Back of House Manager

Arsicault Bakery•San Francisco, CA

4d•$70,000 - $80,000

About The Position

Arsicault Bakery is a beloved San Francisco Bay Area institution renowned for crafting world-class croissants, viennoiseries, breads, and pastries. We're seeking a dedicated Back of House Manager to join our team and help maintain the exceptional quality and standards that have made us a household name. Position Overview The Back of House Manager will oversee daily production operations and lead our bakery team in executing Arsicault's renowned products. This role requires a passionate leader with lamination expertise who can maintain our high standards while fostering a collaborative, respectful work environment. Reporting to the BOH General Manager, you'll be responsible for production management, team development, and ensuring consistent quality across all our offerings.

Requirements

Minimum 1 year of lamination experience (croissants, viennoiserie, or similar products)
Minimum 2 years of management or supervisory experience in a bakery or food production environment
Proficiency with Microsoft Office, Google Suite, and scheduling/project management software
Strong leadership and interpersonal skills with ability to train and develop team members
Excellent organizational skills and ability to manage multiple priorities
Effective communication skills in English and Spanish
Strong math skills for recipe scaling, inventory, and production planning
Ability to work early morning shifts (4:30 AM) including weekends and holidays
Physical ability to stand for extended periods and lift up to 50 pounds
Stamina to work 40+ hours per week in a fast-paced, high-volume environment
Passion for artisan baking and commitment to quality craftsmanship

Nice To Haves

Fluency in both English and Spanish
3+ years of management experience in artisan bakery or similar production environment
Experience with inventory management systems
Background in training and developing leaders for career advancement

Responsibilities

Oversee daily production of croissants, viennoiserie, breads, quiches, and pastries to Arsicault's exacting standards
Lead, train, and mentor back of house team members, creating opportunities for growth and skill development
Create and manage staffing schedules to ensure adequate coverage and efficient operations
Track and manage team timecards, ensuring accuracy and timely payroll processing
Manage production schedules and staffing to ensure efficient operations and timely product delivery
Execute and maintain lamination techniques and other specialized processes with precision and consistency
Conduct quality assurance checks and provide constructive feedback to ensure all products meet Arsicault standards
Collaborate with the BOH General Manager on production planning, menu execution, and operational improvements
Manage inventory, ordering, and waste reduction to maximize efficiency
Create and maintain prep lists to ensure seamless handoffs between shifts
Foster a culture of respect, teamwork, and clear communication among all team members
Maintain cleanliness and organization throughout all production areas according to health and safety standards
Work hands-on during production as needed while managing team workflows
Address production challenges proactively and implement solutions in real-time