Bakery Manager - Sandton

It's fun to work in a company where people truly BELIEVE in what they're doing!

To manage all aspects of hygiene and safety within the Bakery Department. Manages production process and stock in order to maximise gross margins and profits. Ensures that operating standards are maintained.

• •Grade 12 / Matric.
• •Qualified Baker – NQF Level 2 or 3 or equivalent bakery qualification.
• •Additional bakery or food-related qualifications will be advantageous.

• •Minimum 5 years' experience in a Bakery environment , preferably within a retail environment.
• •Minimum 3 years' experience in a Bakery Management/Supervisory role .
• •Experience managing a team in a high-volume bakery environment.
• •Experience in production planning, stock management and wastage control.
• •Experience managing food safety and hygiene standards.

Bakery Operations

• •Manage the daily operations of the Bakery Department to ensure efficient and consistent production.
• •Ensure the availability of fresh, high-quality bakery products in line with customer demand.
• •Plan and manage daily production according to sales trends, forecasts and stock requirements.
• •Ensure products are produced according to approved recipes, specifications and quality standards.
• •Monitor production processes, equipment and bakery facilities to ensure optimal performance.
• •Ensure effective opening, closing and handover procedures within the department.
• •Maintain high standards of housekeeping, hygiene and cleanliness within the bakery.

2. People Management

• •Lead, manage and develop the Bakery team to achieve departmental objectives.
• •Allocate daily duties and responsibilities according to operational requirements.
• •Monitor employee performance, productivity and attendance.
• •Conduct regular coaching and performance discussions with team members.
• •Identify training and development needs and ensure employees receive appropriate training.
• •Build a positive, productive and customer-focused team culture.
• •Manage employee relations in accordance with company policies and procedures.
• •Ensure adequate staffing levels and effective utilisation of employees.

3. Commercial Management

• •Drive sales and profitability within the Bakery Department.
• •Monitor departmental sales, gross profit, margins and key performance indicators.
• •Analyse sales trends and adjust production levels accordingly.
• •Identify opportunities to increase sales and improve product availability.
• •Manage departmental expenses and control operational costs.
• •Minimise product wastage, shrinkage and unnecessary production.
• •Ensure effective stock rotation and stock management.

4. Stock & Inventory Management

• •Monitor stock levels and ensure the availability of required raw materials and packaging.
• •Conduct and manage stock counts in accordance with company procedures.
• •Investigate stock variances and implement corrective actions.
• •Ensure correct receiving, storage and handling of bakery ingredients.
• •Apply FIFO/FEFO principles where applicable.
• •Monitor wastage and implement measures to reduce losses.

5. Food Safety & Compliance

• •Ensure full compliance with food safety, hygiene and health and safety standards.
• •Maintain required food safety documentation and records.
• •Ensure employees follow all food handling and hygiene procedures.
• •Monitor temperature controls and product storage requirements.
• •Ensure correct cleaning and sanitising procedures are followed.
• •Ensure compliance with company policies, SOPs and relevant legislation.
• •Address food safety risks immediately and escalate issues where required.

6. Customer Service

• •Ensure that customers receive quality products and excellent service.
• •Monitor customer feedback and resolve bakery-related customer complaints promptly.
• •Ensure products are attractively displayed, correctly labelled and appropriately priced.
• •Identify customer preferences and trends to improve product offerings.
• •Maintain high standards of presentation within the Bakery Department.

7. Quality Control

• •Ensure all products meet the required quality, taste, appearance and presentation standards.
• •Conduct regular quality checks throughout the production process.
• •Ensure correct portion sizes and product specifications are maintained.
• •Investigate quality issues and implement corrective actions.
• •Work with relevant stakeholders to continuously improve product quality.

8. Administration & Reporting

• •Complete all required departmental reports and administration accurately and on time.
• •Monitor and report on departmental performance and key performance indicators.
• •Maintain accurate production, wastage, stock and food safety records.
• •Ensure compliance with company systems and processes, including relevant SAP transactions where applicable.
• •Escalate operational, staffing, equipment and stock-related issues to the relevant management.

If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

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