Manager Bakery

It's fun to work in a company where people truly BELIEVE in what they're doing!

To manage and oversee the daily operations of the bakery department, ensuring the consistent production of high-quality bakery products, excellent customer service, effective cost management and compliance with food safety and hygiene standards. The Bakery Manager is responsible for driving sales and profitability, managing stock and wastage, developing the bakery team, and ensuring that products meet Pick n Pay’s quality standards and customer expectations.

Minimum Requirements

• Grade 12 / Matric.
• A recognised baking qualification, preferably NQF Level 2 or 3, or an equivalent relevant qualification.
• Minimum of 5 years’ experience in bakery operations, including bakery management or supervisory experience.
• Proven practical knowledge of commercial baking processes and bakery production management.
• Experience in a retail bakery environment will be advantageous.
• Computer literacy, including Microsoft Excel.
• SAP knowledge or experience with stock management systems will be advantageous.

Required Skills and Competencies

• Strong technical baking knowledge and product quality management.
• Commercial acumen and understanding of sales, gross profit and cost control.
• Production planning, forecasting and wastage management.
• Inventory management and stock control.
• Leadership, people management and employee development.
• Strong planning, organising and problem-solving skills.
• Customer service orientation.
• Attention to detail and commitment to food safety.
• Ability to work under pressure and meet operational deadlines.
• Effective communication and interpersonal skills.
• Ability to analyse performance information and implement corrective actions.

1.1 Bakery Operations and Production

• Manage the day-to-day operations of the bakery department, ensuring efficient production and availability of fresh bakery products.
• Plan and coordinate production schedules in line with customer demand, sales trends and seasonal requirements.
• Ensure that all bakery products meet prescribed quality, freshness, presentation and consistency standards.
• Oversee baking processes, including mixing, proofing, baking, finishing, packaging and merchandising.
• Ensure that equipment, ovens and bakery facilities are properly maintained and used safely.
• Monitor product availability and ensure that production levels meet store requirements.

1.2 People Management and Development

• Recruit, train, coach and develop bakery employees to achieve operational and performance targets.
• Allocate duties and manage staff scheduling to ensure adequate departmental coverage.
• Monitor employee performance, productivity, attendance and adherence to company policies.
• Maintain discipline and promote teamwork, accountability and a customer-focused culture.
• Identify training needs and ensure that employees have the required bakery skills and competencies.

1.3 Sales, Profitability and Financial Management

• Drive bakery sales and profitability through effective production planning, product availability and merchandising.
• Monitor departmental sales, gross profit, labour costs and other relevant performance indicators.
• Control production costs, ingredient usage and operational expenses.
• Minimise wastage, markdowns and product losses through effective forecasting and stock management.
• Analyse sales trends and implement corrective actions to improve departmental performance.
• Identify opportunities to grow sales through product innovation, promotions and improved customer service.

1.4 Stock and Inventory Management

• Manage the ordering, receiving, storage and rotation of raw materials and finished products.
• Ensure optimal stock levels to prevent stock shortages, overstocking and unnecessary wastage.
• Monitor stock expiry dates and apply appropriate stock rotation procedures.
• Conduct regular stock counts and investigate stock variances.
• Ensure that ingredients and packaging materials are available to support uninterrupted production.

1.5 Food Safety, Hygiene and Quality Control

• Ensure compliance with applicable food safety legislation, hygiene requirements and Pick n Pay standards.
• Maintain high standards of personal hygiene, equipment cleanliness and departmental housekeeping.
• Ensure correct food storage, temperature control, allergen management and safe handling procedures.
• Conduct regular quality checks and ensure that non-conforming products are removed from sale.
• Ensure the department is audit-ready and that corrective actions are implemented where required.

1.6 Customer Service and Merchandising

• Ensure bakery products are attractively displayed, correctly labelled and available throughout trading hours.
• Maintain high standards of product presentation, freshness and value for money.
• Respond to customer queries, complaints and special product requests professionally.
• Work with the Store Manager and other departments to improve the overall customer experience.

1.7 Compliance and Administration

• Maintain accurate production records, stock documentation, wastage reports and departmental administration.
• Ensure compliance with company policies, operational procedures and applicable labour requirements.
• Prepare and review departmental performance reports and implement improvement plans where necessary.
• Participate in store meetings, operational reviews and internal or external audits.

If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

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