The Manager of Baking leads the Bakery department to meet company goals and
standards in terms of sales and service. The Manager of Baking plans, tracks, and
executes department merchandising and activities; plus wholesale. Directly reports
to the Corporate Pastry Chef. Directly supervises bakery leads, bakery team.

Operational Responsibilities:

• Inspects the Bakery area regularly to ensure compliance with all programs, rules, and standards.

• Analyzes sales and identifies Key Performance Indicators to keep on track with budget and sales goals

• Hires, assigns, trains, motivates, and evaluates team members; handles terminations when
  necessary.
• Sets work goals with team to set organizational expectations, monitor the progress of their
  duties and performance, coach and mentor their leadership skills, and conduct performance

• Coordinates with CDC’s of Restaurants daily, weekly, and monthly to meet department needs,
  targets, and goals of wholesale.
• Works closely with the corporate and kitchen teams to ensure that production consistently
  meets the store’s needs for retail, quick service and restaurants.

• Complete job responsibilities in a timely and effective manner in accordance with company
  policies and procedures.
• Maintain a favorable working relationship with all company employees to promote a
  harmonious work environment, boosting morale, productivity, and efficiency/effectiveness.
• Prioritize keeping the team motivated and engaged daily, diligently working to keep morale
  high and foster a healthy, positive work culture

• Must be a problem solver and multi-tasker, able to handle the pressures of coordinating
  restaurant operations and staff while finding appropriate solutions to restaurant problems.
• Passion for food, beverage, and hospitality
• Self-discipline, initiative, leadership ability and pleasant, approachable nature

• Enforce sanitary practices for food handling, general cleanliness, and maintenance. Ensure
  compliance with operational standards, company policies, federal/state/local laws, and
  ordinances.
• Communicate with Chef of Retail effectively concerning consistent high quality of food
  presentation.
• Must be ServSafe Manager certified and uphold all ServSafe guidlines.
• Must be TABC certified.

Job Type: Full-time

Pay: $75,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

• 10 hour shift
• 12 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Ability to Relocate:

• San Antonio, TX 78215: Relocate before starting work (Required)

Work Location: In person