Restaurant Assistant General Manager
LunchPad San Francisco, CA
- Expired: 23 days ago. Applications are no longer accepted.
581 Hayes St @ Laguna
Inside Noir Lounge
Hours: Monday-Sunday 8:30 am-3:30pm
Voted “Best Sandwiches” — SF Weekly 2018
Voted “Best Business Lunch” — SF Weekly 2018
WINNER of Best Sandwiches -2017, Best Lunch 2016 and Best Business Lunch 2015
For the past 8 years… The Lunchpad has provided delicious sandwiches, vibrant salads, homemade pickles, candied habanero bacon and addicting fresh herbed parmesan potato chips to hundreds of the Bay Area's finest corporate clients. Excelling at office lunch, corporate events, and last minute meetings, the Lunchpad easily accommodates groups from 10 to 600+. All Sandwiches on the menu can be vegetarian, vegan, or gluten free and catering to any other special dietary restriction is not a problem. With Launchpad's flexible menu, catering prices typically range from $11.00-$16.00/per person on average.
Brick and Mortar Storefront
581 Hayes St, San Francisco
Pre COVID: The Lunchpad began its journey as a “pop-up” located at 581 Hayes St, inside of NOIR LOUNGE. Starting at a few days per week, the pop-up quickly moved to M-F every week and then M-Sunday by the end of the first year. At the same time, they expanded their lunch offering to include corporate catering.
For the past 8 years, local Hayes Valley residents, neighbors, tourists and a long list of corporate clients have been enjoying the unique, artisan sandwiches that The Lunchpad has prided themselves on. The store-front at Noir, is set up for a quick service dining experience; order at the front counter and grab a seat anywhere throughout the Lounge. Noir’s tasteful and swanky wine bar offers guests a unique, and very San Francisco, lunch dining experience and vibe. Serving a short list of breakfast items, foot traffic starts to trickle in around 9:30 AM, increasing heavily through lunch hours between 10:30 AM through 1:30 PM on most days (pre-covid).
Post COVID: Lunchpad is back to operating 7 days a week and is sticking to the “quick-serve” concept, offering mostly to-go orders for breakfast and lunch. However, with NOIR’s recent addition of a parklet, Lunchgoers now have the option of eating on available and swanky booths, as well as utilizing some of the indoor space as the COVID restrictions ease. We’ll be set up with a host of delivery services for to-go orders as well as corporate catering.
NEW: We're in the process of adding a quality coffee option, baked goods, and other grab and go breakfast items for the early morning hours; deemed Lunchpad Cafe’. With the addition of our AGM, we'll be looking to support or GM Wed-Sunday, owning the weekend shift. Once your up and running and fully trained, we would like to explore adding in a more formal brunch for the weekends as this neighborhood is prime for the taking.
The Job Description:
Lunchpad Co-Captain, Manager & Food Wizard
Overview: The Lunchpad team is looking for a motivated, all-in one, swiss-army-knife kind of team player who wants to take the helm of this amazing business on mid-week through the weekend as the Lunchpad Assistant Manager / team co-captain, and for all intensive purposes, chef. Applicants to this role, will ideally possess both front of house, back of house and some managerial experience in a restaurant or similar role, while also possessing the innate ability to prepare food (sandwiches, salads, chips, etc) quickly and efficiently. The roll will entail prepping and cooking in-house mainstays, following provided recipes. Such items include chicken/chicken salad, roasted pork, roast beast, fried chicken, roasted turkey, etc.
While experience is a big plus, you will receive on-the-job training from the current GM. In addition to the GM, our former head chef, owner, recipe and menu creator, who acts as an advisor to the business today, will also be available to provide any additional training as needed. Below is a more detailed list of the role and responsibilities.
The LunchPad’s AGM Managerial and Food Duties
This is an all-encompassing job with aspects that include both the front and back of the house. As the manager, you will be responsible for daily opening and closing duties, daily prep and operations, lunch and catering order execution, as well as managing a small part-time staff. You will be expected to know all facets of the business and be able to jump into any role as needed. This is not a back-seat role where you will simply delegate. This is a get your hands messy role, while also maintaining the duties of a manager. Your job is to grow and maintain the business, Wed- Sunday.
Responsibilities include, but are not limited to:
Assisting with Daily and weekly purchasing; (food, paper products/kitchen supplies...)
Assisting with Weekly and Monthly inventory control
Assisting with Creating/executing daily/weekly food prep list (preparing and cooking)
Assisting with Planning and maintaining weekly employee schedules
Assisting with Hiring, training and managing employees
Assisting with Keeping track of employee's hours
Assisting with Keep track of payroll
Assisting with Maintaining good relationships with neighboring and affiliate businesses
Assisting with Ensuring opening/closing procedures are performed to company standards
Assisting with Planning, executing and maintain quality on catering orders
Assisting with Maintaining client relationships
Assisting with Maintaining safety and quality standards
Assisting with One Team, One Fight mentality
For catering, you will work hand-in-hand with our part-owner and Director of Catering on any and all catering needs. The Director of Catering will maintain the majority of all catering relationships with clients and 3rd-party vendors, handle any/all inbound order and outbound catering efforts, quoting, scheduling, marketing and selling. The Director of Catering will need your help in planning and executing on any upcoming and residual catering opportunities. Catering has been and will continue to be an integral piece of our businesses success. Last, catering orders will be prepared in the morning and typically sent out the door before 10:30 AM, just as the lunch rush begins, so there won’t be heavy crossover between in store operations and executing on catering deliverables.
Ideas and Value Add: we’re open to ideas on anything we can do better. We plan on making various improvements and changes to continuously evolve the business with the times. We encourage you to take an active role in taking ownership, leadership, and improving the business. We want someone motivated, passionate and ready to take on, the excitement and challenges of running a successful San Francisco sandwich shop. We look forward to discussing your interest, qualifications and motivation to help steer this exciting business opportunity as we welcome back new and old customers to the Lunchpad's brand of quality and goodness.
Pay/Equity: Hourly range is $19.00-$21.00, 30-40+ hours per week + Tips.
581 Hayes StSan Francisco, CA
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