Bakery Manager

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.

• →Provide amazing customer service
• →Provide customer with highest quality products
• →Performs all aspects of bakery duties
• →Understanding of the basics of cake decorating
• →Responsible for budgeted sales, gross profit, labor and CTO.
• →Works within company programs, policies and procedures.
• →Trains and develops bakery team
• →Promotes and support established programs
• →Sanitation Program
• →Day to day operational procedures to ensure stock level, inventory, and cleanliness
• →Promotes Sales
• →Follows all Health Code guideline
• →Follows all store and department policies and procedures
• →Follows all safety policies and procedures; is a safety role model
• →Other duties as assigned

• Leadership skills
• Baking skills
• Customer service skills
• The ability to prioritize and multi task
• Communication Skills
• Detail Oriented
• Ability to work in a fast paced environment
• Problem solving skills
• Adaptability          

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

• 2 years of experience in a bakery management role  

• 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.

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

• Manager Food Handlers Certificate provided at store level

• Slip resistant shoes with closed toe and heel
• Safety Cutter
• Apron
• Uniform per store policy
• Pallet jack
• Ladder
• Stepladder
• Associates may be required to use standard bakery equipment including, but not limited to
• Knives
• Ovens
• Proofers
• Mixer
• Bread slicer 

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Stoop
• Kneel
• Crouch
• Communicate with associates and customers
• Lift and/or move up to 15 pounds

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

• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 25 pounds              

Occasionally (Less than 1/3 of the time)

• Sit
• Crawl
• Smell
• Lift and/or move up to 50 pounds

Vision

• Close
• Distance
• Peripheral
• Depth perception
• Ability to adjust focus
• Ability to distinguish colors 

Frequently

• Exposure to moving mechanical parts

Occasionally

• Risk of electrical shock
• Wet and/or humid conditions
• Extreme cold
• Chemicals while cleaning

Noise Level

• Moderate 

PAY RANGE (depends on industry experience)

BENEFITS (eligibility based on full-time/part-time status)

• Medical, Dental, and Vision Insurance
• Flexible Spending Accounts (Medical and Dependent Care)
• Life Insurance
• Voluntary Benefits
• Paid Time Off
• Retirement Plans
• Employee Assistance Program

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

**Position requirements may vary by store location