JOB DESCRIPTION – BAKERY FLOOR MANAGER
Position: Bakery Floor Manager
Department: Bakery Operations
Reporting To: Operations Manager / Bakery Manager
Location: Gurgaon, Haryana
Experience: 3–5 Years in Bakery / Food Production / QSR / Hospitality Operations
Job Summary
The Bakery Floor Manager will be responsible for managing day-to-day bakery floor operations, including production coordination, manpower deployment, product quality, hygiene, food safety, inventory control, wastage management and timely order dispatch. The position requires strong team leadership and the ability to ensure smooth operations while maintaining company SOPs and quality standards.
Key Responsibilities1. Bakery Floor Operations
- Supervise and control daily bakery floor activities and ensure smooth workflow.
- Coordinate production as per daily orders, production plans and business requirements.
- Ensure all products are prepared according to approved recipes, SOPs and quality standards.
- Monitor production timelines and ensure timely completion and dispatch of orders.
- Ensure proper opening, closing and shift handover procedures.
2. Team Management
- Supervise Bakers, Commis, Helpers, Packers and other bakery floor staff.
- Allocate duties and manpower according to production requirements.
- Prepare and manage staff deployment/shift schedules.
- Monitor attendance, punctuality, productivity and discipline.
- Train staff on SOPs, hygiene, food safety, equipment handling and workplace discipline.
- Identify performance gaps and report the same to management.
3. Quality & Food Safety
- Ensure consistent quality, taste, texture, appearance and freshness of bakery products.
- Ensure compliance with FSSAI requirements, company food-safety policies and hygiene standards.
- Monitor personal hygiene, uniform, handwashing and proper PPE usage.
- Ensure proper temperature control, storage, segregation and FIFO/FEFO practices.
- Conduct regular floor hygiene and quality checks.
- Maintain required production, cleaning, temperature and quality records.
4. Inventory & Material Control
- Monitor daily consumption and availability of bakery raw materials.
- Coordinate with the Store/Purchase team for timely availability of ingredients and packaging materials.
- Ensure proper receiving, storage, labelling and stock rotation.
- Monitor flour, sugar, dairy, chocolate, cream, yeast, dry ingredients, packaging and other bakery materials.
- Identify stock shortages, excess consumption and discrepancies.
- Control material wastage and unauthorized usage.
5. Wastage & Cost Control
- Monitor production yield and product wastage on a daily basis.
- Identify reasons for excess wastage and implement corrective actions.
- Ensure proper portion control and adherence to standard recipes.
- Minimize product rejection, overproduction and raw-material losses.
- Prepare and maintain daily wastage reports.
6. Equipment & Maintenance
- Ensure proper operation and safe handling of ovens, mixers, proofers, refrigerators, freezers and other bakery equipment.
- Report equipment breakdowns and maintenance requirements immediately.
- Ensure cleaning and preventive maintenance of equipment as per schedule.
- Ensure employees follow equipment safety procedures.
7. Order & Dispatch Coordination
- Coordinate with Sales/Operations/Dispatch teams regarding daily requirements.
- Ensure cakes, pastries, breads and other bakery products are ready as per required quantity and delivery schedule.
- Verify product quantity, quality, packaging and labelling before dispatch.
- Give priority to urgent and scheduled orders.
8. Documentation & Reporting
- Maintain daily production reports.
- Maintain manpower and attendance records.
- Prepare inventory consumption and wastage reports.
- Maintain cleaning, temperature, quality and food-safety records.
- Report daily operational issues, shortages, breakdowns and production deviations to management.
Required Skills & Qualifications
- Diploma/Degree in Bakery & Confectionery, Hotel Management, Food Production or related field preferred.
- Minimum 3–5 years of experience in bakery operations, food production or hospitality.
- Minimum 1–2 years of supervisory/team-handling experience preferred.
- Strong knowledge of bakery production processes and equipment.
- Good understanding of FSSAI, food hygiene and food-safety practices.
- Knowledge of inventory, FIFO/FEFO and wastage control.
- Good leadership, communication and problem-solving skills.
- Basic knowledge of MS Excel / ERP / Inventory systems.
- Ability to work in a fast-paced production environment and manage multiple activities simultaneously.
Key Performance Indicators (KPIs)
- Production efficiency and timely completion of orders
- Product quality and consistency
- Food safety and hygiene compliance
- Raw-material consumption and yield
- Wastage percentage
- Manpower productivity
- Inventory accuracy
- On-time order dispatch
- SOP and audit compliance
- Customer/order-related complaints
Core Competencies:
Leadership | Bakery Operations | Production Planning | Team Management | Food Safety | FSSAI Compliance | Inventory Control | Wastage Control | Quality Control | SOP Compliance | Problem Solving
Pay: ₹20,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
