Bakery Manager — Role & Expectations Core Mindset

The Bakery Manager is the guardian of the brand, the standards, and the daily execution . This role requires an owner-level mentality —treating the bakery as if it were your own. The manager is responsible not only for what customers see, but for everything behind the scenes that ensures long-term success, profitability, and consistency .

Primary Responsibilities1. Operations & Daily Execution

- Oversee day-to-day bakery operations , both Front of House (FOH) and Back of House (BOH)

- Ensure the bakery opens and closes on time, every time :

- Maintain cleanliness, organization, and food-safety standards at all times

- Identify operational inefficiencies and proactively fix problems before they escalate :

- Ensure all systems, equipment, and workflows are functioning properly

- Act as the main point of contact when issues arise during service

2. Staff Leadership & Accountability

- Lead by example— work the floor, serve customers, support the team :

- Hire, onboard, train, and develop staff across FOH and BOH

- Create and manage weekly staff schedules aligned with sales volume and labor targets

- Hold staff accountable to customer service, professionalism, and performance standards :

- Conduct daily check-ins and ongoing feedback with team members

- Address performance issues quickly and professionally

- Build a robust, respectful, high-energy team culture

3. Customer Experience & Brand Representation

- Ensure every customer is greeted immediately and warmly :

- Enforce brand-level hospitality: conversation, upselling, product knowledge

- Monitor customer feedback, Google reviews, and in-store comments

- Resolve customer issues on the spot, with professionalism and empathy





- Ensure the bakery consistently reflects the LPP brand, values, and tone

4. Ordering, Inventory & Cost Control

- Manage all ordering of ingredients, packaging, beverages, retail goods, and supplies :

- Monitor inventory levels daily to avoid shortages or over-ordering

- Track food waste, spoilage, and losses—and actively reduce them

- Ensure proper labeling, storage, FIFO, and rotation of all products

- Work within cost targets and report any pricing or supplier concerns

- Maintain organized storage areas at all times

5. Menu Development & Product Standards

- Oversee daily product execution and consistency of all menu items :

- Collaborate with the owner and head baker on menu development and seasonal offerings :

- Test new items only when approved and ensure testing is controlled and documented

- Identify underperforming items and recommend removals or improvements

- Ensure recipes, portioning, and presentation standards are followed precisely

6. Financial Awareness & Reporting

- Understand daily sales, labor percentages, and cost structure

- Actively work to maximize efficiency and profitability :

- Track labor hours and adjust scheduling as needed

- Report weekly on:

- Sales trends

- Staffing issues

- Product performance

- Operational challenges

- Flag financial concerns early and propose solutions

7. Standards, Systems & Long-Term Success

- Maintain and enforce all SOPs, checklists, and workflows :

- Create or improve systems that support consistency and scalability

- Ensure the bakery is always inspection-ready :

- Think long-term: sustainability, growth, and brand reputation

- Protect the integrity of the bakery in all decisions

Job Types : Full-time, Permanent

Pay: $22.00-$25.00 per hour

Expected hours: 40 per week

Work Location: In person

📌 Manager for Bakery (Toronto)
🏢 Le Petit Pain
📍 Toronto