Operations Head

Operation Head is responsible for overseeing all aspects of a bakery's operations, including production, staff management, quality control, inventory management, recipe development, customer service, and financial performance, ensuring consistent high-quality baked goods while maintaining profitability.
Key Responsibilities:

• Production Management:
• Lead the baking team, assigning tasks and supervising daily production of all baked goods.
• Monitor quality standards of ingredients and finished products, ensuring consistency.
• Develop and refine recipes to meet customer demand and market trends.
• Manage inventory levels of ingredients and baking supplies, optimizing stock rotation.
• Implement new baking techniques and equipment to improve efficiency.

• Staff Management:
• Hire, train, and supervise bakery staff, including bakers, decorators, and assistants.
• Conduct performance evaluations and provide feedback to staff.
• Create and maintain a positive work environment, fostering teamwork and motivation.
• Ensure staff adheres to food safety and hygiene regulations.

• Financial Management:
• Develop and manage the bakery budget, tracking expenses and ensuring profitability.
• Analyze sales data to identify trends and opportunities for improvement
• Monitor labor costs and optimize staff scheduling

• Customer Service:
• Interact with customers to understand their needs and preferences
• Ensure excellent customer service standards are maintained in the bakery
• Address customer concerns and complaints promptly

• Marketing and Sales:
• Collaborate with marketing teams to develop promotional strategies and new product launches
• Monitor market trends and identify new product opportunities
• Manage relationships with wholesale customers and distributors

Required Skills and Qualifications:

• Leadership Skills: Ability to motivate and manage a team effectively
• Strong Communication Skills: Clear communication with staff, customers, and other departments
• Financial Acumen: Understanding of budgeting, cost control, and profit analysis
• Food Safety Certification: Knowledge of food handling and sanitation practices
• Physical Ability: Ability to stand for long periods, lift heavy objects, and work in a fast-paced environment

Relevant Experience:

• 2-3 years of experience in bakery and kitchen operations, ideally with supervisory responsibility
• Proven track record of managing a successful bakery operation
• Experience in recipe development and menu planning