Job Title: Bakeshop General Manager
Group/Division/Department: SBU- Bakeshop Operations
Immediate Supervisor: Bakeshop District Manager
Direct Reports: Crew/Crew Leader

JOB SUMMARY:

Responsible for the development and achievement of the bakeshop business goals (i.e. sales and profitability targets, customer satisfaction & Food, Service, Cleanliness (FSC) levels); training/development, motivation and morale of bakeshop team; bakeshop’s adherence to the organization’s operating systems and standards and compliance to all government and legal (law) requirements.

ESSENTIAL FUNCTIONS
A. Sales Target Achievement

•Define and achieve Bakeshop Sales targets and Sales Growth targets. Create a sales and marketing orientation among the
bakeshop team by leading them in defining customer needs, sales opportunities and in designing and implementing sales
From a homemaker’s hobby to a now professionally run business, Red Ribbon Bakeshop’s sweet story began with one goal at heart - to make every family celebration truly special by creating delicious and beautiful cakes.
Proudly Filipino owned, Red Ribbon started in 1979 as a hobby-induced business in the Philippines, lovingly shared during family get-togethers, eventually turning into orders from family members who shared their delight with a wider circle of relatives and friends.building and local bakeshop marketing strategies.

•Build bakeshop/brand awareness through community relations.

B. FSC Target Achievement

• Define Customer Satisfaction Survey Result Targets, FSC targets and QSR levels.
• Ensure achievement of FSC targets.

C. Profit Target Achievement

• Prepare Bakeshop Profit & Loss (P&L) Budget
• Define and achieve P&L targets.
• Define cost management and productivity improvement strategies for cost areas.
• Handle bakeshop business reviews and continuously seeks ways to improve P&L results.

D. People Management & Development
• Source, select and interview crew.
• Lead bakeshop team in creating an atmosphere that lives the organization’s core values.
• Ensure achievement of targeted competency levels.
• Achieve Management Team Effectiveness through:
 Effective communication and coordination among team members
 Maintaining and/or enhancing morale level among team
 Effective Performance Management
 Proper delegation of bakeshop activities/tasks among team members.
 Providing effective management team support in areas of bakeshop structure, staffing and skills building.

E. Operational Administration
• Ensure bakeshop adherence to organization’s operating systems, policies, procedures and standards, i.e. Security, Safety, Office and other reportorial and administrative requirements.

JOB SPECIFICATIONS
A. Education and Experience
• At least College Degree or related courses in Business, Management, Industrial Engineering, or equivalent combination of
education & experience.
• Demonstrated experience in managing quick service restaurant/establishment, food manufacturing business, and
managing people or teams preferably in food industries.
B. Bona Fide Occupational Qualifications (BFQs) (Required Training, License & Certification)
* Basic Operations Training Program or its equivalent
* Food Safety Certification (ServSafe)

C. Essential Skills and Traits:

C.1. Technical Competencies
1. Shift Management
2. Food, Service, Cleanliness Management
3. Customer Feedback Management
4. Budgeting
5. Profitability Management and Financial Analysis
6. Customer and Retail Trade Area Insighting
7. Sales Information Management
8. Sales Strategy Development and Implementation
9. Local Store Marketing
10. Business Continuity Planning

C.2. Core Competencies: C.A.M.P. requirements
1. Creating the Business
2. Advancing Personal Excellence
3. Managing the Business
4. Promoting People Processes

C.3. Essential Traits (as assessed using HR tool)
1. Takes Initiative
2. Persistent
3. Wants Challenge
4. Analytical
5. Balance of Authoritative and Collaborative
6. Effective Enforcing
7. Enlists Cooperation
8. Finance/Business
9. Numerical
10. Wants to Lead

C.4. Behavioral Attributes (live the core values of the organization):
1. Customer Focus
2. Excellence
3. Humility to listen and learn
4. Integrity
5. Spirit of Family and Fun

C.5. Other Qualifications
• Computer Literacy: Proficient in MS Applications (MS Word, Excel, Powerpoint), Oracle and PosNet.

C.6. Physical Effort/Requirements: While performing the duties of this job, the employee will:
 Stand/walk for the majority of their scheduled work shift.
 Lift, reach, pull, push, grasp and use hands frequently.
 Bend and/or squat down for the majority of their scheduled shift.
 Climb, stoop and/or kneel rarely.
 Lift up to 50 pounds occasionally.
 Need to see well enough to read/compose email, reports and use the computer and be proactive to customers’ needs.
 Need to speak and hear well enough to receive instructions and communicate with employees and customers.
 Be required to work irregular hours, varying work shifts schedules.

C.7. Work Environment: While performing the duties of this job, the employee is regularly exposed to:
 Kitchen equipment
 Hot and cold temperatures and a wet work area.
 Cleaning chemicals
 Possible cuts and burns.
 Moderate noise level in work environment is usually.
 Wet and slippery floors.
 Tensions and pressures may arise in meeting deadlines and goals.

Job Title: Bakeshop General Manager
Group/Division/Department: SBU- Bakeshop Operations
Immediate Supervisor: Bakeshop District Manager
Direct Reports: Crew/Crew Leader

JOB SUMMARY:

Responsible for the development and achievement of the bakeshop business goals (i.e. sales and profitability targets, customer satisfaction & Food, Service, Cleanliness (FSC) levels); training/development, motivation and morale of bakeshop team; bakeshop’s adherence to the organization’s operating systems and standards and compliance to all government and legal (law) requirements.

ESSENTIAL FUNCTIONS
A. Sales Target Achievement

•Define and achieve Bakeshop Sales targets and Sales Growth targets. Create a sales and marketing orientation among the
bakeshop team by leading them in defining customer needs, sales opportunities and in designing and implementing sales
From a homemaker’s hobby to a now professionally run business, Red Ribbon Bakeshop’s sweet story began with one goal at heart - to make every family celebration truly special by creating delicious and beautiful cakes.
Proudly Filipino owned, Red Ribbon started in 1979 as a hobby-induced business in the Philippines, lovingly shared during family get-togethers, eventually turning into orders from family members who shared their delight with a wider circle of relatives and friends.building and local bakeshop marketing strategies.

•Build bakeshop/brand awareness through community relations.

B. FSC Target Achievement

• Define Customer Satisfaction Survey Result Targets, FSC targets and QSR levels.
• Ensure achievement of FSC targets.

C. Profit Target Achievement

• Prepare Bakeshop Profit & Loss (P&L) Budget
• Define and achieve P&L targets.
• Define cost management and productivity improvement strategies for cost areas.
• Handle bakeshop business reviews and continuously seeks ways to improve P&L results.

D. People Management & Development
• Source, select and interview crew.
• Lead bakeshop team in creating an atmosphere that lives the organization’s core values.
• Ensure achievement of targeted competency levels.
• Achieve Management Team Effectiveness through:
 Effective communication and coordination among team members
 Maintaining and/or enhancing morale level among team
 Effective Performance Management
 Proper delegation of bakeshop activities/tasks among team members.
 Providing effective management team support in areas of bakeshop structure, staffing and skills building.

E. Operational Administration
• Ensure bakeshop adherence to organization’s operating systems, policies, procedures and standards, i.e. Security, Safety, Office and other reportorial and administrative requirements.

JOB SPECIFICATIONS
A. Education and Experience
• At least College Degree or related courses in Business, Management, Industrial Engineering, or equivalent combination of
education & experience.
• Demonstrated experience in managing quick service restaurant/establishment, food manufacturing business, and
managing people or teams preferably in food industries.
B. Bona Fide Occupational Qualifications (BFQs) (Required Training, License & Certification)
* Basic Operations Training Program or its equivalent
* Food Safety Certification (ServSafe)

C. Essential Skills and Traits:

C.1. Technical Competencies
1. Shift Management
2. Food, Service, Cleanliness Management
3. Customer Feedback Management
4. Budgeting
5. Profitability Management and Financial Analysis
6. Customer and Retail Trade Area Insighting
7. Sales Information Management
8. Sales Strategy Development and Implementation
9. Local Store Marketing
10. Business Continuity Planning

C.2. Core Competencies: C.A.M.P. requirements
1. Creating the Business
2. Advancing Personal Excellence
3. Managing the Business
4. Promoting People Processes

C.3. Essential Traits (as assessed using HR tool)
1. Takes Initiative
2. Persistent
3. Wants Challenge
4. Analytical
5. Balance of Authoritative and Collaborative
6. Effective Enforcing
7. Enlists Cooperation
8. Finance/Business
9. Numerical
10. Wants to Lead

C.4. Behavioral Attributes (live the core values of the organization):
1. Customer Focus
2. Excellence
3. Humility to listen and learn
4. Integrity
5. Spirit of Family and Fun

C.5. Other Qualifications
• Computer Literacy: Proficient in MS Applications (MS Word, Excel, Powerpoint), Oracle and PosNet.

C.6. Physical Effort/Requirements: While performing the duties of this job, the employee will:
 Stand/walk for the majority of their scheduled work shift.
 Lift, reach, pull, push, grasp and use hands frequently.
 Bend and/or squat down for the majority of their scheduled shift.
 Climb, stoop and/or kneel rarely.
 Lift up to 50 pounds occasionally.
 Need to see well enough to read/compose email, reports and use the computer and be proactive to customers’ needs.
 Need to speak and hear well enough to receive instructions and communicate with employees and customers.
 Be required to work irregular hours, varying work shifts schedules.

C.7. Work Environment: While performing the duties of this job, the employee is regularly exposed to:
 Kitchen equipment
 Hot and cold temperatures and a wet work area.
 Cleaning chemicals
 Possible cuts and burns.
 Moderate noise level in work environment is usually.
 Wet and slippery floors.
 Tensions and pressures may arise in meeting deadlines and goals.