REPORTS TO: Bakery Owner

DIRECT REPORTS: Area Managers, Marketing Manager, Support Manager

INDIRECT REPORTS: All bakery staff and additional support employees

BAKERY LOCATIONS: Sterling Heights, Ann Arbor, Grosse Pointe, Allen Park

The Senior Operations Manager oversees all aspects of bakery operations, finance, and team leadership. This role is responsible for driving sales, maintaining quality standards, ensuring a positive guest experience, managing P&L, and controlling inventory. Travel between locations in metro Detroit is required. The Senior Operations Manager plays a key role in driving sales, profitability, and fostering a healthy workplace culture.

Core Responsibilities:

Identify and enforce bakery standards

Develop and execute operation strategy and procedures

Optimize new bakery opening roadmap

Onboarding and training Area Managers

Setting Scorecard goals (sales, labor, customer satisfaction, etc.)

Develop and execute standard operating procedures and procedures

Talent development and succession planning

Manage P+L to ensure profit margin goals are consistently met

Prioritize guest experience and foster a positive work environment.

Recruit and select talent, provide training, determine team roles and responsibilities and set performance expectations.

Maintain hands-on knowledge of all bakery roles.

Core Competencies:

Flexible, timely and effective communicator with remote employees and via written and verbal communication.

Develops, enforces and promotes effective chain of command communication and development

Motivational leader that emphasizes accountability and professional development

Proactive and strong critical thinker that can problem solve independently and develop direct reports to perform at the same level

Strong performer under stress, ability to see big picture consistently to ensure bakery performer

Strong customer service skills to handle all types of consumer interactions

Exudes positive mental attitude maintaining and encouraging optimistic approach and delivery

Effectively communicate and develop staff based on each person’s personality traits and the Operations Director thorough understanding of each person’s motivators and drivers

Exudes a high level of care and flexibility for each team member “meeting them where they are”

Health and Safety Compliance:

Ensure compliance with food safety and sanitation regulations.

Implement and maintain hygiene standards, cleanliness protocols, and workplace safety procedures.

Core Values and Leadership Competencies:

Servant's Heart: Support and develop the leadership team, prioritize the team and guests, and lead by example.

Spirit of a Champion: Demonstrate commitment to excellence, take ownership of responsibilities, and operate with a sense of urgency.

Genuine Connections: Build positive relationships, communicate openly, and serve as a brand ambassador in the community.

Open Communication: Communicate effectively across departments, lead with transparency, and create an engaged bakery environment.

Attention to Detail: Complete tasks thoroughly and efficiently, increase productivity, and reduce the likelihood of errors.

Bring Joy: Ensure joy and happiness for guests and team members.

Do The Right Thing: Be fair, honest, responsible, and accountable.

Knowledge, Skills, and Abilities:

Strong knowledge of bakery operations, finance, and retail math principles.

Ability to analyze business and financial data, identify areas for improvement, and develop action plans.

Exceptional leadership and interpersonal skills, effective communication, and delegation abilities.

Strong organizational and problem-solving skills, knowledge of food safety regulations.

Proficient computer skills, including inventory management and basic office applications.

Learning agility and passion for growth and excellence.

Education, Certifications, and Work Experience Requirements:

3-5 years of leadership experience in retail, hospitality, or food service industries.

Success in hiring and developing teams, creating a superior service environment, and achieving financial objectives.

Experience in creating productivity goals, managing costs, and inventory.

Foodservice safety training certificate (or required to obtain within 30 days of employment).

Proficiency in Microsoft Word, Excel, and Outlook.

Work Availability:

Must have flexibility to work various shifts, including early mornings, evenings, weekends, and holidays, based on business demands.

Please note that the revised job description may not capture all the specific details from the original description, but it aims to provide a more concise overview of the role.

Employees at a franchised Nothing Bundt Cakes bakery location are employed by the franchise owner/operator and are not employees of Nothing Bundt Cakes Corporate (the franchisor). All inquiries about employment should be directed to the franchise owner/operator and not to Nothing Bundt Cakes Corporate. Each franchise owner/operator is responsible for ensuring compliance with local, state and federal law.

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