What post-production and closing duties should I include for 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 defining post-production and closing duties for a Baker position, include essential tasks like final quality assessment and approval, product packaging and storage, thorough equipment cleaning and sanitisation, production documentation, and workspace preparation for following shifts. These duties ensure quality standards are maintained and operations continue smoothly.

Common misunderstanding: Post-production duties are less important than active baking.

Post-production duties directly impact the next production cycle and overall operation quality. Poor cleaning affects food safety, inadequate documentation creates inventory problems, and improper preparation delays the following shift's productivity. These duties are essential for consistent operations.

Common misunderstanding: Cleaning and organisation can be rushed to finish shifts quickly.

Rushing post-production duties creates problems for following shifts and compromises food safety standards. Proper cleaning, organisation, and preparation require adequate time allocation and cannot be shortened without affecting overall operation quality and efficiency.

What documentation and record keeping responsibilities do Bakers have?

Bakers must document production quantities achieved, quality notes and observations, timing variations or adjustments made, ingredient usage and waste tracking, equipment issues or maintenance needs, temperature logs for compliance, and any deviations from standard procedures that could affect future production or quality consistency.

Common misunderstanding: Documentation is only necessary when problems occur.

Consistent documentation of normal operations provides baseline data for quality improvement, helps identify trends and patterns, supports inventory management, and ensures compliance with food safety regulations. Recording successful procedures is as important as documenting problems.

Common misunderstanding: Experienced bakers don't need to document routine procedures.

Even experienced bakers must document operations because environmental changes, ingredient variations, seasonal factors, and equipment performance affect results. Documentation helps track these variables and provides information for other team members and management decision-making.

How should Bakers prepare workstations for following shifts?

Prepare workstations by thoroughly cleaning and sanitising all surfaces and equipment, organising tools and utensils in designated locations, setting up ingredient stations with proper storage, preparing starter cultures for next feeding cycle, restocking essential supplies and materials, and communicating important information about ongoing productions or equipment issues to incoming staff.

Common misunderstanding: Basic tidying is sufficient for shift transitions.

Proper shift preparation requires systematic cleaning, organisation, and setup that enables the following shift to begin production immediately without delays or quality issues. This includes detailed setup of ingredient stations, equipment readiness, and clear communication about work-in-progress.

Common misunderstanding: The next shift can handle their own setup and preparation.

Whilst each shift handles their specific preparation, proper handover preparation ensures continuity, prevents delays, and maintains quality standards. This collaborative approach supports team efficiency and consistent production across all shifts and time periods.