NBP Assistant Manager

POSITION TITLE: Assistant Manager

STATUS: Exempt

DATE: October 1999 (revised)

LOCATION: Napoleon's Bakery Plant

POSITION SUMMARY:

Reporting to the Plant Manager, this position is primarily responsible for assisting the Plant Manager in the management of the entire bakery plant operations, with the attainment of financial and profitability objectives, and supervision of all employees.

CURRENT CORPORATE MISSION STATEMENT:

Our commitment of providing valued and distinctive service to meet the needs of our people, along with our willingness and courage to change are the bases of securing our future success.

CURRENT BAKERY PLANT MISSION STATEMENT:

To secure future success, we are committed to our people, by offering the opportunity to learn and develop as a professional in a nurturing environment, while providing quality pastries and service to an international market.

CURRENT CORPORATE MARKETING/SERVICE STRATEGY:

Friendly service, distinctively good taste, a variety of good values, in a clean and safe place.

ESSENTIAL FUNCTIONS:

1.Assists the Plant Manager to ensure that the financial growth and strength of the Company is achieved and maintained through working in a cooperative effort with all senior management, store level management teams and administration. On an ongoing basis, look for ways to achieve, maintain and improve the corporate objectives of good employee morale, good service to customers, food handling that ensures a quality product, a clean and safe environment, and training that will support individuals to strive for their maximum potential.

a. Reviews monthly reports, makes suggestions, and supports the Plant Manager in plans for future improvements and increased profitability.

b. Meets regularly with the Plant Manager to discuss goals and priorities for the Plant which are aligned with the corporate and bakery mission statement and goals.

2.Assists the Plant Manager in the successful achievement of sales objectives through customer service and satisfaction.

a. Assists in the creation, planning, implementation and maintenance of a successful sales program within the budget and parameters established by the corporate executives.

b. Uses customer feedback to recognize staff for providing excellent service, to move into correction as needed, to plan for future marketing efforts, and to measure results.

c. Receives and satisfactorily handles customer complaints.

d. Informs the Plant Manager of all situations involving substantial refunds in advance of this action being taken.

3.Using the Managing Principles and Core Values of the Company as a guide, helps to plan and direct all bakery operations activities in accordance with Company philosophies, policies and procedures, to include supervising, counseling, training and development of all subordinate employees. Communicates these principles and values to the employees and encourage the daily practice of them in words and actions.

a. Responds to customer (internal and external) calls with urgency; explains pertinent information fully; offers assistance to satisfy customer needs to provide distinctive and valued service to create loyalty in clients.

b. Takes physical inventory daily and plans the orders of supplies to ensure a smooth flow to the product preparation.

c. Directs and supervises the preparation of products and its subsequent delivery, ensuring high food quality at all times, and ensures that food is maintained at proper temperatures and under good holding conditions.

d. LABOR COST:

• Prepares the weekly schedule of work assignments no later than Thursday of each week for the following week and contacts all employees as needed.

• Makes recommendations to the Plant Manager for any employee changes and/or terminations on a timely basis.

e. FOOD COST:

• Checks delivery to ensure products ordered are received and in good condition; stored properly, rotated.

• Forwards invoices for posting to the general inventory within a timely period and immediately if it is the end of the month.

• Minimize waste in production.

f. SAFETY: Helps to maintain a safety program which includes the participation of staff members, takes care of hazardous situations immediately for the safety of employees and customers.

g. OTHERS:

• Ensures the proper maintenance of company vehicles.

• Ensures the proper maintenance of the warehouse.

• Ensures the proper cleaning and maintenance of all equipment and company premises.

• Clear all purchases other than regular supply items in excess of $200 through the Plant Manager in advance of purchase.

4.Provides good coaching and training so employees can achieve their fullest potential. In support of this process, ensure good initial training, maintain cross-training programs, prepare for and provide feedback to employees, motivate and counsel employees to strive for their maximum potential.

a. Assists in establishing and maintaining a written training and re-training program for all personnel (new and current); ensures training is conducted by qualified personnel.

b. Provide employees with formal written evaluation and personal conference semi-annually; forwards all completed evaluations to the Plant Manager for approval on a timely basis.

c. With the Plant Manager's guidance, counsels employees proactively; when needed, completes Employee Conference Reports for documentation on a timely basis and conferences employees to inform of behavior that is not in accordance with company policies, practices and/or philosophy.

d. Participate and occasionally conduct monthly meetings with the Bakery Management staff. The agenda of the meeting will be reviewed with the Plant Manager in advance and the minutes of the meeting will be provided to all executives and posted for employees.

e. Participates in semi-annual employee meetings to keep employees abreast of current situations and to get feedback from them. The agenda of the meeting will be reviewed

with the Plant Manager in advance and the minutes of the meeting will be provided to all executives and posted for employees.

f. Holds monthly safety meetings with the safety committee. The agenda of the meeting will be reviewed with the Plant Manager in advance and the minutes will be provided to all executives and posted for employees.

g. Posts notices and provides verbal information of ongoing changes to policies and procedures promotions, and any other pertinent areas.

5.Makes decisions to the fullest extent of his/her jurisdiction in running the department, by applying good problem solving techniques, learning from mistakes and striving for improvements.

6.Responsibly expresses opinions in a way that will not hurt or infringe upon the rights of others. Having had the opportunity to express opinions, is supportive of decisions made at the corporate level, which are geared to the benefit of the whole company.

7.Participates in business development activities as an active and concerned member of the management team.

OTHER FUNCTIONS:

8.Performs various equal level duties in fulfilling assigned functions reflecting the same level of skill, knowledge and administrative ability for furtherance of a smooth operation, staff harmony, customer satisfaction and a good Company image.

QUALIFICATIONS

1.Scheduling:

• Available for work on any day of the week

• Available for work on any shift in the 24-hour day with a good attitude

• Must have a telephone or others means of immediate contact and be responsive to calls

2.Physical Ability:

• Able to lift 10 pounds frequently; occasionally lifting up to 50 to 60 pounds

• Wrist and hand motions; standing and/or walking up to 9 hours; reaching, bending, and squatting frequently; pushing and pulling frequently

3.Mental Ability:

• Ability to add, subtract, divide and multiply in all units of measure; use
• whole numbers, common fractions and decimals; compute rate,
• ratio and percents

4.Pre-Employment Requirements:

• Must pass pre-employment physical and drug screening

• Must also have passed a TB test within 2 years of start date with skin test or 5 years of start date with chest x-ray test

5.Environmental Conditions:

• Able to work in temperatures ranging for 0 degrees to 95 degrees

• In air-conditioned areas, 45 degrees - 95 degrees.

• Around equipment that generates smoke as a by-product of baking

• Subject to noise generated from bakery equipment and people

• Able to work shifts involving day and night work, along with temperature and time changes that occur through a 24 hour day

• Able to work with flour and other fine particles in the environment.

6.Education:

• High school education or G.E.D. required

• Food service, Bakery, or Culinary Arts certificate/diploma preferred.

7.Experience:

• Food service or managerial experience preferred

• For in-house candidates, score of 85% or higher on the most recent performance evaluation form and/or recommendation of their Store Manager

8.Desired Skills:

• Good communication (oral and written) and listening skills

• Good interpersonal skills (ability to develop interdependent relationships)

• Self-development skills (desire and ability to learn)

• Training/coaching skills (ability to build technical job skill competencies in people)

• Planning skills (ability to set short-term, mid-term and long term goals, measures, activities, and time frames)

• Organizational skills (ability to coordinate multiple tasks/activities, ensure smooth and balanced work flow, and meet due dates); good time management skills and habits

• Problem-solving/decision-making skills (ability to handle operational, staff, and customer problems on a timely basis); sees problems as opportunities for growth; is persistence in resolving an issue

• Team building skills (ability to get team members to work cooperatively and collaboratively)

• Analytical skills (ability to understand numerical reports and connect them to actions to take to make improvements)

9.Desired Attributes:

• Self-awareness (willingness to do introspection and identify areas of improvement), self-directedness (initiative and proactivity) and self-responsibility (accountable for oneself).

• Action-oriented (exercising initiative to implement, follow-up and follow through) to get the job done and obtain tangible results)

• Willingness to change

10. Other:

• Successful completion of a ZIPPY'S MANAGEMENT TRAINING PROGRAM.