Bakery Department Manager
6 days ago
At Albertsons, we are seeking a highly skilled and experienced Bakery Manager to join our team. As a Bakery Manager, you will be responsible for leading the Bakery Department to achieve sales and profit objectives while ensuring strong customer service in all aspects of the job.
Key Responsibilities:- Customer Service: Champion corporate and division customer service programs to meet or exceed division customer service goals.
- Department Operations: Plan, organize, and direct day-to-day operations of the Bakery Department, exercising independent judgment and discretion.
- Product Quality and Safety: Ensure that bakery product quality, baking, and decorating standards are met, and that all products are handled, stored, and displayed in a safe and sanitary manner.
- Inventory Management: Order, check, receive, and control inventory to ensure adequate product quantity, quality, and freshness.
- Team Leadership: Supervise, motivate, direct, train, and participate in the hiring of Bakery Department personnel.
- Communication: Communicate sales goals, department performance, and sales opportunities to department associates to ensure positive results.
- Compliance: Comply with and ensure compliance with all Company policies and procedures, including those related to customer service, product quality, safety, and inventory management.
- Education and Experience: High school diploma or equivalent required; 2+ years of experience in a bakery or related field preferred.
- Skills and Abilities: Strong communication and leadership skills; ability to manage people and maximize productivity; knowledge of basic math and weights and measures; ability to work in a fast-paced environment and meet deadlines.
- Physical Demands: Frequent exposure to 400° F while baking products; frequent exposure to -20° F while handling products in freezer; frequent exposure to flour dust; hands frequently exposed to water and cleaning agents.
Working conditions consist of a temperature-controlled store environment. Frequent exposure to 400° F while baking products. Frequent exposure to -20° F while handling products in freezer. Frequent exposure to flour dust. Hands are frequently exposed to water and cleaning agents.
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