ABOUT THE COMPANY

Creative 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 OPPORTUNITY

The 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 Fresh Market Assistant General Manager is responsible for overseeing the operations of the all fresh foods categories within the retail and culinary setting of the Tin Building by Jean – Georges. Your role involves managing product quality, customer service, inventory, and team performance to ensure a successful and well-maintained department.

ESSENTIAL JOB RESPONSIBILITIES:

• Oversee the day-to-day operations and personnel management of the central market and all areas with fresh products, aligning with the company goals, hospitality excellence and brand standards.
• Manage the quality, freshness, and presentation of all fresh products.
• Implement and monitor industry best practices, ensuring compliance with health and safety regulations, licensing requirements, and other legal obligations.
• Conduct regular quality checks on all fresh products.
• Manage budgetary goals, control costs, and optimize profitability.
• Monitor financial reports, analyze variances, and implement strategies for improvement.
• Monitor inventory levels, manage ordering processes, and optimize stock rotation.
• Coordinate with suppliers, place orders, and optimize stock levels to prevent shortages or overstock.
• Implement procedures for accurate product tracking and minimize discrepancies.
• Implement strategies to minimize waste, including proper inventory rotation and management.
• Implement and enforce loss prevention measures to safeguard inventory and assets.
• Develop strategies to drive sales and meet department revenue targets.
• Build and maintain positive relationships with suppliers.
• Negotiate terms, pricing, and promotions to optimize department profitability.
• Uphold standards of excellent customer shopping experiences by assisting with product selection, offering recommendations, and addressing customer inquiries.
• Foster and maintain positive guest relations and resolve guest complaints, consistently ensuring guest satisfaction.
• Ensure a clean and organized department for a positive shopping experience.
• Lead and mentor the management team, providing guidance, coaching, and support to optimize performance, develop talent, and ensure succession planning.
• Provide leadership and guidance to ensure a knowledgeable and customer-focused team.
• Train staff on product knowledge, cutting techniques, and customer service skills.
• Guide, direct, and train service staff; observe the flow of guests and provide assistance.
• Implement standards for cleaning, cutting, plating, packaging, and display.
• Support recruiting, hiring, supervision, scheduling, development, mentoring and training of managers and hourly employees.
• Manager personnel performance, coaching, and enforce disciplinary actions as needed in alignment with HR standards.
• Foster a culture of continuous learning and development within the team.
• Plan and execute promotions, tastings, and events to boost guest engagement.
• Plan and execute marketing initiatives to increase store visibility and attract customers.
• Build and maintain positive relationships with the local community.
• Ensure compliance with company policies, procedures, and health and safety regulations.
• Identify and support opportunities for professional development.

• Perform all other tasks as duties as assigned and/or per business need.

KNOWLEDGE, EXPERIENCE AND SKILLS:

• Minimum 5 years of successful multi-venue management in a retail market setting.
• Strong knowledge of meat, seafood, cheese, and prepared foods products, including cutting and preparation techniques.
• Excellent leadership, communication, and organizational skills.
• Customer-focused with a commitment to delivering exceptional service.
• Familiarity with inventory management systems and point-of-sale (POS) systems.

• Competent proficiency in Microsoft Office and overall computer skills.

• Must be passionate, entrepreneurial, and dedicated to success.
• Ability to work collaboratively in an ever-changing and dynamic retail environment. 
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

ADDITIONAL REQUIREMENTS:

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).
• Ability to stand for prolong periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

The base pay range for this position is $85,000.00-$100,000.00. The determination of what a specific employee in this job classification is paid within the range 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.