Restaurant Operations Coordinator

Atelier Crenn - San Francisco, CA

Full-time - Mid Level

San Francisco, CA

About the position

At Atelier Crenn, we are driven by our core principles of humanity, sustainability, artistry, and equity. We strive to create culinary experiences that challenge traditional norms while prioritizing the planet. Our commitment to inclusion is evident in every aspect of our operations, from the suppliers we partner with to the team we build. We are proud to be an Equal Opportunity Employer, welcoming all applicants regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other legally protected characteristics. The position requires a strong leader with 2-5 years of experience in front-of-house restaurant operations. The ideal candidate will possess strong managerial and leadership capabilities, high energy, and enthusiasm, along with a deep understanding of luxury hospitality standards. A warm and inviting demeanor towards both staff and guests is essential, as well as exceptional guest service and staff leadership skills. The ability to multitask effectively in a fast-paced environment is crucial, along with comprehensive knowledge of food and service. Proficiency in Microsoft Excel, Word, and financial management is necessary, as well as familiarity with Toast, Tock, and CRM systems. Strong decision-making and problem-solving skills, excellent communication, collaboration, and delegation abilities are also required. A proficient command of the English language, with a basic understanding of relevant languages in the wine industry, is preferred. The candidate should have a proven track record in developing and maintaining financial plans and the ability to inspire and lead teams while holding employees accountable. A solid understanding of operational procedures is essential, and a willingness to travel or relocate within the USA is a plus.

Responsibilities

• Take an active role in mentoring and supporting the sommelier, host, receptionist, and service assistants.
• Oversee the overall management of the dining area, including inventory control, preventive maintenance, and supply forecasting.
• Serve as a liaison between front-line staff and the kitchen.
• Lead the front-of-house service team to uphold service standards.
• Ensure the highest levels of guest and employee satisfaction.
• Communicate the service steps and ensure clarity of concept and philosophy to all staff and guests.
• Manage daily operations, set weekly performance goals, and ensure their achievement while meeting personal objectives.
• Recruit, onboard, and train high-performing staff to meet sales, profitability, and business goals.
• Maintain project timelines to ensure timely task completion.
• Develop and implement budgetary and resource allocation strategies.
• Assist with various service styles in the restaurant.
• Delegate tasks to capable employees while enforcing all policies, procedures, and cultural values.
• Efficiently resolve internal staff conflicts for mutual benefit.
• Research guests prior to service to enhance their experience.
• Verify reservations and ensure proper table assignments.
• Prepare reservation reports and guest tickets for service meetings.
• Assist the reservationist with inquiries and requests as needed.
• Maintain service standards as outlined in the Service Manual.
• Ensure cleanliness and organization of the restaurant by front-of-house staff.
• Control ambiance through lighting, music, and the quality of service items.
• Address and report any guest complaints promptly.
• Update training materials for food, beverage, and service.
• Assist with inventory and ordering of supplies.
• Participate in food and beverage training to enhance managerial coaching skills.
• Support all front-of-house operations with opening and closing duties.
• Maintain comprehensive knowledge of service standards, food descriptions, and beverage offerings.
• Meet with the kitchen team daily to discuss menu changes.
• Be present on the floor during service to assist with wine selections.
• Encourage and mentor staff to deepen their knowledge of wine and service philosophy.
• Support all front-of-house staff in service tasks.
• Act as a communication bridge between front-of-house and kitchen staff regarding guest preferences and needs.
• Develop strategic plans to optimize productivity.
• Enhance organizational effectiveness through process development and employee oversight.
• Uphold excellence in service standards.
• Identify opportunities for growth by fostering new business relationships.
• Provide constructive feedback to enhance team skills.
• Conduct regular performance reviews for front-of-house staff.
• Maintain positive relationships with all suppliers.
• Ensure proper training for new hires and foster community relations.
• Communicate training expectations and provide access to materials for new employees.
• Assist in conducting beverage inventory.
• Collaborate with the Chef de Cuisine on menu changes and descriptions.
• Ensure menu cleanliness and maintenance.
• Keep menu descriptions and training materials up to date.
• Provide detailed descriptions for all dishes.
• Ensure daily availability of allergy modifications for all dishes.
• Assist in updating wine lists and pairing recommendations.
• Participate in daily meetings to discuss menu, guest information, and service issues.
• Respond to communications within a timely manner.
• Attend managerial meetings prepared with relevant topics and concerns.
• Review front-of-house labor schedules.
• Ensure labor numbers align with budgetary goals for long-term restaurant success.
• Monitor employee clock-in, clock-out, and break compliance.
• Assist with closing shifts and tip calculations.
• Train staff on safety procedures as per health regulations.
• Assign cleaning tasks to maintain hygiene standards.
• Ensure proper sanitation and personal hygiene practices are followed.
• Provide performance feedback to employees.
• Conduct evaluations and develop training programs.
• Guide team members in timekeeping practices.
• Ensure company culture and values are communicated to all employees.

Requirements

• 2-5 years of experience in front-of-house restaurant operations.
• Strong managerial and leadership capabilities.
• High energy and enthusiasm.
• Deep understanding of luxury hospitality standards.
• Warm and inviting demeanor towards both staff and guests.
• Exceptional guest service and staff leadership skills.
• Ability to multitask effectively in a fast-paced environment.
• Comprehensive knowledge of food and service.
• Proficient in Microsoft Excel, Word, and financial management.
• Familiarity with Toast, Tock, and CRM systems.
• Strong decision-making and problem-solving skills.
• Excellent communication, collaboration, and delegation abilities.
• Proficient command of the English language, with a basic understanding of relevant languages in the wine industry.
• Proven track record in developing and maintaining financial plans.
• Ability to inspire and lead teams while holding employees accountable.
• Solid understanding of operational procedures.

Nice-to-haves

• Willingness to travel or relocate within the USA is a plus.