Bakery Manager

The Bakery Manager oversees all operations of the Bakery Department, ensuring high‑quality product standards, exceptional customer service, compliance with food safety guidelines, and effective leadership of the bakery team. This role is accountable for sales performance, labor management, production planning, merchandising execution, shrink control, and overall department readiness.

• Create and maintain an enthusiastic, customer‑focused environment throughout the Bakery.
• Resolve customer concerns, special orders, and service requests promptly and professionally.
• Provide daily leadership, coaching, and guidance to bakery associates to ensure consistent service and production standards.
• Model exceptional customer service and represent the department as a store leader.

• Oversee daily bakery production including baking, icing, decorating, proofing, packaging, and merchandising.
• Ensure adherence to company recipes, production standards, portion controls, and quality expectations.
• Plan production workloads based on sales trends, promotional activity, seasonal needs, and special orders.
• Ensure displays (service case, self‑service, tables, endcaps) are full, fresh, appealing, and properly rotated.

• Execute all Division merchandising plans, planograms, ad sets, signage standards, and promotional programs.
• Organize seasonal and holiday bakery programs including cakes, specialty items, and high‑volume production periods.
• Maintain accurate pricing, signage, and labeling for all bakery products.
• Implement strategies to grow department sales and improve impulse opportunities.

• Ensure compliance with food safety standards, health regulations, temperature monitoring, and sanitation procedures.
• Conduct regular inspections of equipment, prep areas, proofers, ovens, and coolers.
• Maintain proper documentation including temperature logs, cleaning schedules (SSOP), allergen protocols, and code‑date checks.
• Maintain a clean, safe work environment in accordance with company and regulatory requirements.

• Order products and supplies accurately to maintain in‑stock conditions while controlling shrink and waste.
• Receive, date, store, and rotate all bakery ingredients and finished goods according to standards.
• Track production logs, shrink, markdowns, waste, and ingredient usage.
• Participate in periodic inventory counts and maintain organized backroom and freezer areas.

• Write and manage weekly schedules aligned with sales forecasts and labor targets.
• Provide daily task direction; delegate and verify work completion.
• Complete required administrative reports including ordering logs, production charts, waste tracking, and labor documentation.
• Ensure compliance with time‑clock policies, labor laws, and company scheduling guidelines.

• Interview, hire, onboard, and train bakery associates.
• Provide ongoing coaching, performance feedback, and corrective action.
• Promote cross‑training to ensure coverage and operational flexibility.
• Foster a positive, respectful, and accountable work environment.

• Full responsibility for Bakery Department sales, labor, shrink, production, and merchandising.
• Leads 5–12 bakery associates depending on store size.
• Ensures department readiness for audits, food safety inspections, and leadership visits.

• High school diploma or equivalent required.
• 1–3 years bakery, food production, or retail food‑service experience preferred.
• Prior leadership or supervisory experience strongly preferred.

• Strong production knowledge in baking, decorating, proofing, and merchandising.
• Ability to train, coach, and lead teams in a high‑volume setting.
• Strong communication, time‑management, and organizational skills.
• Ability to analyze sales, labor, and production data.
• Proficiency with store systems, ordering platforms, and Microsoft Office tools.

• Frequent walking, standing, reaching, bending, and lifting up to 50 lbs.
• Ability to work in hot and cold temperature environments (ovens, freezers, coolers).
• Manual dexterity to operate bakery equipment and decorating tools.
• Flexible availability including early mornings, evenings, weekends, and holidays.

• Reliable attendance required.
• Must follow company safety policies, food safety procedures, and Code of Business Conduct.
• Must comply with all sanitation, labeling, and regulatory standards.