BAKERY MANAGER JOB DESCRIPTION

Most bakery departments run on tight production windows - fresh bread schedules, rotating pastry cases, and catering deadlines that compound if a single shift falls behind. Bakery Managers hold ownership of that production rhythm in a retail grocery or specialty food hall environment. HACCP compliance and shrink accountability are constant operational pressures, not periodic audits. Four to eight direct reports typically depend on this person for scheduling, on-the-job coaching, and merchandising standards that convert foot traffic into sales.

As the Bakery Manager, you are accountable for the full production, merchandising, and guest service performance of the bakery department, directly influencing shrink rates, profitability, and repeat customer loyalty within a retail grocery operation. You oversee a team of hourly associates and coordinate daily with culinary leadership, vendors, and the broader store management group to keep product quality and departmental financials on target.

Career Impact: Managing a bakery department with direct P&L responsibility, including labor budgets and shrink reporting, builds the operational finance fluency that distinguishes department managers who advance to store-level leadership.

Business Impact: When production schedules hold, and merchandising standards stay consistent, guests receive the fresh, accurately stocked product that drives repeat visits and protects the department's margin contribution to the store.

Growth Opportunity: The skills developed here - vendor negotiation, production planning, and team development - align directly with the requirements of multi-department or store management roles in the grocery and specialty food retail sector.

• Oversee all bakery production schedules, ensuring fresh product availability aligns with peak guest shopping hours.
• Merchandise and price bakery cases and displays to maximize visual appeal and sales per linear foot.
• Monitor and reduce departmental shrink by enforcing proper rotation standards and scanning waste accurately.
• Recruit, train, and coach hourly team members through on-the-job instruction and structured development programs.
• Manage vendor correspondence and ordering deadlines to resolve shortages, quality discrepancies, and specification issues.
• Enforce compliance with HACCP, food safety regulations, sanitation laws, and OSHA standards throughout daily operations.
• Analyze sales and financial data to develop strategies that improve departmental profitability and labor efficiency.
• Handle, slice, and prepare specialty breads, pastry items, and meal solutions according to established product standards.

• Bachelor's degree in hospitality, culinary arts, or business management, or equivalent work experience.
• 3 or more years of supervisory or management experience in a retail grocery, food service, or hospitality environment, with direct report responsibility.
• Demonstrated knowledge of food safety regulations including HACCP and local sanitation requirements.
• Proven ability to manage inventory levels, control shrink, and interpret departmental financial data.
• Strong verbal and written communication skills for coordinating with vendors, culinary leadership, and store management.
• Ability to create and manage team schedules aligned to guest traffic patterns and operational deadlines.
• Physical capacity to stand for extended periods, lift up to 50 pounds, and work in variable temperature environments including coolers and freezers.

• Food safety certification (ServSafe or equivalent) from an accredited program.
• Experience with production planning software or inventory management platforms in a high-volume retail setting.
• Prior bakery, culinary, or restaurant management experience with demonstrated product knowledge across breads and pastry categories.
• Familiarity with shrink reporting systems and departmental profit-and-loss accountability at the category level.

• Departmental shrink rate, measuring how accurately waste is tracked and product rotation is enforced.
• Labor cost as a percentage of departmental sales, reflecting scheduling efficiency against guest traffic.
• Product availability score, tracking how consistently freshly baked product is on the floor during peak hours.
• Guest service response rate, measured by order accuracy and special request fulfillment within the same shift.
• HACCP audit pass rate, confirming ongoing compliance with food safety and sanitation standards across every inspection cycle.
• Typical tools: production planning software (commonly scheduling and inventory platforms); office productivity suite (commonly spreadsheet and email applications).

• Base Salary Range: $48,000 to $68,000 annually, depending on store volume and location
• Bonus: Annual performance bonus of 5 to 10% tied to shrink, sales, and departmental profitability targets
• Equity: Not typically offered at this level in retail grocery environments
• Health Benefits: Medical, dental, and vision coverage; eligibility typically begins after 30 to 90 days
• PTO: 10 to 15 days annually, plus paid holidays consistent with retail scheduling requirements
• Common Perks: Employee discount on store products, paid food safety training and certification support

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Background check completion is a condition of employment for all candidates selected for this position. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected under applicable federal, state, or local law. Reasonable accommodations are available to individuals with disabilities throughout the application and employment process. Candidates must be authorized to work in the United States.

The Bakery Manager owns daily deli and bakery operations, including product preparation, merchandising, and special order fulfillment within Busch's retail environment. Working alongside associates, vendors, and cross-functional teams, this role builds guest relationships and contributes to departmental effectiveness through informed recommendations and consistent execution of company standards.

Key Responsibilities

• Execute policies, programs, and procedures defined for deli/bakery operations.
• Merchandise, price, and stock all deli/bakery products.
• Ensure all waste is scanned out to maintain accurate loss records.
• Assist guests with product recommendations and locations, product requests, special orders, etc.
• Sell, merchandise, receive and store product.
• Ensure all product, including sandwiches, salads, hot meals, special orders, and catering, is prepared to specifications.
• Exemplify key concepts of hospitality when interacting with guests.
• Oversee all aspects of deli/bakery operations as person in charge in manager's absence.
• Provide input to manager concerning associate performance and department conditions.
• Contribute to organizational effectiveness by offering information, suggestions, and recommendations.
• Communicate and work with other functional areas of Busch's operations.
• Adhere to all Busch's policies, practices and procedures.
• Maintain professional and technical knowledge by completing educational opportunities, reviewing professional publications, benchmarking state-of-the-art practices, and networking.
• Build strong working relationships with guests, vendors, and associates.

Required Qualifications

• High school diploma.
• Food safety certification preferred.
• 1 year of experience in a high-volume food service, restaurant, or retail environment.
• Proficient organizational and planning abilities, especially managing multiple deadlines and projects.
• Strong analytical, problem-solving, and decision-making skills.
• Proficient communication and interpersonal skills, including written, verbal and listening skills.
• Proficient computer skills in MS Excel, Word, and email.
• Able to learn and use a variety of proprietary applications and technology.

Embedded within the bakery and culinary team, the Bakery Manager analyzes financial data and develops strategies to drive sales and profitability while overseeing scheduling, hiring, and daily operations. Working closely with vendors, culinary leadership, and the purchasing manager, this role maintains a compliant, well-organized environment that maximizes productivity across all bakery functions.

Core Functions

• Ensure counters and displays are visually appealing and merchandised effectively.
• Analyze financial data and develop strategies to drive sales and increase profitability.
• Work closely with the culinary and kitchen team to ensure production consistently meets store needs.
• Maintain and manage shrink/loss responsibly for maximum profitability.
• Correspond with vendors, GM, Culinary Leadership, and Purchasing Manager to rectify problems such as damages, shortages, or nonconformance to specifications.
• Maximize productivity and efficiency through proper scheduling.
• Recruit, hire, develop, mentor, and motivate team members.
• Maintain a safe, clean, and well-organized working environment.
• Comply with all regulatory rules and regulations including HACCP, OSHA, Dept. of Labor, Weights and Measures and local food and sanitation laws.
• Enforce disciplinary actions as needed.

Qualifications & Experience

• 3 or more years of supervisory or managerial experience overseeing 6 or more employees in a grocery, retail, hospitality or food service environment.
• Experience managing inventory, profit margins and labor budgets.
• Strong demonstration of product knowledge across bakery and related departments.
• General knowledge of accounting, shrink reporting, and financial concepts.
• Strong technological and computer skills, including Microsoft Suite.
• Knowledge of Crunchtime.
• Proven excellent verbal communication skills.
• Strong guest service experience.
• Must have open availability to work weekends, early morning shifts, evening shifts, and holidays.

Reporting to store leadership, the Bakery Manager leads baking, preparation, merchandising, and guest service at the bakery counter for The Fresh Market while managing schedules, order guides, and product quality to TFM standards. Partnering with team members trained through The Fresh Market Academy, this role drives an outstanding shopping experience by reducing shrink, maintaining safety protocols, and developing a high-performing bakery department.

Primary Duties

• Direct, manage, and assist all functions of the Bakery department.
• Greet guests and proactively assist them with accurate and timely information and special requests.
• Manage order guides and ordering deadlines, receiving and stocking goods following rotation standards.
• Handle, slice, and prepare specialty breads, pastry items, and Convenient Meal Solutions throughout the day.
• Manage product to reduce shrink and damage while maintaining quality levels per TFM standards.
• Prioritize department activities and manage interruptions to complete tasks by deadlines.
• Train, coach, and engage team members on the job and through The Fresh Market Academy.
• Create and manage team schedules aligned with guest shopping hours.
• Ensure team adherence to The Fresh Market standards, policies, safety requirements, and food safety protocols.

Skills & Qualifications

• High School Diploma or equivalent.
• Bakery, Restaurant Management, Culinary or Grocery experience preferred.
• 3 years of management experience in retail, restaurant or hospitality, or 5 years of related management experience.
• Ability to read and follow planograms, layouts, and schematics for merchandising.
• Experience providing direction and supervision to teams with direct report responsibility.
• Working knowledge of Microsoft Office and production planning software.
• Ability to use tools and equipment, including knives, ladders, box cutters, pallet jacks, and heavy machinery.
• Must be able to lift to 50 pounds and work in variable temperature environments, including coolers and freezers.