Job Description
JOB TITLE: Bakery Manager
REPORTS TO: Store Director
SALARY OR HOURLY: Hourly
LOCATION: Retail
DEPARTMENT: Bakery
DATE: September 2017
JOB CODE(S)
ALBERTSONS: 11033/17115
RANDALLS/TOM THUMB: 12712
PURPOSE:
Exemplifies and ensures strong customer service in all areas of the job. Provide a superior quality product that exceeds the customers’ expectations. Working knowledge of the department functions, and maintaining adequate amount of fresh inventory. Bakery Managers are primarily responsible for keeping and maintaining a fresh inventory, processing administrative paperwork and maintaining accurate department records.
DUTIES AND RESPONSIBILITIES:
• Maintains an atmosphere of enthusiastic customer awareness with an emphasis on providing fast and friendly Customer Service.
• Assists customers by making product suggestions, filling special orders and food preparation suggestions.
• Answers and responds to incoming calls appropriately. Receives and appropriately resolves customer complaints and reports to Store Director as needed.
• Engages in suggestive selling and other sales techniques via telephone, in-store intercom and one-on-one customer interaction.
• Specific knowledge of duties performed by all department employees. Oversees and assists with all department duties such as: preparation and displaying of product.
• Implements proper and efficient product preparation and packaging techniques.
• Maintains bakery case cleanliness, visual appeal and inventory levels. Responsible for ensuring the proper cleanliness, sanitation and appearance of bakery area and equipment and for ensuring a safe work environment.
• Ensures temperatures are maintained in all phases of preparation, display and storage.
• Schedules, supervises, trains and assigns duties to department employees. Schedules employees to ensure adequate coverage and service levels.
• Plans daily operations, monitors production process following company procedures and profitability.
• Prepare sales and inventory reports. Physical inventory taken every 4 weeks.
• Controls inventory to ensures adequate product quantity, quality and freshness and maintains inventory levels according to division directives. Stocks and rotates product. Maintains and organizes cooler and freezer.
• Controls shrink and cost.
• Knowledge of opening and closing department procedures.
• Builds displays, rotates and discards outdated or spoiled product. Ensures cleanliness of work area and department.
• Working knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook.
• Responsible for insuring proper code dating for all products within the department are being enforced.
• Trains employees on store policies, sales and record keeping procedures.
• Identifies and trains employees with high potential for advancement opportunities.
• Monitors employee productivity and evaluates overall performance.
• Initiates personnel actions such as pre-employment interviews, transfers, promotions, and disciplinary actions.
• Ability to follow and maintain department standards.
• Implements effective promotional and seasonal displays.
• Performs receiving duties including breaking down loads, verifying orders using invoices, inspecting quality, reporting shortage, stocking and rotating product. Adheres to product temperature and storage guidelines and follows proper packaging techniques. Processes administrative paperwork and maintains accurate department records.
Bakery Manager
September 2017
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• Accurately completes, maintains and monitors daily log sheet, Production Chart, Sales and Labor and other required paperwork and logs.
• Attends and participates in sales meetings. Communicates sales goals, department performance and sales opportunities to department employees to ensure positive results.
• Ensures that proper temperature levels for product are maintained. Ensures proper signing of products. Complies with retail labeling laws, federal and state regulations, Company and code dating policies.
• Complies with all workplace safety rules and regulations.
• Ensures safety, cleanliness and sanitation of sales floor, work area, freezer, cooler, equipment, prep area and display area, including code date compliance as required.
• Implements emergency procedures in the event of equipment and computer software malfunctions.
• Responsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity.
• Other necessary and required duties.
SKILLS AND PHYSICAL REQUIREMENTS:
• Requires strong communication and interpersonal skills and the ability to maintain professional demeanor in regards to customers and co-workers.
• Requires a good understanding of overall company practices and Bakery Department policies and procedures.
• Ability to frequently reach, lift and maneuver objects of varying dimensions and weights up to approximately 60 lbs. Bends, stoops and reaches frequently. Pushes and pulls fully loaded hand trucks and pallet jacks. Performs repetitious arm movement to prepare, package and display products.
• Complies with and ensures compliance with company grooming standards and dress code.
• Manual dexterity and good eye-hand coordination are necessary. Able to stand for long periods of time.
• Mental alertness is necessary to ensure safe and accurate completion of work activities. Requires knowledge of basic mathematics and weights and measures. Must have knowledge of product variety, standards, perishability, product handling, sanitation, labeling and department policies and procedures.
• Operates telephones, pallet jack, hand truck, knives, scissors, safety cutters, bread slicer, photo cake machine, mixer, microwave oven, ovens and proof boxes. Utilizes cleaning supplies and equipment.
• Operates computer software and electronic ordering devices to order product.
• May be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required.
• Exposure to potential hazards exists with respect to equipment and work aids necessary to perform job duties.
WORK ENVIRONMENT
• Must work in an environment controlled environment. Frequent exposure to 400° F while baking products. Frequent exposure to -20° F while handling products in freezer. Frequent exposure to flour dust. Hands are frequently exposed to water and cleaning agents.
• Occasional travel, including overnight travel, may be required.
Disclaimer:
The above statements are intended to describe the general nature and level of work being performed by employees assigned to this job classification. They are not intended to be construed as an exhaustive list of all responsibilities and skills required of personnel so classified.