Bakery Manager

The Bakery Manager is responsible for overseeing daily bakery operations to ensure the business runs smoothly, efficiently, and in alignment with company standards and goals. This role oversees both front-of-house (FOH) and back-of-house (BOH) operations, including staffing, scheduling, payroll coordination, inventory, purchasing, production planning, and order fulfillment.

The Bakery Manager ensures that staffing, production, and purchasing are aligned with business needs, sales demand, and order commitments. This includes coordinating retail production, wholesale, and catering orders to ensure all products are prepared, packaged, and fulfilled accurately and on time. The role works closely with ownership, the Director of Operations, and the kitchen team to maintain product quality, control labor and operating costs, and ensure effective communication and accountability across all departments.

• Oversee daily FOH and BOH operations to ensure efficient workflows, appropriate staffing, and consistent execution of company standards.

• Coordinate FOH and BOH priorities to ensure staffing, production, inventory, and order fulfillment are aligned.

• Lead, train, and support team members while maintaining clear expectations for performance, conduct, and accountability.

• Create and manage weekly FOH and BOH staff schedules based on sales forecasts, production requirements, catering and wholesale commitments, and labor targets.

• Delegate tasks effectively and ensure timely, accurate completion.

• Identify operational issues, resolve problems, and implement practical solutions to improve efficiency and reduce unnecessary work.

• Address customer concerns and operational challenges promptly and professionally.

• Perform additional duties assigned by the Director of Operations to support bakery operations.

• Manage staffing needs across FOH and BOH, ensuring appropriate coverage based on business volume and production requirements.

• Prepare and submit weekly FOH and BOH schedules to the Director of Operations by the agreed deadline.

• Review timekeeping, attendance, hours worked, and schedule adjustments for accuracy.

• Coordinate payroll processing by verifying employee hours, reviewing discrepancies, and submitting required payroll information and weekly payroll confirmations on time.

• Hire, train, onboard, and support employees; provide ongoing coaching and performance feedback.

• Monitor attendance and enforce company policies and procedures consistently.

• Coordinate staffing adjustments, shift coverage, and cross-department support as business needs change.

• Coordinate production planning with the kitchen team to ensure daily workload aligns with staffing, ingredient availability, sales forecasts, and business priorities.

• Ensure retail, wholesale, and catering production requirements are clearly communicated, properly scheduled, and completed on time.

• Maintain oversight of incoming wholesale and catering orders, including deadlines, quantities, packaging requirements, and pickup or delivery arrangements.

• Ensure production priorities are coordinated across retail, wholesale, and catering to prevent missed orders, scheduling conflicts, and unnecessary overproduction.

• Assess whether planned production is realistic given available labor, equipment, ingredients, and time; communicate issues early and adjust plans as needed.

• Monitor retail display levels and communicate replenishment needs to BOH.

• Review and adjust par levels based on sales trends, seasonality, waste, and upcoming orders.

• Ensure all products meet established quality, freshness, consistency, and presentation standards.

• Support the BOH team when needed, including packaging and order preparation.

• Ensure guests receive warm, efficient, and high-quality service.

• Maintain a welcoming, organized, and guest-focused FOH environment.

• Monitor product displays, presentation, availability, and restocking throughout the day.

• Address customer feedback and complaints promptly and professionally.

• Build strong customer relationships and support positive community engagement.

• Oversee inventory and ordering for both FOH and BOH, including ingredients, beverages, packaging, retail items, cleaning supplies, and other operating materials.

• Plan purchasing around inventory levels, expected sales, production schedules, and confirmed wholesale and catering orders.

• Place and manage vendor orders to maintain adequate stock while minimizing overordering, spoilage, waste, and unnecessary expenses.

• Monitor inventory usage and investigate recurring shortages, excess inventory, or waste.

• Oversee receiving, storage, labeling, and product rotation using FIFO (first in, first out).

• Verify deliveries against orders and address discrepancies with vendors.

• Upload vendor invoices into the designated system promptly to support accurate records and timely payment processing.

• Coordinate with ownership and the Director of Operations regarding vendor issues, purchasing needs, and significant cost changes.

• Ensure Standard Operating Procedures (SOPs) reflect current operational practices; train staff on updates and monitor compliance.

• Manage delivery and pickup platforms to ensure menu information, product availability, and order fulfillment are accurate.

• Serve as the primary point of contact for the bakery's general email and ensure timely, professional responses to customer inquiries, orders, and vendor communications.

• Coordinate media, catering, and marketing-related pickups and operational requests as needed.

• Communicate relevant updates across FOH, BOH, marketing, catering, and operations leadership.

• Participate in weekly operations meetings and report on staffing, payroll, sales trends, inventory, production, order fulfillment, waste, and operational challenges.

• Prepare shift reports, track key operational metrics, and submit required updates to leadership.

• Monitor daily sales, labor costs, inventory usage, waste, and operating expenses.

• Align staffing levels and production plans with business volume and established labor targets.

• Identify opportunities to improve labor efficiency, reduce waste, and control purchasing costs without compromising product quality or guest experience.

• Assist with cash handling, POS oversight, and reconciliation procedures.

• Escalate significant cost variances, operational risks, and resource needs to the Director of Operations.

• Ensure FOH and BOH areas meet company standards for cleanliness, organization, food safety, and sanitation.

• Ensure compliance with applicable health, safety, and sanitation regulations.

• Ensure proper food storage, labeling, temperature control, and handling procedures are followed.

• Ensure equipment is properly maintained and coordinate repairs or maintenance as needed.

• Minimum 2 years of experience in a bakery, café, or hospitality setting; supervisory or management experience preferred.

• Experience coordinating staff schedules, inventory, ordering, and daily operations across multiple teams.

• Experience with payroll administration, timekeeping, or payroll coordination preferred.

• Strong organizational and planning skills, with the ability to coordinate multiple production priorities and deadlines.

• Ability to assess staffing, production capacity, and inventory needs to ensure operational plans are realistic and achievable.

• Strong leadership, communication, problem-solving, and team management skills.

• Understanding of customer service, hospitality, food safety, and café workflow.

• Ability to manage costs, minimize waste, and maintain operational efficiency.

• Food Handler Certification required or ability to obtain immediately upon hire.

• Familiarity with POS systems, scheduling tools, and basic cash-handling procedures required.

• Ability to work weekends, holidays, and varied shifts as needed. 

• Ability to lift up to 30 lbs and stand for extended periods.