Bakery Manager - Jamestown (FT)

Job Summary: The Bakery Manager is responsible for managing all aspects of the bakery's operations, including production, staff management, customer service, and inventory control.
They must ensure the bakery operates efficiently, meets production goals, and delivers exceptional products to customers.
Duties and Responsibilities: Production Management: Oversee the production of a variety of baked goods, including bread, pastries, cakes, and cookies.
Create and maintain production schedules to ensure timely delivery of fresh products.
Monitor the quality of baked goods and enforce quality control standards.
Adjust production levels based on demand and sales trends.
Staff Management: Train and supervise bakery staff.
Schedule shifts and manage work assignments to optimize productivity.
Conduct performance evaluations and provide feedback to staff members.
Foster a positive and collaborative work environment.
Customer Service: Greet and assist customers in a friendly and professional manner.
Address customer inquiries, complaints, and special requests.
Ensure excellent customer service and maintain high customer satisfaction levels.
Inventory and Supply Chain Management: Monitor and manage bakery inventory levels, including ingredients and packaging materials.
Place orders for supplies and ingredients to maintain stock levels.
Control inventory costs and minimize waste.
Financial Management: Develop and manage the bakery's budget, including revenue and expenses.
Monitor sales and profit margins, making adjustments as needed.
Implement cost-effective measures to maximize profitability.
Compliance and Safety: Ensure the bakery complies with all health and safety regulations.
Maintain cleanliness and hygiene standards in the bakery.
Keep up-to-date with food safety and industry regulations.
Qualifications: Proven experience in bakery operations, with experience in a supervisory or managerial role a plus.
Strong knowledge of baking techniques, recipes, and equipment.
Excellent leadership and interpersonal skills.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Knowledge of food safety and sanitation regulations.
Strong communication and customer service skills.
Proficiency in inventory management and budgeting.
Flexibility to work early mornings, evenings, weekends, and holidays as required.
Education: A high school diploma or GED is typically required, but a degree or certification in culinary arts, bakery management, or a related field is a plus.
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