Assistant Restaurant Manager

Located in an historic 100-year-old grain mill, Ginger and Baker is home to two restaurants, a coffee shop, teaching kitchen, event spaces and a retail market. It's become a community gathering place for dining, shopping, learning, celebrating and enjoying a great slice of homemade pie. Ginger and Baker features authentic Colorado cuisine and is proud to partner with local farmers, ranchers, food artisans and craftspeople to showcase the innovative, hardworking spirit that makes Northern Colorado so unique. We are committed to the highest quality guest service and dining experience; requiring commitment, dedication and skill from our 100 team members.

SUMMARY

The Assistant Restaurant Manager role reports to Restaurant Manager(s) and is part of a front-of-house management team responsible for hiring, managing, appraising, scheduling and disciplinary actions as required for the entire service team. The individual will work with Café and Cache management to deliver exceptional guest service within budget.  A key part of this role is to serve as a Ginger and Baker ambassador, engaging the guest at every opportunity and acting as a role model for our cultural values and norms, holding team members accountable for results.

ESSENTIAL DUTIES AND RESPONSIBILITIES

You will manage daily restaurant operations with a focus on flawless execution to enhance the guest experience and increase restaurant profit.

• Develop the service team to improve their knowledge and skills.
• Personnel management duties include interviewing, hiring, training, coaching, appraising and terminating employees as appropriate.
• Providing guidance and direction to the team, including setting performance standards and monitoring performance.
• Supervise service staff during shift, including managing schedules, sections, disciplining and assigning work duties, adding or reducing hours, managing conflicts and acting to discharge from the shift, if required.
• Work as a team with consistent employee direction, communication and management.
• Responsibility for other management tasks including inventory of service ware and small wares, supplies and tools; assessing the physical space (tables, chairs, floors, etc) for repair and cleaning, developing and executing training and testing materials, developing opening and closing cleaning schedules and other necessary tasks as part of restaurant management team.
• Ensuring compliance with all food & beverage policies, standards, and procedures including all local, state and federal liquor laws; health department regulations as well as food handling and sanitation standards; through training, supervising, and providing follow-up and hands-on management.
• Meeting with guests on an informal basis (during meals or upon departure) to obtain feedback on quality of food and beverage, service levels, and overall satisfaction.
• Provide feedback to kitchen staff on quality of food and presentation, guest satisfaction, waste and other information that improves the kitchen’s responsiveness.
• Ensuring all team members have proper supplies, equipment & uniform.
• Participating in departmental and management meetings as required. Communicate department goals to staff in a clear & consistent way regarding department goals to produce desired results.
• Ability to partner and build relationships with management, colleagues and vendors while demonstrating leadership and integrity and promoting team success.
• Ability to give and receive feedback.
• Develop strategies for better workplace efficiency and goal achievement.
• Ensure implementation of cleaning protocols and opening/closing/shift change duties to maintain standards.
• Execute opening and closing duties including cash handling, locking and setting the alarm to the building.
• Demonstrate initiative to learn the point-of-sale system.

EQUIPMENT/SOFTWARE USED

• Personal computer, telephone, copy machine, and other basic office equipment
• Point-of-sale System, SpotOn a plus, inventory software a plus
• Wine key
• Coffee & espresso machine

EDUCATION AND EXPERIENCE

Must possess minimum Associates college degree or equivalent educational experience.  Two (2 ) years of relevant F&B Management experience. Must have basic proficiency of Microsoft Word & Excel software applications. Must possess good knowledge of food, wine and spirit service. Experience with both casual and fine dining a plus.

SCHEDULE

This is not a Monday thru Friday job. There are always going to be days when you won’t be able to leave right at your scheduled time. This role requires days, nights, weekend and holiday availability. This position may require you to work more than 40 hours per week.

RESPONSIBILITIES TO SAFETY:

• Protect the safety of self, team members and Ginger and Baker guests at all times.
• Promptly report any incidents and/or potentially harmful equipment or situations to the immediate supervisor.
• Report/document safety-related accidents and incidents at once to immediate supervisor and appropriate department(s), following documented procedures.
• Follow all company and department safety policies and procedures as required.
• Operate equipment in a safe manner that will not lead to injury of yourself or others.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS & WORK ENVIRONMENT

• While performing the duties of this job, the employee is regularly required to stand; walk; go up and down stairs; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.  The employee frequently is required to taste or smell.  The employee is occasionally required to sit and stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 50 pounds.
• While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat.  The employee is occasionally exposed to risk of electrical shock and vibration.  The noise level in the work environment is usually loud.

DISCRETION/ INDEPENDENT JUDGEMENT

This position does represent the company in handling complaints, arbitrating disputes or resolving grievances.  As a manager, you will be expected to work with team members.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

BENEFITS

• Paid Time Off Accrual for full-time employees
• Sick leave provided by the Healthy Families and Workplaces Act
• Medical Coverage: access to ICHRA plan with employer contribution toward employee only premium
• Voluntary Dental and Vision Plans
• Company-paid Life Insurance
• Accidental Death and Dismemberment Coverage Available

Required Education:
- High school diploma or equivalent required; Bachelor's degree in hospitality management or related field preferred.

Required Experience:
- Minimum of 2 years of experience in a supervisory role within the restaurant industry.
- Proven track record of managing restaurant operations and staff effectively.
- Experience in inventory management and cost control.

Required Skills and Abilities:
- Strong leadership and team management skills.
- Excellent communication and interpersonal skills.
- Ability to work under pressure and handle challenging situations.
- Proficiency in restaurant management software and point-of-sale systems.
- Knowledge of health and safety regulations in the food service industry.
- Exceptional problem-solving and decision-making abilities.

Salary : $58,000 - $64,000