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: The Trade Area Restaurant Operations Manager will be based out of and hold primary responsibility for all operations for their home store restaurants.
The Trade Area Restaurant Operations Manager will also have oversight over the other restaurants and any new owned restaurant projects in their Trade Area.
The successful candidate will ensure that food presentation and merchandising is on-brand and to specification; ensuring product consistency and quality.
The Trade Area Restaurant Operations Manager will manage multiple restaurant managers and ensure the corporate standard of service in all restaurants.
Perform other duties as assigned.Essential Functions:Lead a team of leaders: Motivate, coach and strengthen Foods Managers as team leaders, retail operators and business owners.Serve as a resource: Provide expertise on operations, staffing and company policies and procedures.Financial accountability: Lead team to achieve sales, expense plans and bottom-line profit objectives.Multi-operational leader: Ability to lead multiple brands and locations within assigned region(s) across multiple states.Assess and coach: Conduct regular operational assessments virtually or in person to gauge operational execution to standards and provide coaching.
Follow-up as needed on assessment results.Monitor food quality: Ensure recipes are being followed and approved products are being used.Meet highest standards of workplace safety, sanitation, and equipment care as set by Health Department and company policy.Qualifications and Competencies:Bachelor’s Degree from a 4-year college or university3-5 years relevant experienceHospitality/multi-unit food service supervisory/management experience.
Safe food handling certification is requiredPractices open and continuous communication, values keeping others informed, effectively presenting information in a clear, concise mannerExcellent leadership, facilitation, and interpersonal skills, with the ability to work across functional lines and at many levelsAbility to think creatively, strategically and technicallyAbility to work a flexible schedule based on department and Company needsPhysical Requirements:Position involves regular walking, standing, sitting, hearing, and talking.
May occasionally involve stooping, kneeling, or crouching.
May involve close vision, color vision, depth perception, and focus adjustment.
Involves use of hands and fingers for all restaurant related functions as well as typing on keyboard and using a mouse.May be a need to move or lift items over 25 poundsFrequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register and ability to process register transactionsSTORES00