Job Description

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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