The Bakery Manager is responsible for overseeing the daily operations of the bakery, ensuring efficient production, high product quality, food safety compliance, and achievement of financial and operational targets. This role provides leadership to the bakery team, drives performance, manages costs, and ensures adherence to company standards and regulatory requirements.

Key Responsibilities

Operational Management

• Oversee daily bakery operations to ensure production targets and service levels are achieved.
• Plan and coordinate production schedules in line with demand forecasts.
• Ensure optimal utilization of plant, equipment, and resources.
• Monitor production performance and implement corrective actions where necessary.
• Drive continuous improvement initiatives to enhance productivity and efficiency.

Quality and Food Safety

• Ensure full compliance with food safety standards, hygiene regulations, and company policies.
• Maintain quality control processes to ensure consistent product standards.
• Manage internal and external audits and implement corrective actions as required.
• Promote a strong food safety and quality culture within the bakery.Financial and Cost Management
• Manage and control operational budgets.
• Monitor costs related to labor, raw materials, utilities, and waste.
• Identify and implement cost-saving initiatives without compromising quality or safety.
• Review and report on key financial and operational performance indicators.

People Management

• Lead, coach, and develop bakery team members and supervisors.
• Ensure effective workforce planning and staffing levels.
• Manage performance, discipline, and employee relations in line with company policies.
• Foster a positive, safe, and high-performance work environment.

Health and Safety

• Ensure compliance with occupational health and safety regulations.
• Promote safe work practices and reduce workplace incidents.
• Conduct regular safety inspections and risk assessments.
• Stakeholder and Cross-Functional Collaboration
• Collaborate with supply chain, distribution, sales, and procurement teams.
• Ensure timely product availability and customer satisfaction.
• Communicate operational updates and performance results to senior management.

Key Competencies

• Leadership and people development
• Operational planning and execution
• Financial acumen
• Problem-solving and decision-making
• Strong communication and interpersonal skills
• Results-driven with attention to detail

Qualifications and Experience

• Relevant tertiary qualification in Food Technology, Production Management, Operations Management, or related field.
• Minimum 5–8 years’ experience in a manufacturing or bakery environment.
• At least 3–5 years in a management or supervisory role.
• Strong understanding of food safety systems (e.g., HACCP).
• Proven leadership and financial management skills.