Operations Manager at Donutelier, City of Westminster

Job Specification: Bakery Operations Manager

Job Title:
Operations Manager

Type: Full time/ Permanent

Location:
Central London – three locations

Reports To:
General Manager

Overall Team:
Approximately 30–35 employees across both locations

Company Overview:

A premium artisan bakery and pâtisserie brand in Central London. Its boutiques offer handcrafted viennoiseries and pastries alongside speciality coffee. Products are made and finished in-house, prepared fresh throughout the day and regularly featured on social media.

Role Overview:

Reporting to the General Manager, the Operations Manager oversees the daily running of three locations, bringing together bakery production and front-of-house retail. This hands-on role supports the teams, protects product quality and ensures an excellent customer experience while keeping operations efficient and well organised.

Key Responsibilities:

• Oversee production and shop operations across all locations, ensuring products meet standards for freshness, quality and presentation and are available for daily demand.
• Manage and support Shop Managers, Supervisors, bakery and front-of-house teams, encouraging clear communication and effective teamwork.
• Plan staffing and rotas, monitor attendance and performance, and support recruitment, onboarding and training.
• Maintain high standards of customer service, shop presentation and cleanliness; resolve customer concerns and ensure daily procedures are followed.
• Oversee ordering and stock control for ingredients, packaging and supplies. Monitor waste, labour and operating costs against agreed budgets.
• Ensure food safety, allergen, hygiene and health and safety procedures are followed, with required checks and records maintained.
• Resolve operational issues promptly and coordinate equipment maintenance and repairs.
• Coordinate regular product photo shoots for social media, ensuring products, staff and locations are ready with minimal disruption to production and service.
• Update the General Manager on performance and priorities, recommend practical improvements, and support product launches, and seasonal promotions.

Person Specification:

• Experience managing teams and operations in a bakery, pâtisserie, café, restaurant or similar food business.
• A good understanding of food production and hospitality operations; experience across both back-of-house and front-of-house is an advantage.
• Confidence managing staffing, stock, waste and operating costs, with sound knowledge of food safety and hygiene.
• Strong organisation, communication and people-management skills, with the ability to balance changing priorities.
• A practical, proactive approach to solving problems and a commitment to product quality and excellent customer service.
• Comfortable working hands-on with teams across two Central London locations.
• Good basic IT Skills, including Microsoft Office and Excel, and good written English.