Bakery Manager

• Must be 18 years of age.
• High school diploma or equivalent.
• Successful experience in the bakery operation (i.e. merchandising, ordering, inventorying, and pricing).
• Ability to display initiative and work with limited supervision.
• Complete training in the bakery operation.
• Must be Servsafe certified.
• Must be able to read, write, speak, and understand English, with the ability to follow instructions.
• Ability to work a scheduled based on the business needs of the store location.
• Authorized to work within the U.S.

• Provide an open door atmosphere conducive to high associate morale and excellent customer service. Achieve the highest associate morale in the industry by managing in a style that is Respectful, Supportive and Totally Team Oriented (RSTO).
• Commit to the “Golden Rule” and work with other associates to build a strong bakery team.
• Promote the company image as a service-oriented operation where every associate will greet, assist, render efficient service and thank customers in a prompt, courteous, friendly and business-like manner.
• Resolve customer complaints to the full satisfaction of the customer.
• Offer product samples, answer product questions, offer assistance in finding or suggesting product selection, and prepare special orders as requested by customers (i.e. special occasion cakes, party platters, etc.).
• Ensure the department achieves the standards of performance as outlined in the work and merchandising plan.
• Ensure all new department associates receive proper review and training of job descriptions, goals and objectives.
• Ensure fair and consistent treatment in administering discipline to promote high associate morale.
• Conduct weekly sales meetings with associates to establish merchandising, sales and profit objectives.
• Responsible for inventory, security and expense control of the department.
• Ensure the department is merchandised in accordance with the needs of the community.
• Responsible for individual successful completion and department associate’s completion of the onboarding/e-learnings and checklists within 30 days of hire/entering the department.
• Order, receive, and unload truck; store, price, date, rotate and stock product and prepare product for display and sale.
• Keep all bakery ingredients or merchandise rotated in accordance with company policy and product code dates and always makes use of the oldest products first (first in, first out).
• Ensure all wage and hour policies and regulations are adhered to, and plan work schedules and breaks; achieve payroll consistently by scheduling within budget.
• Effectively control proper storage limiting shrink and damaged goods.
• Achieve and maintain department’s merchandising goals and standards in cooperation with store manager and department merchandiser and buyers (such as gross profit, presentation, etc.).
• Proof dough products, bake breads, cookies and other bakery products, and cook and prepare bakery products according to company guidelines.
• Respond timely to all location mail, reports and records.
• Monitor cooler and display area temperatures to ensure product quality; report refrigeration failure immediately.
• Ensure sales and work area are swept clean, orderly and free from safety hazards; report hazards to management.
• Exercise proper safety practices when lifting or moving product or using equipment.

• Clean walls, fans and drains in bakery coolers, display cases and work area.
• Verify price checks for customers as needed.
• Ensure all product labels, signs and prices are aligned with product.
• Ensure department associates adhere to company dress code standard (i.e. name tags, personal hygiene, etc.)
• Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement.
• Other duties assigned by management.

The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency.

Machines, tools, and equipment utilized:

Working Conditions: Working environment is inside and outside within cold and hot temperatures and exposure to a wet/humid environment.