Profiles

Clive, Production Area Manager

"I've worked for Greggs now for 22 years. It's a great job. I worked my way through the ladder: started as a Baker then I made my way to Relief Baker, Senior Relief Baker which meant travelling around different shops which was great. Then I became senior relief baker which gave me more jobs to do. And then I became Production Area Manager, which I am at present.

"A typical week for myself as Production Manager can vary a lot. It's really interesting. There's no set pattern for hours. It's 24/7. Every couple of weeks, we're in different in-stores, where the bakers work. I look after 14 in-stores, which has about 40-odd Bakers that I actually look after. It's truly enjoyable.

"Training-wise, Greggs are very good. I've been on many management courses, which have helped in my role as Production Area Manager. We also have to learn the new lines that we get out to the bakeries that we get in each in-store. Also we have to train the new starters. So obviously we have to learn all these new lines that we're going to produce – which is a side of the job I really enjoy.

"The job is obviously it's 24/7. The phone can ring at any time: day or night or at weekends.There's always something to do and no two days are the same. Someone might be off sick, so I have to help provide cover.

"My favourite thing on the Greggs menu is the steak bake. I've always had a soft spot for them, they really are nice."