Bakery Manager

Benefits

• Free uniforms
• Opportunity for advancement
• Paid time off
• Training & development
• Bonus based on performance
• Employee discounts

As the Bakery Manager at Nothing Bundt Cakes
, you will lead a team that creates cakes that delight our guests. You’ll foster a fun and engaging atmosphere while ensuring the bakery runs smoothly and guests find joy in every bite.

• 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 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.

• 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.

• 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.

• 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.

• 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 and team schedules, and managing costs.
• Food service safety training certificate (or required to obtain within 30 days of employment).
• Basic proficiency in Microsoft Word, Excel and Outlook, with comfort in learning new technologies.

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