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Operations Manager for a Bakery
4 months ago
**Responsibilities**:
1. Bakery Operations Management:
- Oversee daily bakery operations, ensuring smooth and efficient workflow.
- Manage inventory, ordering, and stocking of bakery ingredients and supplies.
- Maintain cleanliness, organization, and compliance with health and safety standards.
- Develop and implement operational procedures to optimize productivity and quality.
2. Staff Management:
- Recruit, hire, train, and supervise bakery staff, including bakers, pastry chefs, and sales associates.
- Foster a positive work environment and provide ongoing coaching and feedback to team members.
- Schedule staff shifts and manage labor costs effectively.
3. Product Development and Quality Control:
- Lead the development of bakery recipes, ensuring consistency and excellence in product quality.
- Conduct regular quality control checks to uphold our standards for taste, texture, and presentation.
- Stay updated on industry trends and innovations in baking techniques and ingredients.
4. Customer Experience:
- Maintain a high level of customer service and satisfaction by engaging with customers and addressing any concerns or feedback.
- Implement strategies to enhance the overall customer experience and drive customer loyalty.
- Monitor sales trends and identify opportunities for product innovation and improvement.
5. Financial Management:
- Develop and manage the bakery budget, including revenue forecasting, expense tracking, and profitability analysis.
- Monitor sales performance and adjust strategies as needed to meet financial targets.
- Implement cost-saving measures without compromising product quality or customer satisfaction.
6. Head Baker Duties:
- Take the lead in baking a variety of artisanal breads, pastries, and other baked goods, following traditional French recipes and techniques.
- Ensure that all products are baked to perfection and meet our standards for freshness, flavor, and appearance.
- Experiment with new recipes and ingredients to introduce seasonal specials and innovative offerings.
Qualifications:
- Previous experience in bakery management and/or culinary leadership roles, preferably in a high-end or artisanal bakery environment.
- Strong knowledge of French baking techniques, recipes, and ingredients.
- Proven ability to manage a team, delegate tasks, and foster a collaborative work environment.
- Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
- Exceptional communication and interpersonal skills, with a focus on providing excellent customer service.
- Flexibility to work early mornings, evenings, weekends, and holidays as needed.
- Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field is preferred but not required.
- Minimum of 4 years management experience
Join us at Le Petit Pain and be a part of bringing the authentic taste of France to Toronto. If you are a passionate baker and a skilled manager ready to lead our team to success, we want to hear from you
Pay: $85,000.00 per year
**Benefits**:
- Stock options
Flexible Language Requirement:
- French not required
Schedule:
- Monday to Friday
- Morning shift
- Night shift
- Weekends as needed
Supplemental pay types:
- Bonus pay
**Experience**:
- Baking: 1 year (preferred)
Work Location: In person
Expected start date: 2024-07-01
