Bakery Manager

Position Summary The Bakery Manager is responsible for the overall operation, performance, and profitability of the Bakery department. This role ensures high standards of product quality, freshness, food safety, and customer service while leading and developing a high‑performing team. The Bakery Manager oversees production, merchandising, inventory, labor, and compliance to deliver consistent results and an exceptional customer experience. Key Responsibilities Department Operations Oversee daily Bakery operations including production, packaging, merchandising, and service. Ensure all products meet company standards for quality, freshness, presentation, and labeling. Maintain a clean, organized, and safe department at all times. Complete daily, weekly, and period tasks accurately and on schedule. Production & Merchandising Plan and execute daily and seasonal production based on sales trends and forecasts. Execute approved recipes, portion standards, and baking procedures. Ensure accurate pricing, signage, and promotional execution. Maintain full, appealing displays and fresh product assortments. Inventory & Shrink Control Manage ordering, receiving, inventory levels, and rotation practices. Control waste, markdowns, and shrink through effective production planning. Monitor ingredient usage and product yields. Customer Service Deliver outstanding customer service and a welcoming department experience. Address customer questions, special orders, and concerns promptly and professionally. Promote a service‑oriented culture within the Bakery team. Leadership & Team Development Hire, train, coach, and develop bakery associates. Schedule labor to meet business needs while controlling costs. Set performance expectations and hold associates accountable to standards. Provide ongoing feedback, recognition, and development opportunities. Food Safety, Compliance & Safety Ensure compliance with food safety, sanitation, and health regulations. Maintain required logs, temperature checks, cleaning schedules, and certifications. Enforce safety procedures and proper equipment operation. Follow company policies and support loss prevention initiatives. Financial Performance Monitor department sales, labor, shrink, and expenses. Analyze results and implement action plans to improve performance. Support store goals for sales growth, profitability, and customer satisfaction. Qualifications Required Previous bakery or fresh food department management experience. Knowledge of baking processes, food safety, and sanitation standards. Strong leadership, organization, and communication skills. Ability to manage multiple priorities in a fast‑paced environment. Flexible availability including early mornings, nights, weekends, and holidays. Ability to lift, push, pull, and stand for extended periods. Preferred High‑volume retail bakery management experience. Experience with scratch, par‑bake, or finished bakery programs. Knowledge of inventory control, ordering systems, and shrink reduction. Working Conditions Retail bakery environment with exposure to hot ovens, refrigeration, and food production areas. Frequent standing, walking, bending, and lifting. Use of bakery equipment including ovens, mixers, slicers, and proofers.