Area Manager

An Area Manager for Bakery Operations is responsible for overseeing the daily performance, profitability, product consistency, and workforce management across multiple retail bakery branches or commissary outlets. They serve as the critical link between executive management and store-level operations to ensure brand standards, sales targets, and food safety regulations are consistently met.

Core Duties & ResponsibilitiesOperations & Store Management

• Multi-Store Supervision: Conduct regular audit visits across assigned bakery branches to inspect product display, store cleanliness, equipment maintenance, and overall operational efficiency.
• Product Quality & Inventory Control: Ensure all bakery items follow standard recipes, quality guidelines, and visual presentation standards. Oversee stock levels, raw material ordering, and waste reduction strategies to minimize yield loss and shrinkage.
• Sales & Revenue Generation: Analyze branch sales trends, set individual store targets, monitor local customer traffic, and implement local store marketing (LSM) campaigns to achieve revenue goals.
• Cash & Cost Control: Monitor store-level cash handling, daily sales turn-overs, inventory variance audits, and operational cost controls (utilities, overtime, and supplies).

People & Personnel Management

• Staff Supervision & Development: Lead, mentor, and evaluate Store Supervisors, Bakers, and Cashiers. Identify training needs to improve customer service, upselling skills, and product knowledge.
• Workforce Planning & Scheduling: Review and approve branch shifts, manpower allocation, and leave schedules to ensure optimal staffing levels while keeping labor costs within budget.
• Labor Compliance & HR Support: Ensure store practices align with company HR policies and local labor standards. Lead administrative inquiries or initial corrective actions for operational violations (e.g., attendance issues, timecard infractions, or inventory shortages).

Food Safety, Compliance & Standards

• Sanitation & Safety Audits: Enforce strict adherence to food safety, hygiene standards, and standard operating procedures (SOPs) across all branches.
• Government & Regulatory Compliance: Ensure all assigned branches maintain active permits, clear health inspection checks, and follow local municipal and health board directives.

Qualifications & CompetenciesDomainRequirementsEducationBachelor’s degree in Business Administration, Hospitality Management, Food Technology, or a related field. Equivalent operational experience may substitute for formal education.Technical SkillsStrong grasp of retail bakery operations, inventory management systems (POS/ERP), food safety standards, and labor management practices.LeadershipProven ability to manage multi-site teams, resolve field-level conflicts, and foster accountability.Analytical & FinancialAbility to read P&L statements, analyze branch sales metrics, compute shrinkage rates, and track labor cost ratios.Soft SkillsExcellent verbal and written communication skills, strong problem-solving ability, and readiness to travel frequently between branch locations.Required Experience

• Total Work Experience: 3 to 5 years of progressive experience in food service, quick-service restaurant (QSR), or retail operations.
• Management Experience: At least 2 years in a multi-unit supervisory role (e.g., Area Supervisor, Multi-Store Manager) or as a Senior Store Manager in a high-volume bakery or restaurant chain.
• Industry Background: Direct experience in retail bakery operations, fresh food retail, or commissary distribution networks is highly preferred.

Pay: Php18,000.00 - Php20,000.00 per month

Benefits:

• Additional leave
• Life insurance
• Opportunities for promotion
• Pay raise
• Promotion to permanent employee

Work Location: In person