General Manager

Overview

Nothing Bundt Cakes – General Manager: keeps the atmosphere upbeat and the sweets coming. Directs the team and day-to-day operations, including all aspects of the guest experience, cake production, brand and merchandise presentation, work environment, P&L management and inventory control. The objective is to drive sales and profitability while ensuring the highest‑quality cakes, a warm, welcoming environment and superior service are consistently provided to guests. The General Manager exemplifies NbC core values and serves as the culture carrier to bring joy to the bakery and the community while building the team’s commitment to guests and the NbC brand. There are opportunities for growth within the brand; personal growth and bringing joy to people every day are perks of working in the bakery.

Responsibilities

The General Manager will:

• Direct the team and manage day-to-day operations across guest experience, cake production, brand and merchandise presentation, and work environment.
• Oversee P&L management and inventory control to drive sales and profitability.
• Ensure high-quality cakes, a warm, welcoming environment and superior service for guests.
• Model NbC core values and act as the primary culture carrier within the bakery and the local community.
• Lead, motivate and develop the team; delegate duties, set clear expectations and monitor performance.
• Balance multiple priorities with strong organization, follow-up, and problem-solving skills.

Knowledge, Skills and Abilities

• Understands basic retail math and P&L principles, including levers that drive sales and profitability.
• Ability to interpret and analyze business and financial data, identify opportunities, and determine action plans.
• Guest-focused leadership with strong interpersonal skills to engage, empower and motivate a team and communicate effectively orally and in writing.
• Strong delegation, clear expectations, and performance management capabilities.
• Highly organized and resourceful, capable of balancing multiple priorities and following up.
• Strong problem-solving skills to assess situations, identify issues, develop solutions and take appropriate action.
• Demonstrates learning agility and a drive 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 retail, hospitality or foodservice.
• 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.

Schedule and Location

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