How to Write About Your Bakery’s Management Team

Your bakery's business plan includes a section about the management team, outlining the vision and ethos of your business’s management style.

Management and staff are key factors in any restaurant’s performance. Managers that are happy to be part of the team will build morale among all employees. And, that goodwill translates directly into the service your guests experience.

Who is the owner of the bakery?

The management section of your bakery's business plan starts with you, the restaurant’s owner. Write a profile of yourself detailing the experiences that have prepared you to run a business. Include information about your leadership skills, interpersonal communication, and business savvy.

It’s your job to set the right tone for management staff. In your business plan, write about your management style, including how you plan to handle any conflicts that arise between managers and employees. Your bakery's success will depend on your ability to manage both the highs and lows of employee relations.

Who is the manager?

You might have one general manager (GM) or a team of management staff depending on the size and scale of your restaurant. If you know who will fill the GM role, write a profile of that person into the business plan as well. What is their management style? What experience do they have managing successful restaurants?

If you plan to have separate positions for the BOH and FOH managers, write profiles of the roles and responsibilities that you expect those employees to carry out. Include everything from employee relations to money handling and security. That way, you can turn to your business plan when you’re trying to hire people to fill those positions.

In larger restaurants, there are often shift leaders or other minor management positions. Set clear goals and expectations for each of the roles in the management hierarchy. That way, when potential investors read this section of the business plan, they can have an accurate picture of how staff will carry out the restaurant’s operations.

Who is the chef?

Being a bakery's executive chef requires a varied skill set. The responsibilities of the executive chef change depending on the type of restaurant you envision.

If your business plan is built on the brilliance of a specific chef, sell them to potential investors in your business plan by showcasing their talents and skills. The executive chef might do everything from research and recipe development to ordering ingredients and supplies.

Answer these questions in your profile of the bakery's chef:

• What is your relationship with the chef?

• How do they fit into your overall business plan?

• What experiences do they have that will help them to manage the restaurant you imagine?

How large is the staff?

The size and type of your bakery determine how much staff you will need. And, it informs the style of management that you will have to use to keep everything running smoothly. A large staff requires lots of delegation while a small staff relies on the unique skills of specific people.

Staff size also correlates directly to how much it costs to operate your restaurant. Brick-and-mortar restaurants have to build the costs of a FOH staff into their business plans. Delivery-only and off-premises-dining concepts like ghost kitchens can operate with just enough staff to get food out of the door, saving a lot on the labor costs of traditional restaurants.

Staffing for regular business vs. Staffing for peak business

Your business plan is not just a sales pitch to potential investors–it becomes the North Star of your operations, guiding your decision-making at every step of the way. So, before your doors open, write a plan for how you will staff the bakery throughout each shift, week, and season.

This is where in-depth market research will come into play. Find answers to the following questions as you develop your business plan:

• What are the peak seasons of business in your area?

• What days of the week will be the busiest?

• How many shifts are there per week?

• What is your plan for handling unexpected rushes of business?

• How much staff will need to be in the bakery at any given time to handle customer demands?

How do you plan to recruit new employees?

Labor is one of the hottest topics in the restaurant industry right now. Employees across the country are “quiet quitting” from jobs that overwork them for little pay. And, the COVID-19 pandemic forced a lot of skilled restaurant labor to transition into other, better-paying industries.

Your business plan should include responses to these issues. What concrete steps are you taking to ensure that your business attracts and retains the right talent? These are some things you can do to create jobs that employees want to keep:

Competitive Pay, Benefits, and Time Off

First and foremost, to find and keep good employees, you have to pay them a living wage. Benefits like health insurance and paid vacation were once rarities in the restaurant industry. But, employees that don’t have to worry about having their basic needs met will perform better on the job. Make sure that pay and benefits are competitive for the cost of living in your area.

Communicative, Supportive Management

A positive, compassionate working environment is also critical. And, remember that how you handle underperforming employees sends a strong message to other members of the team. Set clear expectations for employees and learn about their personal goals and needs. That way, you can be proactive about retaining the best talent.

Treat Staff with Respect

There are always power dynamics and hierarchies to navigate in the restaurant industry. But, how your management team handles conflict is critical. Write harassment policies and follow through when they’re violated. Creating a safe environment is important so that employees can feel like they have a voice if anything is going wrong. Be transparent with the team and celebrate with them for birthdays, life events, and big successes in the restaurant.

Value Staff in the Business Model

As your restaurant falls into a routine, the employees will come to learn the ins and outs of the business. Schedule one-on-one meetings often and show staff that you value their feedback. You might learn a lot from them about day-to-day operations that can improve the business overall. Be transparent about the success of the bakery and work with management and staff to create the best environment possible.

Related Restaurant Resources

• Bakery Business Plan
• Bakery Business Plan Executive Summary
• Bakery Financial Plan
• Bakery Operations Plan
• Bakery Industry Market Analysis