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Assistant Bakery Manager

Role: Assistant Bakery Manager

Reporting to: Bakery Manager/Area Manager

Salary: £24-£26k per annum, depending on experience

Essential Duties and Responsibilities:  The role covers the bakery in JCG’s Unit B warehouse and will at times require visits and monitoring of all other competitive Japanese bakery offerings within the Central London catchment.

The role will require you to plan, coordinate and control manufacturing processes and manage production lines, creating an effective team of staff at the bakery.  You will ensure that goods and services are produced efficiently and that supply quantities are to specification and meeting all cost KPI’s.

You will be responsible for: -

Operations

  • Controlling stock levels and a good working knowledge of your stock levels and requirements with effective cost control
  • Showing an understanding of ordering processes and consistent stock controlling to ensure full availability of range
  • Monitoring and controlling the food items used as ingredients in the bakery with accurate allergy information recorded on labels
  • Setting quality standards within the production team and ensuring adherence through the monitoring of food quality from the bakery, ensuring quality and hygiene standards are maintained throughout the food production process
  • Displaying awareness and management of your most profitable and best selling lines
  • Displaying awareness of recipes and production procedures
  • Assisting with cost calculation for new products and setting up sales price, to be agreed with the operations manager
  • Maintaining controlled production costs and costed staff schedules
  • Ensuring the bakery is kept to a high cleaning and safety standard
  • Liaising with site managers adjusting levels of production accordingly to order
  • Ensuring all goods are correctly priced and labeled to legal standards
  • Working with the production team and Food Hygiene Controller to develop nutritional content to optimal standards
  • Managing work schedules ensuring efficiency in the completion of work volumes within measured timescales
  • Recording production and wastage levels to maintain tight cost control
  • Assisting with development of new bakery products and promote them in an effective way, through marketing liaison
  • Planning and implement training of bakery team, liaising with HR and Food Safety and Food Hygiene Controller
  • Attending monthly management meetings as required
  • Attending any other meetings as required by the business
  • Ensuring outstanding visual standards for customer impact
  • Liaising with the marketing team and operations manager to deliver new lines, promotional volumes and any other requests
  • Structuring and maintaining efficient production processes within the bakery which are time and cost efficient
  • Maintaining recipe cards for each item produced
  • Maintaining an accurate and up to date allergens file
  • Reporting any maintenance issues immediately
  • Ensuring regular and timely communication with line management

Costs / KPI’s

  • Analysing sales figures, production lists and bestsellers to optimise the department’s efficiency removing production of poor performing lines
  • Adhering to given timescales, ensuring production targets are met
  • Overseeing, planning and organise bakery production schedules and activities around daily routines and promotional events
  • Maintaining an accurate and up to date cost and sales price file
  • Maintaining competitor analysis
  • Setting daily/weekly production targets, drive production and reduce waste, achieving set KPI targets
  • Managing labour cost, schedule and turnover
  • Recognising potential process improvements, working with staff to increase efficiencies and grow the business
  • Ensuring FSMS is fully compliant and all staff trained to meet these standards
  • Submitting monthly slides for management meeting presentation
  • Submitting invoices regularly by set deadlines

People

  • Being a role model, setting an example to staff and acting professionally with discretion at all times
  • Being actively involved in all staff related issues and to handle them in a professional manner
  • Providing training and aid the development of all individuals
  • Effective communication to the bakery team
  • Effective communication with other JCG department teams
  • Liaising with HR for any recruitment or HR needs
  • Liaising with Food Hygiene Controller to devise and implement training programmes, as appropriate
  • Ensuring all team members have sufficient food safety training
  • Demonstrating engaged leadership create a high performing team
  • Appraising staff and managers annually providing a succession plan; performance managing staff as required
  • Ensuring probationary reviews are completed in a timely manner
  • Developing PDP for key team members as a succession plan

Education and/or Work Experience Requirements:

  • Food production experience, having a minimum of 2 years working in food production
  • Staff management experience, with proven background and ability to drive KPI's through a workforce effectively
  • Good standards of technical awareness
  • Have strong relevant experience in Operations Management/Shift Management/ Production Management in a food industry
  • Have strong business acumen including knowledge of financial indicators
  • Demonstrate success in overall management of safety and compliance within a food-manufacturing environment
  • Demonstrate success in project monitoring, follow up and reporting
  • Have excellent written and verbal communication skills
  • Demonstrate a successful development plan for managers and front line staff
  • High levels of interpersonal skills are required
  • Adequate knowledge in Excel, World, PowerPoint
  • Strong team player, enthusiastic, goes the extra mile, attention to detail, keen to prove themselves and develop, well presented
  • Strong people manager capable of understanding, coaching and developing staff, also capable of change management
  • Able to work under pressure and make decisions quickly and effectively

Desirable skills:

  • An appreciation of a rapidly expanding organisation and the demands this may place on work commitments
  • Passion for baking
  • Passion for Japanese culture and products

Essential skills/Attributes:

  • Energetic, efficient and reliable
  • Willingness to develop
  • Confident manager
  • Appreciation of current and future bakery and hospitality trends to improve and develop the range
  • Proactive attitude for the benefit of the business
Apply for this job

Or, know someone who would be a perfect fit? Let them know!

Japan Centre UNIT B, Park Royal

NW10 7NZ
NW10 7NZ London Directions angela.abalos@japancentre.com 02034056281

Employee Benefits

Join us and you get all these amazing benefits!

  • 20% employee discount

    Employees get 20% off across all our sites including Shoryu, Sakagura, Japan Centre, and Ichiba

  • Free Lunch Meal

    Tasty rice and noodle dishes. Yum!

  • Perkbox

    Employees get discount from big brand retailers.

  • Auto-enrollment pensions scheme

    3% contribution from Now Pensions

TAK TOKUMINE, CEO

I am excited to welcome you to the Japan Centre family and share with you my passion for Japanese foods, traditions and heritage from my hometown Fukuoka. 

Already working at Japan Centre Group?

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email
@japancentre.com
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  • Jonathan Whitley
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  • Miki Inoue
  • Mimi Tokumine
  • Peter Cowie
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