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 Café Restaurant Manager is a representative of the business and an ambassador for The Café restaurant, focused on providing exceptional guest service and effective management of Café staff and the adjoining Coffeeshop, including hosts, servers, bartenders, bussers, food-runners, back-waits, baristas and other roles as needed. Two assistant restaurant managers and a Coffee Shop supervisor report directly to the Café Manager. The Café Manager works closely with the Chef to ensure accurate feedback on menu items, monitoring quality and guest response and handling guest issues real-time; and is a member of the Ginger and Baker Management Team
ESSENTIAL DUTIES AND RESPONSIBILITIES
Lead daily restaurant operations with a focus on flawless execution to enhance guest experience and increase restaurant profit.
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Hiring, training, coaching, mentoring and enhancing the capabilities of all Café and Coffee Shop staff.
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Providing guidance and direction to the team, including setting performance standards and monitoring performance and ensuring compliance with all federal, state and local food & beverage and liquor laws/policies, standards, and procedures.
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Identifying any developmental needs of the service team and coaching to improve their knowledge and skills
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Ability to motivate others to accomplish goals
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Implement corrective actions and ensure steps are taken as needed, to continuously improve service results
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Providing follow-up and hands-on management to ensure execution of food handling and sanitation standards
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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
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Promptly and courteously attend to all known guest issues and concerns
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Leading staff meetings as required to communicate a clear & consistent message regarding department goals and performance
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Direct and participate in management tasks including inventory, training, interviewing, scheduling staff, cleaning and other tasks
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Development of written and verbal training materials, exams and other aids to enhance staff knowledge, expertise and professionalism.
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Lead by example fostering departmental teamwork and collaboration.
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Ensure proper service standards are defined and executed, redirecting during service as needed. This includes all steps of service and alcohol service, to help train and assist in the smooth flow of meal courses in any way needed. This could include plating, bussing, running expo, or other duties as required.
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Ensure excellence in day-to-day operation by maintaining established standards with respect to service and presentation.
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Effective planning, communication and follow-up to ensure successful restaurant operations.
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Maintain and communicate high standards of cleanliness, maintenance of public spaces during service, respectful interactions with the Café Dish area and kitchen, and the execution of required levels of Food Handling to comply with all local health department and business requirements.
SCHEDULE
This is not a Monday thru Friday job. To be successful in this job, you may be required to maintain a flexible schedule that includes working days, nights, weekends and holidays. This job may require you to work more than 40 hours per week.
EQUIPMENT/SOFTWARE USED
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Personal computer, telephone, copy machine, and other basic office equipment
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Point-of-sale System, SpotOn a plus, inventory software a plus
RESPONSIBILITIES TO SAFETY:
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Protect the safety of self, team members and Ginger and Baker Guests at all times.
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Promptly report any incidents and/or potentially harmful equipment or situations to the immediate supervisor and/or appropriate department(s).
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Report/document safety-related accidents and incidents at once to immediate supervisor and appropriate department(s), following documented procedures.
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Follow all company and department safety policies and procedures as required.
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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.
EDUCATION/EXPERIENCE
(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.
DISCRETION/ INDEPENDENT JUDGEMENT
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This position represents Ginger and Baker in handling complaints, arbitrating disputes or resolving grievances. As a manager, you will be expected to work with team members and guests to ensure satisfaction.
- As a manager, this position will be expected to take initiative and demonstrate creativity in resolving challenges; whether involving guests, other managers or teammates.
- Remains calm under pressure.
CERTIFICATES, LICENSES, REGISTRATIONS
Must have ServSafe and any County required certifications. Ginger and Baker will pay for these and additional required trainings if you do not have current certification.
PHYSICAL DEMANDS & WORK ENVIRONMENT
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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.
OTHER DUTIES
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Please note this job description is not designed to cover or contain a comprehensive listing 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
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Paid Time Off Accrual for full-time employees
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Sick leave provided by the Healthy Families and Workplaces Act
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Medical Coverage: access to ICHRA plan with employer contribution toward employee only premium
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Voluntary Dental and Vision Plans
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Company-paid Life Insurance
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Accidental Death and Dismemberment Coverage Available
Required Education:
- Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred. Equivalent experience may be considered.
Required Experience:
- Minimum of 3-5 years of experience in restaurant management or a similar role.
- Proven track record of successfully managing restaurant operations, including staff management and financial oversight.
- Experience in developing and implementing business strategies to enhance customer satisfaction and profitability.
Required Skills and Abilities:
- Strong leadership skills with the ability to motivate and manage a diverse team effectively.
- Excellent communication and interpersonal skills to interact with staff, vendors, and customers.
- Proficiency in restaurant management software and point-of-sale systems.
- Ability to analyze financial reports and budgets, with a focus on cost control and revenue generation.
- Strong problem-solving skills and the ability to handle high-pressure situations with professionalism.
- In-depth knowledge of food safety regulations and health standards.
- Ability to work flexible hours, including evenings, weekends, and holidays.
