Bakery Manager

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance.

We are recruiting to fill the position below:

Job Title: Bakery Manager

Location: Ozubulu, Anambra
Employment Type: Full-time
Department: Bakery / Food Production
Reports To: Food and Beverage Manager / General Manager
Industry: Hospitality

Job Summary

• The Bakery Manager is responsible for overseeing the daily operations of the bakery, ensuring the consistent production of high-quality bread, pastries, cakes, desserts, and other baked products.
• The role involves managing bakery staff, controlling production costs, maintaining food safety and hygiene standards, monitoring inventory, and ensuring that all products meet the hotel’s quality standards and guest expectations.

Key Responsibilities
Bakery Production and Operations:

• Plan, organize, and supervise daily bakery production activities.
• Prepare production schedules based on guest demand, restaurant requirements, events, and customer orders.
• Ensure the timely production of bread, cakes, pastries, desserts, and other bakery products.
• Develop and standardize recipes to ensure consistent taste, texture, appearance, and quality.
• Introduce new bakery products and improve existing recipes where necessary.
• Ensure that all baked products meet the hotel’s established quality standards.

Staff Management and Supervision:

• Supervise, train, and coordinate bakers, pastry chefs, and bakery assistants.
• Prepare staff duty schedules and assign responsibilities.
• Monitor staff performance, productivity, punctuality, and compliance with operational procedures.
• Ensure that employees follow proper hygiene, safety, and professional conduct standards.
• Identify staff training needs and recommend appropriate development programs.

Quality Control and Food Safety:

• Ensure compliance with food safety, sanitation, and personal hygiene standards.
• Monitor the proper handling, storage, preparation, and packaging of ingredients and finished products.
• Ensure that bakery equipment, workstations, and storage areas are clean and properly maintained.
• Monitor product freshness, shelf life, portion sizes, and presentation.
• Ensure proper labelling and storage of ingredients and finished products.
• Report food safety risks, equipment faults, and quality issues promptly.

Inventory and Cost Control:

• Monitor stock levels of flour, sugar, yeast, butter, eggs, flavourings, and other bakery ingredients.
• Prepare requisitions and coordinate with the storekeeper and procurement department.
• Conduct regular stock checks and ensure accurate inventory records.
• Minimize wastage, spoilage, and unnecessary production costs.
• Monitor ingredient usage and ensure adherence to standard recipes and portion controls.
• Ensure proper storage and rotation of stock using the First-In, First-Out (FIFO) principle, where appropriate.

Equipment and Maintenance:

• Ensure the proper use and maintenance of ovens, mixers, proofers, refrigerators, and other bakery equipment.
• Conduct routine checks to identify faulty or unsafe equipment.
• Report equipment breakdowns and coordinate repairs with the maintenance department.
• Ensure that bakery equipment is used safely and efficiently.

Coordination and Reporting:

• Work closely with the Food and Beverage Manager, Executive Chef, restaurant team, purchasing department, and storekeeper.
• Coordinate bakery production for conferences, banquets, weddings, special events, and guest orders.
• Maintain accurate records of production, stock consumption, wastage, and sales where applicable.
• Prepare regular operational reports for management.
• Address customer and departmental complaints concerning bakery products promptly and professionally.

Key Performance Indicators (KPIs)
Performance will be assessed based on:

• Quality, consistency, and presentation of bakery products.
• Timely fulfilment of production schedules and customer orders.
• Food safety, hygiene, and sanitation compliance.
• Effective inventory management and reduction of ingredient wastage.
• Control of production costs and adherence to approved budgets.
• Staff productivity, discipline, and performance.
• Customer satisfaction and feedback.
• Accuracy of stock records and operational reports.
• Proper use and maintenance of bakery equipment.

Qualifications and Requirements

• OND, HND, or Bachelor’s degree in Food Science, Catering and, Baking Technology, or a related field.
• Professional certification in baking, pastry, or confectionery will be an added advantage.
• A minimum of 3–5 years of relevant experience in bakery operations, preferably in a hotel, restaurant, or commercial bakery.
• Proven experience in supervising and managing bakery staff.
• Good knowledge of baking techniques, recipes, food safety, and quality control.
• Strong leadership, organizational, communication, and problem-solving skills.
• Ability to manage costs, reduce waste, and maintain production efficiency.
• Proficiency in inventory management and basic record-keeping.

Required Skills and Competencies:

• Strong technical knowledge of baking and pastry production.
• Leadership and staff supervision.
• Production planning and time management.
• Inventory and cost control.
• Attention to detail and quality assurance.
• Food safety and hygiene management.
• Creativity and product development.
• Communication and interpersonal skills.
• Problem-solving and decision-making.
• Ability to work under pressure and meet deadlines.

Working Conditions:

• The Bakery Manager will work in the bakery and food production environment. The role may require early morning shifts, weekends, public holidays, and extended working hours during peak periods, special events, or high-demand season.