Restaurant Supervisor - Bloomie's Shrewsbury

Bloomingdale's•Shrewsbury, NJ

8d•$44,770 - $74,250•Onsite

About The Position

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. Across all brand touchpoints - from Bloomingdales.com to our newest small store concept, Bloomie’s - everyone plays a critical role bringing our mission to life. Our inclusive culture promotes diversity of background, thought and opinion. 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, while having a lot of fun along the way. The Supervisor, Restaurant is a role model in customer first, always behavior by leading colleagues and functions in our restaurants. The Supervisor, Restaurant is a highly engaged and energetic “go-to” resource who leads a team of customer-facing, production and culinary colleagues who are dedicated to providing the highest level of customer service. Whether a customer is grabbing our world famous frozen yogurt or meeting a friend for a sit down meal, we rely on our restaurant team to deliver an exciting experience through stellar service, knowledge of menu selections and awareness of store happenings. The Supervisor, Restaurant, is the player and peer coach, and will hire, train, develop and coach the performance of restaurant colleagues in the location, ensuring they follow all policies and procedures. At Bloomingdale’s, our restaurants offer style in the form of creative culinary dishes and a wait staff that ensures a dining experience that is like no other.

Requirements

High School Diploma or equivalent required.
1-2 years direct experience.
Health department license or certification, Food Handlers, and/or alcohol certification as required by state or local requirement.
Strong interpersonal skills with proven ability to communicate and share information with diverse groups of customers and peers.
Resourceful self-starter, works well independently as well as part of a team, and able to adapt quickly to changing priorities.
Ability to work a flexible schedule with retail hours, including day, evening, weekends, and/or holidays.

Responsibilities

Manage the Restaurant, setting and delivering expectations for service, presentation, process, and customer interactions.
Model the expected service standards; coach colleagues to deliver the expected service standards; provide feedback and coaching as needed.
Manage Restaurant operations. Daily, lead team responsible for service and production.
Perform required audits of food quality and presentation and ensure quality control with Regional partners.
Deliver Restaurant expectations on time and with an outstanding experience in line with our customer commitment.
Train, lead, and motivate the team to deliver an outstanding product as expected from Bloomingdale’s.
Ensures that company visual and merchandising standards are met and maintained.
Has understanding of kitchen organization and inventory, is responsible for placing all food and supply orders using established procedures in a timely manner.
Owns P&L statement and is responsible for presenting monthly to restaurant and store leadership teams, with an understanding of top line and expenses.
Cross-train colleagues for proficiency in all functions with the ability to recognize and respond when flexing between stations is required based on business needs.
Sets and role models a high expectation in delivering the customer experience with attention to detail, all in support of delivering the customer experience in the Restaurant.
Develops and elevates the restaurant colleagues, ensures understanding and execution of peak demand scheduling, floor coverage, and supervision.
Shares customer feedback with store leadership and Central organization to improve the customer experience.
Lead the evolution of the Restaurant and elevate the customer experience.
Uses entrepreneurial spirit to capture and maximize opportunities within their spaces.