Job Description
ESSENTIAL DUTIES AND RESPONSIBILITIES
1. Performs tasks as delegated by the Bakery Department Manager and effectively leads the Bakery department in the absence of the department manager
2. Reinforces Festival culture, guest service, and performance expectations to all Bakery associates
3. Trains new Bakery associates
4. Writes and conducts performance reviews of Bakery associates
5. Documents violations of company policies/procedures by Bakery associates and conducts appropriate corrective action, up to and including termination
6. Answers questions and provides guidance to all Bakery department associates
7. Ensures all department standards are being met in the Bakery department
8. Observes sales floor and back stock conditions; takes action to correct areas of opportunity
9. Maintains appropriate inventory levels and ensures accurate pricing on products received and sold
10. Communicates and works cooperatively with Store Director, Bakery Director, other Department Managers and Bakery Associates to maintain standards and exceed guest expectations
11. Provides excellent services to all guests
12. Assists guests with finding items they are looking for
13. Takes orders for cakes and other special requests
14. Packages and prices items from the service case
15. Answers the telephone and assists guests using proper phone etiquette
16. Addresses guest concerns and resolves issues when a guest is not satisfied with the service or product received
17. Assists all department associates with daily responsibilities while leading by example
18. Contributes to overall cleanliness of the department by picking up, organizing, and cleaning work areas, shelving, and sales floor as needed
19. Responsible for the department’s timekeeping accuracy. Communicate to HR regarding any missing time, transferred hours, and schedule issues
20. Required to maintain food safety logs
21. Ensures all quality standards are being met, including quantity expectations at 100% by 10 am and 5 pm
22. Regular, timely attendance in compliance with the work schedule, and adequate notice to find a replacement for occasional absences.
23. Other duties as assigned
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
24. High School Education or equivalent combination of education and experience
25. Understands being in a leadership role and how to motivate a team of individuals
26. Must possess great oral and written communication skills
27. Knowledge of technology and the use of a computer
28. Thorough knowledge of the retail food business, thorough knowledge of perishable department operations, merchandising skills, and must be able to make timely and effective decisions
29. Ability to deal tactfully and effectively with guests and all personnel
30. Knowledge and understanding of all safety requirements and company safety policies
31. Must possess the ability to apply on-the-job safety training to recognize and react to possible safety hazards on store premises. Also requires proper training and knowledge of the following equipment/procedures: Hand jack, slicers, baler, trash compactor, fryer, oven, grinders, and mixers
32. Must have WI Certified Food Manager License (Festival will pay in order to get certified if not)
PHYSICAL DEMANDS AND WORK ENVIRONMENT
33. The physical demands and work environment described below are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
34. The associate must possess the ability to stand in place for long periods of time; walk in the store; bend, stoop and kneel regularly (50% of time)
35. Requires fine finger and broad manual dexterity, and eye-hand-foot coordination in order to operate equipment
36. This position requires the associate have the ability to have full range of upper body motion in order to occasionally lift stock. Requires the ability to perform repetitive tasks for prolonged periods of time
37. Must possess functional sensory abilities in order to visually monitor the store, create attractive displays, and to operate equipment
38. The position requires the associate to lift up to 60 pounds on an occasional basis (30% of time)
39. Proper training and knowledge of power equipment which may include: slicer, mixer, oven, knives and cutters, pallet or power jack, WAV, compactor, baler, and/or other baking equipment
40. Working conditions consist of occasional exposure to extreme temperatures (20% of time)
WORK SCHEDULE
The Bakery Assistant Manager is a full-time hourly position. The work schedule will include mornings, afternoons, evenings, weekends, and holidays
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