What legal and compliance requirements should I include in a Baker job description?

Date modified: 30th September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email. Or book a demo to see how hospitality businesses use Pilla to create and record job descriptions.

Restaurant Manager Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate a thriving 160-seat restaurant serving contemporary cuisine with emphasis on exceptional guest experiences, operational efficiency, and sustained profitability. Our restaurant manager leads all aspects of daily operations, balancing strategic business objectives with hands-on leadership of front-of-house and kitchen teams totaling 25+ staff members. The role demands comprehensive understanding of hospitality operations, financial management, and team development while maintaining the service standards and brand identity that define our market position. Our management culture values innovation, accountability, and collaborative leadership, requiring a manager who can inspire teams, optimize performance, and drive continuous improvement across all operational areas.
• Lead comprehensive restaurant operations including staff management, financial performance, guest satisfaction, and regulatory compliance • Recruit, train, and develop high-performing teams across all departments, conducting regular performance reviews and career development planning • Manage P&L responsibility including revenue optimization, cost control, inventory management, and budget planning to achieve financial targets • Implement and maintain service standards, operational procedures, and quality control systems that ensure consistent guest experiences • Oversee daily operations including shift management, staff scheduling, inventory control, and equipment maintenance coordination • Develop and execute marketing initiatives, promotional activities, and customer loyalty programs to drive revenue growth • Ensure compliance with health and safety regulations, licensing requirements, and food safety protocols through comprehensive monitoring systems • Handle escalated guest relations including complaint resolution, VIP management, and reputation management across review platforms • Collaborate with head chef on menu development, pricing strategies, and food cost management to optimize profitability • Conduct regular staff meetings, training sessions, and one-to-one reviews to maintain communication and performance standards • Manage supplier relationships, contract negotiations, and purchasing decisions to ensure quality and cost effectiveness • Plan and coordinate special events, private functions, and corporate bookings to maximize revenue opportunities • Implement technology solutions including POS systems, reservation platforms, and operational software to enhance efficiency
Essential Skills: Proven senior management experience in high-volume restaurant operations with demonstrated P&L responsibility and financial accountability; exceptional leadership abilities including staff recruitment, training, performance management, and team development; comprehensive understanding of restaurant operations including front-of-house service, kitchen coordination, and back-office administration; strong business acumen with experience in budget management, cost control, revenue optimization, and strategic planning; excellent communication and interpersonal skills for guest relations, staff management, and stakeholder coordination; thorough knowledge of hospitality regulations, health and safety requirements, and licensing compliance. Preferred Qualifications: 5+ years progressive restaurant management experience with multi-site or senior management responsibility; formal business or hospitality management qualifications; advanced understanding of restaurant technology including POS systems, inventory management, and analytics platforms; experience with brand management, marketing initiatives, and customer relationship management; proven track record of achieving financial targets, improving operational efficiency, and driving business growth; knowledge of wine and beverage programs, menu engineering, and pricing strategies.
We're looking for an accomplished restaurant management professional with at least 5 years senior management experience in similar volume and complexity establishments, showing progressive career advancement and proven business results. You should have comprehensive understanding of restaurant operations, financial management, and strategic planning gained through hands-on leadership roles with full P&L accountability. The successful candidate will have demonstrated ability to lead large teams, implement operational improvements, and achieve ambitious financial targets while maintaining exceptional guest satisfaction levels. This executive role offers significant influence over business direction, involvement in expansion planning, and potential advancement to regional management or ownership opportunities within our growing restaurant group.
We're looking for someone who combines entrepreneurial thinking with operational excellence, leading by example while inspiring teams to achieve exceptional results across all performance metrics. You should have natural coaching and development abilities, showing skill in building high-performing teams while maintaining high standards for guest service and operational efficiency. We value leaders who embrace innovation, think strategically about business growth, and communicate vision effectively throughout the organization. The right person will be results-oriented yet people-focused, analytical in approach yet creative in problem-solving, and committed to building sustainable business success through exceptional hospitality delivery and team excellence.
Competitive management salary of £42,000-£50,000 annually plus substantial performance bonus structure based on revenue targets, profit margins, and operational KPIs (potential additional £8,000-£12,000 annually). Executive benefits package includes: 30 days paid annual leave plus bank holidays and professional development time; comprehensive health and dental insurance including family coverage; company car allowance or equivalent transport benefits; executive pension scheme with enhanced employer contributions; ongoing management development including industry conferences and leadership training; profit-sharing opportunities based on restaurant performance; flexible working arrangements for strategic planning and business development; equity participation options for exceptional performers; career advancement opportunities including regional management roles and new venture partnerships within our expanding hospitality group.

When including legal and compliance requirements for a Baker position, specify essential food safety certification requirements, right to work documentation, health and safety training obligations, allergen awareness certification, and any industry-specific qualifications required for safe and legal operation in commercial baking environments.

Common misunderstanding: Compliance requirements can be addressed after hiring.

Many compliance requirements must be met before candidates can begin work in food production environments. Food safety certifications, health clearances, and right to work documentation should be clearly specified as pre-employment requirements to avoid delays and legal issues.

Common misunderstanding: Generic food safety requirements are sufficient for all baking positions.

Baking roles have specific compliance needs related to allergen management, temperature control, fermentation processes, and hot equipment operation. General food handling requirements must be supplemented with baking-specific safety and compliance knowledge.

What food safety certifications are required for Baker positions?

Require minimum Level 2 Food Safety and Hygiene certification, with Level 3 preferred for senior or supervisory positions. Include allergen awareness training, HACCP principles understanding, and temperature monitoring compliance knowledge. Specify whether certifications must be current upon hiring or training will be provided within specific timeframes.

Common misunderstanding: On-the-job food safety training is sufficient for commercial baking.

Whilst on-the-job training supplements formal certification, commercial baking requires documented food safety knowledge before candidates handle ingredients or equipment. Formal certification demonstrates understanding of critical principles that cannot be adequately covered through informal training alone.

Common misunderstanding: Food safety requirements are the same for all kitchen positions.

Baker-specific food safety knowledge includes fermentation monitoring, allergen cross-contamination prevention in flour environments, temperature control for proving and cooling processes, and sanitation protocols for dough-handling equipment. These requirements go beyond general kitchen food safety principles.

What health and safety obligations apply specifically to Baker roles?

Health and safety obligations include manual handling training for heavy flour sacks and equipment, burn prevention awareness for oven operation and steam injection, slip prevention protocols for flour-dusted working environments, machinery safety for industrial mixers and slicing equipment, and emergency procedures specific to commercial kitchen environments.

Common misunderstanding: General workplace health and safety training covers baking-specific risks.

Baking environments present unique risks including high-temperature equipment, heavy machinery operation, repetitive motions, early morning fatigue factors, and flour-dust respiratory considerations. Specific training and awareness beyond general workplace safety is essential for baker protection and compliance.

Common misunderstanding: Experienced bakers don't need formal health and safety training.

Even experienced bakers must receive formal training on new equipment, updated procedures, emergency protocols, and regulatory changes. Experience doesn't replace documented training requirements and may not cover latest safety standards and equipment-specific protocols.