Assistant General Manager - San Francisco Region

$72,500 - $85,000/Yr

Tartine - San Francisco, CA

Full-time - Mid Level

San Francisco, CA

Food Services and Drinking Places

About the position

The Assistant General Manager for the San Francisco Region at Tartine is responsible for overseeing the planning, organization, training, and leadership of restaurant staff to achieve objectives related to sales, costs, employee retention, guest service, food quality, and cleanliness. This role requires a strong focus on ensuring that all restaurant policies and standards are adhered to while fostering a positive work environment and delivering exceptional guest experiences.

Responsibilities

• Oversee and coordinate the planning, organizing, training, and leadership of restaurant staff.
• Ensure adherence to restaurant policies, procedures, and training programs.
• Provide responsive, friendly, and courteous service to all guests.
• Ensure food and products are prepared and served according to standards.
• Control cash and receipts by following cash handling procedures.
• Achieve company objectives in sales, service, quality, and cleanliness through employee training.
• Compile and balance cash receipts at the end of shifts.
• Perform financial activities including cash handling and payroll preparation.
• Supervise kitchen and dining area cleaning activities.
• Estimate ingredients and supplies for recipes.
• Investigate and resolve complaints regarding food quality and service.
• Ensure correct unit count and condition of received products.
• Control inventories and report shortages.
• Purchase or requisition necessary supplies and equipment.
• Prepare required paperwork in an organized manner.
• Observe and evaluate workers to ensure quality standards are met.
• Specify food portions, production sequences, and workstation arrangements.
• Forecast staff and supply requirements based on the menu.
• Inspect supplies and work areas for efficient service.
• Comply with health, safety, and labor regulations.
• Schedule labor according to business activity and staffing needs.
• Assign duties and responsibilities to employees.
• Analyze operational problems and establish procedures to alleviate them.
• Perform personnel actions including hiring and training staff.
• Ensure timely completion of employee performance appraisals.
• Develop staff in managerial and professional areas.
• Recommend improvements for work procedures and performance.
• Perform food preparation or service tasks as needed.
• Maintain cleanliness and working condition of equipment.
• Arrange for equipment maintenance and coordinate services.
• Conduct meetings for menu planning and related tasks.
• Support fellow employees to meet guest needs and operational efficiency.

Requirements

• 3 years of assistant manager experience in the service or food and beverage industry.
• Excellent basic mathematical skills.
• Ability to handle money and operate a point-of-sale system.
• Ability to work in a standing position for long periods (up to 5 hours).
• Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
• Stamina and availability to work 50 to 60 hours per week.
• Must be 21 years of age or older.

Nice-to-haves

• Experience with accounting software such as Compeat or CTUIT.
• Familiarity with inventory management software.
• Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint).

Benefits

• Competitive salary range of $72,500 - $85,000 per year.
• Opportunities for professional development and training.