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TARTINE Story:
Elisabeth Prueitt and Chad Robertson opened Tartine Bakery in 2002 in San Franciscos Mission District. The two met while attending the Culinary Institute of America (they were seated alphabetically) and together developed their love of baking. Over 17 years later they continue to make their coveted morning buns and country loaves - and also continue to push the boundaries around sustainability, ingredient sourcing and improving the artisanal process through innovation. Together they have published 5 award-winning books with 2 more in production.
In 2015, Tartine partnered with coffee veteran Chris Jordan to build Coffee Manufactory, a sister brand that would source and roast coffee mirroring the same sustainability principles of Tartine. In 2016, Tartine Manufactory SF opened its doors and in 2018 Tartine launched its first international location in Seoul, Korea and expanded to Southern California opening The Manufactory Los Angeles. We are poised for growth, but ensuring we are doing so at a human scale - continuing to invest in our partners, our people and our supply chain.
Accolades:
Chad and Elisabeth are multi-time James Beard Award Winners and Nominees for their work at Tartine Bakery as well as their cookbooks.
Tartine Manufactory named one of Americas 50 Best New Restaurants in 2017
Coffee Manufactory named Best Coffee in Food & Wine in 2019
TARTINE Philosophy:
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.
AAP / EEO Statement:
The Manufactory is an equal opportunity employer and does not unlawfully discriminate on the basis of race, color, religion, creed, sex (including pregnancy, childbirth or related medical conditions), national origin, ancestry, age, physical disability, mental disability, medical condition, family care leave status, marital status, sexual orientation, veteran status or political ideology, as these terms are defined by state, federal and local law. The Manufactory also makes reasonable accommodations for disabled employees.
To comply with applicable laws ensuring equal employment opportunities to qualified individuals with a disability, The Manufactory will make reasonable accommodations for the known physical or mental limitations of an otherwise qualified individual with a disability who is an applicant or an employee unless undue hardship would result. Any employee who requires an accommodation in order to perform the essential functions of the job should contact their supervisor or Chad Robertson and request such an accommodation.
Finally, The Manufactory prohibits harassment of any individual on any of the bases listed above. For information about the types of conduct that constitute impermissible harassment and internal procedures for addressing complaints of harassment, please refer to the restaurant's policy against harassment.
Job Summary
Provide friendly, responsive service to create an exceptional dining experience for all our guests, by welcoming and warmly greeting guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes.
Activities & Responsibilities
Primary
o Promote, work, and act in a manner consistent with the mission of THE MANUFACTORY
o Warmly and graciously greet all guests and seat them at tables or in waiting areas.
o Open the front door for guests entering or leaving the restaurant when possible.
o Provide guests with menus and inform them of their servers name upon seating.
o Record guest names and the number of people in party and provide guests with estimated waiting time when immediate seating is limited.
o Assign guests to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
o Call out name and number of party when tables become available.
o Speak with guests to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
o Answer telephone calls and respond to inquiries or transfer calls.
o Maintain contact with kitchen staff, management, serving staff, and guests to ensure that dining details are handled properly, and customers' concerns are addressed.
o Inspect dining and serving areas to ensure cleanliness and proper setup.
o Inform guests of establishment specialties and features.
o Receive and record guests' dining reservations.
o Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
o Direct guests to coatrooms and waiting areas such as lounges.
o Relay messages to servers and bussers as needed.
o Thank guests as they leave and invite them to return.
o Attend all scheduled employee meetings and offers 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.
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
o Take and prepare to-go orders.
o Operate cash registers to accept payments for food and beverages.
o Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
o Order or requisition supplies and equipment for tables and serving stations.
o Assist with preparing and serving food and beverages.
Tools & Technology (examples in parentheses)
o Carbonated beverage dispenser
o Cash registers
o Commercial use coffee or iced tea makers
o Ice dispensers
o Non-carbonated beverage dispenser
o Personal computers
o Pocket calculator
o Point-of-sale terminals and workstations
o 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)
o Special purpose telephones
o Touch screen monitors
o Calendar and scheduling software
o Table management or reservation software (Avenista, GuestBridge Reserve, OpenTable, Reservation)
o Office suite software (Microsoft Office)
o Operating system software
o Spreadsheet software (Microsoft Excel)
Minimum Qualifications
o 1-2 years experience in an upscale dining environment
o Able to understand and speak using the predominant language(s) of guests
o Able to work in a standing position for long periods of time (up to 5 hours)
o Exceptional grooming habits.
