SUMMARY

The Bakery Manager supervises department operations including but not limited to maximizing gross margins, ensuring sales production, controlling inventory and expenses. The Bakery Manager’s responsibilities cover the overall operation and success of their bakery.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Provide amazing customer serviceProvide customer with highest quality productsPerforms all aspects of bakery dutiesUnderstanding of the basics of cake decoratingResponsible for budgeted sales, gross profit, labor and CTO.Works within company programs, policies and procedures.Trains and develops bakery teamPromotes and support established programsSanitation ProgramDay to day operational procedures to ensure stock level, inventory, and cleanlinessPromotes SalesFollows all Health Code guidelineFollows all store and department policies and proceduresFollows all safety policies and procedures; is a safety role modelOther duties as assigned

KEY ATTRIBUTES

Leadership skillsBaking skillsCustomer service skillsThe ability to prioritize and multi taskCommunication SkillsDetail OrientedAbility to work in a fast paced environmentProblem solving skillsAdaptability          

 

SUPERVISORY RESPONSIBILITIES

Directly supervises Associates. Carries out supervisory responsibilities in accordance with the organization's policies and applicable lawsResponsibilities include interviewing, hiring, and training Associates; Planning, assigning, and directing work; Appraising performance; Rewarding and coaching Associates; Addressing complaints and resolving problems.

 

EDUCATION and/or EXPERIENCE

2 years of experience in a bakery management role 

 

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, customers, or Associates of organization.

 

MATHEMATICAL SKILLS

Ability to work with Supermarket math concepts (addition, subtraction, division, multiplication), percentages, distribution, penetration, gross profit, and Sales Per Associate Hour

 

CERTIFICATES, LICENSES, REGISTRATIONS

Manager Food Handlers Certificate provided at store level

 

RECOMMENDED EQUIPMENT

Slip resistant shoes with closed toe and heelSafety CutterApronUniform per store policyPallet jackLadderStepladderAssociates may be required to use standard bakery equipment including, but not limited toKnivesOvensProofersMixerBread slicer

 

PHYSICAL DEMANDS 

Regularly (Over 2/3 of the time)

StandWalkUse hands to finger, handle, or feelReach with hands and armsStoopKneelCrouchCommunicate with associates and customersLift and/or move up to 15 pounds

 Frequently (Between 1/3 to 2/3 of the time)

Overhead liftingClimbBalanceLift and/or move up to 25 pounds              

Occasionally (Less than 1/3 of the time)

SitCrawlSmellLift and/or move up to 50 pounds

Vision

CloseDistancePeripheralDepth perceptionAbility to adjust focusAbility to distinguish colors

 

WORK ENVIRONMENT 

Frequently

Exposure to moving mechanical parts

Occasionally

Risk of electrical shockWet and/or humid conditionsExtreme cold Chemicals while cleaning

Noise Level

Moderate 

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.                                                     

**Position requirements may vary by store location