ABOUT THE ROLE

The General Manager oversees all daily operations, including production, quality control, sanitation, warehouse, shipping and receiving, maintenance, staff management, and financial performance. The General Manager ensures high-quality output while managing inventory, safety compliance, and profitability. Key responsibilities include strategic planning, equipment maintenance, and ensuring compliance with Safe Quality Food (SQF) and any/all other food and safety regulations. 

PRIMARY RESPONSIBILITIES

• Oversee production efficiency, product quality, and consistency in the bakery.
• Direct production scheduling, demand forecasting, and inventory control of raw ingredients.
• Manage P&L, set budgets, control costs, and analyze sales to maximize profitability.
• Hire, train, schedule, and supervise staff, ensuring a positive, productive work environment.
• Maintain strict compliance with food handling, sanitation, and safety regulations, including staff compliance with all Good Manufacturing Practice (GMP) and Safe Quality Food (SQF) programs.
• Ensure proper operation of commercial baking equipment and manage maintenance schedules. 
• Ensure all managers are trained in accordance with/to company standards.
• Schedule, plan, and lead weekly manager meetings.
• Handle disciplinary conversations with employees and administer disciplinary action as appropriate.
• Coach/mentor staff through active performance management.
• Ensure production area is kept clean, organized, and safe at all times.

REQUIRED SKILLS/ABILITIES

• Excellent organizational, communication, and interpersonal skills.
• Excellent attention to detail.
• Excellent time management skills with proven ability to meet deadlines.
• Solution-focused mindset.
• Ability to work efficiently, effectively, collaboratively, professionally, and respectfully in a stressful, fast-paced environment.
• Demonstrates the ability to make timely, well-reasoned decisions in high pressure situations, while using available information operations guidelines, and company policies while always keeping product quality and safety standards. Proven leadership skills with a positive teaching/mentorship style that promotes personal responsibility, accountability, and sense of pride in the work to be done.
• Working knowledge of all bakery production processes and stations.
• Proficiency in adjustment and programming of all bakery equipment.
• Working knowledge of all proper sanitation standards for bakery equipment.
• Proficient in all MS Office programs

EDUCATION AND EXPERIENCE

• Bachelor’s degree, preferably in culinary arts, chemistry, or business.
• Familiarity with Flexibake.
• Proven experience in a commercial bakery, manufacturing setting, or culinary management.
• Familiarity with commercial baking techniques and equipment.
• Knowledge of food safety standards (e.g., GMP and SQF).
• Flexibility to work flexible hours as needed; including early mornings, nights, and weekends.

WORKING CONDITIONS

• Position requires prolonged standing (up to 12 hours), bending, stooping, twisting, and lifting products and supplies weighing up to 50 lbs., as well as repetitive hand and wrist motion
• Must be able to work with and around hot, cold, and hazardous equipment
  
  Benefits and Perks
• Salary Range of $120,000-$150,000
• Dental and Vision benefits after 60 days
• Health benefits for full time employees
• 401k benefit after 6 months of employment
• Up to 5 paid holidays per year
• 50% Employee Discount
• A fun work environment with great people!

*First Meridian Services utilizes E-Verify to confirm work eligibility within the US.

*First Meridian Services is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, sexual orientation, disability, or protected veteran status.