Bakery Manager

Manager, Bakery

Manages the daily operations of the bakery department. Increases customer confidence and loyalty by promoting and executing consistent and compliant operating conditions. Provides fresh and appealing products and courteous, knowledgeable and prompt service. Executes merchandising plans as outlined in department planners, toolkits or event packs, being mindful of merchandising standards, product levels, shrink, and sales trends. Supervises, trains, and develops team members, coaching them as needed.

Values diversity and supports an inclusive environment by embracing the backgrounds and experiences of the team. This is a working‑management position that requires a balance of physical labor, delegation, team building, leadership, planning, and administrative work.

Creates an environment that enables customers to feel welcome, important, and appreciated, helping build and retain customer confidence and loyalty. Ensures the department is merchandised per plan and delivers daily conditions that meet the company’s expectations for shelf product availability, freshness, quality, and value. Trains department associates on freshness, inventory levels, stocking and ordering, and shelf conditioning. Offers customers assistance in finding or suggesting product.

Ensures customer requests and special orders are fulfilled.

Promotes trust and respect among associates by collaborating, fostering teamwork, and communicating company, department, and job‑specific information. Establishes goals for merchandising, sales, and profits and empowers the team to meet or exceed them. Develops adequate scheduling to manage customer volume throughout hours of operation. Adheres to all local, state and federal laws, and company guidelines.

Completes daily and weekly administrative tasks (communications, online training, scheduling, pricing changes, orders, etc.). Maintains awareness of inventory/stocking conditions and reports discrepancies. Reviews and inspects products for quality and freshness, taking appropriate action. Plans, organizes, and performs the inventory process. Utilizes production planning tools to produce fresh products and ensures discarding or markdown processes reduce shrink. Ensures product is held at the proper temperature per food safety guidelines and retains documentation of temperature logs.

Ensures company standards for safety, proper food handling practices, sanitation, and productivity are maintained. Adheres to all regulatory compliance requirements pertaining to food safety, USDA & COOL, and DOA. Executes all product recalls and withdrawals in a timely manner and secures items from customer access. Reinforces safety programs, inspects unsafe conditions, reports incidents, and maintains documentation. Reports safety risks or issues, including robbery, theft, or fraud.

Ensures adherence to wage and hour policies and cultivates a culture of safety. Ensures all associates receive necessary safety training and that PPE is available and utilized. Ensures equipment is in good repair and reports hazards for remediation.

Performs other job‑related duties as assigned.

Required Education
High School / GED

Preferred Education
High School / GED

Relevant Experience
Supervisory

Experience:

3–6 years minimum

Language Requirements
English (required);
English & Spanish (preferred)

Knowledge, Skills & Abilities Required

• Must be 18 years of age.
• Authorization to work in the United States or ability to obtain same; successful completion of pre‑employment drug testing and background check; strong customer service skills.
• Exceptional interpersonal, motivational, and communication skills; basic math knowledge.
• Operate bakery equipment (e.g., slicer, oven, scale, knives, box cutter, pricing gun) according to company guidelines.
• Ability to perform basic cake decorating skills (base ice cakes, borders, cake writing, etc.).
• Ability to perform basic baking skills (proofing, preparation, baking, packaging); proficiency with computer applications used in department operations.
• Possession of Food Safety Certification or ability to obtain within 180 days of placement.

Retail – Bakery:
Physical Demands:
Requires standing or walking, manual dexterity, speaking, seeing, hearing, smelling; repetitive hand and foot movements. Must reach waist level or overhead, carry, push, or lift loads up to specified weights. Occasionally sit, balance, stoop, kneel, crouch or climb up to 10 ft.

Working Conditions:

May be exposed to indoor, outdoor, cold, freezing, heated, and wet/humid conditions. Safety Risk Factors:
Twisting, walking on slippery surfaces, working with hazardous equipment, exposure to sharp objects, loud noise, skin irritants, dust, fumes, sprays, hazardous cleaning solutions and other toxins.

Occasional – No overnight travel.

Varied.