Culinary Operating Manager

Left Bank Tiburon LP • Tiburon, CA

1d • Onsite

About The Position

Petite Left Bank is seeking a unique leader who combines culinary expertise with operational management skills to run a restaurant with full P&L authority and autonomy. This role is designed for individuals with a strong kitchen background who understand food quality and have the operational experience to manage the entire business. You will collaborate with the kitchen team to set food standards, develop recipes, train staff, and oversee all aspects of service, team management, and financials. The position offers a performance-based bonus program, potentially increasing total compensation by up to 50% of base salary, tied to business success. It provides an opportunity to gain comprehensive experience in restaurant ownership without the capital risk, supported by a Culinary Director and corporate team.

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.
• 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

Responsibilities

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree