Bakery Manager

Manages the daily operations of the bakery department. Increases customer confidence and loyalty by promoting and executing consistent and compliant operating conditions. Provides fresh and appealing products, courteous, knowledgeable, and prompt service. Executes merchandising plans as outlined in department planners, toolkits, or event packs while being mindful of merchandising standards, product levels, shrink, and sales trends. Supervises, trains, and develops team members on performance of their job and provides coaching as needed. Values diversity and supports an inclusive environment by embracing the backgrounds and experiences of the team. This is a working management position that requires a balance of physical labor, delegation, team building, leadership, planning, and administrative work.

Responsibilities

• Service (40% of time)
  • Creates an environment that enables customers to feel welcome, important, and appreciated to help build and retain customer confidence and loyalty.
  • Ensures the department is merchandised per plan.
  • Delivers daily conditions that meet the company’s expectations for on-shelf product availability, freshness, quality, and value.
  • Trains department associates on freshness, inventory levels, stocking, ordering, and shelf conditioning.
  • Offers customers assistance in finding or suggesting product.
  • Ensures customer requests and special orders are fulfilled.
• Leadership (20% of time)
  • Promotes trust and respect among associates by collaborating, promoting teamwork, and communicating company, department, and job-specific information.
  • Establishes goals for merchandising, sales, and profits and empowers the team to meet or exceed the goals.
  • Develops adequate scheduling to manage customer volume throughout hours of operation.
  • Adheres to all local, state, and federal laws, and company guidelines.
• Financial (20% of time)
  • Completes daily and weekly administrative tasks (communications, online training, scheduling, pricing changes, order, etc.).
  • Maintains an awareness of inventory/stocking conditions and reports any discrepancies in inventory.
  • Reviews/inspects products for quality and freshness and takes appropriate action with those items.
  • Plans, organizes, and performs the inventory process.
  • Utilizes production planning tools to accurately produce fresh products and ensures discarding or markdown processes are followed to reduce shrink.
  • Ensures product is held at the proper temperature per food safety guidelines and retains documentation of temperature logs per policy.
• Compliance/Safety (20% of time)
  • Ensures company standards for safety, proper food handling practices, sanitation, and productivity are maintained.
  • Adheres to all regulatory compliance requirements pertaining to food safety, United States Department of Agriculture (USDA) & Country of Origin Labeling (COOL), and Department of Agriculture (DOA).
  • Executes all product recalls and withdrawals in a timely manner while ensuring all items are secured and removed from customer access.
  • Reinforces safety programs by complying with safety procedures and inspects and identifies unsafe conditions to report to store management.
  • Notifies management of customer or employee accidents.
  • Reports all safety risks, issues, and illegal activity, including robbery, theft, or fraud.
  • Ensures adherence to wage and hour policies and regulations.
  • Cultivates a culture of safety within the store.
  • Ensures self and all associates are working safely and have received necessary safety training.
  • Ensures Hazardous Assessments are posted for associate reference and that Personal Protective Equipment is available and utilized by all associates executing tasks within the department, as required.
  • Ensures equipment is in good repair; reports and assists with remediation (e.g., lock out/tag out of equipment) of safety hazards within the department.
• Performs other job-related duties as assigned.

Requirements

• Education: High School / GED (preferred).
• Experience:
  • 3–6 years of relevant experience.
  • 1–5 years of supervisory experience.
• Language Requirements: English required; English & Spanish preferred.
• Knowledge, Skills & Abilities:
  • Must be 18 years of age.
  • Authorization to work in the United States or the ability to obtain the same.
  • Successful completion of pre-employment drug testing and background check.
  • Strong customer service skills.
  • Exceptional interpersonal, motivational, and communication skills.
  • Knowledge of basic math.
  • Ability to operate bakery equipment (e.g., slicer, oven, scale, knives, box cutter, and pricing gun) according to company guidelines.
  • Ability to perform basic cake decorating skills (base ice cakes, borders, cake writing, etc.).
  • Ability to perform basic baking skills (proofing product, product preparation, baking, packaging, etc.).
  • Proficient with computer applications used in effectively operating the department.
  • Possession of Food Safety Certification or the ability to obtain same within 180 days of placement.

Environmental Factors

• Physical Demands:
  • Regularly required to stand or walk on various types of flooring, utilize manual dexterity, talk, see, hear, smell, and perform repetitive movements with both hands and/or both feet.
  • Frequently required to reach at waist level or overhead, carry, push, or lift various loads up to 35 lbs.
  • Occasionally required to sit, balance, stoop, kneel, crouch, and climb up to 10 ft.
  • Pulling requirement: 250 lbs.
• Working Conditions:
  • Exposure to indoor, outdoor, cold, freezing, heated, and wet/humid working conditions.
• Safety Risk Factors:
  • Frequently required to twist back and/or neck, walk on slippery or cluttered floor surfaces, work with hazardous equipment, and be exposed to sharp objects.
  • Occasionally exposed to loud noise, skin irritants, nuisance dust, fumes and sprays, hazardous cleaning solutions, and other toxins.
• Required Equipment:
  • Cleaning supplies and equipment, general office equipment, register, pricing gun, scales, scanner, various material handling equipment (e.g., racks, carts, pallet jacks, shopping carts).
  • Department-specific equipment: powered cutting equipment (e.g., slicers, saws, grinders), various knives, various ovens, stoves, rotisserie, fryers, steamers, proofer, wrapping equipment.
  • Personal Protective Equipment: goggles, gloves, cutting gloves, fryer gloves, oven gloves, back brace.
• Shift: Varied.