Assistant Restaurant Manager

GINGER AND BAKER LLC • Fort Collins, CO

28d • $58,000 - $64,000 • Onsite

About The Position

Ginger and Baker is a unique establishment located in a historic 100-year-old grain mill, featuring two restaurants, a coffee shop, teaching kitchen, event spaces, and a retail market. It serves as a community gathering place for dining, shopping, learning, and celebrating, offering authentic Colorado cuisine and partnering with local producers. The company is committed to high-quality guest service and requires dedication and skill from its team of over 100 members. The Assistant Restaurant Manager reports to the Restaurant Manager(s) and is part of the front-of-house management team responsible for hiring, managing, appraising, scheduling, and disciplinary actions for the service team. This role collaborates with Café and Cache management to ensure exceptional guest service within budget, acting as a Ginger and Baker ambassador to engage guests and uphold cultural values.

Requirements

• 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.
• 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.
• 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.
• High school diploma or equivalent required.

Nice To Haves

• Experience with both casual and fine dining a plus.
• SpotOn a plus, inventory software a plus.
• Bachelor's degree in hospitality management or related field preferred.

Responsibilities

• 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.
• Provide 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.
• 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.

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

What This Job Offers

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