Job Summary
Troubadour Bread & Bistro is a vibrant culinary destination known for its artisanal sourdough bread, fresh California-grown ingredients, and innovative French bistro-style dishes. Our mission is to create a warm and inviting atmosphere where guests can enjoy exceptional food and service. We pride ourselves on our commitment to quality and sustainability, sourcing local ingredients & wines.
We are seeking an experienced and dynamic General Manager to lead our team and oversee the daily operations of Troubadour Bread & Bistro. The ideal candidate will possess strong leadership skills, a passion for the culinary arts, and a commitment to delivering outstanding service. This role requires a hands-on approach to management, with a focus on operational excellence, team development, and financial performance.
Key Responsibilities:
> Leadership & Team Management:
- Recruit by reviewing resumes, conducting interviews and selecting candidates for all positions.
- Train and mentor staff to create a positive and productive work environment. This includes coming up with and documenting SOPs.
- Set performance expectations for kitchen and service staff and conduct regular evaluations to assess progress and areas for development.
- Foster a culture of teamwork, accountability, and excellence among all employees.
- Act as a liaison between staff and management, addressing any concerns or grievances that arise.
- Facilitate with the Executive Chef regular team meetings to discuss menu changes, address concerns, and celebrate successes.
- Maintain proper documentation related to health inspections, employee training and performance, and compliance audits.
-Act as a liaison between all staff and management, addressing any concerns or grievances that arise.
- Excellent written and verbal communication skills.
> Operations Management:
- Oversee daily operations, ensuring curated, high level, smooth and efficient service.
- Work closely with the service lead on reservations via Resy and Toast operations. This includes writing SOPs on how to take a reservation/walk-in, cancellations/refunds, creating a POS button, etc)
- Maintain high standards of food quality, presentation, and cleanliness.
- Implement and monitor operational policies and procedures in collaboration with the service lead .
- Collaborate with the Executive Chef and Sous Chef in menu development, planning, and execution of seasonal menus that reflect the bistro’s philosophy and vision both in lunch and Le Dîner.
- Collaborate with the service lead for wine pairing, inventory and ordering.
- Collaborate with the service lead for Steps of Service in Le Dîner and SOPs regarding Le Dîner.
- Assist in onboarding new staff members both FOH and BOH, implementing a positive and collaborative work environment.
- Assist in creating and managing FOH staff schedules to ensure adequate coverage during peak hours while considering labor costs and employee availability.
- Audit timesheets to ensure payroll is correct and completed on time.
Qualifications:
- Proven experience as a General Manager or similar role in a restaurant or hospitality environment.
- Strong leadership and interpersonal skills with a focus on team development.
- Excellent organizational and multitasking abilities.
- Financial acumen and experience with budgeting and cost management.
- Passion for food and beverage, along with a commitment to quality and service.
- Passion to grow your team members by recognizing individual strengths and providing opportunities for advancement.
- Knowledge of health and safety regulations in the food industry.
- Flexibility to work evenings, weekends, and holidays as needed.
Benefits:
- Competitive pay
- Full coverage of medical care (full time only, bronze)
- Eligible for fringe benefits (via OS Benefits)
- Employee discounts on food and beverages also at Quail & Condor.
- Opportunities for growth and advancement within the company.
- A supportive and collaborative work environment.
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