Bakery Manager

Nothing Bundt Cakes; Wall Township (NJ); On-site; USD 52,000 - 82,000; Full time

Benefits offered by this job

Free uniforms

Opportunity for advancement

Paid time off

Training & development

Bonus based on performance

Employee discounts

Job summary

Nothing Bundt Cakes is seeking a Bakery Manager to lead a team that creates cakes and delights our guests. You will foster a fun atmosphere while ensuring the bakery runs smoothly and guests enjoy every bite.

You will manage operations, lead hiring and training, schedule, control costs, and ensure health and safety standards are met, while engaging the community and maximizing profitability.

Qualifications

• Proven leadership in retail/foodservice environments.

Responsibilities

• Lead bakery team to prioritize guest experience and maintain a positive work environment.

Skills

Leadership

Retail math

P&L principles

Guest service

Communication

Team development

Problem solving

Education

High school diploma or GED

Job description

Benefits

• Free uniforms
• Opportunity for advancement
• Paid time off
• Training & development
• Bonus based on performance
• Employee discounts

As the Bakery Manager at Nothing Bundt Cakes, you will lead a team that creates cakes that delight our guests. You’ll foster a fun and engaging atmosphere while ensuring the bakery runs smoothly and guests find joy in every bite.

Job Responsibilities

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 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.
• Delineates role of Assistant Manager, assigning specific responsibilities to support the ongoing leadership of the bakery team and operation.
• Identifies future leaders and cross‑trains team members as appropriate to build individual capabilities and ensure adequate bakery coverage.
• Maintains hands‑on knowledge of all bakery roles and steps in regularly to perform various responsibilities as business needs dictate.

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 payroll processing, sales, labor and product inventory reporting, and basic accounting procedures.

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.

Knowledge, Skills and Abilities

• 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.

Education, Certifications and Work Experience Requirements

• 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.

Work Availability

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