Culinary Agents is working with the team at Tamalpie to connect them with talented hospitality professionals.
Tamalpie - Now Hiring: General Manager
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The Restaurant General Manager will lead the day-to-day operations at Tamalpie, ensuring every service is seamless and meets our high standards for customer satisfaction. Key responsibilities include managing front-of-house staff, inventory management, and overseeing quality control. The Restaurant Manager will focus on delivering an exceptional guest experience, maintaining consistency across all shifts, and executing all operational procedures. They will also support team training, ensure compliance with health and safety regulations, and work closely with the management team to align on business goals. Key Responsibilities: Oversee day-to-day operations of the restaurant, ensuring a smooth service from open to close: - Manage front-of-house staff. - Monitor guest experience, ensuring consistent quality and service - Handle customer service issues or complaints to ensure positive guest experiences - Conduct regular inventory checks and manage ordering of supplies and equipment - Collaborate with the Executive Chef on the quality of our food. - Track sales and labor costs Expectations: ● Oversee and manage FOH staff and programs. ●Oversee the premises, patios, physical space, trash area, parking lot and delegate its organization and cleanliness. ● Oversee office, storage, maintain organization and overall cleanliness of the restaurant as well as maintenance that the landlord requires ● Work with the chef to maintain our standards of food, concept and financial goals. ● Responsible for working with all levels of the team to ensure financial goals are achieved through operational performance. ● Maintain all administrative requirements to ensure proper financial reporting /processing occurs by handing all invoices in accordance with company policies and procedures. ● Ability to program, test, and work with POS and all platforms for accurate reporting of all information. ● Set up FOH to be accountable for their positions with checklists of opening and closing guides. Food Safety and Planning ● Enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen and all dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. ● Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. ● Maintain staff records for ServSafe certifications and HR compliance. Guest Service ● Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. ● Respond to all guest comments made in house or via social media / yelp, taking any steps necessary to maintain the highest guest satisfaction. Operational ● Ensure that proper security procedures are in place to protect employees, guests and company assets. Keep a working document of alarm codes and who has them. ● Responsible for ensuring consistent high levels of service and continuing to develop practices and procedures for constant improvement. Train, teach, test and repeat all service standards. Provide the tools for our team to provide excellent service. ● Ensure a safe working and guest environment to reduce the risk of injury and accidents. ● Conduct orientation, explain our Culture, and oversee the training of new employees. Train, teach, test, repeat. ● Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Teach and train consistently and constantly. Requirements Self-discipline, initiative, leadership ability and outgoing, friendly, hospitality centric. Pleasant, polite manner, and a neat and clean appearance Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Accountabilities ● Keeps the management team fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action or suggests alternative courses of action. ● Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with policies and procedures. ● Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. ● Performs other duties and responsibilities as required or requested. ● Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Hours expected 50+ per week. ● Work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers, and other office equipment. Job Type: Full-time Pay: $80,000.00 - $100,000.00 per year Benefits: Employee discount Health insurance Paid time off Paid training Shift: 8 hour shift Evening shift Language: English (Required) Ability to Commute: Mill Valley, CA 94941 (Required) Work Location: In person
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