Orger
Food & Beverage

Free Bakery Org Chart Template

A retail bakery splits two ways: an overnight production team led by the Head Baker, and a daytime retail team led by the Front of House Manager. Both report up to the owner. Wholesale-heavy bakeries add a separate Wholesale Manager for B2B accounts.

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Typical structure · 6 to 25 staff

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Roles in a typical bakery

Headcount ranges are typical for a single-location operator. Multi-location and franchise structures scale these up.

RoleReports toHeadcount
OwnerBakery1
Head BakerOwner1
FOH ManagerOwner1
Wholesale ManagerOwner0-1
BakersHead Baker2-6
Cake DecoratorHead Baker1-2
Counter StaffFOH Manager3-8
Delivery DriverWholesale Manager0-2

Where to add AI agents in a bakery

The seats most likely to lift output if an AI agent runs the work alongside the human.

Head Baker

Production planner

Pulls retail forecast and wholesale orders, builds the next-day bake list automatically.

Wholesale Manager

Account check-in agent

Sends weekly check-ins to wholesale accounts, surfaces churn risk.

Frequently asked questions

How is a bakery org chart different from a restaurant?

Bakeries are production-led, not service-led. The Head Baker runs the overnight production team and reports peer-level with the FOH Manager. In a restaurant, the kitchen reports up through service hours; in a bakery, the kitchen runs ahead of service.

Do bakeries need a separate wholesale role?

Once wholesale accounts pass about 20 percent of revenue, a dedicated Wholesale Manager pays for itself. Below that, the Head Baker handles wholesale ordering directly.

How many bakers does a small retail bakery need?

A single-location retail bakery doing about 1 million in revenue usually runs with 3 to 5 bakers under one Head Baker, plus a part-time decorator for cakes.

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