Director, Field Operations Food Services

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. Everyone plays a critical role to bring our mission to life. 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. We welcome and embrace diversity of background, thought and opinion while having a lot of fun along the way.

• Lead a team of leaders: Motivate, coach, and develop unit managers as team leaders, retail operators and business owners. Direct oversight of units within NYC Trade Area. Partnership with Trade Area Operations Directors for units outside of NYC Trade Area.
• Work closely with the Senior Director Restaurants in menu development that drive innovation, execution, efficiency, and profitability.
• Conduct food division assessments ensuring operations meet our professional food service standards.
• Monitor P&L and key performance indicators by unit, communicating results and addressing opportunities to improve performance.
• Partner with Trade Area Operations Directors and stores teams to ensure the integration of the restaurant division into the customer experience. Direct connection with Trade Area Operations Directors, providing transparency of successes, opportunities and needs.
• Support people leader development through collaboration with Trade Area Operations Directors in communicating company objectives and goals, participating in strategic talent review and succession planning process, facilitating quarterly check-ins and annual review processes.
• Ensure divisional commitment to meet the highest standards of workplace safety, sanitation, and equipment care as set by Health Department and company policy.
• Serve as a resource, providing expertise on operations, staffing, safety, and company policies and procedures. Ensure teams adhere to Restaurant Division Best Practices to provide consistent best in class dining experience.

• Safe food handling certification is required.
• Understanding of P&L statements, food costs and payroll budgets.
• Multi-unit management experience in a full- service restaurant operation.
• Ability to work a flexible schedule based on department and Company needs.
• 5+ years direct experience
• Practices open and continuous communication, values keeping others informed, effectively presenting information in a clear, concise manner.
• Ability to read, write, and interpret instructional documents such as reports, procedure manuals and recipes.
• Bachelor's Degree from a 4-year college or university
• Excellent leadership, facilitation, and interpersonal skills, with the ability to work across functional lines and at many levels.
• Ability to think creatively, strategically, and technically.