The Nothing Bundt Cakes (NbC) Bakery Manager directs the team and day-to day operation, which includes all aspects of the guest experience, cake production, brand and merchandise presentation, work environment, labor 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 exemplifies our 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.
We are willing to train and coach the right individual for our team. While previous experience is preferred, someone who is eager to learn and grow with our company and is what we want for this individual.
Accountabilities/Duties:
· Team Leadership
o Prioritizes the guest experience, models superior guest engagement and fosters a positive work environment.
o 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.
o Engages frequently with team members to gain insight into workload and progress, address any challenges and course-correct as needed.
o Provides continuous coaching and follow up to develop team and manage performance; delivers real-time constructive feedback and addresses and performance issues in a timely, effective manner.
o Identifies future leaders and cross-trains team members as appropriate to build individual capabilities and ensure adequate bakery coverage.
o Maintains hands-on knowledge of all bakery roles and steps in regularly to perform various responsibilities as business needs dictate.
· Business Operations
o Facilitates the opening and closing of the bakery, including cash-drawer balancing and bank deposits.
o Manages special-order fulfillment via web and email for individual guests and corporate accounts as well as large, complex orders and deliveries.
o Creates and communicates weekly sales productivity goals, cake production plan, and team schedule and adjusts bakery coverage based on changing business trends.
o Sets inventory par levels based on production demand and sales forecast monitors stock levels, processes weekly supply orders and conducts weekly/monthly inventories.
o Ensures 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 our policies and procedures.
o Manages all controllable expenses, including labor, COGS, maintenance and supplies to maximize profitability.
o Performs administrative functions, including sales, labor and product inventory reporting and basic accounting procedures.
o Responsible for creating all schedules for bakery team members
o Responsible for approving/denying time off requests.
o Responsible for making sure schedules are appropriate for all business needs and fall within the financial goals.
o Create daily baking and frosting plans.
o Monitor Guest survey results and respond to any guest alerts and follow-up where appropriate.
o Maintain positive survey and overall guest satisfaction scores.
o Responsible for ordering all dry goods, completing Sysco orders, all packaging and merchandise orders.
o Posts job openings, monitors, reviews candidates, schedules and conducts interviews.
· Local Marketing/ Donations/ Fundraising
o Leads 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.
o Coordinates special event participation with local businesses, schools, and other community organizers.
o Oversees and allocates donation requests (life-to-date we’ve donated over $250,000 worth of cake and over $35,000 to West Michigan non-profits)
o Manager will control the fundraising branch of the business; will be responsible for cultivated relationships and partnerships with local groups to drive sales efforts.
o Will manage/execute fundraising efforts in surrounding areas.
· 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, exercises 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 with leadership team as well as associates.
- Serves as a strong “Cake Ambassador” in our community.
Knowledge, Skills and Abilities:
o Is HIGHLY ORGANIZED and RESOURCEFUL, can balance multiple priorities and demonstrates strong follow-up skills.
o Understands basic retail math and P&L principles, including the specific levers that drive sales and profitability.
o 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.
o 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.
o Excels at delegating duties, communicating clear expectations, directing others’ work and managing performance.
o 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.
o Demonstrates strong learning agility, with a passion to grow and excel.
Education, Certifications and Work Experience Requirements:
o High school diploma of GED; bachelor’s degree preferred
o 1-3 years of leadership experience managing team, business operations and the guest experience in the retail, hospitality or food service industries a plus
o Demonstrated success in hiring and developing teams, creating a superior service environment and achieving financial objectives.
o Experience in creating productivity goals, inventory par levels, and team schedules and managing costs.
o Foodservice safety training certificate (or required to obtain within 30 days of employment)
o Basic profitability in Microsoft Word, Excel and Outlook, with comfort in learning new technologies.
o While these are preferred preferences we are willing to train and coach the right individual. (new college graduate)
Work Availability:
Must have the flexibility to work various shifts, including early mornings, evenings, weekends and holidays, based on changing business demands. Manager typically has two days off per week.
