Hospitality Manager

This is a multifaceted, challenging role for an experienced hospitality professional who loves food and people and wants to be a part of growing a successful business in the San Francisco Bay Area. About Maison Nico: Maison Nico is a French-inspired market and café open for coffee and viennoiserie, Parisian-style pastries, sophisticated French pâtés and terrines, wine and more. After only four years in operation, Maison Nico is consistently recognized as one of the best, winning the “best croissant” competition and listed as a top bakery by Eater, the SF Chronicle, and San Francisco Magazine.

With its dual specializations in sweet and savory, Maison Nico is able to appeal to a broad audience and has been recognized for its pâté en croûte by publications such as the New York Times and New York Times Magazine. Maison Nico is family owned and operated by Andrea and Nicolas Delaroque who can still be found in the kitchen everyday. Key Job Duties: In this role, you will be responsible for managing the front of house operations of Maison Nico’s store in San Francisco as well as overseeing retail, dry & paper good inventory and ordering, brand integrity, and building a culture of warmth and professionalism.

You have strong organizational skills, are a clear communicator, and are skilled at implementing systems and company policies. You will have a team of 5-6 employees and will report directly to the owners and Director of Operations. The ideal candidate will possess an entrepreneurial mentality.

This role will play an integral part in planning and executing store activations. Manage the FOH: This is a critical element of your role. You will need to ensure consistency and ntegrity among all team members pertaining to product knowledge, professionalism, and hospitality.

Camaraderie and strong morale are key components of a successful team. We believe a team having fun and enjoying themselves will carry over that sentiment into guest relations and interactions. Retail Operations: Hospitality first - Consistently display expertise in Maison Nico hospitality and embody warmth and genuine interest in our guests as well as our team.

Staff training and education: Implement and uphold the system of staff training and education, train new employees to enhance job performance and retention, and develop staff education opportunities where available. Pre-Orders/Pâté Club/Holiday Offerings: execute and manage all incoming orders including holiday pre-order items. Work with Table 22 to streamline and coordinate all pâté club pick ups and deliveries.

Retail store merchandising and physical spaces: Ensuring food products are displayed properly while maintaining cleanliness and food safety standards. Compliance: Gain knowledge of and help to maintain compliance with the various departments (e.g., SF Health, SF Labor). Product knowledge and appreciation: Educate and instill an appreciation of our products with the team, making sure each member understands and can articulate products, ingredients, and anecdotes (as available).

Coffee knowledge and training: Ensure proficiency among staff with regard to coffee preparation, espresso beverages, and basic barista training. Work closely with our roaster to ensure all baristas are making coffee to a consistent standard of excellence. Maintenance: Oversee equipment maintenance and cleaning schedules in conjunction with on-site managers.

Productivity and guest relations: Implement and refine operational policies and practical strategies to drive productivity, profitability and customer satisfaction. Communication and style: Display high levels of communication, leadership and collaboration to develop talent, instill high employee morale, and infuse your team with confidence. Encourage and exemplify an approachable and solution-based mindset.

BOH Liaison: work closely with the Pastry and Savory departments to ensure smooth operations of all offerings. Product is ready on time for opening, markets, and consistent with Chef’s standards. Dirty Vine Liaison: work closely with the DirtyVine team to manage wine inventory and offerings and coordinate DV Club pick ups.

Strategic and Administrative Focus: Work on ways to improve efficiency and operational success. Support management team in recruiting and administering processes. Collaborate closely with the management team and Chefs to develop long-term strategies to optimize efficiency and maximize revenue.

Ideal candidate characteristics: Someone who believes in and appreciates what we do at Maison Nico Foundational knowledge of French food and Natural French and California wines. Detail-oriented with a big picture mind-set, focused, and able to implement change. Has a high degree of emotional intelligence as well as the ability to read and respond to sales figures and financials.

Ability to operate independently without constant oversight with an eye towards the health and prosperity of the business, an entrepreneur at heart. Overall passion for hospitality and belief that there is always a way to improve and grow. Understanding that success will come from a strong team and well-trained managers who can think on their feet and solve issues independently.

More detail about Maison Nico, please visit https://culinaryagents.com/entities/318964-Maison-Nico