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.

POSITION SUMMARY

The Floor Manager is responsible for ensuring guests have a positive experience by exhibiting unsurpassed hospitality.

ESSENTIAL JOB RESPONSIBILITIES

·       Supporting the Assistant General Manager in running the daily operations of the restaurant

·       Supervise line level staff, establishing positive working relationships

·       Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees

·       Monitor employee and guests’ activities to ensure liquor regulations are obeyed

·       Establish standards for personnel performance and guests’ service

·       Maintain front-of-house staff schedule and assign duties

·       Partner with the kitchen staff to ensure proper food presentation and timely preparation

·       Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests

·       Maintain and keep record of food and equipment inventories

·       Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement

·       Keep records required by government agencies regarding sanitation or food subsidies

·       Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity

·       Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned

·       Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted

·       Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs

·       Follow all company policies, procedures, and guidelines

·       Operate ethically to protect the assets and image of the company

·       Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS

·       A minimum of two years’ experience in a fine dining, high volume setting

·       Strong experience in upholding guest service standards

·       Organization and multi-tasking skills with attention to detail

·       POS and computer literate with the ability to learn and adapt to using all programs

·       Possess strong interpersonal (verbal and written), collaboration skills with a demonstrated high degree of emotional intelligence to manage and lead a diverse team; must support and promote a culture of inclusiveness, respect, and a positive employee experience

·       Professional demeanor, polished appearance with the ability to exceed guest's expectations

·       Ability to work in an ever-changing environment

·       Ability to work both independently and in a team environment

·       Strong work ethic and customer-focused approach

·       Ability to work a flexible schedule including days, nights, weekends, and holidays

·       Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

·       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.

·       Must be able to lift and carry up to 50 lbs; Ability to stand for prolong 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 $70,000.00-$80,000.00 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. 

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.

POSITION SUMMARY

The Floor Manager is responsible for ensuring guests have a positive experience by exhibiting unsurpassed hospitality.

ESSENTIAL JOB RESPONSIBILITIES

·       Supporting the Assistant General Manager in running the daily operations of the restaurant

·       Supervise line level staff, establishing positive working relationships

·       Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees

·       Monitor employee and guests’ activities to ensure liquor regulations are obeyed

·       Establish standards for personnel performance and guests’ service

·       Maintain front-of-house staff schedule and assign duties

·       Partner with the kitchen staff to ensure proper food presentation and timely preparation

·       Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests

·       Maintain and keep record of food and equipment inventories

·       Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement

·       Keep records required by government agencies regarding sanitation or food subsidies

·       Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity

·       Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned

·       Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted

·       Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs

·       Follow all company policies, procedures, and guidelines

·       Operate ethically to protect the assets and image of the company

·       Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS

·       A minimum of two years’ experience in a fine dining, high volume setting

·       Strong experience in upholding guest service standards

·       Organization and multi-tasking skills with attention to detail

·       POS and computer literate with the ability to learn and adapt to using all programs

·       Possess strong interpersonal (verbal and written), collaboration skills with a demonstrated high degree of emotional intelligence to manage and lead a diverse team; must support and promote a culture of inclusiveness, respect, and a positive employee experience

·       Professional demeanor, polished appearance with the ability to exceed guest's expectations

·       Ability to work in an ever-changing environment

·       Ability to work both independently and in a team environment

·       Strong work ethic and customer-focused approach

·       Ability to work a flexible schedule including days, nights, weekends, and holidays

·       Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

·       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.

·       Must be able to lift and carry up to 50 lbs; Ability to stand for prolong 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 $70,000.00-$80,000.00 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.