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Food Management

Macy’s Food division savors the idea of being our customer’s first choice for food and beverage. And with 202 business units—from full-service to quick-service—at 87 Macy’s locations, we’re making that idea a reality.

As part of the Food Division Executive Development Program, you’ll learn the restaurant business inside out, with assignments split equally between Front of the House and Back of the House. You’ll do best if you have a passion for food, a way with people and a hunger for success.

Locations and Start Dates

A function that meets the needs of Macy’s locations across America, our Food Management Executive Development Program is offered in major metropolitan areas nationwide. Classes start based on business need.


In this 12-week Executive Development Program, you will gain insight into the Macy’s Food Division and its strategies. At the same time, you will have hands-on experience of running an efficient, professional, safe and profitable food operation. In preparation to manage a Macy’s restaurant, you will train for 4 weeks with a manager in a Macy’s quick serve restaurant, 4 weeks in a Macy’s full service restaurant and 4 weeks working in a Macy’s owned Starbucks to learn management and corporate strategies. You will also learn skills to maintain top-quality food operation with caring hospitality and delicious food and beverage products while motivating and training associates to provide MAGIC service standards for our customers.


As an Executive Development Program trainee, you will ensure operations run smoothly through the analysis of stock levels and preparing orders for food, beverage, dry and paper goods based on budgets and business needs. Being able to analyze daily sales reports, weekly food cost and payroll reports, you will help ensure that monthly goals are met. Supporting the coordination and execution of special events and centrally driven promotional strategies is an essential way that the Macy’s Food Division ties in with Macy’s, Inc. company as a whole.

Being able to manage a restaurant with the highest standards of workplace sanitation, equipment care, and safety along with the delicious food it serves is a plus.

Career Growth

In this program, you will learn the skills necessary to be an Assistant Manager of a restaurant or Starbucks operation in a specific store. This immersive experience will provide insight on how to effectively manage people and the operation, while simultaneously advancing our brands through your results.

Food Management
Food Management Executive Development Program

Through this 12-week training program, you will learn the skills necessary to be an Assistant Manager of a Marketplace or Macy’s in-store restaurant.

Assistant Manager, Marketplace Foods/Restaurants

Purchase and present products according to Macy’s Food Division standards. Manage food inventories. Motivate and train associates.

Manager, Marketplace Foods/Restaurants

Maximize profitability of a single- or multiple-concept strategy. Supervise purchasing and presenting products according to Macy’s Food Division standards.

Group Manager, Marketplace Foods/Restaurants

Manage all facets of the restaurant and Marketplace businesses. Maintain fresh food inventories, promote new products and monitor vendor services.

Corporate Operations Manager, Marketplace Foods/Restaurants

Lead all facets of the restaurant and Marketplace businesses. Provide strategic direction to advance our brands and improve operational results.

Sous Chef

Produce superior food products in accordance with approved costs and specifications. Assist in ensuring a safe, sanitary and profitable operation.

Executive Chef/Kitchen Manager

Lead the production of superior food products in all restaurant and Marketplace operations. Increase productivity, establish and improve standards and ensure proper food handling.

Regional Executive Chef

Provide ongoing culinary training to regional food production staff, managers and chefs. Monitor and measure best practices.


This program requires a Bachelor’s degree from any major, with a preferred GPA of 3.0.

There are other necessary skills and physical demands for this job. Being able to read, write, and interpret instructional documents and communicate them effectively to peers, managers and the general public is vital to employee and customer safety. We are looking for problem-solving and decision-making skills to effectively take the right action on a day-to-day basis.

Physical demands of this job include extended periods of standing in areas of high heat, kneeling, stooping, crouching, or crawling, and working in close quarters. You must also be able to move and/or lift 30 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. There is also potentially hazardous equipment such as grills and ovens that you may need to work with. Reasonable accommodations have been made to enable individuals with disabilities to perform essential job functions.

Macy’s Snapshots

Food Management

The people are real. The places are real. The photos are real. Making this your perfect opportunity to go behind the scenes and get a genuine glimpse of Macy's Food Management inner workings.