bakery manager

gérant de commerce de détail

district manager

Cinnabon

Background: I started at the minimum age (17) and worked at the BCC location for about 1-2 years while attending the last two years of high-school (grades 11-12).

Is it manageable for students? 
For the most part, yes, two-three 5-hour shifts was typically given to most workers each week, and the manager whom I had was flexible with my schedule.
Is the job easy?
From the beginning, it took a while to adjust, but then you get used to the timings of each task it becomes a routine.

However, problems I've faced during the time I've worked at the BCC Cinnabon location: 
1) Toxic environment: both from my co-workers and the people I've served. One of the co-workers there liked to blame me whenever things weren't done right, and she just kept picking on me. It was so bad, I called the manager for help while working together because at that age, I didn't know what to do, and my manager just dismissed the whole thing. Left a very unpleasant taste in my mouth.
Customers a lot of the time act like entitled brats; questioning prices, trying to get things for free, expecting you to keep the tables pristine all the time, even though you're busy "rolling the dough". Annoying really, and there are some people that steal too. Don't get me started on them.

2) As the hard-working, dedicated and willing-to learn kiddo I was, I was taken advantage of. I was often doing the tasks no one wanted to do, and I had this one co-worker who always needed me to be doing something when there wasn't something to do. Lesson learned: don't be so willing and easy to boss around, you're not getting paid enough for that garbage.

3) Took the company a long time to upgrade their machines. Seriously, a long time, even though customers, and even workers such as myself, were complaining about how outdated the payment machines were. We'd always have to deal with these faulty cash machines, and it made customers annoyed and made us behind schedule. Other words, received feedback is not taken as seriously from this company.

4) The products we sold weren't fresh! Yes, they weren't -- the ones served on the hotplate were, but the boxes just consisted of yesterday's unsold Cinnabons packed together and frosted over to hide the staleness. It doesn't match the "clean and fresh" motto they say their products are.

never officially promoted/ paid extra .25 but was working supervisor, worked alone for the majority of every shift with no thanks while the head office harassed us, attempted to embarrass us to CEO's and disvalued how hard we were working; requesting we worked even harder cleaning and serving guests. This began as a great first job but there is no opportunity for advancement, they also took advantage of all new hires, with my district manager asking me to scoop out a grease trap with my bare hands and a cup. We were expected to have completely open availability with no weekends off in order to get a decent amount of hours, still under 25. This also meant we were not allowed to have any time throughout the holiday seasons off and when we requested time off at any point that conflicted with anything, our hours were cut for an extended period of time. The district manager even went as far as to tell us if we took any more time off they would begin hiring more employees and cut our already horrible hours, hiring employees that couldn't show up for shifts, cutting our hours to accommodate new hires, then making us work alone with no extra pay or even a thank you for hours of running an entire busy bakery alone. This was overall an incredibly toxic work environment to be in, customers are extremely disrespectful, things WILL be thrown at you, you will be called names. Expect someone to scream in your face about the prices and then expect free stuff. You will be yelled at either way by the district manager, in which she claims the customer is always right but her strict rules were often what customers would complain about. Customers become borderline abusive, if you don't have a panic attack within the first two weeks, give it until Christmas. The only good part of the job is taking home free products, but it becomes very disgusting to all six of your senses very quickly. This company is also horrible for environmental reasons, using an absurd amount of unnecessary paper/ plastic bags, packaging, waste.

The only reason this place hasn’t burned to the ground is because of the people and our crew level management. Without them, the store will die. Minimum pay, overtime makes hours get cut for a month. The problems lie in upper management and their complete lack of caring for this store. We don’t have uniforms, no benefits, no space for what we need, only one 30 minute unpaid break per 8 hour shift, the machines leak and break constantly, and what breaks doesn’t get replaced for 3+ months, we never have the products we’re supposed to have, and our store was promised a renovation that has yet to happen. Our store has been left to die, we are the only store left in the Maritimes. Upper management does not care, we buy half the things we need ourselves constantly, the only reason we pass health inspections is because we use our days off to deep clean the stores during the late nights. The customers are atrocious to deal with, and will scream at you constantly for not providing them 12 boxes of 15 minis for a non reserved order 20 minutes before closing on a daily basis, and you will have to accommodate them or suffer upper management yelling at the store for not providing “quality service”. The store only has 2 ovens and 1 proofer. The only thing that doesn’t break is the cash machine that doesn’t have tipping options for the store, and we’re not allowed to have a tip jar. The bathroom is on the opposite end of the mall, there is nothing closer, it will talk you 15 minutes every time to just walk there. 

Most people around there are very toxic, especially the management. You can never get anyone to cover for your shift even when you need it because no one wants to be there and it is not their fault. The managers don't see employees as living creatures but instead a thing they can control. The environment is fear-based. Work-wise, it was okay. You will learn a lot of things like mixing dough, how to roll and make products that Cinnabon sells. It's not all about just work but also how to deal with others out of your comfort zone. If you're nice, your coworkers will take advantage of that and get you to do things they don't want like throwing heavy garbages in the bin.

A typical day at work consists of:
-Rolling Dough (sometimes mixing too)
-Following through a time phase when cooking the rolls
-Frosting the rolls
-Cooling and refrosting the rolls to prepare them for boxing
-Cleaning around the workplace and washing dishes
-Informing customers about promotions and making transactions at the cash register
-Throwing garbage

Benefits:
-You get discount on drinks and a free product (Classic Roll, Minibon Roll, etc.) from the hotplate. 
-If you are promoted to a Crew Leader, your salary increases by two digit cents.

Working as a key holder at Cinnabon has been an absolute delight and an ideal first job. The vibrant and positive atmosphere, coupled with a supportive team that felt like family, made each shift enjoyable. Taking on additional responsibilities as a key holder added depth to my experience, fostering a sense of ownership and accountability. The thorough training instilled confidence, providing me with valuable skills in customer service, time management, and teamwork. Being part of a company that prioritizes both product excellence and employee development has been rewarding. Witnessing the joy on customers' faces as they savor our delectable treats is a highlight. Cinnabon has not only been a workplace but a sweet adventure that has contributed to my personal and professional growth. I'm grateful for the memories and friendships, making it an unforgettable start to my career journey. I wholeheartedly recommend Cinnabon for those seeking a fulfilling and enjoyable work experience.

Pretty easy and good for a first job, but there are a lot of things to do and recipes to remember.
Lots of students, very clique-y environment. Managers have adapted to that personality.
Weekends get hectic. They also cater and do fundraisers but there’s 0 compensation for the extra work.
Store managers play favourites. Be friendly if you want a promotion or more shifts.
TERRIBLY managed. Worst I’ve EVER experienced. Head office doesn’t care about their crew at all.
I’ve tried to talk to them about quality of work and they refuse to listen. Blame us about broken stuff when they’ve been notified of it prior. (Majority of their equipment is old and outdated)
Took them 3 years, another bad manager, and some messed up paperwork for them to finally replace our 30-year-old registers, even though it was slowing service and giving us problems every other day.

Typical day at work teaching new staff members, how to produce the dough from scratch, teach them how to roll it and as a supervisor, being able to banking deposits, doing the balance sheet each day. I learned how to be a leader in the store and help staff members to gain confidence talking to our guests and doing the job well. I've been loyal to the management since i was in high school, they gave me the hours i needed to help pay for my expenses such as rent and car. My co-workers have been truly great, over the years we still communicate and share stories with our different career paths. Hardest part of the job is being able to move on after working with the same people for many years. The most enjoyable part is how fluent and diverse the workplace is, we are bale to share experiences and stories to make ourselves better in the long-term of our lives or career.

Cinnabon is a place where management and crew members have a close relationship, and it helps to develop a great team work. I have learned the importance of team work for the services we provide and for making our work easier and productive.  It thought me to be responsible in everyday activity at work and outside of work. Cinnabon is a place where people from different country with different cultures working and learning from each other with respect and understanding. The hardest job at Cinnabon is balancing the rolling, baking and serving the customers at the same time when we are very busy. The most enjoyable part of the job is making the customers happy by providing excellent service and hearing the compliments directly from them.

A typical day at work includes ringing in orders, prepring cinnamon buns, stocking, cleaning, using cash register etc. The managment at this location was aweful. I've never delt with managment so unprofessional. I would literally have to fight for the hours I got. The location that I worked at actually just got shut down this week. The mall bought out our lease because there were too many issues with the managers. I received a text on Tuesday morning saying that I was laid off. My co-workers were fun and easy to get along with. The hardest part of my job was dealing with managment. The most enjoyable part of my job were days that I didnt see my managers at all. Days that I could be myself, and a shift that was based purely on the guests wanting to order cinnamon buns, instead of dealing with the gossip and cattiness of the managers.

A typical day at work would consist of telling employees where they'll be working while on shift with me, what needs to be prepared and when to go on break.

I learned how to handle a pace sheet, paperwork, cashier system, dealing with customers in a professional manner, deposits of money, and taking orders.

Management wasn't so great and scheduling was rough.

Workplace wasn't too bad, it did get pretty hot when working in front of ovens and running around when it got busy, but employees were great to work with.

Hardest part of my job was becoming the supervisor of my friends and having to constantly tell them what to do.

The most enjoyable part of my job was making friends and how there was always something to be done.

Top Job Titles	Average salary
Bakery manager 4 salaries reported	$39,000 per year
Gérant de commerce de détail 1 salary reported	$43,500 per year
District manager 1 salary reported	$60,000 per year

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