Associate Manager

Download job application here. Complete and attach below with resume to apply for the position.

Position Purpose
Has responsibility for the daily operation of an individual Bakery. Operates in accordance with prescribed policies, practices and standard operating procedures. Ensures the compliance standards of hourly employees regarding Guest relations, safety, sanitation and product preparation.

Accountabilities/Duties

• Food Safety and Planning
  • Enforce sanitary practices for food handling, general cleanliness and maintenance of the kitchen, back of the house and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances.
  • Responsible for ensuring consistent high-quality food preparation and service.
  • Maintains professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards.
  • Control food and beverage costs. Oversee portion controls and preparation quantities to minimize waste.
• Guest Services
  • Ensure positive Guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied Guests into return Guests.
  • Leads the Bakery team each shift to overcome areas of opportunity and maximize the Bakery’s areas of strength.
• Operational
  • Ensure that all safety and security procedures are followed to protect employees, Guests and company assets.
  • Maintain a safe working and Guest environment to reduce the risk of injury and accident. Completes accident reports promptly in the event a Guest or employee is injured.
  • Manage shifts which include: daily decision making, upholding standards, product quality and overall Bakery cleanliness.
  • Investigate and resolve complaints concerning food quality and service.
  • Keeps the General Manager promptly and fully
• Personnel
  • Provide direction to employees regarding operational and procedures expectations.
  • Develop employees by providing ongoing feedback and establishing performance expectations.

General Requirements

• All Managers must have a valid and current manager’s food handling certificate which is approved in the local jurisdiction. Examples of approved programs include, but are not limited to:
  • ServSafe from National Restaurant Association
  • National Registry from Environmental Health Testing
  • Prometrics
  • 360 Training
  • State Food Safety
• General working knowledge of computers and software (Microsoft Word, Excel).
• Proficient in the following areas of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping and preparation of reports.
• Must possess a valid driver’s license, be eligible to work in the United States and consent to agree to criminal background check.