Assistant Bakery Manager

Prioritizes the guest experience

Prioritizes the guest experience, models superior guest engagement, and fosters a positive work environment.

Partners with the Bakery Manager

• Partners with the Bakery Manager in leading all aspects of the guest experience, cake production, brand and merchandise presentation, work environment, P&L management, and inventory control.
• Co-manages special-order fulfillment via web and email for individual guests and corporate accounts as well as large, complex orders and deliveries.
• Co-facilitates the opening and closing of the bakery, including cash-drawer balancing and bank deposits.
• Contributes to marketing strategy execution in the local community by helping to coordinate and participate in special, brand-building events.

Supports the Bakery Manager

• Supports the Bakery Manager in recruiting, selecting, and training team members.
• Directs daily work responsibilities and provides performance feedback and coaching.
• Ensures NbC product, service, bakery environment, and visual merchandising standards are consistently upheld.
• Ensures all bakery operations adhere to food and health safety standards and NbC policies and procedures.

Knowledge, Skills, and Abilities

• Demonstrates an unwavering guest focus and strong interpersonal skills, with the ability to engage, empower and motivate a team and communicate effectively in both oral and written form.
• Has the ability to delegate tasks, communicate clear expectations, direct others’ work and manage performance.
• Possesses strong problem-solving skills, with the ability to accurately assess situations and identify issues, develop possible solutions and take the appropriate courses of action.
• Demonstrates strong learning agility, with a passion to grow and excel.

Work Availability

• Must have the flexibility to work various shifts, including early mornings, evenings, Saturdays and holidays, based on changing business demands.

Requirements

• A high school diploma or GED; post-secondary education is a plus.
• 1-3 years of guest-facing experience in a retail, restaurant or food service environment, preferably in a lead role with progressive managerial responsibilities.
• Culinary school experience can be used to meet this requirement.
• Demonstrated success creating a superior guest experience and coaching others to do the same, training new team members, directing the work of others, and achieving productivity goals.
• Basic proficiency in Microsoft Word, Excel and Outlook, with comfort in learning new technologies.