General Manager

Nothing Bundt Cakes; Santee (CA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Great operating hours

Cake discounts

Job summary

Nothing Bundt Cakes in Santee, CA seeks a General Manager to lead daily bakery operations, guide the guest experience, and ensure brand standards are consistently met.

You will direct the team, oversee cake production, manage inventory and scheduling, and drive sales and profitability while maintaining a warm, welcoming atmosphere and top‑quality service for guests.

This role offers growth opportunities and a chance to contribute to community presence through NbC core values.

Qualifications

• High school diploma or GED required; post-secondary education is a plus.
• Experience leading teams, operations or guest experience in retail, hospitality or foodservice.
• Demonstrated success in hiring, developing teams and achieving financial goals.
• Comfort with creating productivity goals, inventory par levels and team schedules.

Responsibilities

• Direct the team and day-to-day bakery operations.
• Drive sales and profitability while ensuring high-quality cakes and guest service.
• Oversee guest experience, brand and merchandise presentation, and store environment.
• Manage inventory, schedules and costs to maintain efficiency and freshness.
• Ensure safety, compliance and consistent adherence to NbC core values.

Skills

Retail math

P&L analysis

Guest focus

Team leadership

Delegation

Organization

Problem solving

Learning agility

Communication

Education

High school diploma or GED

Food safety certification

Post-secondary education a plus

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

At Nothing Bundt Cakes, the General Manager keeps the atmosphere upbeat and the sweets coming. Every day is delicious and satisfying. The General 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. They exemplify NbC core values and serve 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. As part of this successful and growing brand, there is no shortage of opportunities for promotion, personal growth and bringing joy to people every day.

Benefits

• Great operating hours
• Cake discounts

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.

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