Culinary Operating Manager at LB Steak Bishop Ranch LP

Tiburon, California, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Aug, 26

Salary

90000.0

Posted On

08 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

P&L Management, Culinary Leadership, Recipe Development, Operational Management, French Cuisine, European Technique, Staff Training, Financial Forecasting, Inventory Management, Guest Experience Management, Labor Cost Control, BOH and FOH Coordination, Menu Evolution, Vendor Relations, Strategic Planning, Team Recruitment

Industry

Hospitality

Description

Description Run the restaurant like it's yours. Bring your culinary identity to the table and leave your mark on every plate. Petite Left Bank is looking for a rare kind of leader: a hospitality operator with real culinary depth who wants to run a restaurant the way an owner does, with full P&L authority, real autonomy, and real upside, while partnering with our kitchen team to set the food standard the room is built around. This is not a desk-bound GM role. It's not a Chef role either. It's the seat in between, designed for the kind of leader who came up in kitchens, knows what a good plate looks like, can taste a sauce and tell you what it needs, and has earned the operational chops to run the whole business. You'll work side-by-side with our existing kitchen lead. You set the food standard, build and refine recipes, train technique, and hold the line to spec, while owning service, the floor, the team, and the financials end-to-end. To align incentives with results, this role includes a performance-based bonus program with the potential to earn up to 50% of base salary, tied directly to the success of the business you operate. For leaders who aspire to one day own a restaurant, this role offers an authentic look at what it takes to run a successful restaurant end-to-end, without the capital risk or administrative burden of doing everything yourself. While this role carries real ownership and decision-making authority, you won't be on an island. You'll have direct support from our Culinary Director and the broader corporate team to help you succeed. WHAT MAKES THIS ROLE DIFFERENT Service Leadership & Floor Execution A real culinary seat at the operator table. You own recipes, standards, and the food identity of the restaurant in partnership with the kitchen lead, not as an afterthought. Run the business like an owner. Full authority over decisions that shape culture, performance, and profitability. Ownership without isolation. You're accountable for results, but supported by centralized HR, Finance, Marketing, Sales/Private Dining, and Operations. High autonomy, clear framework. Proven systems and tools are in place; how you lead and execute is largely up to you. True financial accountability. You own the P&L and are incentivized to grow the business. A real path to restaurant ownership. Hands-on experience that mirrors the realities of ownership. WHAT YOU'LL DO Culinary Standards & Recipe Development Partner with the kitchen lead to set, document, and uphold the culinary standard for the restaurant: recipes, plating, technique, and pace. Lead recipe development and seasonal menu evolution alongside the kitchen lead, contributing your own technical instincts and palate. Train and coach BOH on technique, consistency, and execution to spec, including stepping onto the line during busy services or when standards need recalibration. Walk the kitchen daily: taste, inspect, correct. Keep the kitchen sharp and the food honest to the concept. Maintain a deep, current knowledge of every dish, ingredient, allergen, and prep method, and hold the team to that same standard. Operational Leadership Oversee all daily restaurant operations, ensuring consistency, quality, and efficiency across BOH and FOH. Maintain high standards of food quality, service, and cleanliness as a baseline expectation, not an afterthought. Ensure compliance with health, safety, and labor regulations every shift. Lead service from the floor or the pass, with the presence and command that holds the room together on a busy Friday night. Financial Management Own the restaurant's full P&L. Drive profitability through labor management, food and beverage cost control, and decisive action on variances. Analyze P&Ls, build action plans, and lead the team in meeting revenue and prime cost targets. Forecast covers and revenue, manage budgets, and own inventory, ordering, and vendor relationships, especially on the food side where your culinary judgment directly impacts cost and quality. Team Development Recruit, train, and retain high-performing FOH and BOH team members, with a particular eye for culinary talent that can grow under your leadership. Create a culture rooted in accountability, growth, craftsmanship, and mutual respect. The kind of team people want to be part of and stay on. Lead by example through hands-on coaching, mentorship, and real-time feedback. Coach in the moment, not on a review cycle. Guest Experience Maintain a warm, memorable, hospitality-driven atmosphere for every guest, with food that earns repeat visits and the kind of word-of-mouth that fills a Tiburon dining room. Monitor guest feedback across all channels and translate it into specific service and culinary adjustments. Handle escalations directly and resolve them well. Business Growth & Brand Stewardship Partner with the Director of Operations and HRBP on strategic planning, local marketing, and community engagement. Identify opportunities for operational improvement, menu evolution, and new revenue channels such as private dining, off-site, and seasonal events. Uphold and champion Petite Left Bank's mission, values, and standards. Requirements 5+ years of restaurant leadership experience with full operational and financial accountability. A genuine culinary background: culinary degree or equivalent professional kitchen experience, with meaningful time on the line in serious kitchens. You can run a station, you can teach technique, and you can taste a dish and tell the cook exactly what it needs. Demonstrated expertise in (or strong working fluency with) French and European technique and bistro cuisine. Proven track record of running operations with high autonomy and meeting financial targets. Strong business acumen, decisive judgment, and an entrepreneurial mindset. Exceptional leadership, communication, and people-development abilities across both FOH and BOH. A hands-on, production-first leadership style: you lead from the line and the floor, not from the office. Working financial fluency: comfortable with P&L, prime cost, labor models, and reading the numbers to drive action. Genuine passion for food, wine, and elevated hospitality. Ambition to grow toward restaurant ownership, partnership, or multi-unit leadership over time. REQUIREMENTS Full-time, exempt position requiring flexibility across evenings, weekends, and holidays. Majority of time spent in-restaurant, on the floor and engaged with both guests and team members. Ability to work in a fast-paced environment; occasional lifting of up to 40 pounds required. California Food Safety Certification (or willingness to obtain prior to start) California Harassment Prevention Training Certification (or willingness to complete prior to start) Authorized to work in the United States COMPENSATION & BENEFITS Base salary: $80,000-$90,000 Performance-based bonus tied to revenue achievement and prime cost targets, with total annual compensation up to $115,000. Medical, dental, vision, and 401(k) eligibility. Career growth within a dynamic and expanding restaurant group. A high-autonomy leadership role with real ownership accountability, and the rare chance to express both your business judgment and your culinary point of view in the same seat. Ongoing support and mentorship from our Culinary Director and corporate team, so you have the resources to back up your decisions. Vine Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Responsibilities

The role manages full restaurant operations, combining high-level financial P&L accountability with hands-on culinary leadership. Responsibilities include setting food standards, developing recipes, and overseeing both front-of-house and back-of-house execution.