FT Bakery Manager Trainee (H)

Qualifications: A high school graduate or equivalent preferred. Strong understanding of store operations and merchandising techniques preferred. Desire and ability to lead and manage a team. Effective communication customer service and selling skills. Effective interpersonal and organizational skills. Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job. Ability to use technical information to solve problems. Must meet minimum age requirements. Must be accredited by the National Registry of Food Safety Professionals or similar accrediting organization as a Certified Food Safety Manager or will be required to attend company provided training and have the ability to achieve accreditation within the first 90 days of employment. Accreditation must be maintained while employed in a position requiring accreditation. Essential Job Functions: 1. Foster a positive and inclusive environment to retain associates and customers. 2. Ensure the maintenance of the departments appearance and presentation. 3. Manage department operations in accordance with established department standard practices. 4. Hire train and develop associates to meet the department needs. 5. Attain departmental financial objectives. 6. Supervise performance of all duties and responsibilities of all Bakery associates as assigned. 7. Role model outstanding friendly customer service. 8. Use good judgment in the delegation assignment and follow-up required for the efficient performance of the department. 9. Ensure the maintenance of accurate records of production shrink sales and inventory. 10. Must be able to meet the physical requirements of the position with or without reasonable accommodations. Duties and Responsibilities: 1. Treat all co-workers with fairness dignity and respect. 2. Provide recognition of accomplishments and offer constructive counseling when necessary. 3. Ensure department associates are properly trained by certified trainers. 4. Ensure all company policies and procedures are followed as outlined. 5. Develop product knowledge in all areas of the Bakery department. 6. Use RF (Radio Frequency) unit as needed. 7. Retrieve and organize bakery product loads. 8. Assist in effectively ordering and maintaining inventory control to maximize sales and limit shrink issues. 9. Conduct performance appraisals on all department associates according to company standards. 10. Maintain effective work schedules to meet production and customer service standards as well as associates personal needs. 11. Understand and use company tools such as; MPP financial reports scheduling ordering and business information systems. 12. Ensure operational and merchandising standard practices are followed to maximize profitability paying special attention to product rotation. 13. Maintain solid communication in the department and throughout the organization. 14. Observe and ensure compliance with company sanitation safety and food safety standards. 15. Understand the causes and means for resolving and limiting shrink. 16. Have total understanding of the departments standard practice manual. 17. Perform all other duties and projects as assigned by Store Manager. 18. Perform all other duties as assigned. Physical Requirements: 1. Ability to use computers and other communication systems required to perform the job functions. 2. Perform repetitive grasping pinching squeezing and hand/arm motions while standing/walking the majority of the shift. 3. 4. 5. 6. 7. Lift up to 30 lbs. 40% of the time and up to 40 lbs. occasionally. Reach to shoulder level or overhead on occasion while lifting up to 20 lbs. on occasion. Tolerate working in extreme hot/cold temperatures for up to 20 minutes at a time. Use hands to operate controls feel objects and use tools to prepare products. Be able to handle a variety of substances associated with cleaning materials packaging materials and food products.

Required Experience:

Manager

Employment Type : Full-Time
Experience: years
Vacancy: 1