Regional Bakery Market Manager
Name: Michael David Williams, 39
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Globe Staff Photo/
Michele McDonald
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Company:
Panera Bread, Hyannis
Describe your job and daily duties:
I work generally from 8 p.m. to 6 a.m. along with some day shifts almost seven days a week. It's a demanding job because I'm always occupied. I attend meetings with other managers and make sure the place is running well. My typical day is basically training new bakers, grading bakers, keeping up with products, and working with other managers.
What are the requirements for your job?
You'd need five years of baking experience and five years of managing experience. You must have a lot of tolerance, especially if you're working overnight. We bake all day and night.
Describe what your employees' day is like:
Most of them work at night for a reason, to work alone. They bake by hand and not through machinery so it's hard work.
What is one of the challenges of your job?
Keeping the bakers excited. To keep the standards up, they have to stay excited about it. They do routine duties, so it's hard to keep them excited. I do so by listening to them and trying to make their job easier. I go all out for my bakers, and I try to help them in any way I can. One of our bakers' husband was killed in Brazil, so we flew her out the next day to Brazil - we paid for her airfare and reservation.
How do you manage to your time?
It's a challenge. My family is really tolerant so it's helpful. I also make the time to be with them.
How long have you been working for Panera Bread and how did you get started?
Almost six years. I worked for the corporation first, and I was a franchise-baking manager. I used to travel the country. I came back to Boston to spend more time with my family.
What recognition have you received from this job?
The Mother bread award - less than 2 percent receive this award. Someone in your market nominates you, and it goes to the corporation. I got accepted. [I also helped build] the Boston market. It was zero and now it's number nine.
What interested you in this job?
I've been baking since I was 14, and I just stayed with it. I went to a technical high school. When I was in the Navy, I baked. I worked at Sam's Club and I ran a bakery there. Then I had my own bakery for a few years.
What is your favorite bread flavor?
Tomato basil.
Typical Salary:
$40,000 to $55,000
-CINDY EM
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