Assistant Bakery Manager

Assistant Bakery Manager

The Nothing Bundt Cakes (NbC) Assistant Bakery Manager works alongside the Bakery Manager and team members to create the highest-quality cakes, a warm, welcoming environment and a superior guest experience. The Assistant Bakery Manager shares in team leadership and collaborates with the Bakery Manager in driving sales and profitability, executing day-to-day responsibilities and ensuring that all aspects of the bakery operation comply with NbC standards. This role serves as an important carrier of the NbC culture to reinforce core values and bring our brand to life for our team members and guests.

The Assistant Bakery Manager prioritizes the guest experience, models superior guest engagement and fosters a positive work environment. They partner with the Bakery Manager in leading all aspects of the guest experience, cake production, brand and merchandise presentation, work environment, P&L management and inventory control. They support the Bakery Manager in recruiting, selecting and training team members, directing daily work responsibilities, and providing performance feedback and coaching. They 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. They assist the Bakery Manager in executing operational and administrative responsibilities, which may include cake production plans, productivity goal setting, team scheduling, supply ordering, sales and labor reporting, basic accounting and expense control procedures, and payroll processing. They lead and co-manage special-order fulfillment via web and email for individual guests and corporate accounts as well as large, complex orders and deliveries. They facilitate the opening and closing of the bakery, including cash-drawer balancing and bank deposits. They contribute to marketing strategy execution in the local community by helping to coordinate and participating in special, brand-building events. They maintain hands-on knowledge of all bakery roles and steps in regularly to perform various responsibilities as business needs dictate. They assist Lead Operator with other duties as assigned such as but not limited to: order fulfillment, weekly sales productivity goals, hiring and performance management, team schedules, inventory par levels, co-managing controllable expenses and administrative functions. They exemplify leadership competencies, lead by example, direct staff appropriately in their duties, clocks-in/clock-out staff and coaches as necessary. They perform other duties and responsibilities as assigned.

The Assistant Bakery Manager embodies the core values and leadership competencies of a Servant's Heart, the Spirit of a Champion and the ability to make Genuine Connections. They demonstrate an unwavering guest focus and strong interpersonal skills, with the ability to engage, empower and motivate a team and communicate effectively in both oral and written form. They have the ability to delegate tasks, communicate clear expectations, direct others' work and manage performance. They are highly organized and resourceful, can balance multiple priorities and demonstrate strong follow-up skills. They possess strong problem-solving skills, with the ability to accurately assess situations and identify issues, develop possible solutions and take the appropriate courses of action. They demonstrate strong learning agility, with a passion to grow and excel.

Education, Certifications and Work Experience Requirements include a high school diploma or GED; post-secondary education is a plus. They should have 1-5 years of guest-facing experience in a retail, restaurant or foodservice environment, preferably in a lead role with progressive managerial responsibilities. They should demonstrate success creating a superior guest experience and coaching others to do the same, training new team members, directing the work of others, and achieving productivity goals. They should have a foodservice safety training certificate (i.e. ServSafe required or to obtain within 30 days of employment). They should have basic proficiency in Microsoft Word, Excel and Outlook, with comfort in learning new technologies.

Must have the flexibility to work various shifts, including early mornings, evenings, weekends and holidays, based on changing business demands. Compensation: $49,000.00 - $53,000.00 per year.