• This role is designed for a strategic leader who can balance the art of baking with the science of business. You will be responsible for the end-to-end efficiency of the Cake Department, ensuring every slice contributes to our bottom line without compromising on quality.
• Oversee the daily operations, financial health, and long-term scalability of the Cake Department. You will drive productivity, manage segmented P&L, and serve as a mentor to the production team to elevate our operational standards.

Responsibilities:

Operational Excellence & Productivity

Streamline Workflow

• Optimize the production line from ingredient sourcing to final packaging to reduce lead times.

Quality Control

• Ensure all products meet brand standards while maintaining high-volume output.

Resource Management

• Manage equipment maintenance schedules and facility upkeep to prevent downtime.

Financial Oversight (Segmented P&L)

Cost Control

• Monitor COGS (Cost of Goods Sold), labor costs, and wastage.

P&L Accountability

• Analyze the department’s segmented Profit & Loss statements monthly to identify variances and implement corrective actions.

Budgeting

• Assist in annual budgeting and monthly forecasting for raw materials and labor.

Leadership & Talent Development

Mentorship

• Actively train and upskill the Production Manager. Since the current manager has a “rank and file” educational background, you will provide professional coaching on:

Inventory management systems

• Basic financial literacy (understanding food costs/yields).
• Professional communication and reporting.

Performance Management

• Set KPIs for the production team and conduct regular performance reviews.

Process Improvement

• Implement Standard Operating Procedures (SOPs) to ensure consistency.
• Identify and eliminate bottlenecks in the “baking-to-delivery” pipeline.

Requirements:

• Degree in Business Management, Hospitality, or a related field (or equivalent senior-level experience).
• Minimum 5+ years in F&B operations management, specifically within a bakery or high-volume food production environment.
• Strong ability to read and interpret segmented P&L statements and manage food costing.
• A “coach-player” mentality. You must be willing to get your hands dirty while having the patience to train staff who are moving up from the frontline.
• Proficiency in inventory software, Excel, and production planning tools.

Success Indicators

• Reduction in % Waste via minimizing scrap and overproduction.
• Increasing the net profit percentage of the cake segment.
• The successful transition of the Production Manager into a more data-driven, professional leader.