position descriptionBAKERY MANAGER/MANAGE TO OWN

Position Reports To: Area Manager/Regional Director Is this a New or Existing position? Existing

Primary Function (Bullet point 3-4 key reasons why this role exists):

• Manage the operations of the bakery to maximize sales, profitability and customer satisfaction

• Implement systems and procedures into the bakery to achieve continuous improvement

• Train and develop bakery staff to achieve business objectives and staff progression

• Manage to Own position, is with the goal of leasing a bakery typically in 6-18 months

Key Customers (Bullet point the position’s major customer):

• Bakery customers

• Staff

• COBS office

• Community

Experience & Qualifications: People Management

Bullet point key Commercial Skills and Qualifications required to meet position objectives

• Beginner skills in MS Office

• Certificate IV assessment by AM

• Food Safe Level 1

• First Aid Level 1

Position Impact to Bakers Delight / COBS Bread

Number of direct reports:

Up to 20

Number of indirect reports:

Up to 25

OH&S & Travel Requirements

Bullet point Work Experience required to meet position objectives

• Experience in managing and leading a team

• Knowledge of bread production

• Knowledge and experience in customer service

• Knowledge of OH&S, FSP and First Aid

• Experience in recruitment and selection

• Basic knowledge of financial statements

• Basic financial management skills including cash management

and banking

Other Requirements of the Position

Travel Requirements

£ None T Yes (see Frequency)

Frequency of Travel

£ Weekly T Monthly £ Quarterly

Drivers Licence Required: T Yes £ No

Required to:T Operate baking machinery

T Operate bread slicer

T Use chemical cleaning products

Section 1: Posit ion Details

NOTE: In a franchise environment this posit ion description may not exactly f i t the requirements of the role.

position descriptionBAKERY MANAGERSection 2: Posit ion Responsibil i t ies

Area of Accountability Outputs Key Activities

To plan for bakery financial and operational performance.

• Business Plans

• MFS

• Annual Budgets

• Quarterly Forecasts

• Prepare and submit annual business plan in consultation with AM/RD/VP by agreed timeframe

• Review business plan on a quarterly basis with AM/RD/VP

• Review MFS on a monthly basis with AM/RD/VP

• Assist AM/RD/VP with annual budgets and quarterly forecasts

To achieve budgeted bakery sales targets through facilitation and promotion of marketing campaigns, supporting the local community and individual staff performance.

• Sales

• Marketing

• Range Review

• Promote marketing campaign within the bakery and directly with customers

• Participate in community fundraising and product give-aways

• Promote and coordinate local marketing initiatives

• Set and communicate sales targets and performance measures for sales staff

• Review and consult with sales and production managers on weekly targets

• Conduct quarterly range review with AM/RD/VP

To achieve budgeted bakery profitability through control of operating expenses

• COGS

• Stock Control

• Wages

• OPEX

• Profit

• Set and control weekly wastage and shrinkage targets

• Maintain adequate levels of wastage to balance customer demand with COGS

• Maintain the correct level of stock for production schedule

• Coordinate and manage stock rotation and stock orders to minimize waste of raw ingredients

• Manage staff rosters to minimize wages costs to the business while delivering product quality and excellent customer service

• Manage controllable operating expenses

To ensure the improvement of COBS Bread standards

• 5 Star Standards • Obtain and review 5 Star Report with AM/RD/VP

• Review and action any gaps identified from 5 Star Report

• Maintain knowledge of 5 Star requirements and implement changes as required

position descriptionBAKERY MANAGERSection 2: Posit ion Responsibil i t ies

Area of Accountability Outputs Key Activities

To adhere to OH&S standards • OH&S standards

• Clean work environment

• Five Star

• Opening and closing procedures

• Adhere to cash handling and security procedures

• Liaise with other managers and inform team members of potential hazards and near miss incidents to improve safety within the bakery

• Create a healthy and safe work environment in the bakery by proactively rectifying potential hazards

• Ensure compliance and follow OH&S and Company standards, including completion and maintenance of OH&S records

• Review Five Star results and implement corrective plans

• Respond to all OH&S issues in a timely manner and implement corrective plans as required

• Lead and coach other bakery staff in best practice and compliance

To follow Food Safety Program (FSP)

• FSP standards

• Five Star

• Follow the Food Safety Program (FSP) and cleaning schedule

• Maintain cleaning records and complete audits as required

• Adhere to DMS standards and record keeping

• Collate information from customers

• Lead and coach other bakery staff in best practice and compliance

To manage all aspects of bakery administration

• Weekly Takings Analysis (WTA)

• End of Month (EOM) Requirements

• Cash Management

• Petty Cash

• Payroll

• Cash Audits

• Stock Take

• Employee Records & Documentation

• Effectively manage administration processes for WTA, EOM, petty cash, payroll, cash management including cash audits and stock take adhering to the Company policies and procedures as posted on the Portal and in bakery manuals

• Maintain accurate employee records and documentation in accordance with HR Policies and Procedures and the personal information and privacy legislastion.

• Maintain currency of knowledge of Company processes and requirements and implement changes where required

To maintain effective relationships with all stakeholders and deliver company and bakery communications to bakery team members

• Relationships

• Communication with Bakery Staff

• Communication with Area Management

• Attend and participate in monthly Bakery Manager meetings

• Organize, attend and participate in weekly meetings with AM/RD/VP

• Organize and conduct quarterly Bakery Team meeting to discuss bakery performance, issues, changes and deliver training to bakery staff

• Develop and maintain effective relationships with suppliers and Support Office and Health & Safety officers

position descriptionBAKERY MANAGERSection 2: Posit ion Responsibil i t ies

Area of Accountability Outputs Key Activities

To ensure the bread quality and range is to COBS Bread standards and delivered on time to meet customer demands

• Bread Production • Follow and control adherence to the recipe book

• Maintain accurate production schedules and production sheets

• Train and develop staff in production machinery use, systems, processes and the recipe book

• Conduct daily bread checks

• Monitor and control staff use of relevant resources and tools for production (i.e. oven chart, weigh-up guides, tray up sheet, etc.)

• Attend and participate in bread competitions

• Monitor production staff to ensure adherence to toppings and weight measures according to recipe book

To maintain balanced staff levels, staff engagement and performance in the bakery to achieve bakery goals and maintain bakery operations

• Staff Performance Reviews

• Staff Training & Development

• Staff Engagement

• Staff Performance

• Recruitment & Selection

• Provide effective leadership

• Use talent management tools to improve quality of staff

• Provide regular positive and constructive feedback to staff on performance

• Conduct and document bi-annual staff performance reviews and development plans

• Motivate, coach and encourage staff to achieve individual and team performance goals

• Document, copy and file all constructive feedback and performance issues and in company owned bakeries, submit to HR

• Manage, coordinate and assess staff training and progress

• Consult with and obtain approval from Area Managers on all recruitment activity

• Follow appropriate recruitment activities to select the best person for bakery position(s)

Support new projects and initiatives as directed

• Projects / Goals • Support any new projects as directed

position descriptionBAKERY MANAGERSection 3: Competency Profi le

Core Competency Description

Working with People(Team Work)

• Demonstrates an interest in and understanding of others

• Adapts to the team and builds team spirit

• Recognizes and rewards the contribution of others

• Listens, consults others and communicates proactively

• Supports and cares for others

• Develops and openly communicates self insight such as an awareness of own strengths and weaknesses

Leading and Supervising(Accountability)

• Provides others with a clear direction

• Sets appropriate standards of behaviour

• Delegates work appropriately and fairly

• Motivates and empowers others

• Provides staff with development opportunities and coaching

• Recruits staff of a high calibre

Adhering to Principles and Values(Attitude)

• Upholds ethics and values

• Demonstrates integrity

• Promotes and defends equal opportunities, builds diverse teams

• Encourages organizational and individual responsibility towards the community and the environment

Deciding and Initiating(Results)

• Makes prompt, clear decisions which may involve tough choices or considered risks

• Takes responsibility for actions, projects and people

• Takes initiative, acts with confidence and works under own direction

• Initiates and generates activity

Relating and networking(Teamwork)

• Establishes good relationships with management and staff

• Builds wide and effective networks of contacts inside and outside the organization

• Relates well to people at all levels

• Manages conflict

• Uses humour appropriately to enhance relationships with others

Delivering results and meeting customer expectations(Results)

• Focuses on customer needs and satisfaction

• Sets high standards for quality and quantity

• Monitors and maintains quality and productivity

• Works in a systematic, methodical and orderly way

• Consistently achieves project goals

Analyzing(Results)

• Analyzes numerical data, verbal data and all other sources of information

• Breaks information into component parts, patterns and relationships

• Probes for further information or greater understanding of a problem

• Makes rational judgments from the available information and analysis

• Produces workable solutions to a range of problems

• Demonstrates and understanding of how one issue may be a part of a much larger system

position descriptionBAKERY MANAGERSection 3: Competency Profi le

Core Competency Description

Planning and organizing(Results)

• Sets clearly defined objectives

• Plans activities and projects well in advance and takes account of possible changing circumstances

• Manages time effectively

• Identifies and organizes resources needed to accomplish tasks

• Monitors performance against deadlines and milestones

Adapting and responding to change(Attitude)

• Adapts to changing circumstances

• Accepts new ideas and change initiatives

• Adapts interpersonal style to suit different people or situations

• Shows respect and sensitivity towards cultural and religious differences

• Deals with ambiguity, making positive use of the opportunities it presents

Coping with pressures and setbacks(Attitude)

• Works productively in a high pressure environment

• Keeps emotions under control during difficult situations

• Balances the demands of work life and personal life

• Maintains a positive outlook at work

• Handles criticism well and learns from it

Achieving personal work goals and objectives(Accountability)

• Accepts and tackles demanding goals with enthusiasm

• Works hard and puts in longer hours when it is necessary

• Identifies development strategies needed to achieve career goals and makes use of developmental or training opportunities

• Seeks progression to roles of increased responsibility and influence