What physical demands should I specify 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 specifying physical demands for a Baker position, include requirements for standing during extended 6-8 hour shifts, lifting flour sacks and equipment up to 25kg regularly, working in hot environments near commercial ovens, maintaining stamina for early morning starts, and performing repetitive kneading and shaping motions throughout production periods.

Common misunderstanding: Physical requirements are obvious and don't need specification.

Many candidates underestimate the physical demands of commercial baking, including the combination of early morning hours, heavy lifting, hot working conditions, and sustained standing periods. Clear specification helps candidates assess their suitability and prepare appropriately for the role demands.

Common misunderstanding: Younger candidates automatically handle physical demands better.

Physical demands depend more on fitness level, work habits, and adaptation to early morning schedules than age alone. Some experienced older bakers have better stamina and technique than younger candidates who lack conditioning for sustained physical work.

What are the typical working environment conditions for Baker positions?

Working conditions include consistently hot environments from commercial oven operation, humidity fluctuations during proofing processes, airborne flour dust throughout production areas, early morning start times typically beginning at 4-5am, standing on hard concrete surfaces for extended periods, and frequent temperature variations between cold storage areas and hot baking zones.

Common misunderstanding: Modern bakery equipment eliminates environmental challenges.

Whilst equipment improvements help, commercial baking still involves significant environmental demands including heat exposure, humidity changes, dust levels, and temperature extremes that candidates must be prepared to handle comfortably throughout their shifts.

Common misunderstanding: Environmental conditions only affect comfort, not job performance.

Environmental conditions directly impact performance through fatigue levels, concentration ability, physical stamina, and safety awareness. Candidates who struggle with heat, dust, or humidity changes may experience decreased performance and increased safety risks.

How should I communicate the stamina requirements for early morning Baker shifts?

Communicate that early morning shifts demand consistent energy levels starting from 4-5am, ability to maintain quality standards and attention to detail despite early hours, physical stamina throughout demanding morning production periods when most daily output occurs, and reliable attendance for critical timing when delays affect entire operations.

Common misunderstanding: Early morning stamina issues resolve themselves through adjustment.

Whilst some adaptation occurs, candidates who naturally struggle with early morning energy levels often continue to experience performance challenges. It's better to attract candidates who thrive on early schedules rather than hoping others will successfully adapt.

Common misunderstanding: Caffeine and energy drinks solve early morning stamina challenges.

Sustainable early morning performance requires proper sleep schedules, physical conditioning, and natural energy management rather than reliance on stimulants. Candidates who depend on artificial energy sources often experience performance crashes during demanding production periods.