Four Twenty Five, a Restaurant by Jean-Georges Vongerichten is a stunning new dining experience under the Jean-Georges brand, opening October 2023. We are actively seeking experienced hospitality professionals to join the team! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to both our guests and our community. 

OVERVIEW 

Renowned Chef Jean-Georges Vongerichten is expanding his global restaurant empire with the launch of Four Twenty Five, a new restaurant that perfectly blends culinary excellence with architectural marvel and sustainability practices. Situated at the prestigious address of 425 Park Avenue in an L&L Holding office tower, this restaurant boasts a remarkable design by the esteemed Lord Norman Foster of Foster+Partners, a recipient of the prestigious Pritzker Prize. Four Twenty Five promises an extraordinary dining experience, featuring a main mezzanine dining level showcasing a stunning open kitchen. Enhancing its appeal, the restaurant also boasts a captivating cocktail lounge and bar, complemented by a 24-foot painting created by artist Larry Poons above the bar. 

POSITION SUMMARY 

The Sommelier will be responsible for helping guests and servers select wine pairings, procuring and managing wines, and conducting the wine service.  

ESSENTIAL JOB RESPONSIBILITIES 

• Work on the floor during service with an emphasis on beverage sales. Up-sell at all possible opportunities 
• Maintain a high-quality level of service regarding body language, eye contact, and proper verbiage and seek to positively enhance the guest experience throughout the evening. 
• Maintain thorough knowledge of all wine, saké, beer, spirits, specialty cocktails, teas and sodas, and all non-alcoholic beverages. 
• Assist Beverage Manager in ordering all bar products, liquor, beer, wine, and consumables to par, as required 
• Assist in preparing for and performing a weekly inventory of all beverage department products, as required 
• Assist in researching and conducting comprehensive beverage training for FOH staff, working in conjunction with Management 
• Assist in maintaining beverage encyclopedia 
• Oversee maintenance/cleanliness of all decanters, wine stations, and all storage areas pertaining to beverage 
• Additional duties may be added as deemed necessary by the Management 

KNOWLEDGE, EXPERIENCE AND SKILLS 

• Minimum of two (2) years of restaurant experience; fine dining and high-volume experience required 
• A passion for food, wine, and service 
• A strong sense of urgency 
• Strong organization skills 
• Ability to deliver unsurpassed hospitality and guest experience  
• Strong interpersonal and communication skills  
• Mastery of tableside etiquette 
• A desire for growth 
• Have long-term goals in the service industry 
• A rigorous attention to detail 
• Ability to take direction and execute 
• High standards for cleanliness of workspace and service areas 
• Ability to work a flexible schedule including days, nights, weekends, and holidays 
• Professional demeanor, polished appearance with the ability to exceed guest's expectations 

PHYSICAL REQUIREMENTS 

• Ability to perform essential job functions safely and successfully consistent with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Must be able to lift and carry up to 50 lbs; Ability to stand for prolonged periods of time and climb steps regularly. 
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

COMPENSATION 

The base pay range for this position is $16.50 per hour plus tips. 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.  

 Jean-Georges is an Equal Opportunity Employer. 

Four Twenty Five, a Restaurant by Jean-Georges Vongerichten is a stunning new dining experience under the Jean-Georges brand, opening October 2023. We are actively seeking experienced hospitality professionals to join the team! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to both our guests and our community. 

OVERVIEW 

Renowned Chef Jean-Georges Vongerichten is expanding his global restaurant empire with the launch of Four Twenty Five, a new restaurant that perfectly blends culinary excellence with architectural marvel and sustainability practices. Situated at the prestigious address of 425 Park Avenue in an L&L Holding office tower, this restaurant boasts a remarkable design by the esteemed Lord Norman Foster of Foster+Partners, a recipient of the prestigious Pritzker Prize. Four Twenty Five promises an extraordinary dining experience, featuring a main mezzanine dining level showcasing a stunning open kitchen. Enhancing its appeal, the restaurant also boasts a captivating cocktail lounge and bar, complemented by a 24-foot painting created by artist Larry Poons above the bar. 

POSITION SUMMARY 

The Sommelier will be responsible for helping guests and servers select wine pairings, procuring and managing wines, and conducting the wine service.  

ESSENTIAL JOB RESPONSIBILITIES 

• Work on the floor during service with an emphasis on beverage sales. Up-sell at all possible opportunities 
• Maintain a high-quality level of service regarding body language, eye contact, and proper verbiage and seek to positively enhance the guest experience throughout the evening. 
• Maintain thorough knowledge of all wine, saké, beer, spirits, specialty cocktails, teas and sodas, and all non-alcoholic beverages. 
• Assist Beverage Manager in ordering all bar products, liquor, beer, wine, and consumables to par, as required 
• Assist in preparing for and performing a weekly inventory of all beverage department products, as required 
• Assist in researching and conducting comprehensive beverage training for FOH staff, working in conjunction with Management 
• Assist in maintaining beverage encyclopedia 
• Oversee maintenance/cleanliness of all decanters, wine stations, and all storage areas pertaining to beverage 
• Additional duties may be added as deemed necessary by the Management 

KNOWLEDGE, EXPERIENCE AND SKILLS 

• Minimum of two (2) years of restaurant experience; fine dining and high-volume experience required 
• A passion for food, wine, and service 
• A strong sense of urgency 
• Strong organization skills 
• Ability to deliver unsurpassed hospitality and guest experience  
• Strong interpersonal and communication skills  
• Mastery of tableside etiquette 
• A desire for growth 
• Have long-term goals in the service industry 
• A rigorous attention to detail 
• Ability to take direction and execute 
• High standards for cleanliness of workspace and service areas 
• Ability to work a flexible schedule including days, nights, weekends, and holidays 
• Professional demeanor, polished appearance with the ability to exceed guest's expectations 

PHYSICAL REQUIREMENTS 

• Ability to perform essential job functions safely and successfully consistent with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Must be able to lift and carry up to 50 lbs; Ability to stand for prolonged periods of time and climb steps regularly. 
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

COMPENSATION 

The base pay range for this position is $16.50 per hour plus tips. 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.  

 Jean-Georges is an Equal Opportunity Employer.