Back of House Manager

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. #J-18808-Ljbffr