Bakery General Manager

Bakery General Manager

The Bakery General Manager is responsible for the management of bakery production staff. Production of products according to the schedule and store orders. Maintain records, train employees, operate equipment safety, and understand regulations and standard operating procedures.

Position Responsibilities:

Responsible for all manufacturing operations of the bakery, including safety, production, quality and financial performance of the bakery.

Plan the daily production schedule and manage production resources including production staff and equipment to execute the production schedule in a safe and efficient manner.

Review customer orders to understand the production requirement and efficiently incorporate into the production schedule.

Oversee the daily management of production and bakery staff.

Maintain a clean and safe production environment.

Produce and distribute reports analyzing bakery production and yields.

Develop and/or implement new and current policies/procedures/standards and/or rules/regulations.

Responsible for accurate documentation and process records.

Foster a well-trained and motivated staff.

Responsible for performance evaluation of staff.

Accountable for hiring staff members.

Ensure delivery trucks are dispatched with all ordered products on a timely schedule.

Ensure that all customer orders are fulfilled correctly.

Place orders with vendors.

Product inventory control.

Assist in updating and preparing new recipes.

Occasional deliver of products to stores.

Must be hands on leader who is comfortable in the details of a complex and demanding position. Other duties assigned.

Estimated Salary: $70,000-$80,000 annually

Desired Skills and Experience:

Minimum of 4 years hands on supervisory experience within a food production environment, preferably within the baking or related industry.

Good working knowledge of computers to include Excel, Word, and Outlook.

Good working knowledge of bakery production equipment such as mixers, dividers, rounder, proofers, etc.

Understanding of OSHA regulations and training.

Knowledge of food sanitation processes, procedures and standards such as ServSafe.

A good understanding of working within a budget and meeting those goals with experience successfully managing a business unit.

Ability to motivate and lead employees to produce products scheduled.

Ability to create and implement new product recipes.

Ability to create written policies and procedures relating to bakery production.

Willingness and ability to work weekends, holidays, and/or off shift hours.

Must possess good organization and time management skills.

Excellent written and verbal communication skills.

Ability to lift up to 50lbs throughout work shift.

Have at the time of hire and maintain throughout employment a valid drivers license.

• All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.
• This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by their supervisor. Furthermore, the company reserves the right to add to or revise an employee's job duties at any time at its sole discretion.
• This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.