SFMade
General Manager - Richmond

COMPANY

Vide Bistro

COMPENSATION

$70,000/annually

Job Description

About Vide Bistro

Vibe Bistro, nestled at the Richmond BART station transportation hub, redefines the coffee shop experience with a soulful touch. As a “Second Chance Employer,” we offer a unique menu featuring grab-and-go items like soup, hoagies, and salads, catering to the fast-paced lives of commuters. Grit bowls, breakfast biscuits, and paninis add a savory twist to our offerings, served Monday through Friday from 5 am to 1 pm.

Beyond delicious food, our commitment to the community is at the core of our values. As a certified Green Business, we prioritize sustainability, carefully managing food access, quality, and waste. Proudly participating in the Restaurant Meal Program, we’re the sole restaurant in Contra Costa County accepting SNAP benefits, ensuring access to great food for everyone. Our dedication extends to our Oakland kitchen and San Francisco pop-up, making quality cuisine available to all, regardless of socio-economic status. Join us in creating a vibrant, inclusive dining experience for Richmond neighbors, tourists, and commuters alike.

The position

In addition to overseeing store operations, you will be our Principle Barista or Principle Cook. You will focus on growing restaurant sales and profitability. You will ensure consistent and effective communication and implementation relative to brand initiatives and verify compliance and adherence to brand service, food quality, and facility appearance standards. Our GM will lead a small team that works harmoniously to fulfill Vibe Bisto’s mission to deliver quality products to the community. Your success will be measured by your ability to build sales, manage restaurant operations within a budget, strengthen relationships with employees, and fill knowledge gaps. Must be quality-motivated when managing safety, sanitation, and security standards outlined by Vibe Bistro.

 

Duties & Responsibilities

  • Ability to measure dry and liquid food stuffs in units of measurement such as cup, pint, quart, pound, and ounce to properly adhere to recipe and production requirements.
  • Ability to operate machinery and make general observations in regards to safety and accuracy of work using visual acuity.
  • Able to communicate fluently with guests and staff and articulate dishes, instructions, etc.
  • Able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Able to work in a standing position for long periods of time (entire shift).
  • Achieve company objectives in service, quality, the appearance of the facility through training of employees.
  • Create a positive, productive work environment through effective supervision and direction.
  • Ensure proper use of PPE, help monitor par levels.
  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are implemented and reviewed on a timely basis.
  • Maintain compliance with health and safety regulations regarding food preparation, serving, and building maintenance requirements during shifts.
  • Perform either coffee side and service or food preparation tasks (see Principle Barista and Principle Cook
    below).
  • Prepare a schedule for staff hours. Supervise personnel performance.
  • Report, investigate and help resolve complaints regarding food quality, service, or accommodations.
  • Support administration of prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
  • Support compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
  • Other duties as required
  • Principle Barista
    • Prepares and sells coffee drinks by following prescribed recipes and preparation techniques for coffee drinks, such as, cold brew coffee, espresso, lattes, and cappuccinos.
    • Prepare and pour espresso drinks (latte art experience is preferred but not required)
  • Principle Cook
    • Skill in operating equipment such as convection over, soup warmer, food processors, food cutters, meat slicers, blenders, conveyor toaster, etc.
    • Monitor food preparation methods, garnishing, and presentation of food to ensure that food is prepared and presented in an acceptable manner.

 

Requirements

  • Take 100% ownership in driving restaurant sales and profitability.
  • Create team schedules based on the needs of the business, and local labor laws.
  • Place food orders.
  • Control labor costs by meeting company standards.
  • Be fully accountable for counting inventory and reporting accurate food costs weekly.
  • Hire, train, and if needed terminate employees.
  • Communicate and escalate any issues.
  • P&L accountability.
  • Equipment Maintenance & Cleaning
  • Inventory Control

 

Qualifications

  • High School Diploma or Equivalent (preferred)
  • Excellent interpersonal skills
  • Leadership and/or General Manager Experience: 3 years (required)
  • Restaurant/Café Experience: 5 years (required)
  • Specialty Coffee knowledge/ experience (preferred)
  • Managers ServSafe Certification (required)

 

Compensation and benefits

  • Salary: $70,000/annually (competitive pay negotiable based on your experience).
  • Schedule: Primarily day shifts with occasional afternoons and evenings. Availability required for some holidays and special events/catering.
  • Benefits:
    • Dental and visual insurance
    • Employee discount
    • Health insurance
    • Life insurance
    • Paid time off
    • Commuter benefits
  • Valuable skills growth on the job and opportunities to learn new areas of the business
  • Continuing education and training.
  • Work Location: one main location with satellite vistation

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SFMade

150 Hooper Street, Unit 200
San Francisco, CA 94107 P: 415 408 5605

Manufacture : San Jose

1608 Las Plumas Avenue
San Jose, CA 95133
P: 408 326 0591

SFMade

150 Hooper Street, Unit 200
San Francisco, CA 94107
P: 415 408 5605