Patisserie Manager WEHO

Bottega Louie Restaurant and Gourmet Market•West Hollywood, CA

6d•$72,000 - $82,000

About The Position

Founded in Los Angeles in 2007, Bottega Louie develops premier landmark Restaurants & Patisseries. We serve our communities by offering premium Fine Dining, Patisserie, Bakery and Café Guest Experiences. We pair our operations with the management systems and tools required to consistently produce thousands of premium Guest Experiences daily at a reasonable price. Our objective is to exceed the Guest Experience we would want as paying Guests and continue to serve the finest Restaurant, Patisserie, Bakery & Café Experiences available in the communities we operate. Our greatest strength, and the largest contributing factor to our success, is our Team. We strive to provide valuable opportunities for each Team Member to pursue professional progress and satisfaction in their work. Because satisfying our Guests depends on the united efforts of many, we are most effective when we work together cooperatively, respecting each other’s contribution and importance. As a Bottega Louie Team Member, you are essential to satisfying the discerning tastes of our Guests and the future success of our Company ROLE SUMMARY The Multi-Unit Patisserie Manager is responsible for the operational excellence, financial performance, and Guest experience of two Patisserie locations. This role requires a leader who can maintain meticulous brand standards across both units, ensuring that the "Bottega Louie" premium experience is consistent regardless of location. You will lead, mentor, and develop a diverse team of hospitality professionals while driving growth and maintaining the highest levels of quality control.

Requirements

Experience: 5+ years in high-volume Café, Restaurant or Patisserie management. DoorDash or Uber delivery relative experience.
Logistics: Must be willing to work at both the DTLA and WEHO units as operational needs shift.
Standards: A premium experience "fine-dining" mindset applied to a retail environment; obsessed with detail, cleanliness and presentation.
Leadership: Proven ability to manage teams of 30+ employees across multiple shifts.
Communication: Exceptional verbal and written skills; ability to deliver constructive feedback that inspires growth. Must be adept at data-driven reporting and analysis, translating unit performance metrics into actionable insights for Management. Proven ability to coordinate operations across multiple locations, ensuring seamless communication between departments and consistent execution of brand standards across both Patisseries.
Training & Development: Execute an aggressive and relentless approach to Team training and onboarding. You must ensure 100% compliance with service and product knowledge standards through a continuous cycle of coaching, testing, and recertification. This includes a "hands-on" presence on the floor to audit performance in real-time, ensuring that every Team Member at both units is operating at the premium luxury experience level required for our $38+ per Guest experience.

Responsibilities

Oversee daily Patisserie operations for both units, alternating presence to ensure "eyes-on" management of production, display and service.
Enforce rigorous quality control standards for all patisserie products (macarons, pastries, chocolates, viennoiserie etc) to ensure they meet the $38+ per guest premium brand promise.
Maintain a seamless 10-mile logistics loop between units, ensuring inventory levels are optimized and product freshness is guaranteed.
Recruit, train, and retain a high-performing team of Pastry Chefs, Captains, Patisserie Associates, Baristas and Support staff.
Foster an inclusive and equitable work environment, ensuring that scheduling and advancement are based on objective performance metrics and competency.
Conduct regular performance reviews and provide "real-time" coaching to maintain premium service standards.
Manage P&L responsibilities for both units, focusing on revenue growth, sales, labor cost optimization and waste reduction.
Analyze sales trends to forecast staffing needs and inventory orders, adjusting for seasonality and local events.
Drive "Average Check" growth through Team training on product knowledge
Serve as the primary brand ambassador for the Patisserie, ensuring every Guest interaction reflects the "treat others as we want to be treated" philosophy.
Monitor and respond to Guest feedback and reviews, implementing operational changes to address any service gaps.
Ensure the physical aesthetic of both Patisseries remains pristine, adhering to all attire and visual merchandising standards.