Wholesale Manager – Oversee and grow our Wholesale Program

1. Hire, train, manage, review, promote, discipline, and motivate delivery and Office Stocking Personnel.
2. Be the Manager on Duty: Conduct the Circle of Support whenever you go upstairs.
3. Problem-solve daily concerns, questions, and issues regarding wholesale deliveries to our wholesale clients. This includes, product quality, display maintenance, vehicle maintenance, bin maintenance, rolling rack maintenance, communication with clientele, placard accuracy and production, and meeting time expectations established between Bernice’s Bakery and the wholesale client.
4. Be able and available to deliver wholesale products on any given day. If a route driver is unable to work and cover their shift, it lands on the WS Manager.
5. Invoice WS Clients via Route Star & QuickBooks, track “Returns” and forecast pars. Use the information from these tracking forms to establish and implement daily wholesale pars for wholesale clients.  Print and distribute par quantities /packing slips for all production teams.
6. Work directly with wholesale customer determine a product profile specific to their customer base. Provide wholesale customers with appropriate ingredient lists, signage, and product shelf-life information as well as an accounts record sheet that specifies invoicing, billing, and turn-around for receipt of payment.
7. Ensure that Bernice’s product complies with all FDA regulations. If necessary, send products to national lab for testing.  This includes detailed explanation of production, cooling, storage, distribution, delivery and displaying of product procedures.
8. Respond to all new account inquiries.
9. Solicit new wholesale clients with an eye towards maximizing production capacity in departments.
10. Communicate with current clients regularly to determine customer satisfaction, changing needs, increased efficiency opportunities, and changes in product selection.
11. Regularly evaluate all aspects of wholesale customer service for increased efficiencies (delivery procedures, product packaging and labeling, invoicing, inventory tracking, par development, returns processing, etc.).
12. Implement changes as needed to increase efficiency.
13. Manage the ordering of Office Supplies
14. Print all Wholesale Labels (or delegate to Office Stocking Personnel)

Bernice’s Delivery

1. Problem-solve daily concerns, questions, and issues regarding deliveries to customers and WS clients.
2. Deliver Bernice’s product to customers when a delivery employee is not available or when drivers need assistance (including All major holidays)
3. Package any “shipping” orders and send out via UPS.

Supply Acquisition

1. Facilitate the acquisition of bakery supplies that are not delivered directly to the bakery by our prominent suppliers these include:
2. Costco Supplies
3. Liquor supplies
4. Purchases from Butterfly Herbs, Orange Street Food Farm, Good Food Store, Ace Hardware, etc.
5. Receive and FIFO product from B&R, UNFI, Topp, QFD, Webstaurant, Lindar, when needed.

3. Order, Receive and FIFO all packaging products that we use on IH and WS products.

Team Lead Meetings and Manager Meetings

1. Participate, facilitate, communicate, and never be late for weekly and/or monthly meetings
2. Represent your direct reports as well as other personnel to management team
3. Problem solve any scheduling conflicts with other managers
4. Bring ideas for improvement to group
5. Share “celebrations” and “wins” with the group as they pertain to your area as well as the bakery as a whole
6. Serve as Donations Coordinator once trained on all other duties
7. Other duties as assigned during meetings

Expectations and Responsibilities

1. Work 40 hours per week (some overtime and/or flex scheduling is required of managers)
2. Represent Bernice’s to all employees and customers in a positive and professional manner
3. Maintain Confidentiality at all time
4. Be organized. Plan ahead. Ask clarifying questions.
5. Adopt a “Constant Improvement” mindset
6. Communicate, communicate, communicate
7. Possess the ability to work independently as well as within a team dynamic
8. Assist other managers in covering shifts when needed (especially counter)