Bakery Operations Director

Job summary

BAKERY OPERATIONS DIRECTOR Full-time, Permanent · Site-based, Greenwich SE10 · Visa sponsorship available Who We Are Paul Rhodes Bakery has been crafting exceptional bread, pastries, and cakes from our home in Greenwich since 2003.

Benefits

Qualifications

• This role is for someone who shares that energy and has the experience and leadership to help drive it forward.
• Experience
• Significant senior leadership experience in bakery, food manufacturing or quality-led food production
• Proven track record leading multi-department bakery or production operations in a site-based role
• Direct experience implementing lean manufacturing or continuous improvement programmes
• Exposure to production technology or digital systems in a food manufacturing context
• Experience in environments where quality is the primary measure of success, not just volume
• Strong understanding of food safety, HACCP and regulatory compliance in a production environment
• The Person
• More than any single credential, we are looking for someone with the right instincts, values and ambition:
• Genuinely people-focused: someone who builds trust, develops others and creates cultures people want to be part of
• A progressive thinker who is open to new ideas, new technology and new ways of working

Responsibilities

• As Bakery Operations Director, you will have full oversight of all operations across our Greenwich site: production, technical, food safety, hygiene, packing, and logistics.
• You will lead a team of department managers, shaping the culture, standards, and systems of a bakery that is ambitious about its future.
• You will report directly to the Managing Director and work closely with our Head of Food and the rest of the senior leadership team, playing a central role in how this business operates and evolves.
• You will be on-site and visible: walking the floor, knowing your team by name, understanding the rhythm of the bakery across shifts and seasons.
• You will not be managing daily operations directly.
• You will spend time on the production floor, not because you have to, but because that is where you will see what is really happening and where your presence will matter most.
• You will also make time to step back, to review, to plan, and to build.
• You will be expected to know this site intimately: its layout, its equipment, its constraints, and its opportunities.
• And you will be expected to have a clear view of how all of it can be better.
• Operations and Production
• Lead and oversee all bakery functions: production, technical, hygiene, packing and logistics
• Set and maintain the highest standards of product quality, consistency and food safety across every shift

Skills

Degrees

Work schedule

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Company size