Bakery Manager
Introduction
To manage resources in order to maximise turnover and minimise shortage.
Ensures that standards, processes and policies are adhered to.
This position serves as a valuable opportunity for career advancement toward becoming a Bakery Manager.
Duties & Responsibilities
Merchandising Management
Conducts regular quality checks on merchandise
Executes plano guide 100%
Handles product as per SOP
Ensures products are produced according to recipe specifications
Ensures department is ready for trade by store opening time
Identifies fast selling lines within store, and implications on margin and sales opportunities
Ensures product is wrapped and packed according to standards
Ensures sufficient product available for customer demand
Ensures compliance to hygiene, housekeeping and safe working standards
Monitors the implementation of all promotional activities – adherence to promotional calendar
Back up areas are kept clean and clear
Follows sell by dates, rotates stock as per policy/SOP on sales floor and back up area
Throughout day ensures department merchandising and cleanliness standards are maintained, keeping waste to a minimum
Food Safety & Hygiene
Ensures that hygiene and housekeeping standards are maintained
Ensures stock rotation
Monitors the adherence to food safety and health and safety standards are maintained
Manages Non-Conformances via effective corrective action
Implements cleaning schedules and checks effective cleaning and sanitation
Recording of Food Safety Daily Checklist
Customer Services Management
Responds to customer requests
Answers queries on out of stock – assists with replacement products, explains time to next delivery and issues which may be affecting stock availability
Ensures department standards are maintained; equipment is manned and in working order
Staff Management
Communicates critical information to staff
Set targets and activities – priorities, delegates and communicates
Handles procedural, policy and legislative non compliance
Attends monthly regional meetings – take information back to staff – responds to queries on turnover/waste
Checks and amends Kronos scheduling
Coaches staff
Administration
Ensures that all equipment is properly maintained in effective working order
Ensures that general maintenance standards are met
Monitors waste, and ensures procedures are adhered to
Monitors turnover and identifies opportunities for increasing turnover, and identifies and issues or barriers to achieving budgets.
Ensures all SEL in place – print out and ensure all products have SEL current and legible by customer
Systems
Gap scanning out of stocks
Identifies, counts, and records out of stocks & over stocks
Draws excel report from SAP, communicate addresses stock concerns by completing excel sheet and sending to Demand Planning
Processes IDTs via SAP
Actions reduced to clear on SAP as per SOP
Checks for electronic communications regularly during the working day
Processes waste
Ensure PID’s are counted correctly as per the National P & L schedule
Experience & Qualification
Must be a qualified baker
Minimum of 2 years in a supervisory position advantageous
Competencies
Achieving results through others
Plan, organize and follow up on activities and plans
Adhere to standards and policies
Customer Orientation
Communication skills – clearly conveying message and actively listening
Business mindedness
Bakery Skills
Production Planning