ABOUT THE COMPANYCreative Culinary Management Company (“CCMC”) is a hospitality company founded in 2020 by Jean-Georges Restaurant Holding Company. Based in New York City’s Seaport in Lower Manhattan, CCMC is responsible for the management of a variety of acclaimed restaurants at the Seaport, each offering unique, world-class dining. CCMC’s mission is to channel its team’s extensive knowledge and passion for hospitality into the creation of memorable guest experiences—from family-friendly dining on the historic cobblestones to intimate waterfront restaurants on Pier 17, along with rooftop dining concepts featuring one-of-a-kind views of Lower Manhattan, and an extensive selection of globally-influenced drinking and dining establishments throughout the Tin Building by Jean-Georges—the a 53,000-square-foot culinary marketplace at Pier 17 on the former site of the Fulton Fish Market. ABOUT THE OPPORTUNITYThe Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York’s most historic landmarks. The TIN Building features multiple unique venues: Several full-service restaurants, fast casual, and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and more. To support this significant operation the Marketplace features a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food, and retail offerings. The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten. POSITION SUMMARY:The Retail Manager at Tin Building is responsible for overseeing all aspects of the grocery store operation, including Front End, Spoil Parrot, Mercantile, Mercantile East. Ensuring the highest standards of customer service, product presentation, and team performance. This dynamic role encompasses management of the store floor, merchandising processes, and team leadership to drive efficiency, profitability, and customer satisfaction. ESSENTIAL JOB RESPONSIBILITIES:Ensuring the layout and organization of the grocery store floor are optimized for customer convenience and efficient shoppingMonitoring product displays, shelves, and signage to maintain cleanliness, attractiveness, and adherence to safety standardsManaging inventory levels and restocking shelves as needed to prevent out-of-stock situations and ensure a positive customer experienceOverseeing the maintenance of equipment and facilities to ensure they are in good working order and presentable to customersManaging the procurement process, including placing orders with suppliers and vendors to maintain adequate stock levels while minimizing overstock and wasteMonitoring sales trends and customer preferences to adjust inventory levels and product offerings accordinglyTracking order shipments and deliveries to ensure accuracy, timeliness, and compliance with contractual agreementsAnalyzing sales data and inventory reports to identify opportunities for cost savings and revenue growthSupervise front-end operations, including cashier functions and customer serviceHiring, training, and supervising staff members to ensure they have the knowledge, skills, and resources needed to perform their duties effectivelyCreating work schedules and assigning tasks to optimize productivity and customer service levelsProviding ongoing coaching and feedback to team members to foster their professional development and job satisfactionResolving conflicts and addressing performance issues in a fair and timely manner, adhering to company policies and applicable labor lawsPromoting a positive work culture and team spirit by recognizing and rewarding achievements, fostering open communication, and encouraging collaborationOperate ethically to protect the assets and image of the companyAbility to work a flexible schedule including days, nights, weekends, and holidaysPerforms other duties and responsibilities as required or requested KNOWLEDGE, EXPERIENCE AND SKILLS: Minimum 3 years of experience in retail management, preferably in the grocery or food industryStrong leadership skills with the ability to motivate and inspire a diverse teamProficiency using box cutters, ladders, carts, and hand trucksUnderstands the merchandising guidelines set by producer contracts and corporate team and makes necessary adjustmentsExcellent organizational and problem-solving abilitiesExceptional communication and interpersonal skillsProficiency in inventory management systems and Microsoft Office SuiteKnowledge of food safety regulations and best practicesExcellent verbal and written communication skillsAbility to work in an ever-changing environmentAbility to work both independently and in a team environmentStrong work ethic and customer-focused approachBachelor's degree in Business Administration, Retail Management, or related field preferredMust be passionate, entrepreneurial, and dedicated to success PHYSICAL REQUIREMENTSAbility to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standardsAbility to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standardsAbility to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis). Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environmentClimbing steps regularly The base pay range for this position is between $65,000 - $75,000 per annum. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. Creative Culinary Management is an equal opportunity employer.