ABOUT THE COMPANY   

Creative Culinary Management Company is a hospitality company based in the heart of the Seaport in New York City. The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, intimate dinner on the pier, or host a private event on our pier rooftop. Our partners' creative energy, combined with our extensive hospitality knowledge, ensures a notable encounter for each of our guests. 

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.  

POSITION SUMMARY:   

The Front-End Manager is responsible for overseeing the efficient and accurate processing of financial transactions at the point of sale. Your role involves managing cashier staff, ensuring adherence to cash handling procedures, and fostering a positive customer service environment.  

ESSENTIAL JOB RESPONSIBILITIES:   

• Supervise and schedule cashier staff to ensure optimal coverage during business hours. 

• Provide training and guidance to cashiers on transaction processes, customer service standards, and company policies. 

• Lead by example in delivering exceptional customer service. 

• Address customer inquiries, concerns, and issues promptly and professionally. 

• Oversee and enforce cash handling procedures to maintain accuracy and security. 

• Conduct regular audits of cash registers and reconcile discrepancies. 

• Manage and troubleshoot the POS system, ensuring its proper functionality. 

• Ensure accurate pricing, discounts, and promotions are reflected in the POS system. 

• Conduct training sessions for new and existing cashiers on customer service, cash handling, and POS operations. 

• Provide ongoing coaching and feedback to enhance cashier performance. 

• Handle and resolve transaction disputes, returns, and exchanges according to established policies. 

• Collaborate with other departments to address product-related concerns. 

• Monitor and manage customer queues to minimize wait times. 

• Implement strategies to optimize cashier efficiency during peak periods. 

• Generate reports on cashier performance, transaction trends, and customer feedback. 

• Analyze data to identify opportunities for improvement and operational efficiency. 

• Develop and maintain cashier schedules based on business needs and peak hours. 

• Manage breaks and rotations to ensure continuous coverage. 

• Ensure compliance with health and safety regulations at the cashier stations. 

• Implement safety protocols and conduct regular safety checks. 

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

KNOWLEDGE, EXPERIENCE AND SKILLS:   

• Minimum 3+ years of management experience in a cash handling retail setting.  

• Strong knowledge of cash handling procedures and POS systems.  

• Excellent leadership, communication, and interpersonal skills. 

• Customer-focused with a commitment to delivering exceptional service. 

• Ability to handle and resolve customer disputes with professionalism. 

• Familiarity with inventory management systems is a plus. 

• 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 $65,000.00-$75,000.00. 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.