About Arsicault Bakery
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.
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
Required Qualifications
- 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
Preferred Qualifications
- 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
Compensation & Benefits
- Annual Salary: $70,000 - $80,000
- Health, dental, vision, and life insurance
- Paid time off (PTO)
- Opportunities for professional growth and development
Arsicault Bakery is committed to creating an inclusive workplace. We encourage candidates from all backgrounds to apply.