Also called: Bakery Manager
Runs the front and back of a bakery café: staff, ordering, and customer service.
A bakery café manager arrives at 5 a.m., checks that the bakers are on schedule, opens the doors to the morning rush, and handles orders for a corporate breakfast.
Estimate based on BLS food service managers.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
High school diploma, about 2 years after high school. High school diploma; experience in food service.
Ways in: On-the-job training. Training cost: Get paid while you train.
Majors to look at: Hospitality Management.
Growing faster than average (about 6% over 10 years). Tracks food service managers.
Low risk in 5 years, medium in 10. Kiosks and inventory software cut some counter and admin work; staff and customer care stay human.
Classes: Business, Culinary arts CTE, Math.
Official data: O*NET occupation 11-9051.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.