Fresh Market Manager (Full-Time) - Eataly Chicago

Eataly North America•Chicago, IL

6d•Onsite

About The Position

Eataly’s bustling marketplaces feature a rich variety of unique, high-quality Italian and local products. The Fresh Market Manager oversees the fresh departments: Cheese & Salumi, Fish & Meat, Bakery, Produce and Fresh Pasta. Reports directly to the Store Operations Manager and reports functionally to the Director of Fresh Products. Oversees the fresh counter managers, leads and staff. Organizes and directs the store’s fresh departments to maximize profitability while upholding the company’s mission, values, quality and guest experience standards and policies.

Requirements

Bachelor’s Degree
4+ years of retail management experience in a high-volume, fast-paced environment
Excellent verbal and written communications skills
Business management and financial analysis skills
Experience purchasing and managing inventory
Advanced proficiency in Microsoft Office
Knowledge of Italian fresh products
Availability to work onsite with a flexible schedule including evenings and weekends
Ability to lift up to 50 pounds
Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting
Ability to operate equipment such as a slicer, pasta machine or cash register as needed

Nice To Haves

Experience with cured meats, artisan cheeses, butchering and fish mongering is strongly preferred

Responsibilities

Manages the fresh counter leaders: hires, schedules, trains, motivates, submits payroll, evaluates performances, terminates.
Provides regularly strategic and financial reports to upper management.
Ensures counters and displays are visually appealing and merchandized effectively at all times.
Analyzes financial data and develops strategies to drive sales and increase profitability and efficiencies.
Works closely with the culinary and kitchen team to ensure that production consistently meets the store’s needs for retail, quick service and restaurants.
Manages and trains department leads in requisitions, transfers and purchase orders of food, beverage, supplies and equipment to maximize profit and reduce waste.
Manages and trains department leads in invoice receiving and suppliers relationships.
Supervises cleaning and maintenance of equipment and counters according to Department of Health standards, and arranges repairs, contracts and other services when needed.
Documents, investigates, escalates and resolves employee and guest incidents.
Performs other duties as required or assigned.