliers.

BALANCE
Baking requires careful balance. Tartine is built on the balance of flavors, the balance of ideas, and the balance between our founders. We bring together a diversity of people, ingredients, and approaches.

EXCELLENCE
Patiently pursuing the best possible solution for our guests. We are united by a common high standard. In each space, in each meal, each loaf.
Reporting to the General Manager, we are looking for an exceptional Cashier who loves to work with people. In addition to general duties, this person will be responsible for ensuring a smooth and efficient service.

Come start your career with us!
We take care of you.

What we offer:

  • Competitive Hourly Pay + Tips
  • Vacation Accrual - up to 40 hours the first year for full-time
  • 401(k) program
  • 100% company-paid medical, health, and dental insurance for you
  • Tartine team dining discount of 50% off at store locations


Activities and Responsibilities:

  • Promote, work, and act in a manner consistent with the mission of TARTINE.
  • Actively engaged with guests and always maintain a floor presence
  • Filling in wherever necessary to get the job done
  • Perform service tasks, such as clearing tables, running food and drinks when necessary
  • Able to complete tasks as directed including opening, closing task lists
  • Familiar with computers and POS systems
  • Ensure that every Tartine guest feels warm and welcome
  • Ensure that the store is in pristine order at all times
  • Ensure that all food and products are consistently prepared and served according to the Tartine quality standards
  • Communicate with back-of-house management effectively to ensure ticket times are appropriate for the pace of service and ensure a positive synergy between the front and back teams.


The Ideal Candidate will:

  • Have 1 year in the service industry
  • Always look for ways to improve
  • Be able to develop positive working relationships with all Staff
  • Speak clearly and listen attentively to guests and staff
  • Be able to adapt and succeed in a fast-paced environment
  • Possess exceptional customer service skills
  • An eye for detail and the ability to multitask
  • Ability to understand work with restaurant apps and tech
  • Be committed to excellent hospitality


AAP / EEO Statement
Tartine is an equal opportunity employer.

Service Ambassador / Cashier / Barista - FT - Santa Monica (CA, Santa Monica)

Title: Sous Chef (Non - Exempt)

Hourly Rate: $30.77 

Employment Type: Full - TIme (AM/PM Shifts / Wednesday through Sunday)

Job Summary: The role of our Sous Chef is to prepare culinary items for our guests and execute the menu, ensuring a high level of performance and guest satisfaction. Guest satisfaction in our dining room revolves around the food appearance, high quality of the food and overall dining experience. The Sous Chef is responsible for adhering to daily menus, preparation of food items and maintaining cleanliness in all areas of the kitchen.

Activities & Responsibilities Primary

o Promote, work, and act in a manner consistent with the mission of Tartine.

o Comply with Standards of Service and assists in assuring the same from all kitchen employees.

o Assists in day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

o Participate in actual food preparation and cooking, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

o Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling.

o With the Chef, create and streamline new menu items and methods to improve menu items.

o With the Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. Establish and require strict adherence to health department and food handling guidelines.

o In conjunction with the Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.

o The Sous Chef must maintain effective communication within the kitchen and dining room, be responsive to staff suggestions and concerns and work with the Chef to resolve problems.

o Maintain effective working relationship with dining room manager, staff and all other departments.

o Assist in food orders based upon projected levels of business.

o Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

o Follow restaurant policies, procedures, standards, specifications, guidelines, and training programs and complete them on a timely basis.

o Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.

o Work with the Chef to 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.

o Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

o Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

o Investigate and resolve guest complaints regarding food quality, service, or accommodations.

o Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

o 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.

Activities & Responsibilities

o Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

o Work with Chef to monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

o Maintain food and equipment inventories and keep inventory records.

o Work with Chef to schedule staff hours and assign duties.

o Perform some service tasks, such as clearing tables and serving food and drinks when necessary.

o Keep records required by government agencies regarding sanitation or food subsidies.

o Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

o Be knowledgeable of restaurant policies regarding personnel to assist Chef.

o Continually strive to develop staff. o Order and purchase equipment and supplies.

o Review work procedures and operational problems to determine ways to improve service, performance, or safety. o Assess staffing needs and report to the Chef.

o Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

o Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

o Attend all scheduled employee meetings and offer suggestions for improvement.

o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

o Report any potentially harmful equipment or situations to the immediate supervisor or manager on duty without delay.

o Report safety-related accidents and incidents at once to immediate supervisor or manager on duty.

o Follow all company and department safety policies and procedures.

o Operate equipment in a safe manner that will not lead to injury of yourself or others.

o Assist Dining Room Manager/Chef with training of kitchen staff.

o Assist Dining Room Manager/Chef with food management/menus.

Time Keeping Responsibilities

o Accurate Time Entries

- Clock in and out at the beginning and end of each shift using the designated timekeeping system.

- Ensure breaks and meal periods are accurately taken and recorded.

o Compliance with Attendance Policies

- Adhere to company attendance and punctuality guidelines.

- Report any timekeeping issues or missed punches to the General Manager promptly.

o Use of Timekeeping Systems

- Utilize the company’s time and attendance software (e.g. Toast) correctly.

- If any work is conducted off-site (emails, etc), use Time Clock Correction forms to record all work time.

o Scheduling Protocol and Time Off

- Review schedule when it is posted to check for any changes or approved time off requests.

- Seek manager approval for any additional hours, schedule changes, or shift switches.

- Notify supervisors of planned or emergency absences in a timely manner.

- Ensure that both paid and unpaid time off requests are entered in the HR/Payroll system (e.g. Paychex).

o Adherence to Legal Requirements

- Follow federal, state, and local labor laws regarding breaks, overtime, and scheduling.

- Understand the importance of accurate timekeeping for compliance and payroll accuracy.

Activities & Responsibilities

***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 not limited to, performing, and coordinating a variety of duties and tasks for the restaurant.

Minimum Qualifications

o Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter

o Able to communicate effectively with managers, kitchen and dining room personnel, and guests

o Able to work in a standing position for long periods of time (up to 8 – 9 hours)

o To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

o Advanced understanding of professional cooking and knife handling skills. Understanding and knowledge of safety, sanitation and food handling procedures.

o Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

o Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of United States currency and weight measurement, volume, and distance.

o While performing the duties of this job, the employee is regularly required to stand; precise use hands to grasp, finger, handle, or feel; reach with hands and arms; and smell. The employee frequently is required to walk; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

o While performing the duties of this job, the employee is regularly exposed to outside weather conditions. The employee is frequently exposed to high, precarious places and fumes or airborne particles. The employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

EEO Statement: TARTINE is an equal opportunity employer. We are committed to creating a diverse and inclusive workplace and prohibit discrimination and harassment of any kind protected by applicable federal, state, or local laws.

Sous Chef (Non-Exempt) (CA, San Francisco)

Assistant General Manager - San Francisco Region

Salary Range: $72,500 - $85,000

Job Summary
Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Activities & Responsibilities
Primary

  • Promote, work, and act in a manner consistent with the mission of The Manufactory
  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • 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.
  • Compile and balance cash receipts at the end of the day or shift.
  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • 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.
  • Control inventories of food, equipment, small ware, and liquor, and report shortages.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Be knowledgeable of restaurant policies regarding personnel.
  • Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Continually strive to develop staff in all areas of managerial and professional development.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks
  • 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

  • Greet and seat guests, and present menus and wine lists.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Present bills and accept payments.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Develop restaurant objectives, budgets, policies, procedures, and strategies.

***Responsibilities include, but are not limited to, performing and coordinating a variety of duties and tasks for the restaurant.

Tools & Technology (examples in parentheses)

  • Cash registers
  • Laser printers
  • Notebook computers
  • Personal computers
  • Point-of-sale terminals and workstations
  • Accounting software (Compeat; CTUIT)
  • Calendar and scheduling software (Toast, Stratex)
  • Data base user interface and query software (Parsley)
  • Desktop publishing software
  • Electronic mail software (Google, Microsoft Outlook)
  • Inventory management software (Compeat)
  • Office suite software (Microsoft Office)
  • Point-of-sale software (Toast, Aloha Point-of-Sale; MICROS Systems)
  • 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 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

 

 

Assistant General Manager - San Francisco Region (CA, San Francisco)

Assistant General Manager - Santa Monica

Salary Range: $70,000 - $85,000

(Weekends Required - Friday, Satruday and Sunday)

Job Summary
Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Activities & Responsibilities
Primary

  • Promote, work, and act in a manner consistent with the mission of The Manufactory
  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • 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.
  • Compile and balance cash receipts at the end of the day or shift.
  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • 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.
  • Control inventories of food, equipment, small ware, and liquor, and report shortages.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Be knowledgeable of restaurant policies regarding personnel.
  • Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Continually strive to develop staff in all areas of managerial and professional development.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks
  • 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

  • Greet and seat guests, and present menus and wine lists.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Present bills and accept payments.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Develop restaurant objectives, budgets, policies, procedures, and strategies.

***Responsibilities include, but are not limited to, performing and coordinating a variety of duties and tasks for the restaurant.

Tools & Technology (examples in parentheses)

  • Cash registers
  • Laser printers
  • Notebook computers
  • Personal computers
  • Point-of-sale terminals and workstations
  • Accounting software (Compeat; CTUIT)
  • Calendar and scheduling software (Toast, Stratex)
  • Data base user interface and query software (Parsley)
  • Desktop publishing software
  • Electronic mail software (Google, Microsoft Outlook)
  • Inventory management software (Compeat)
  • Office suite software (Microsoft Office)
  • Point-of-sale software (Toast, Aloha Point-of-Sale; MICROS Systems)
  • 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 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

 

 

Assistant General Manager - Santa Monica (CA, Santa Monica)

General Manager - San Francisco Region

Salary Range: $90,000 - $115,000 DOE

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 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 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

 

AAP / EEO:

TARTINE is an equal opportunity employer.

General Manager - San Francisco Region (CA, San Francisco)

Service Manager - San Francisco Region

Salary Range: $68,000 - $72,500

Job Summary
Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

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 & 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 & 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 & 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.


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.
  • 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 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

AAP/ EEO:

Tartine is an equal opportunity employer.

Service Manager - San Francisco Region (CA, San Francisco)