Job Details

We are looking for an experienced, passionate & professional restaurant manager to oversee the operations at our flagship downtown location. You will report directly to owners and have control over all the entire restaurant including our coffee program, the back of house, lounge & alcohol program, as well as leading and guiding our front-of-house customer service team. You should have experience in all areas of restaurant operations including cost controls, labor management, safety and health department compliance, food and beverage quality control, as well as understand the importance of providing our customers with an incredible experience every time they visit. You should be a people person with great oral and written communication skills, lead by example, and be a natural problem solver.

Restaurant Manager Responsibilities:

• Uphold the Kreuzberg California Mission Statement and maintain our core values at all times.
• Maintain tight control over prime costs. (Labor + COGS).
• Orders Inventory weekly.
• Manage the kitchen staff (BOH) with our kitchen leads to ensure food quality and consistency, cleanliness, deep cleaning & safety standards.
• Manage the customer service team (FOH) to ensure that customer experiences are up to our expectations. This includes customer interactions, cleaning, coffee preparation and quality, atmosphere (music, lighting), and making sure daily checklists are being completed.
• Oversee the lounge and alcohol program and work to grow this part of our business.
• Discipline staff as needed.
• Manage shift swapping and time off requests.
• Maintain change banks for register tills.
• Works with owners to stay on top of scheduled repairs and maintenance.
• Attend company meetings and continued training and education.
• Onboard and train new staff

• Availability to work weekend mornings and Thursday nights. Time off from these busy times will need to be requested from ownership.
• Minimum 5 years experience in front line food and beverage customer service role; server, bartender, barista, etc.
• Minimum 3 years food and beverage management experience.
• Minimum 3 years experience working in an establishment with a full kitchen. You should understand how kitchens work, including the special requirements of motivating and leading BOH staff.
• Some experience in 3rd wave coffee either as a barista, or working in an establishment that serves specialty coffee.
• Experience in event planning and execution.
• Strong people skills, you should get along with most people and understand how to motivate and lead by example.
• You should be a resourceful problem solver, and have a good intuition of when to escalate an issue to ownership, and when to put out fires on your own.
• Relevant work experience may be replaced with bachelor degrees in hospitality or business.
• Bilingual, English + Spanish, is a huge plus.

• Base salary of 45-55K per year.
• When managers work floor shifts, they participate in tip pooling of both cash and credit card tips. For non floor manager hours, no tips are added in.
• Previous managers have earned 75K+ after factoring in their floor shifts.