A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Bakery Manager | Temp-to-Hire | FT | $24/hour | On-site in Collegeville, PA The Bakery Manager oversees daily bakery operations, ensuring high standards of product quality, guest service, and team performance. They manage inventory, staff, financials, and customer orders while maintaining a positive work environment. A Day in the
Life of The Bakery Manager:
Guest & Team Engagement:
Lead by example in providing excellent guest service, regularly engage with staff to ensure a productive and positive work environment
Staff Management & Development:
Delegate tasks, set schedules, monitor performance, identify future leaders, and cross-train staff to ensure operational flexibility
Operations & Production:
Oversee bakery opening and closing procedures and help with production to ensure timely fulfillment of special orders and deliveries
Inventory & Ordering:
Set inventory levels, place weekly supply orders, and perform monthly stock counts
Financial Oversight:
Manage labor, cost of goods sold (COGS), and other expenses, prepare payroll and monitor sales and labor reports to maximize profitability
Health & Safety :
Ensure compliance with food safety, health regulations, and cleanliness standards
Community Engagement:
Build relationships with local businesses and organizations to promote the bakery and expand brand presence through events and sponsorships
What You Will Need:
Strong leadership, communication, and organizational skills Ability to analyze business data, adjust operations, and meet sales goals Proficient in inventory management and financial oversight 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 food service 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, team schedules, and managing costs Foodservice safety training certificate (or required to obtain within 30 days of employment) Ability to perform physical tasks, including lifting up to 50 lbs and standing for extended periods Passion for quality, learning, and guest service Basic proficiency in Microsoft Word, Excel and Outlook, with comfort in learning new technologies Must have the flexibility to work various shifts, including early mornings, evenings, weekends and holidays, based on changing business demands Interested in this position? Please apply! Not a fit for you? Please feel free to share the link! EOE Employer. All candidates who receive and accept an offer of employment are subject to pre-screening requirements. IND123
