Retail Bakery Manager

Job Skills

- Bachelor's degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable.
- Experience in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports
- Can work on weekend / shift based and flexible to be rotated to different location
- Able to communicate in English
- Customer-Service: Food and beverage managers might have to interact with customers. Being friendly and courteous will help keep customers coming back.
- Attention to Detail: Food and beverage managers have to keep their eyes on a lot of elements: food standards, costs, safety, etc.
- Leadership: Food and beverage managers must be leaders in the back of house, rallying their team during heavy shifts, resolving conflicts and getting the job done.
- Management Skills: Food and beverage managers not only deal with food, they also have to deal with costs, pricing, creating work schedules and more.
- Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job.
- Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a food and beverage manager's job. Being able to come up with a solution quickly is a needed skill.
- Speaking Skills: Food and beverage managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.

Mains roles

- Ensure the preparation, implementation, cooking of the Viennese pastry caterer range(Take away / on site) and ensure the preparation and cooking of our range of frozen breads respecting the "master guide" and our values of quality freshness service and Cleanliness (QFSC).
- Ensure achievement of budgeted economic performance in its sector by the animation of its teams, the development of its turnover and strict budget management
- Oversee and manage all areas of the take away counter and make final decisions on matters of importance to guest service.
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen equipment as well as food safety and hygiene.
- Ensure compliance with operational standards and company policies and consistent high quality of food preparation and service.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
- Support the maintenance of an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts
- Helping in any area of the restaurant when circumstances dictate.


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