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Hy-Vee Food Stores Bakery Manager Trainee - Full Time in Coralville, Iowa

Job Title: Bakery Manager Trainee FLSA: Non-Exempt

Department: Bakery Revision Date: 05/2018

General Function:

As a Bakery Manager Trainee, this position will be responsible for completing a 12 month, hands-on training program that prepares trainee to be an accomplished Hy-Vee Bakery Manager. Provides leadership in a Bakery Department by directing and managing all associates activities, including ordering all products and supplies for the bakery, schedules and disciplines associates, determines production amounts, and implements merchandising initiatives to grow the business while meeting customer requirements and maximizing profits. A separate guideline is available which outlines the tasks to be completed on a month by month basis. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members.

Reporting Relations:

Accountable and Reports to: Store Director; Assistant Director; Store Operations, Perishables, Health Wellness Home; Managers of Store Operations, Perishables, Health Wellness Home; Assistant Managers; Bakery Manager

Direct Reports: None, unless assigned by Bakery Manager

Primary Duties and Responsibilities:

  • Maintains a positive attitude; creates an atmosphere of friendliness and fun through flexibility and teamwork.Generates a friendly atmosphere by encouraging employees to greet and speak to customers; providing prompt, courteous, and efficient service to customers and sets a good example.

  • Sets the department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability.

  • Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store.

  • Makes an effort to learn customers’ names and to address them by name whenever possible.

  • Assists customers by: (examples include)

  • escorting them to the products they’re looking for

  • securing products that are out of reach

  • loading or unloading heavy items

  • making note of and passing along customer suggestions or requests

  • performing other tasks in every way possible to enhance the shopping experience.

  • Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders.

  • Acquire ability to recognize and understand all products: panning, wrapping, shrinking, dating system, garnish and finish, and product shelf life.

  • Gain understanding and ability to figure supply cost and shrink percentage

  • Able to operate slicer, recognizing products and understanding the details of slicing.

  • Gain complete understanding of the inventory process – supplies, merchandise, purchases, invoices, and P&L.

  • Acquire understanding and able to implement the process of Decorating, Finishing and Ordering.

  • Become accomplished with Donut production, including preparation, finish, icing, and all associated costs.

  • Gain understanding of the major bread dough types and demonstrate ability to take from start to finished product, including weights, proper cuts, garnishes, packaging and display.

  • Acquire complete understanding of the bread dough production process, merchandising factors and POS material.

  • Able to explain the department philosophy/concepts, and the necessity and use of all equipment in the department

  • Will gain understanding and working knowledge of Merchandising, Cross-merchandising, Pricing, and Grossing

  • Gain ability to analyze and evaluate job duties/schedules in order to obtain optimum production and service levels.

  • Become accomplished with the department technology - how to use the RPM system, Hobart Scale and scheduling program.

  • Maintains strict adherence to department and company guidelines related to personal hygiene and dress.

  • Adheres to company policies and individual store guidelines.

  • Reports to work when scheduled and works expected number of hours

Secondary Duties and Responsibilities:

  • Attends meetings and seminars and participates in continuing education.

  • Fills displays and works in the sales area.

  • Unloads trucks, checks in delivered merchandise and places product in appropriate storage area.

  • Performs departmental duties as needed.

  • Assists in other areas of the store as needed

  • Performs other job related duties and special projects as required.

Supervisory Responsibilities:

Only when assigned by Bakery Manager: Instructs, assigns, reviews and plans work of others. Maintains standards, coordinates activities, allocates personnel, acts on employee problems, and selects new employees. Has the authority to approve employee discipline. Has the authority to recommend employee transfer, discharge, and salary increases.

Education and Experience:

High school or equivalent experience from on-the-job training, sanitation courses, and over one year of related work experience.

Physical Requirements:

  • Must be physically able to exert up to 100 pounds of force (shared team lifting) occasionally; exert up to 50 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects.

  • Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision.

  • Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.

Knowledge, Skills, Abilities and Worker Characteristics:

  • Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions.

  • Ability to do arithmetic calculations involving fractions, decimals, and percentages.

  • Possess the ability to compose original correspondence; interpret written work instructions; interview job applicants; follow technical manuals and have increased contact with people.

  • Technical skills needed in bakery industry, including ability to decorate cakes.

  • Good leadership skills with friendly, outgoing attitude.

  • Strong verbal skills for dealing with customers and associates

  • Ability to read and understand profit and loss statements and to interpret various reports.

Working Conditions:

This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment.

Equipment Used to Perform Job:

Telephone, fax, copier, intercom system, computer, calculator, cash register, mixers, register, proof box, ovens, sheeter, rounder, pan washer, fryer, label machine, shrink wrap machine, Telexon ordering unit, C.A.R.S. system, computer, and copy cake machine.

Financial Responsibility:

Responsible for company assets including equipment and merchandise.

Contacts:

Has daily contact with customers, employees, suppliers/vendors, and the general public. Occasional contact with local, federal or state regulatory agencies regarding inspections.

Confidentiality:

Has access to confidential information including, employee compensation, monthly results, quarterly inventory reports, sales and profit sheets, and warehouse pricing.

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