Assistant Restaurant Manager

GINGER AND BAKER LLC; Fort Collins (CO); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Paid time off

Health insurance

Dental and vision plans

Life insurance

AD&D coverage

Job summary

GINGER AND BAKER LLC seeks an Assistant Restaurant Manager to lead front-of-house operations, hire and coach staff, schedule effectively, and uphold service standards. You will work with Café and Cache management to deliver exceptional guest experience while adhering to budgets.

You will embody our values, supervise shifts, manage safety and quality, and participate in meetings to align goals with overall business performance.

Qualifications

• Minimum of 2 years of supervisory experience in the restaurant industry.
• Must possess an Associate’s degree or equivalent educational experience.

Responsibilities

• Manage daily restaurant operations to enhance guest experience and increase profit.
• Develop the service team to improve knowledge and skills.
• Perform personnel management duties including interviewing, hiring, training, coaching, appraising, and terminating employees as appropriate.
• Provide guidance and direction to the team, setting performance standards and monitoring performance.
• Supervise service staff during shift, manage schedules, sections, discipline, assign work duties, adjust hours, handle conflicts, and discharge staff from shift when required.
• Ensure compliance with all food and beverage policies, standards and procedures, including liquor laws, health department regulations and food handling and sanitation standards.
• Meet with guests informally to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Provide feedback to kitchen staff on food quality, presentation and waste to improve kitchen responsiveness.

Skills

Leadership

Team management

Communication

Guest service

Problem solving

Inventory management

Education

Associate’s degree or equivalent

Tools

Restaurant management software

Point-of-sale systems

Microsoft Word

Excel

Job description

SUMMARY

The Assistant Restaurant Manager 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. The role also serves as a Ginger and Baker ambassador, engaging guests, embodying company values, and holding team members accountable for results.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Manage daily restaurant operations to enhance guest experience and increase profit.
• Develop the service team to improve knowledge and skills.
• Perform personnel management duties including interviewing, hiring, training, coaching, appraising, and terminating employees as appropriate.
• Provide guidance and direction to the team, setting performance standards and monitoring performance.
• Supervise service staff during shift, manage schedules, sections, discipline, assign work duties, adjust hours, handle conflicts, and discharge staff from shift when required.
• Ensure compliance with all food and beverage policies, standards and procedures, including local, state and federal liquor laws, health department regulations and food handling and sanitation standards.
• Meet with guests informally to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Provide feedback to kitchen staff on food quality, presentation and waste to improve kitchen responsiveness.
• Ensure all team members have proper supplies, equipment and uniform.
• Participate in departmental and management meetings, communicate goals to staff consistently.
• Partner and build relationships with management, colleagues and vendors, demonstrating leadership, integrity and promoting team success.
• Give and receive feedback, develop strategies for better workplace efficiency and goal achievement.
• Implement 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

• 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 & EXPERIENCE

Must possess a minimum of an Associate’s college degree or equivalent educational experience. Two (2+) years of relevant F&B management experience. Basic proficiency in Microsoft Word and Excel. Good knowledge of food, wine and spirit service. Experience in both casual and fine dining a plus.

SCHEDULE

Requires day, night, weekend and holiday availability and may involve more than 40 hours per week.

RESPONSIBILITIES TO SAFETY

• Protect the safety of self, team members and guests at all times.
• Promptly report any incidents or potentially harmful equipment or situations to the immediate supervisor.
• Report and document safety‑related accidents and incidents to the appropriate department(s) following documented procedures.
• Follow all company and department safety policies and procedures as required.
• Operate equipment in a safe manner to prevent injury.

PHYSICAL DEMANDS & WORK ENVIRONMENT

Regularly required to stand; walk; go up and down stairs; use hands to finger, handle or feel; reach with hands and arms; talk or hear. Frequently required to taste or smell. Occasionally required to sit, stoop, kneel, crouch or crawl. Must regularly lift and/or move up to 50 pounds. Frequently exposed to wet and or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat. Occasionally exposed to risk of electrical shock and vibration. Noise level is usually loud.

DISCRETION / INDEPENDENT JUDGEMENT

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

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

QUALIFICATIONS

• High school diploma or equivalent required; bachelor’s degree in hospitality management or related field preferred.
• 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.