Assistant General Manager

Escape the bustle of the city and rediscover the romance of the sea at The Fulton, a restaurant from world-renowned chef Jean-Georges Vongerichten. The Fulton is the chef’s first seafood restaurant – located in an area of the city Vongerichten fell in love with when he first encountered the energy of the former Fulton Fish Market in 1986. With a hat tip to that history of The Seaport, the menu focuses on the best ingredients and the bounty of the ocean and beyond. With its waterfront setting the restaurant offers a singular New York dining experience, with patio seating and some of the best unobstructed views of the Brooklyn Bridge.

The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. We are in the heart of the Seaport in New York. Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, an intimate dinner on the pier, or hosting 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.

Assistant General Manager directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff and takes the necessary steps to achieve stated objectives in sales, cost environment, employee retention, cleanliness, and sanitation. The AGM is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees.

• Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction.

• Anticipate guests’ needs, respond promptly, and acknowledge all guests

• Foster and promote a cooperative working climate, maximizing productivity and employee morale

• Maintain a healthy, happy, and productive work environment to foster loyalty and dedication

• Keep General Manager and VP of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action

• Complete job responsibilities and performance objectives in a timely and effective manner 

• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness

• Maintain low staff turnover rate and high morale

• Operate ethically to protect the image of Tin Building

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs

• Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances

• Responsible for ensuring consistent high quality of food preparation and service

• Ensure that proper security procedures are in place to protect employees, guests, and company assets

• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured

• Be physically present on the floor during service to ensure service standards

• Guide, direct, and train service staff; observe the flow of guests, and provide assistance

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards

• Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests

• Communicate with kitchen regarding pace of service, special needs, and general guest satisfaction

• Provide direction to employees regarding operational and procedural issues

• Direct hiring, supervision, development and, when necessary, and termination of employees

• Enforce disciplinary actions as needed

• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed. 

• Ability to manage expectations, processes, and multiple projects simultaneously.

• Operate ethically to protect the image of the company.

• Must be able to maintain a schedule availability flexible to the business demands.  

• Performs other duties and responsibilities as required or requested.

• Minimum three (3) years restaurant management experience 

• Previous experience opening a full-service restaurant with a proven record of providing the highest level of guest and employee satisfaction

• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities

• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports

• Strong analytical capabilities including budgetary and financial acumen

• Exhibits excellent verbal and written communication skills

• Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect

• Must be a skilled leader who creates an inspiring vision, who communicates the vision well, and who leads by example through mentoring and coaching; must be results oriented and able to drive the process of converting an idea into production

• 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 ability to diagnose and develop solutions

• Ability to work flexible hours; perform job functions with attention to detail, speed, and accuracy; prioritize and organize; follow directions thoroughly; understand guest’s service needs; work cohesively as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent company data; direct performance of staff and follow up with corrections when needed

• Must be passionate, entrepreneurial, and dedicated to success

• Ability to perform the essential job functions consistent 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 the entire workday. 

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 

• Climbing steps regularly. 

Escape the bustle of the city and rediscover the romance of the sea at The Fulton, a restaurant from world-renowned chef Jean-Georges Vongerichten. The Fulton is the chef’s first seafood restaurant – located in an area of the city Vongerichten fell in love with when he first encountered the energy of the former Fulton Fish Market in 1986. With a hat tip to that history of The Seaport, the menu focuses on the best ingredients and the bounty of the ocean and beyond. With its waterfront setting the restaurant offers a singular New York dining experience, with patio seating and some of the best unobstructed views of the Brooklyn Bridge.

The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. We are in the heart of the Seaport in New York. Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, an intimate dinner on the pier, or hosting 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.

Assistant General Manager directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff and takes the necessary steps to achieve stated objectives in sales, cost environment, employee retention, cleanliness, and sanitation. The AGM is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees.

• Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction.

• Anticipate guests’ needs, respond promptly, and acknowledge all guests

• Foster and promote a cooperative working climate, maximizing productivity and employee morale

• Maintain a healthy, happy, and productive work environment to foster loyalty and dedication

• Keep General Manager and VP of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action

• Complete job responsibilities and performance objectives in a timely and effective manner 

• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness

• Maintain low staff turnover rate and high morale

• Operate ethically to protect the image of Tin Building

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs

• Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances

• Responsible for ensuring consistent high quality of food preparation and service

• Ensure that proper security procedures are in place to protect employees, guests, and company assets

• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured

• Be physically present on the floor during service to ensure service standards

• Guide, direct, and train service staff; observe the flow of guests, and provide assistance

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards

• Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests

• Communicate with kitchen regarding pace of service, special needs, and general guest satisfaction

• Provide direction to employees regarding operational and procedural issues

• Direct hiring, supervision, development and, when necessary, and termination of employees

• Enforce disciplinary actions as needed

• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed. 

• Ability to manage expectations, processes, and multiple projects simultaneously.

• Operate ethically to protect the image of the company.

• Must be able to maintain a schedule availability flexible to the business demands.  

• Performs other duties and responsibilities as required or requested.

• Minimum three (3) years restaurant management experience 

• Previous experience opening a full-service restaurant with a proven record of providing the highest level of guest and employee satisfaction

• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities

• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports

• Strong analytical capabilities including budgetary and financial acumen

• Exhibits excellent verbal and written communication skills

• Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect

• Must be a skilled leader who creates an inspiring vision, who communicates the vision well, and who leads by example through mentoring and coaching; must be results oriented and able to drive the process of converting an idea into production

• 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 ability to diagnose and develop solutions

• Ability to work flexible hours; perform job functions with attention to detail, speed, and accuracy; prioritize and organize; follow directions thoroughly; understand guest’s service needs; work cohesively as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent company data; direct performance of staff and follow up with corrections when needed

• Must be passionate, entrepreneurial, and dedicated to success

• Ability to perform the essential job functions consistent 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 the entire workday. 

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 

• Climbing steps regularly.