Social Business Manager
- Career Category: Business Administration, Exec. / Management, Service & Hospitality, Hotel/Restaurant
- Schedule:Full-time
- Salary: Negotiable
Reporting to: Deputy Executive Director
Staff name TBC
Salary rank: Confidential information
Start Date ASAP
Contract type: Unspecified Duration Contract (UDC) with 3 months’ probation period
Location Pastry School
Working hours: 8hour/day, Monday – Friday
JOB PURPOSE
The Social Business Manager leads the Coffee & Pastry social business of Bayon Education & Development. The position is accountable for the performance, quality, team coordination, customer service, sales growth, cost control, and mission alignment of the coffee shop and bakery/pastry production activities.
The role provides direct management to the Senior Coffee Shop Officer and the Pastry Chef, Pastry production team ensuring that front of shop service, coffee shop administration, pastry and bakery production, product quality, stock management, B2B/B2C orders, events, and reporting are planned, supervised, and continuously improved.
The role also works closely with the Pastry Technical Training Lead on practical training topics for the pastry students, so that training content, trainee practice, production standards, hygiene, food safety, and labor market expectations are connected while maintaining clear boundaries between business operations and pedagogical leadership.
- Social Business, Operations and Team Management
- Lead and coordinate Coffee & Pastry operations, including sales targets, production, orders, events, staffing and service priorities.
- Supervise coffee shop and pastry production teams through the Senior Coffee Shop Officer, Pastry Chef and Pastry team members.
- Ensure timely, quality service and delivery for walk-in customers, B2C/B2B orders, reservations, catering and events.
- Monitor KPIs and operational standards for sales, service quality, order fulfillment, stock accuracy, wastage, product quality and staff performance.
- Maintain SOPs, schedules, checklists, quality controls, opening/closing routines, hygiene, food safety, equipment cleaning and preventive maintenance.
- Review and improve product standards, including menus, displays, packaging, recipes, costing, portioning, yield and overall quality.
- Manage team planning and staff performance, including task allocation, schedules, leave, meetings, coaching, attendance, discipline and team culture.
- Ensure compliance with BED policies, procurement rules, food safety standards, safeguarding principles and relevant labor requirements.
- Technical Coordination with the Pastry Training Team
- Meet regularly with the Pastry Technical Training Lead to align practical training topics with production standards, labor market needs, customer feedback, hygiene and observed skill gaps.
- Coordinate approved student exposure to production, special orders, events or customer-facing activities without affecting customer orders, food safety or business performance.
- Provide practical feedback and support on trainee skills, attitude, punctuality, hygiene, teamwork, quality awareness, productivity and job readiness.
- Share business and customer feedback with the pastry training team while respecting the Pastry Technical Training Lead's accountability for pedagogy, assessments and student follow-up.
- Sales, Business Development, Client Relations and Communications
- Develop sales actions for B2C and B2B growth with customers, hotels, restaurants, cafes, companies, schools, NGOs and event partners.
- Maintain and build partnerships that strengthen customer relationships, revenue and reputation.
- Use data and feedback from customers, sales, costs, competitors and market trends to improve products, pricing, promotions and service.
- Manage B2B and catering inquiries professionally, including quotations, order confirmations, quality delivery and customer follow-up.
- Coordinate communications with communications and fundraising colleagues on promotions, online platforms, social media, product photos, flyers, posters and brand consistency.
- Financial, Stock, Procurement and Administrative Management
- Prepare and monitor budgets, sales targets, forecasts, cost controls and business performance reports with the Deputy Executive Director and Director of Operations.
- Review costs and margins including food and beverage costs, wastage, pricing and sales performance, and propose corrective actions when needed.
- Ensure compliant procurement and stock control including supplier coordination, purchasing requests, stock records, stock counts, ingredient orders and inventory controls.
- Ensure accurate reporting and documentation on sales, POS/cash, invoices, inventory, production, wastage, B2B orders, events, operational issues, petty cash and reconciliation.
- English - Good is required
- Bachelor's Degree in hospitality, food and beverage management, business management, culinary arts, pastry/bakery, TVET, social enterprise, or a related field
- Hospitality, food and beverage operations, bakery/pastry production, social enterprise, NGO programs, or similar sectors, including supervisory or management responsibility for 5 to 10 years
- Equivalent professional experience may be considered.
- Good understanding of coffee shop operations, customer service, barista standards, POS/cash controls, promotions, events, and front of house team supervision.
- Good understanding of baker and pastry production, menu and product development, recipe standardization, food cost, stock control, packaging, storage, quality management, hygiene, and food safety. Practical pastry and bakery skills are a strong advantage.
- Ability to work with technical trainers, provide practical feedback, support production based learning, and connect business operations with student skill development without replacing pedagogical leadership.
- Ability to prepare and monitor budgets, sales targets, forecasts, cost controls, purchasing needs, inventory, KPI reports, and business improvement actions.
- Good computer skills, especially Excel, Word, reporting tools, POS, and stock-management tools where applicable.
- Good working English, especially listening, speaking, reading, and writing, is required.
- Strong team supervision, coaching, planning, prioritization, problem solving, conflict resolution, customer relations, partnership building, and cross team coordination skills
- Strong initiative, integrity, autonomy, organization, accountability, teamwork, service mindset, learning mindset, and commitment to BED's social mission and NGO values.
Senior Education Program Officer
- Career Category: Educate/Train/Teaching, Community Development, Exec. / Management
- Schedule:Full-time
- Salary: Negotiable
Reporting to: General Education Program Director
Salary rank: Confidential information
Start Date 01st of August 2026
Contract type: Unspecified Duration Contract (UDC) with 3months probation period
Working hours: 8hour/day, Monday to Friday
Location: Pastry School
This job description is to describe the key activities of the job. According to the organization’s needs. Other activities may be required in line with the abilities of the job holder or after appropriate training.
POSITION OVERVIEW:
The Senior Education Program Officer (Preschool & Nutrition) is a dual-focus leadership role responsible for the excellence of our early childhood education and the expansion of our nutritional impact. You will directly manage the Montessori Preschool operations and staff, while leading the strategic development of Canteen and Nutrition programs. This role is essential for bridging the gap between high-quality pedagogy and essential health services in rural partner schools, requiring a candidate who can navigate high-level institutional relationships with the DoE/PDoEYS and maintain deep roots within village and parent communities.
- Montessori Preschool Management
- Preschool Operational Focal Point: Lead the development and implementation of Montessori Preschool, Canteen and Nutrition programs in partnered schools.
- Operational Excellence: Oversee daily preschool operations, including curriculum delivery, teacher scheduling, and classroom resource management.
- Professional Development: Conduct regular pedagogical monitoring, coaching and performance reviews to ensure the continuous growth of the educational team.
- Staff Management
- Staff Leadership: Manage and mentor a team of 6 teachers and educators, ensuring the highest standards of Montessori pedagogical application.
- Conduct annual performance reviews for all teachers and educators
- Canteen & Nutrition Program Leadership
- Nutritional Oversight: Lead the existing internal Canteen program, ensuring students receive balanced and healthy meals daily.
- Community Canteen Development: Design and launch community-based canteens in partner rural schools to improve student access to free, nutritious meals.
- Green Garden Initiative: Develop and supervise "Green Gardens" in partner schools to promote sustainable food sources and agroecology education.
- Institutional & Community Relations
- Government Liaison: Act as the primary representative for preschool and nutrition programs with the District Office of Education (DOE) and Provincial Office of Education (POE).
- Community Engagement: Build and sustain strong relationships with village chiefs and parent committees to ensure local buy-in and program sustainability.
- Strategic Partnerships: Collaborate with local stakeholders to identify needs and scale nutrition initiatives in rural areas.
- Future Strategic Development (Preschool Expansion)
- Community Preschool Pilot: Lead the upcoming development of community-based preschools in partner rural villages.
- Pedagogical Adaptation: Utilize BED’s Montessori expertise to adapt and implement locally relevant preschool models for rural contexts.
- Other benefits: In compliance with Labor Laws and NGO’s policies
- English - Good is preferred
- Khmer - Fluent is required
- Bachelor's Degree in Education, Community Development, or General Management
- Proven leadership experience in educational management or community-based nutrition programs
- Strong understanding of Early Childhood Education and Montessori principles or a willingness to be trained in this methodology.
- Demonstrated ability to liaise with government officials (DoE/PDoEYS) and rural community leaders.
- High familiarity with the Siem Reap provincial landscape and a commitment to field-based work in rural villages.
- Knowledge of English is an asset.
