The Front of House (FOH) Bakery Manager (Retail Manager ANZSCO 142111) is responsible for leading all FOH operational and retail aspects of To be Frank. This role will focus on people management, customer service standards, managing records, compliance and events.
Key Responsibilities:
People:
-Provide leadership and direction to To Be Frank managers and staff.
-Foster a positive values-aligned culture that promotes teamwork, open communication, and continuous improvement.
-Implement training and development that increases the capability of To be Frank’s staff.
-Assist direct reports with any people issues that arise.
Strategic Planning:
-Work with the Head Baker, Head Pastry Chef, Finance Manager and Managing Director to develop and execute To be Frank’s strategic plan.
-Identify new growth opportunities, assess market trends, and make recommendations for business development and expansion.
-Implement strategies to adhere to budgets set by the Finance Manager
-Develop and implement strategies to maximise revenue, profitability and guest satisfaction including marketing strategies.
FOH Operations:
-Oversee the daily operations of FOH across both locations, including managing stock levels.
-Ensure staff provide a high level of customer service to all To be Frank customers;
-Liaise with the Head Baker and Head Pastry Chef to manage product quantities and mix within the bakery;
-Implement price changes reflective of the recipe costings completed by the Head Baker and Head Pastry Chef
-Communicate customer feedback with the Head Baker and Head Pastry Chef on the popularity of products and any quality concerns;
-Execute quality control and disregard products that do not meet To be Franks standard of quality;
-Communicate information and any changes to the team;
-Ensure locations are kept to the highest standard of cleanliness at all times;
-Ensure packaging and consumable stocks levels are maintained, including crockery;
Compliance:
-Ensuring compliance with To be Frank’s guidelines and procedures;
-Support the legal compliance of the bakery in particular, but not limited to adherence to WH&S, Food Safety, including allergen training and food poisoning allegations.
Marketing & Brand Management:
-Act as the key custodian of any To be Frank events, including negotiating event selection or attendance, runsheets, event operations and commercial terms;
-Protect and enhance the To be Frank brand through effective marketing and brand management strategies;
-Collaborate with the Head Bakery, Head Pastry Chef, Finance Manager and Managing Director to implement marketing campaigns, promotions, and events to increase brand awareness and drive sales.
Attributes:
-Strong leadership skills, with the ability to inspire and motivate a diverse team.
-Excellent communication and interpersonal skills, with the ability to build and maintain relationships with key stakeholders.
-Strategic thinker with the ability to develop and execute business plans.
-Exceptional conflict resolution and negotiation skills.
Qualifications and Contemporary Knowledge:
-Qualification in Hospitality Management (or equivalent) or at least 3 years of experience in a similar role, leading a team in a small to medium sized business.
-Must have at least 2 years experience in a similar role.
Salary: $80,000 plus superannuation.
