Chez Margaux, Jean-Georges’ First Private Membership Club is seeking a General Manager

OVERVIEW
Jean-Georges’ first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’, a library, private dining spaces and much more.

THE BRAND 
Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable 
and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis 
on the importance of providing the very best in culinary and tailored hospitality, which has resulted in 
the success of an acclaimed constellation of international restaurants. With over 60 restaurants located 
worldwide, we continuously strive towards excellence and rely on the support of our culinary and 
hospitality team members to contribute to our worldwide operations. 

POSITION SUMMARY 
The General Manager will be responsible for a new and exciting, private membership dining concept. 
This role will be predominantly guest-facing, requiring a strategic leader with a keen understanding of 
culinary trends, exceptional management skills, and a commitment to delivering high-quality dining 
experiences for club members. The General Manager will be responsible for overseeing all aspects of the 
club’s culinary and dining operations while keeping the members’ experience as the top priority.  

ESSENTIAL JOB RESPONSIBILITIES 

• Act as the first point of contact for guests by providing a high-quality concierge experience. 
• Responsible for overseeing all aspects of the private membership club’s culinary and dining operations. 
• Maintain visibility during meals and event periods to greet all members and guests and assist staff when needed. 
• Demonstrate a keen understanding of culinary trends, exceptional management skills and a commitment to delivering a high-quality dining experience. 
• Collaborate with Director of Operations to deliver best-in-class membership experience and a thoughtful, well-executed communications strategy. 
• Support with all communication efforts with guests and staff. 
• Develop and implement strategic and annual plans, operating reports, forecasts and budgets. 
• Recruit, train and manage a skilled and motivated Food & Beverage team. 
• Implement cost control measures and monitor expenses to maximize profitability. 
• Ensure staff is adhering to all criteria regarding grooming, uniform requirements and other standards as outlined in the Employee Handbook. 
• Demonstrate a strategic and keen understanding of culinary trends and market demands to enhance the concept’s offerings and maintain a competitive edge.
• Work closely with the culinary team to create innovative and diverse menus that cater to the preferences and dietary needs of club members.
• Develop and implement a comprehensive food and beverage strategy aligned with the concept’s overall goals and member expectations.
• Oversee the day-to-day operations of all food and beverage programs.
• Monitor and maintain high standards of service, cleanliness and presentation in all F&B areas.
• Make recommendations regarding necessary special maintenance and/or repair improvements.
• Perform other duties and responsibilities as required or requested.  

KNOWLEDGE, EXPERIENCE AND SKILLS 

• Minimum of three (3) to five (5) years of relevant experience  
• Experience in Private Membership Dining concepts a plus 
• Dynamic personality, social, outgoing and self-motivated with superior interpersonal and interactive skills
• Excellent communication and follow-up skills with immaculate execution
• Exhibits excellent verbal and written communication skills 
• Possess the ability to be flexible and adapt to change
• Able to work independently and make the right decisions for the business
• Must possess excellent presentation and communication skills including email. written, phone and verbal
• Highly organized and detailed
• Professional demeanor and appearance, promoting respectful and professional interactions with all guests and staff.
• Advanced PC knowledge and comprehension (Microsoft Office – Word & Excel)
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities 
• Proven experience demonstrating attention to detail, speed, and accuracy of tasks   
• Ability to manage expectations, processes, and multiple projects simultaneously.
• Self-disciplined, shows initiative, possess leadership ability and is outgoing 
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems 
• Demonstrate strong problem-solving skills through the ability to diagnose and develop solutions 
• Ability to work flexible hours; Must be able to maintain a schedule availability flexible to the business demands.  
• Must be passionate, entrepreneurial, and dedicated to success  

PHYSICAL 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.
• Must be able to lift and carry up to 20 lbs.
• Ability to stand or sit for prolonged 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 

COMPENSATION  
The base pay range for this position is a salary range of $150,000 per year.  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

Chez Margaux, Jean-Georges’ First Private Membership Club is seeking a General Manager

OVERVIEW
Jean-Georges’ first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’, a library, private dining spaces and much more.

THE BRAND 
Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable 
and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis 
on the importance of providing the very best in culinary and tailored hospitality, which has resulted in 
the success of an acclaimed constellation of international restaurants. With over 60 restaurants located 
worldwide, we continuously strive towards excellence and rely on the support of our culinary and 
hospitality team members to contribute to our worldwide operations. 

POSITION SUMMARY 
The General Manager will be responsible for a new and exciting, private membership dining concept. 
This role will be predominantly guest-facing, requiring a strategic leader with a keen understanding of 
culinary trends, exceptional management skills, and a commitment to delivering high-quality dining 
experiences for club members. The General Manager will be responsible for overseeing all aspects of the 
club’s culinary and dining operations while keeping the members’ experience as the top priority.  

ESSENTIAL JOB RESPONSIBILITIES 

• Act as the first point of contact for guests by providing a high-quality concierge experience. 
• Responsible for overseeing all aspects of the private membership club’s culinary and dining operations. 
• Maintain visibility during meals and event periods to greet all members and guests and assist staff when needed. 
• Demonstrate a keen understanding of culinary trends, exceptional management skills and a commitment to delivering a high-quality dining experience. 
• Collaborate with Director of Operations to deliver best-in-class membership experience and a thoughtful, well-executed communications strategy. 
• Support with all communication efforts with guests and staff. 
• Develop and implement strategic and annual plans, operating reports, forecasts and budgets. 
• Recruit, train and manage a skilled and motivated Food & Beverage team. 
• Implement cost control measures and monitor expenses to maximize profitability. 
• Ensure staff is adhering to all criteria regarding grooming, uniform requirements and other standards as outlined in the Employee Handbook. 
• Demonstrate a strategic and keen understanding of culinary trends and market demands to enhance the concept’s offerings and maintain a competitive edge.
• Work closely with the culinary team to create innovative and diverse menus that cater to the preferences and dietary needs of club members.
• Develop and implement a comprehensive food and beverage strategy aligned with the concept’s overall goals and member expectations.
• Oversee the day-to-day operations of all food and beverage programs.
• Monitor and maintain high standards of service, cleanliness and presentation in all F&B areas.
• Make recommendations regarding necessary special maintenance and/or repair improvements.
• Perform other duties and responsibilities as required or requested.  

KNOWLEDGE, EXPERIENCE AND SKILLS 

• Minimum of three (3) to five (5) years of relevant experience  
• Experience in Private Membership Dining concepts a plus 
• Dynamic personality, social, outgoing and self-motivated with superior interpersonal and interactive skills
• Excellent communication and follow-up skills with immaculate execution
• Exhibits excellent verbal and written communication skills 
• Possess the ability to be flexible and adapt to change
• Able to work independently and make the right decisions for the business
• Must possess excellent presentation and communication skills including email. written, phone and verbal
• Highly organized and detailed
• Professional demeanor and appearance, promoting respectful and professional interactions with all guests and staff.
• Advanced PC knowledge and comprehension (Microsoft Office – Word & Excel)
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities 
• Proven experience demonstrating attention to detail, speed, and accuracy of tasks   
• Ability to manage expectations, processes, and multiple projects simultaneously.
• Self-disciplined, shows initiative, possess leadership ability and is outgoing 
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems 
• Demonstrate strong problem-solving skills through the ability to diagnose and develop solutions 
• Ability to work flexible hours; Must be able to maintain a schedule availability flexible to the business demands.  
• Must be passionate, entrepreneurial, and dedicated to success  

PHYSICAL 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.
• Must be able to lift and carry up to 20 lbs.
• Ability to stand or sit for prolonged 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 

COMPENSATION  
The base pay range for this position is a salary range of $150,000 per year.  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