Bakery Manager at The TLC Bakery – Bodija, Ibadan

The TLC Bakery is recruiting a full-time Bakery Manager in Bodija, Ibadan, Oyo State, to lead baking and confectionery production, staff performance, product quality, hygiene and cost control.

About the Role

• We are looking for a hardworking, ambitious, and results-driven Bakery Manager to lead our daily production operations and drive excellence in product quality, efficiency, and customer satisfaction.
• We are seeking more than someone who understands baking. We need a hands-on leader who can manage people, take ownership of results, maintain high standards, control costs, and consistently deliver against production targets.
• The ideal candidate is proactive, dependable, committed to the business, and capable of turning production plans into measurable results.

Key Responsibilities

Production Planning and Delivery

• Develop and execute daily production plans based on customer orders, sales forecasts, and business priorities.
• Coordinate with Sales and Operations to ensure timely fulfilment of orders and production targets.
• Allocate duties, monitor output, and address production delays promptly.

Product Quality and Standards

• Ensure every product meets approved standards for taste, appearance, consistency, portion size, freshness, and packaging.
• Identify the causes of production errors, defects, and customer complaints, and implement corrective measures.
• Build a culture of quality, precision, and accountability across the production team.

Team Leadership and Performance Management

• Lead, supervise, and develop bakers, cake decorators, and production assistants.
• Set clear expectations, monitor individual and team performance, and address underperformance.
• Maintain discipline, teamwork, productivity, and professional conduct within the bakery.
• Lead by example through personal commitment, initiative, and consistent execution.

Inventory and Procurement Coordination

• Work with the Inventory Officer to monitor stock levels, identify replenishment needs, and prevent production interruptions.
• Raise timely procurement requests for approval and ensure materials are used responsibly.
• Ensure proper storage, stock rotation, accurate usage records, and accountability for ingredients and packaging materials.

Cost Control and Waste Reduction

• Monitor ingredient consumption, production costs, spoilage, and wastage.
• Investigate avoidable losses and implement practical measures to reduce waste and improve efficiency.
• Ensure resources, equipment, and production time are used productively.

Food Safety and Hygiene

• Enforce food safety, sanitation, personal hygiene, and safe food-handling practices.
• Ensure equipment, utensils, and production areas are clean, organised, and maintained to the required standards.
• Ensure ingredients and finished products are stored appropriately.

Process Improvement and Operational Excellence

• Establish, implement, and enforce standard operating procedures for bakery production.
• Identify bottlenecks and improve production processes, consistency, turnaround time, and output.
• Introduce practical methods for improving productivity without compromising quality.

Equipment and Facility Management

• Ensure bakery equipment and tools are properly handled and maintained.
• Coordinate preventive maintenance and promptly report equipment faults requiring attention.
• Minimise avoidable downtime through proper planning and maintenance.

Cross-Departmental Coordination

• Work closely with Sales, Operations, Inventory, Procurement, Finance, and Dispatch to ensure smooth business operations.
• Confirm product specifications, quantities, packaging requirements, and delivery timelines.
• Ensure completed orders are properly checked and ready for dispatch as scheduled.

Reporting and Accountability

• Submit accurate daily production reports and periodic operational summaries.
• Track production output, order fulfilment, product defects, wastage, stock usage, staff performance, and equipment issues.
• Identify challenges early, recommend solutions, and follow through until issues are resolved.

Qualifications and Experience

• Relevant experience in bakery operations, pastry production, confectionery, or food manufacturing.
• Demonstrable experience managing production staff, schedules, quality standards, and operational targets.
• Strong planning, problem-solving, communication, and reporting skills.
• Evidence of achievements in a previous role will be an advantage.

Who We Are Looking For

The ideal candidate should demonstrate

• Proven managerial experience: A track record of supervising bakery or food production teams is an added advantage and demonstrates measurable results.
• Strong work ethic: A hands-on professional who is willing to get involved in daily operations and lead by example.
• Ownership and accountability: Someone who takes responsibility for outcomes, addresses problems promptly, and does not wait to be pushed before acting.
• Commitment and dependability: A reliable professional who can give the role the time, attention, and consistency it requires.
• Ambition and growth mindset: Someone who wants to build a strong production team, improve business performance, and grow with the organisation.
• High performance standards: A person who sets demanding but realistic expectations and consistently works towards achieving them.
• People management ability: Someone who can organise a team, enforce standards fairly, resolve workplace challenges, and maintain productivity.
• Cost-conscious thinking: The ability to protect product quality while minimising waste, controlling costs, and using resources efficiently.
• Integrity and professionalism: A trustworthy individual who handles company resources responsibly and can be relied upon to act in the organisation’s best interests.