Tosca has been a North Beach/San Francisco institution for over 96 years. While still serving up great drinks and service to its neighbors, regulars and beyond, Tosca has become a top SF dining destination since welcoming Ken Friedman, Chef April Bloomfield and Chef Josh

Even to the helm. Tosca has been recognized by the SF Chronicle as a Top 100 Restaurant for three years running and by Bon Appetit Magazine as a Best New Restaurant. Tosca has become the perfect West Coast addition to our NY sister restaurants, including The Spotted Pig, The John Dory, The Breslin, Salvation Taco and Salvation Burger.

Description of Position

As the business unit leader, the General Manager is responsible for achieving
the Tosca Cafe vision on a daily basis. Together with the Executive Chef, the GM is charged with creating a business unit culture consistent with our Guiding Principles (integrity, hospitality, excellence, growth and celebration), while developing and leading high performing hospitality teams, growing our community of guests and achieving the financial results outlined in the Annual Budget. More specifically, the General Manager will be responsible for:

Operational Excellence: create systems for organizing business resources including the facility, management, management scheduling, duty delegation, administration, service/shift management and quality control

• Organization 
• Quality Control
• Scheduling 
• Delegation 
• Administration
• Communications 
• Service/Shift Management
• Concept – Along with the Beverage Manager and Service Manager, development of Beverage Program

Legal Compliance: execute systems to ensure the business is operating in compliance with all local, state and federal laws

Financial Performance: promote sales, manage expenses and cash handling systems required to achieve business budgets

arketing & Events: work closely with the Marketing and Events teams to adhere to brand standards and maximize sales

Human Resources: assist in recruitment, training, development, and performance evaluations, employee relations and benefits 

Facilities: manage the facility to improve longevity of furniture, fixtures and equipment, reduce expenses and achieve quality standard.

Why work with Tosca Cafe?

• Be part of a growing organization of successful restaurants that are expanding on the west coast. April Bloomfield, who was named the best chef in New York by the James Beard Foundation two years ago, and Ken Friedman, who won the outstanding restaurateur award this year. Great opportunity for career growth for standout candidates.
• Unique space that its so far from being cookie cutter / corporate. Its a unique property in and of itself with true history and historic clientele.
• Not a replica of anything at all. The team is proud to be part of the history. 
• Top 10 places to have a cocktail in SF.
• Not suit and tie place - no rules about how you dress, allows for a freedom of expression.
• Exciting group of dynamic professionals make it a fun place to work. 
• Competitive pay and benefits with the complete support of a well tenured team.
• Dinner only

Reporting Structure

The General Manager will report to Yannis Stanisiere, Director of Operations.

ABOUT the talent

Tosca Cafe has attracted top talent across the board, most of whom have been promoted into roles as soon as they were ready for them. This speaks to the type of talent they hire and the support system for career growth/learning. 

qualifications

• 3+ years in a similar position as General Manager in an upscale full service restaurant environment
• Skilled at managing multiple priorities and projects.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Passion for the concept, cuisine and success of the brand in the SF market.
• The ideal candidate will be decisive and persuasive but not be an “ego” driven individual. The person will need to lead by example and be “hands on”  with the ability to see the big picture.

Interested in learning more or know the right person? Email mandeep@hhcsearch.com

about the founder

April Bloomfield has spent most of her life in the kitchen and had the pleasure of working with some of the most revolutionary chefs before taking on a kitchen of her own. A native of Birmingham, England, April began her culinary studies at Birmingham College. From there, she went on to hone her craft through cook positions in various kitchens throughout London and Northern Ireland, including Kensington Place and Bibendum. It was under the guidance of Ruth Rogers and Rose Gray at The River Café where she learned to appreciate the beauty and simplicity of food.

Before moving to New York, April spent the summer of 2003 in Berkeley, California at the legendary Chez Panisse. In February 2004, April and restaurateur Ken Friedman opened New York City’s first gastropub, The Spotted Pig. Under April's direction, The Spotted Pig has earned one star from the Michelin Guide for six consecutive years, and since 2010, April & Ken’s The Breslin Bar & Dining Room also earned a star in the esteemed guidebook. A Food & Wine “Best New Chef,” April continues to receive widespread attention for her food. In fall 2010, she and Ken opened The John Dory Oyster Bar, which joined The Breslin at New York’s Ace Hotel and earned a glowing, two-star review from the New York Times. April’s first cookbook, A Girl and Her Pig, was published by Ecco in April 2012.

Notable Press

San Francisco Chronicle: Tosca Cafe remains a bright spot

San Francisco Chronicle: Modern Pasta Salad by Tosca Cafe chef Josh Even

InStyle: 5 Places to Eat Now in San Francisco

Eater SF: What do Drink on Tosca Cafe’s Brand New Cocktail Menu

Up to $500 for referrals!

If you are not interested in this particular role but have people in your network that could be a good fit, we would love to help them. For any person we place at any of our clients that you refer to us, we send you a check for $500.

Each person is limited to only 3 referrals maximum so please only refer your best and help continue to build the best culinary network.