Bakery Manager

THE OPPORTUNITY

Every great bakery runs on two kinds of talent: what happens at the bench, and everything that makes the bench possible.

Not a Bakery is the pastry and bread program behind Prentice Hospitality Group — supplying restaurants across the PHG portfolio and recognized by Eater as one of the best bakeries in the country. Our Executive Pastry Chef leads the craft. We're looking for a Bakery Manager to lead everything around it.

This is the operator of the bakery: the team, the schedule, the ordering, the space, and the big holiday pushes. Someone who knows a bakery from the inside and can step onto the line when it counts, but whose real gift is making the whole thing run.

WHY THIS ROLE MATTERS

Not a Bakery is one kitchen serving many channels: wholesale for PHG restaurants, special orders, and seasonal preorder programs that can double the workload overnight. The Bakery Manager is the person who keeps those channels from competing with each other — planning space, people, product, and logistics so our pastry team can focus on what they make.

It's a role with real authority and a direct line to PHG leadership, inside a group that believes in building systems once and running them well.

THE IDEAL CANDIDATE

You've likely managed a bakery, bakery-café, or pastry production operation — or you've grown from lead baker into management and found you love the operational side as much as the craft.

You are the right person if you…

• Know bakery work from the inside. You can read a production sheet, spot an under-proofed tray, and jump on the bench when it counts.
• Love a good system. Schedules, par sheets, receiving, storage, workflow — you build them and you keep them running.
• Lead people well. You hire carefully, train clearly, and give feedback that makes people better.
• Speak fluent numbers. Labor, COGS, waste, and P&L are tools you use to make better decisions, not just leaner ones.
• Stay calm at peak. A sold-out holiday pickup day sounds like a fun puzzle to you.
• Bring warmth to every interaction. Partner restaurants and preorder guests feel taken care of when you're involved.
• Get the brand. Not a Bakery is joyful, expert, rooted, and a little silly. You'd protect that.

WHAT YOU WILL OWN

Operations, Space & Logistics

• Run the day-to-day operation of the bakery, from opening setup through close.
• Own space planning and workflow: storage, receiving, staging, and how product moves from bench to pickup to restaurant.
• Manage ordering, receiving, and inventory with PHG purchasing; build par levels and vendor relationships.
• Coordinate repairs and maintenance, keeping equipment and facilities in working order.
• Write and maintain SOPs, checklists, and opening/closing procedures.

People Leadership

• Recruit, hire, onboard, and develop bakery and support staff in partnership with the Executive Pastry Chef.
• Build weekly schedules that balance labor cost, coverage, and team wellbeing.
• Hold regular one-on-ones and performance conversations; build a culture people want to stay in.

Production Support

• Translate the chef's production plan into staffing, ordering, and timelines.
• Step onto the bench or the line when needed; understand bakery production well enough to troubleshoot it.
• Support quality, food safety, and allergen standards across the operation.

Holiday & Special Programs

• Plan the logistics of seasonal preorder programs: capacity, preorder setup, waitlists, temporary staffing, and pickup-day operations.
• Work with marketing and sales on quantities and timing so the pastry team can stay focused on production.
• Capture what worked after each program so the next one runs smoother.

Financial Stewardship & Guest Experience

• Manage the bakery P&L with attention to labor, cost of goods, waste, and controllable expenses; report weekly results to PHG leadership.
• Lead the guest experience for preorders and pickups, and represent Not a Bakery in the Portland community.

QUALIFICATIONS

Required

• 3–5+ years of management experience in a bakery, bakery-café, pastry production, or similar food operation.
• Hands-on bakery or pastry production experience.
• Proven ability to manage schedules, inventory, ordering, and a P&L.
• A track record of hiring, developing, and keeping strong teams.
• ServSafe Manager certification (current or able to obtain before start).
• Availability for early mornings, weekends, and holiday peaks.

Strongly Preferred

• Experience with both retail and wholesale or production bakery operations.
• Experience building systems from scratch or launching a new operation.
• Experience running holiday or preorder programs.
• Comfort with POS and online ordering platforms (Square, Toast, or similar).
• Familiarity with the Portland, Maine market.

COMPENSATION & BENEFITS

Base Salary: $65,000–$75,000 per year

Performance Bonus: Eligible for annual performance incentive tied to bakery P&L and operational goals

Health Benefits: Medical, dental, and vision — details provided at offer stage

Paid Time Off: Competitive PTO package; accrual details provided at offer stage

Meals: Complimentary items during shifts

Professional Growth: Direct access to PHG leadership; growth opportunities as Not a Bakery and PHG expand