The Nothing Bundt Cakes (NbC) Assitant Lead Supervisor assumes direction in order to supervise 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 accountability, 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 Support
- Prioritizes the guest experience, models superior guest engagement and fosters a positive work environment among all team members.
-
- Supports the lead supervisor in ensuring 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, seeks support of the Lead Supervisor to address any challenges and course-correct as needed.
-
- Supports new team member training and follow-up to develop team performance.
-
- Understands the role of the Assistant Lead Supervisor in acting on directions from Lead Supervisors and managers to support the bakery team and store operations.
-
- Displays an understanding of all bakery roles and steps needed to perform various responsibilities as business needs dictate.
-
-
Business Operations
- Ensures timely attendance for self and team members.
-
- Supports and assists with all duties for opening and closing of the bakery, including ensuring cash-drawer balances.
-
- Assists with special-order fulfillment via web and email for individual guests and corporate accounts as well as large, complex orders and deliveries.
-
- Assists with supervision and communication of weekly sales productivity goals, cake production plan, and steps in for bakery coverage based on changing business trends.
-
- Performs administrative functions and the direction of store management.
-
Local Marketing
- Assists with proactive community outreach to increase brand visibility in the market and engage in brand-aligned events while responding appropriately to external requests for NbC contributions.
-
- Assists with special event participation with local businesses, schools, and other community organizers.
Core Values and Leadership Competencies:
o Servant’s Heart
- Goes above and beyond to support and develop the team and create a superior guest experience.
- Keeps the good of the team and guests ahead of personal interests or gain.
-Leads by example and displays humility and empathy for others.
o Spirit of a Champion
- Demonstrates an intense drive, a commitment to excellence and a passion to succeed.
- Seizes 100% ownership of responsibilities, with zero excuses for issues within direct control.
- Operates with a sense of urgency, exercise sound judgment and seeks feedback to improve performance.
o Genuine Connections
- Projects warmth, enthusiasm, and optimism that attracts and energizes others.
- Builds positive, productive relationships and communicates often and openly.
- Serves as a strong brand ambassador in the local community.
o Open Communication
- Communicates effectively with staff across departments and relays information in a timely manner.
- Leads with transparency and responsiveness.
- Coaches leadership to create an engaged and trusting bakery environment.
o Attention to Detail
- Completes tasks thoroughly and efficiently without compromising quality or presentation.
- Leads bakeries effectively to increase productivity and reducing likelihood of error.
o Bring Joy
- Giving your all to ensure joy and happiness for guests and team members.
o Do The Right Thing
- Consistently be fair, honest responsible, and take accountability.
- Use best judgment and follow provided instructions and procedures.
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.
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.
Work Availability:
Must have the flexibility to work various shifts, including early mornings, evenings, weekends and holidays, based on changing business demands.
