Operations Lead for bakery cafés that open before sunrise
Twelve years across ovens, espresso bars and rota sheets. I build the early-morning systems that let a bakery café open calm, fully stocked and safe, and I train the teams who run them.
Available from November 2026Open to relocation
I run the hours most guests never see: dough out of the retarder, ovens up to heat, shelves filled and the counter briefed before the first key turns in the door.
My background is in pastry, and I have led the operations of a multi-site bakery group. I know the craft well enough to plan around it and I manage it closely enough to protect it. I am looking for an operations lead or general manager role where production, service and food safety all sit with one person.
Three changes that shaped how a morning runs.
I rewrote the pre-opening bake sequence so laminated pastry, loaves and savoury trays could share two deck ovens without queuing. The shelves are now full before the doors unlock, not halfway through the first rush.
Linden & Rye BakehouseI moved the pastry case to the line and gave coffee handoff its own space away from ordering. Staff stopped crossing each other's paths, and guests can choose their pastry while they wait.
Quayside ParlourI set up one labelling routine and prep log connecting the recipe book, the bake sheet and the shelf ticket. The front of house can now answer ingredient questions without having to check with the kitchen.
Linden & Rye BakehouseMost recent first.
Linden & Rye Bakehouse · three-site bakery café group
Quayside Parlour · all-day café and pastry counter
Hollow Oak Kitchen · restaurant and bakery
Small Hours Coffee · neighbourhood espresso bar