Specialty Retail Lead

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 Specialty Retail Lead acts as a bridge between the staff and management, ensuring the department’s smooth operation. This role involves delegating tasks, motivating, training, and mentoring grocery employees to foster their growth. They report directly to the Retail Manager.  

The Specialty Retail Lead is also in charge of maintaining a well-stocked department with fresh products. They handle monetary transactions and carry out advanced cashiering duties. In addition, they assist management in overseeing key functions and employees during regular business hours.  

Furthermore, they supervise the daily operations of the Non-Perishables departments and the ice cream shop, creating a positive and productive work environment.  

ESSENTIAL JOB RESPONSIBILITIES:  

Leadership & Team Management:  

• Assists the Retail Manager in supervising team to ensure optimal performance and guest experience.  
• Communicates attendance and performance improvement plans for the team to the Retail Manager.  
• Trains new Retail Sales S pecialist to set them up for success on the team.  

Customer Experience & Operations:  

• Engages with guests, providing excellent customer service and addressing needs promptly and effectively.  
• Ensures the stocker team maintains correct price signage.  
• Monitors and resolves open purchasing orders for purchases and credits.  
• Maintains a clean, neat, and organized sales area and warehouse, stocking products according to First Expired First Out (FEFO) standards.  
• Oversees activity on the sales floor, warehouse layouts and promotional displays.  
• Organizes backstock systematically so it is accessible, identifiable, countable, and stored at the proper temperature  

Front End:  

• Maintains an accurate safe count along with daily operation and maintenance of a cash recycling machine.  
• Processes and monitors currency orders to ensure that cash is always available for transactions.  
• Approves voids, employee discounts, returns, and exchanges.  
• Processes and settles daily cash and credit transactions for all departments.  
• Processes and prepares shipment of daily cash deposits.  
• Documents and communicates overages, shortages, sales data, and technical or price discrepancies, escalating issues to the appropriate managers and departments.  

Collaboration & Communication:  

• Communicates department needs, adjustments, and problems promptly and efficiently to the manager.  
• Can speak knowledgeably about Tin Building products and specialty food products.  
• Participates in scheduled inventory procedures or spot inventory audits.  
• Performs other duties as assigned or required  

KNOWLEDGE, EXPERIENCE AND SKILLS:  

• 1+ year of experience as a supervisor in a retail setting, with experience leading a cashier team preferred  
• The ability to work as part of a team.  
• Time management and ability to work under pressure in a fast-paced environment.  
• Competent proficiency in Microsoft Office .  
• Intermediate computer skills .  
• Excellent verbal communication skills .  
• Basic math skills for processing transactions.  
• Ice cream operation knowledge preferred.  
• Exceptional guest service and interpersonal skills including verbal and written communication.  
• Ability to remain organized in a fast paced, hands-on environment.  
• Professional demeanor and polished appearance.  
• Ability to work both independently and in a team environment.  

• Strong work ethic and customer-focused approach.  
• 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.  
• Bachelor’s Degree highly preferred  

The base pay range for this position is a range of $22- $24 per hou r . 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.