Bakery Manager

The Nothing Bundt Cakes (NbC) Bakery Manager/Lead Operator directs the team and day-to-day operation, which includes all aspects of the guest experience, cake production, brand and merchandise presentation, work environment, P&L management and inventory control. The ultimate objective of this role is to drive sales and profitability while ensuring the highest-quality cakes, a warm, welcoming environment and superior service are consistently provided to our guests.

Accountabilities/Duties: I. Team Leadership

• Prioritizes the guest experience, models superior guest engagement and fosters a positive work environment.
• Recruits and selects talent and ensures performance expectations are clearly communicated and proper training is provided to execute responsibilities effectively and enable team members to thrive.
• Engages frequently with team members to gain insight into workload and progress, address any challenges and course correct as needed.
• Provides continuous coaching and follow up to develop team and manage performance; delivers constructive feedback, conducts quarterly reviews, and addresses any performance issues in a timely, effective manner.
• Delineates role of Assistant Manager, assigning specific responsibilities to support the ongoing leadership of the bakery team and operation.
• Identifies future leaders and cross-trains team members as appropriate to build individual capabilities and ensure adequate bakery coverage.
• Maintains hands-on knowledge of all bakery roles and steps in regularly to perform various responsibilities as business needs dictate.

II. Business Operations

• Facilitates the opening and closing of the bakery, including cash-drawer balancing and bank deposits.
• Manages special-order fulfillment via web and email for individual guests and corporate accounts as well as large, complex orders and deliveries.
• Creates and communicates weekly sales productivity goals, cake production plan and team schedule, and adjusts bakery coverage based on changing business trend.
• Sets inventory par levels based on production demand and sales forecast, monitors stock levels, processes weekly supply orders and conducts monthly inventory.
• Ensures NbC product, service, bakery environment and visual merchandising standards are consistently upheld and that all bakery operations adhere to food and health safety standards and NbC policies and procedures.
• Manages all controllable expenses, including labor, COGS, maintenance and supplies, to maximize profitability.
• Performs administrative functions, including payroll processing, sales, labor and product inventory reporting, and basic accounting procedures.

III. Local Marketing

• Leads proactive community outreach to increase brand visibility in the market and engage in brand-aligned events while responding appropriately to external requests for NbC contributions.
• Coordinates special event participation with local businesses, schools and other community organizers.

Knowledge, Skills and Abilities:

• Understands basic retail math and P&L principles, including the specific levers that drive sales and profitability.
• Has the ability to interpret and analyze business and financial data, identify areas of strength and improvement opportunity, and determine appropriate action plans to address issues.
• Leads with an unwavering guest focus and exhibits strong interpersonal skills, with the ability to engage, empower and motivate a team and communicate effectively in both oral and written form.
• Excels at delegating duties, communicating clear expectations, directing others’ work and managing performance.
• Is highly organized and resourceful, can balance multiple priorities and demonstrates strong follow-up skills.
• Possesses strong problem-solving skills, with the ability to accurately assess situations and identify issues, develop possible solutions and take the appropriate courses of action.
• Demonstrates strong learning agility, with a passion to grow and excel.

Education, Certifications and Work Experience Requirements:

• High school diploma or GED; post-secondary education is a plus.
• 1-3 years of leadership experience managing teams, business operations and the guest experience in the retail, hospitality or foodservice industries.
• Demonstrated success in hiring and developing teams, creating a superior service environment and achieving financial objectives.
• Experience in creating productivity goals, inventory par levels and team schedules, and managing costs.
• Basic proficiency in Microsoft Word, Excel and Outlook, with comfort in learning new technologies.

Work Availability: Must have the flexibility to work various shifts, including early mornings, evenings, weekends and holidays, based on changing business demands.

Job Type: Full-time

Pay: $50,000.00 - $65,000.00 per year

Benefits:

• Employee discount
• Paid time off

Shift:

• Day shift
• Evening shift
• Morning shift

Work Location: In person

Salary : $50,000 - $65,000