The Bakery Manager should be a creative and motivating professional who will contribute to savory sandwich & salad prep work, artisan bread production, pastry mixing and baking. Qualified applicants must have a positive attitude, enthusiastic personality, a demonstrated ability to work cohesively with staff and other managers and supervisors, and not be afraid to delegate to their team. This leadership position, reporting to the Head Baker, is responsible for developing and operating their team to support one of the most critical factors in our success, premium quality Seven Stars Bakery items. As a Bakery Manager, this role is responsible for providing direction, training, and the development of employees. This includes assisting in all department areas, including the hiring of staff, maintenance of equipment and building, and cleanliness of the bakery.
Qualifications:
● Leadership experience in a bakery/restaurant or related industry required
● Minimum of 3+ years of Management experience as a Bakery Manager or relevant
experience required
● Thorough knowledge of Artisan Bread and Pastry Arts and Techniques
● Experience in monitoring food and labor costs
● Understanding of ordering and inventory procedures and health and sanitation guidelines
● Must have a working cell phone and be able to respond to calls, texts, and emails
promptly
● Ability to multi-task and prioritize in a fast-paced work environment while being detail-
oriented
● Ability to exercise sound logic and judgment in evaluating situations and utilizing
appropriate resources
Duties and Responsibilities:
- Manage daily departmental production and quality
- Manage production and quality of the artisan bread and pastry items daily
- Lead by example, setting pace for optimum productivity and high quality work for all staff on shift
- Train and monitor staff engaged in production, including proper scratch mixing techniques, processing, and product rotation
- Oversee the training of staff in proper GMP standards, food production techniques, and proper use of all equipment
- Creates daily prep lists based on production par and maintains appropriate pars and stock
- Maintains a neat, clean, and organized workspace and storage spaces, ensuring the team follows all protocols
- Prepare and post weekly schedule, ensuring coverage of all shifts
- Monitor and compare labor hours/costs to the posted schedule everyday
- Minimize impact of overtime hours to earned versus scheduled
- Review and submit payroll weekly to HR/Payroll
- Place and receive orders (bi)weekly and checks incoming products against invoices
- Vendor relations – keeps a weekly/monthly inventory and placing orders for all food production needs; developing new relationships with untapped sources; continually monitoring all food costs and ways to reduce costs without compromising the quality of our food or baked products
- Put orders away, rotate and date old stock, and keeps store room organized and clean
- Document disciplinary conversations with employees when there is a policy violation
- Develop and cross-train all team members, assign daily workstations, and manage breaks
- Touch base daily with all staff members at the beginning and end their day
- Communicate any necessary information to the Head Baker, including staff issues, product shortages, and equipment repairs
- Monitor/manage waste daily, and work to minimize waste in all bakery areas
- New Product Development while maintaining existing profitable products
- Any other tasks assigned by Head Baker or owners
Special Qualifications:
● Computer literacy and must demonstrate strong verbal and written communication skills
● Leadership skills, including team building, results orientation, planning and organization
● Must possess technical proficiencies in food service, including knowledge of food safety
● Ability to communicate effectively in the English language, both verbally and in writing
● Some understanding of the Spanish language is also helpful but not required
Education:
● Degree from an accredited culinary school or equivalent work experience (Food Service
Management, Baking, Pastry, or Culinary Arts Degree preferred.)
Physical Requirements:
● Must be able to lift 50 lbs. or more continuously throughout the day
● Constant standing/walking
● Occasional stooping or kneeling
● Occasional pushing, pulling, lifting, or carrying up to 50 lbs.
● Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
Work Schedule:
Our full-time manager schedule is average 40-50 hours/week, likely to be more during holidays and includes Sat/Sun hours as part of your work schedule (production bakery is 24 hours a day/7 days a week).
We offer competitive wages and benefits, which are commensurate with a candidate’s applicable work experience and education.