Amanda Cleary

• Established strong relationships with vendors by joint ordering, maintaining their stock, correct ticketing, and following the planogram.
• Enhanced bakery sales by implementing creative marketing strategies and promotional events.
• Provided comprehensive training for new employees, ensuring they became proficient in bakery procedures and safety standards.
• Handled customer inquiries promptly while offering knowledgeable advice about bakery products, allergens information or special dietary requirements.
• Supported the Bakery Manager in achieving sales targets by increasing production on popular special lines, and having the right location for extra sales.
• Reduced overtime costs by monitoring labor hours closely and reallocating tasks as needed leading to improved productivity.
• Streamlined bakery operations for increased efficiency by optimizing staff scheduling, inventory management, and daily production planning.
• Ensured timely completion of all bakery tasks by delegating responsibilities effectively among staff members based on individual strengths and areas of expertise.
• Maintained a clean and safe work environment by enforcing strict adherence to sanitation guidelines and occupation safety regulations.
• Maintained cleanliness and hygiene in the bakery by always wearing hair nets and abiding by our jewelry policy.
• Enforced compliance with food safety standards, including proper clean food storage, sanitation, and trace labeling.
• Managed all baking operations professionally and handled all problems confidently.
• Marked-down clearance using out-of-code and maintaining those used by best-before dates. Clearing large quantities of short-dated stock in a clearance batch to prevent stock loss.

Volunteered for extra shifts during holidays and other busy periods to alleviate staffing shortages.

Working Tuesday through Thursday as a packer.

Working Friday and Saturday as a packer and bakery assistant manager, leading the team.

Packing or slicing all of the day's production, temperature checks, and bread weights checked in the food safety book.

Cookies and pastries are cooked and packed as needed. Assisting with tray up or fresh cream if needed, or breaking the load down and putting it away. Filling prop based on the thaw plan or our own knowledge, sales history. Ordering packaging, par-bake lines, and bakery supplies.

The markdowns I do on Friday and Saturday mornings; on other days, my manager does them.

Started at Mudgeeraba in 1996 as a cashier and doing supervision, then moved over to the deli for a few years and put up special tickets. Started in the bakery section on my own in 2008 (no department), just proprietary and bread. I managed this on my own. Around 2015 the maxi bakery was opened I continued doing prop ,bread wraps and all the markdowns and assisting my manager when needed and I managed the maxi 2 days a week doing everything I Also did the table plans and 2 week out sales plans vendor joint orders and all tickets and the prop stocktake side.