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, P&L management, 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 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.  

 

I.           Team Leadership 

·     Prioritizes the guest experience, models superior guest engagement and fosters a positive work environment. 

·     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.  

·     Engages frequently with team members to gain insight into workload and progress, address any challenges and course correct as needed. 

·     Provides continuous coaching and follow up to develop team and manage performance; delivers constructive feedback, conducts quarterly reviews, and addresses any performance issues in a timely, effective manner. 

·     Identifies future leaders and cross-trains team members as appropriate to build individual capabilities and ensure adequate bakery coverage. 

 II.           Business Operations

·     Facilitates the opening and closing of the bakery, including cash-drawer balancing and bank deposits. 

·     Manages special-order fulfillment via web and email for individual guests and corporate accounts as well as large, complex orders and deliveries. 

·     Creates and communicates weekly sales productivity goals, cake production plan and team schedule, and adjusts bakery coverage based on changing business trend.

·     Sets inventory par levels based on production demand and sales forecast, monitors stock levels, processes weekly supply orders and conducts monthly inventory.  

·     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 NbC policies and procedures.     

·     Manages all controllable expenses, including labor, COGS, maintenance and supplies, to maximize profitability.  

·     Performs administrative functions, including sales, labor and product inventory reporting, and basic accounting procedures. 

III.          Local Marketing

·     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.  

·     Coordinates special event participation with local businesses, schools and other community organizers.

·     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.   

 

·     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 foodservice 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.   

 

Example: Must have the flexibility to work various shifts, including early mornings, evenings, weekends, and holidays, based on changing business demands.