General Manager

Position Summary

The Nothing Bundt Cakes (NbC) Bakery Manager/Lead Operator directs the team and day‑to‑day operation, which includes all aspects of the guest experience, cake production, brand and merchandise presentation, work environment, P&L management, and inventory control. The ultimate objective of this role is to drive sales and profitability while ensuring the highest‑quality cakes, a warm, welcoming environment, and superior service are consistently provided to our guests. The Bakery Manager/Lead Operator exemplifies NbC core values and serves as the key culture carrier to bring joy to the bakery and beyond in the community while building the team’s commitment to our guests and the NbC brand.

Accountabilities / Duties

• Team Leadership: Prioritizes the guest experience, models superior guest engagement, and fosters a positive work environment.
• Recruit and select talent and ensure performance expectations are clearly communicated and proper training is provided to execute responsibilities effectively and enable team members to thrive.
• Engage frequently with team members to gain insight into workload and progress, address any challenges, and course correct as needed.
• Provide continuous coaching and follow‑up to develop team and manage performance; deliver constructive feedback, conduct quarterly reviews, and address any performance issues in a timely, effective manner.
• Delineate the role of Assistant Manager, assigning specific responsibilities to support the ongoing leadership of the bakery team and operation.
• Identify future leaders and cross‑train team members as appropriate to build individual capabilities and ensure adequate bakery coverage.
• Maintain hands‑on knowledge of all bakery roles and steps in regularly to perform various responsibilities as business needs dictate.
• Business Operations: Facilitate the opening and closing of the bakery, including cash‑drawer balancing and bank deposits.
• Manage special‑order fulfillment via web and email for individual guests and corporate accounts as well as large, complex orders and deliveries.
• Create and communicate weekly sales productivity goals, cake production plan and team schedule, and adjust bakery coverage based on changing business trend.
• Set inventory par levels based on production demand and sales forecast, monitor stock levels, process weekly supply orders, and conduct monthly inventory.
• Ensure 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.
• Manage all controllable expenses, including labor, COGS, maintenance and supplies, to maximize profitability.
• Perform administrative functions, including payroll processing, sales, labor and product inventory reporting, and basic accounting procedures.
• Local Marketing: Lead 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.
• Coordinate special event participation with local businesses, schools and other community organizers.

Core Values and Leadership Competencies

• Servant’s Heart – Goes above and beyond to support and develop the team and create a superior guest experience; keeps the good of the team and guest ahead of personal interests or gain; leads by example and displays humility and empathy for others.
• Spirit of a Champion – Demonstrates an intense drive, a commitment to excellence, and a passion to succeed; seizes 100% ownership of responsibilities, with zero excuses; operates with a sense of urgency, exercises sound judgment and seeks feedback to improve performance.
• Genuine Connections – Projects warmth, enthusiasm and optimism that attracts and energizes others; builds positive, productive relationships and communicates often and openly; serves as a strong Cake Celebrity/Brand Ambassador in the local community.

Knowledge, Skills, and Abilities

• 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 opportunities, and determine appropriate action plans.
• Leads with an unwavering guest focus and exhibits strong interpersonal skills, engaging, empowering and motivating a team, and communicating effectively both orally and in writing.
• Excels at delegating duties, communicating clear expectations, directing others’ work and managing performance.
• Highly organized and resourceful, can balance multiple priorities and demonstrates strong follow‑up skills.
• Possesses strong problem‑solving skills, accurately assessing situations, identifying issues, developing possible solutions, and taking appropriate courses of action.
• Demonstrates strong learning agility, with a passion to grow and excel.

Education, Certifications, and Work Experience Requirements

• 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 foodservice 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.
• Foodservice 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.

Work Availability

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