Purpose

Exemplify and ensure strong customer service across all areas of the job. Provide superior quality products that exceed customer expectations. Maintain strong working knowledge of all department functions. Ensure adequate levels of fresh inventory at all times. Bakery Managers are responsible for maintaining fresh inventory, processing administrative paperwork, and ensuring accurate department records.

Duties & Responsibilities Customer Service & Sales

Maintain an atmosphere of enthusiastic customer awareness with fast, friendly service. Assist customers with product suggestions, special orders, and preparation recommendations. Answer and respond to incoming calls professionally. Resolve customer complaints and communicate issues to the Store Director when necessary. Engage in suggestive selling via telephone, intercom, and one‑on‑one interaction. Ensure proper signing of products and compliance with retail labeling laws and code‑dating policies. Communicate sales goals, performance updates, and sales opportunities to department employees.

Product Preparation, Merchandising & Food Safety

Oversee all department duties including product preparation, packaging, and display. Implement proper and efficient preparation and packaging techniques. Maintain bakery case cleanliness, visual appeal, and inventory levels. Ensure cleanliness, sanitation, and safety of all bakery areas, equipment, and workspaces. Maintain correct temperatures during all phases of preparation, display, and storage. Build displays, rotate stock, and remove outdated or spoiled product. Ensure proper code dating for all department products. Follow opening and closing procedures. Implement emergency procedures for equipment or software malfunctions.

Leadership, Scheduling & Training

Schedule, supervise, train, and assign duties to department employees. Ensure adequate staffing coverage and service levels. Monitor employee productivity and evaluate overall performance. Train employees in store policies, sales processes, and record‑keeping requirements. Identify and develop employees with high potential for advancement. Initiate personnel actions including interviews, transfers, promotions, and disciplinary actions.

Inventory, Shrink Control & Reporting

Prepare sales and inventory reports; perform physical inventory every 4 weeks. Maintain correct product quantity, quality, and freshness in accordance with division directives. Stock, rotate, organize, and maintain cooler and freezer inventory. Control shrink, cost, and waste. Accurately complete, maintain, and monitor daily log sheets, Production Charts, Sales and Labor reports, and other required logs/paperwork.

Receiving & Administrative Duties

Perform receiving tasks including breaking down loads, verifying orders using invoices, inspecting quality, and reporting shortages. Stock and rotate product following proper temperature and storage guidelines. Follow correct packaging techniques. Maintain accurate department records and process administrative paperwork.

Skills & Physical Requirements

Strong communication and interpersonal skills with professional demeanor. Understanding of company practices and Bakery Department policies and procedures. Ability to lift, move, and maneuver up to approximately 60 lbs; frequent bending, stooping, reaching, and repetitive arm movement. Ability to push and pull loaded hand trucks and pallet jacks. Manual dexterity, good eye‑hand coordination, and ability to stand for long periods. Mental alertness for safe, accurate task completion. Knowledge of basic math, weights/measures, product standards, perishability, sanitation, labeling, and department procedures. Ability to operate telephones, pallet jacks, hand trucks, knives, scissors, cutters, bread slicer, photo cake machine, mixer, microwave, ovens, and proof boxes. Ability to operate computers and electronic ordering devices. Must meet company grooming standards and dress code. Must be able to work nights, weekends, holidays, and varying schedules; good attendance required. Ability to work safely around potential hazards associated with bakery equipment.