Daily Management and Operations • Full Supervision: Monitoring all daily operations in the bakery, from receiving raw materials to the exit of the final product. • Work Scheduling: Preparing shift schedules for employees and bakers to ensure efficient coverage of all operating hours. • Inter-departmental Coordination: Linking the production, sales, and delivery departments to ensure products arrive fresh and on time. 2. Quality Control and Food Safety • Quality Standards: Ensuring adherence to approved Recipes to guarantee consistent taste and quality of bread and pastries. • Safety and Health: Implementing food safety requirements (such as HACCP or ServSafe standards) and ensuring the cleanliness of tools, equipment, and production areas. • Periodic Inspection: Monitoring the validity of raw materials and finished products and disposing of damaged ones according to standards. 3. Production and Inventory • Procurement Management: Ordering flour and essential ingredients and securing them from suppliers at competitive prices. • Waste Reduction: Monitoring "Waste" percentages in dough and final products and working to reduce them to increase profitability. • Product Development: Suggesting new items or improving existing ones based on customer feedback and market trends. 4. Financial Management and Reporting • Performance Analysis: Monitoring daily sales and analyzing financial reports to ensure targeted profits are achieved. • Cost Control: Monitoring Food Cost and labor costs 5. Human Resources Management • Training: Training new bakers and workers on work methods and occupational safety standards. • Evaluation: Monitoring employee performance, motivating them, and addressing