What are the responsibilities and job description for the Bakery Manager position at Refined Restaurant Group?
We are looking for a motivated Bakery Manager to join our team! You will be assisting the leadership team in maintaining the operation of the Bakery, from running production, managing prep, and quality control for inventory and physical maintenance.
You are a natural leader with previous supervisory experience as well as experience with high-volume production. You excel at mentoring and developing talent and lead by example.
You care deeply about creating exceptional food and exceeding quality standards to create memorable guest experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe Manager certification.
Responsibilities:
You are a natural leader with previous supervisory experience as well as experience with high-volume production. You excel at mentoring and developing talent and lead by example.
You care deeply about creating exceptional food and exceeding quality standards to create memorable guest experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe Manager certification.
Responsibilities:
- Prepare and execute production daily and manage the teams productivity
- Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members
- Educate and train all team members in compliance with federal, state, and local laws and safety regulations
- Monitor budget and control expenses with a focus on food, supplies, and labor costs
- Check the quality of raw and cooked food products to ensure that standards are met
- Perform all duties of kitchen managers and employees as necessary
- Achieve and maintain company and brand standards for quality and guest satisfaction
- Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste
- Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience
- ServeSafe or Food Handler’s certification, or willingness to obtain
- Must have advanced knowledge of food service regulations
- Must be organized, skilled with time management, and efficient in hot and cold line production
- Must be able to stand for 8 hours per shift in an environment with extreme temperatures
- Skilled with the use of hand tools or machines needed for the position
- Able to lift, carry, or pull objects that may be heavy