Bloomingdale’s Hiring for Assistant Food & Beverage Restaurant Manager Job at New York, NY Full Time

About:

Bloomingdale’s makes fashion personal and fun, aspirational yet approachable. Our mission is to guide and inspire our customers to make style a source of creative energy in their lives. We will always strive to make Bloomingdale’s like no other store in the world. Everyone plays a critical role to bring our mission to life. Regardless of position, we believe all colleagues have a voice and access to share their thoughts with every level of leadership. Our colleagues are passionate, driven, entrepreneurial and collaborative. We welcome and embrace diversity of background, thought and opinion while having a lot of fun along the way.

Job Overview:

Bloomingdale’s, Like No Other Store in the World, is looking for an Assistant Manager for our iconic and wildly popular Forty Carrots restaurant, which features our famous frozen yogurt. This is a great opportunity for a talented and passionate foodie to become part of our management team in a fashion-forward, cutting-edge environment.

We offer a fabulous and unique work environment that features benefits, vacation, 401K plan and a generous store discount. We also offer a schedule that allows our executives to maintain a work-life balance that is very rare in the restaurant industry.

A people-first orientation; a genuine desire and the ability to provide the highest level of customer service; and strong written and verbal communication skills are the keys to success in this position.

• Direct report to Restaurant Manager
• Be the contact for all catering needs among all store and corporate executives
• Act as liaison between restaurant and the rest of the store staff
• Be capable of learning all of the duties and responsibilities of the General Manager and Restaurant Manager and fulfill those in the absence of the GM and RM
• Acquire knowledge of Profit and Loss (P&L) structure and functionality
• Learn all ordering and inventory systems
• Learn scheduling and labor administration processes
• Be capable of reporting to corporate office in absence of GM and RM

Essential Functions:

• Supervise front-of-house service and back-of-house production as needed
• Supervise all in-building catering – booking, executing and billing
• Open and close restaurant as required
• Ensure proper cash controls
• Ensure COGS budgets are being met while maintaining quality
• Write schedules
• Place food and supply orders
• Maintain proper sanitation protocols at all times
• Ensure proper food quality and presentation at all times
• Train newly hired service and production staff
• Provide on-going training and refinement for existing staff
• Ensure that company service standards are met (i.e. B-Way Of Service, Courtesy)
• Communicate with internal and external clients

• Be a motivating leader to staff to constantly improve and exceed customer expectations

Qualifications and Competencies:

• Bachelor’s Degree from a 4-year college or university
• 3-5 years direct experience
• Strong organizational and communication skills (both verbal and written)
• Ability to train, lead and motivate a staff of food professionals
• Dedication to providing the highest level of customer service
• Understanding of peak demand scheduling, floor coverage and supervision
• Understanding of kitchen organization and inventory
• Ability to assess food quality and presentation and ensure quality control

Physical Requirements:

• Requires periods of walking, standing, communicating, reaching, crouching and climbing ladders
• Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register and ability to process register transactions
• Frequently lift/move up to 25lbs