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Nothing Bundt Cakes #287 Verified
Food & Beverage

Bakery Manager

Durham, NCOnsiteFull TimeManager / Head$25–$30 /hrPosted 2 months ago

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Required skills

  • Bakery Manager
  • Guest Experience
  • Cake Production
  • P&L Management
  • Inventory Control
  • Team Leadership
  • Performance Management
  • Training
  • Food Safety
  • Microsoft Office

Nice to have

  • Post-secondary education
  • New technologies

Role summary

Nothing Bundt Cakes (NbC) is seeking a Bakery Manager/Lead Operator to direct daily operations, including guest experience, cake production, brand presentation, P&L management, and inventory control. This role is crucial for driving sales and profitability while ensuring high-quality products and a welcoming environment. The manager will lead and develop the team, foster a positive culture, and embody NbC core values. Responsibilities include recruiting, training, coaching, performance management, and ensuring operational excellence. A high school diploma or GED is required, with 1-3 years of leadership experience in retail, hospitality, or food service preferred. Proficiency in Microsoft Office and basic retail math is necessary.

Benefits:
  • Free uniforms
  • Paid time off
  • Bonus based on performance
  • Company parties
  • Competitive salary
  • Employee discounts
  • Flexible schedule
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. 
    • Recruits and selects talent and ensures performance expectations are clearly communicated and proper training is provided to execute responsibilities effectively and enable team members to thrive.
    • Engages frequently with team members to gain insight into workload and progress, address any challenges and course-correct as needed. 
    • Provides continuous coaching and follow up to develop team and manage performance; delivers constructive feedback, conducts quarterly reviews, and addresses any performance issues in a timely, effective manner. 
    • Delineates role of Assistant Manager, assigning specific responsibilities to support the ongoing leadership of the bakery team and operation. 
    • Identifies future leaders and cross-trains team members as appropriate to build individual capabilities and ensure adequate bakery coverage. 
    • Maintains hands-on knowledge of all bakery roles and steps in regularly to perform various responsibilities as business needs dictate.
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 opportunity, and determine appropriate action plans to address issues.
  • Leads with an unwavering guest focus and exhibits strong interpersonal skills, with the ability to engage, empower and motivate a team and communicate effectively in both oral and written form. 
  • Excels at delegating duties, communicating clear expectations, directing others’ work and managing performance.
  • Is highly organized and resourceful, can balance multiple priorities and demonstrates strong follow-up skills.
  • Possesses strong problem-solving skills, with the ability to accurately assess situations and identify issues, develop possible solutions and take the appropriate courses of action.
  • Demonstrates strong learning agility, with a passion to grow and excel.
    • Seeking a mature, responsible, respectful, dedicated, and reliable individual.
  • 35- 40 hours weekly, Sunday and Mondays off. Saturdays are a must as it is the busiest day of the week. Hourly pay will be discussed during the interview process.
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 food service 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.


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