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Restaurant General Manager - PUBLIC Kitchen, Jean-Georges Restaurant
Summary
Restaurant General Manager - PUBLIC Kitchen, Jean-Georges Restaurant
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Restaurant General Manager - PUBLIC Kitchen, Jean-Georges Restaurant
Description
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Restaurant General Manager is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Restaurant General Manager provides the leadership expertise that ensures the effective and efficient operation of PUBLIC Kitchen.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead and inspire a team of managers and staff to achieve, and ideally, exceed company and hotel goals stemming from the company core objectives and values, e.g. Guest Relations, Employee Relations, Costs & Efficiency, and Sales and Revenue.
• To ensure appropriate and effective daily focus on company and hotel goals while contributing to the strategic development of PUBLIC.
• Accept full accountability for the people, product and profit within PUBLIC.
• Manage and provide direction to all restaurant team members on the floor during shifts and events when necessary.
• Accurate payroll including all hours, tips, paid time off, etc. is submitted timely and with all required signatures.
• Ensure that all team members receive consistent and proper communication.
• Compile daily revenue logs and reports for accounting needs.
• Assure that the budgeting process is performed accurately and efficiently.
• Implement effective control of food, beverage and labor costs among all sub-departments with the restaurant.
• Promote guest satisfaction throughout the operation and monitor social media to address potential issues and reward successes.
• Ensure compliance with New York Hospitality Wage Order regulations.
• Establish and enforce property specific standard operating procedures.
• Participate with the executive chef, director of food and beverage, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Manage conflict resolution and ensure every interaction with our guests is aligned with our steps of service and any issues are resolved just-in-time.
• Develop and implement action items and provide support and guidance to achieve or exceed budgeted revenue and net operating income goals.
• Review analysis of food & beverage activities, costs and operations, and forecast data to determine area progress toward stated goals.
• Seamless collaboration with Jean Georges team and ensure food and service standards are followed.
• Monitor performance and development of team members, including review of disciplinary actions, recommendations for suspension or termination as well as the performance review process. Manage compensation and benefits programs.
• Establish and implement recruitment, selection, placement and pre-employment procedure in accordance with our company policies.
• Analyze hotel training and development needs at all levels and create or coordinate the creation of programs for the hotel.
• Respond to and attend any related hearings for all team member claims against the hotel including EEOC, NLRB, Workers Compensation, Unemployment and Wage and Hour.
• Develop and manage Employee Relations.
CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills
• Managing Vision and Purpose
• Self-Knowledge
• Strategic Agility
• Project Management
• Developing Direct Reports and Others
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; use hands; and reach with hands and arms.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of five years’ of fine dining management experience
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Experience with hospitality POS and/or PMS systems preferred.
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
EEO M/F/M/V/D
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Restaurant General Manager is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Restaurant General Manager provides the leadership expertise that ensures the effective and efficient operation of PUBLIC Kitchen.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead and inspire a team of managers and staff to achieve, and ideally, exceed company and hotel goals stemming from the company core objectives and values, e.g. Guest Relations, Employee Relations, Costs & Efficiency, and Sales and Revenue.
• To ensure appropriate and effective daily focus on company and hotel goals while contributing to the strategic development of PUBLIC.
• Accept full accountability for the people, product and profit within PUBLIC.
• Manage and provide direction to all restaurant team members on the floor during shifts and events when necessary.
• Accurate payroll including all hours, tips, paid time off, etc. is submitted timely and with all required signatures.
• Ensure that all team members receive consistent and proper communication.
• Compile daily revenue logs and reports for accounting needs.
• Assure that the budgeting process is performed accurately and efficiently.
• Implement effective control of food, beverage and labor costs among all sub-departments with the restaurant.
• Promote guest satisfaction throughout the operation and monitor social media to address potential issues and reward successes.
• Ensure compliance with New York Hospitality Wage Order regulations.
• Establish and enforce property specific standard operating procedures.
• Participate with the executive chef, director of food and beverage, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Manage conflict resolution and ensure every interaction with our guests is aligned with our steps of service and any issues are resolved just-in-time.
• Develop and implement action items and provide support and guidance to achieve or exceed budgeted revenue and net operating income goals.
• Review analysis of food & beverage activities, costs and operations, and forecast data to determine area progress toward stated goals.
• Seamless collaboration with Jean Georges team and ensure food and service standards are followed.
• Monitor performance and development of team members, including review of disciplinary actions, recommendations for suspension or termination as well as the performance review process. Manage compensation and benefits programs.
• Establish and implement recruitment, selection, placement and pre-employment procedure in accordance with our company policies.
• Analyze hotel training and development needs at all levels and create or coordinate the creation of programs for the hotel.
• Respond to and attend any related hearings for all team member claims against the hotel including EEOC, NLRB, Workers Compensation, Unemployment and Wage and Hour.
• Develop and manage Employee Relations.
CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills
• Managing Vision and Purpose
• Self-Knowledge
• Strategic Agility
• Project Management
• Developing Direct Reports and Others
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; use hands; and reach with hands and arms.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of five years’ of fine dining management experience
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Experience with hospitality POS and/or PMS systems preferred.
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
EEO M/F/M/V/D
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Restaurant General Manager is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Restaurant General Manager provides the leadership expertise that ensures the effective and efficient operation of PUBLIC Kitchen.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead and inspire a team of managers and staff to achieve, and ideally, exceed company and hotel goals stemming from the company core objectives and values, e.g. Guest Relations, Employee Relations, Costs & Efficiency, and Sales and Revenue.
• To ensure appropriate and effective daily focus on company and hotel goals while contributing to the strategic development of PUBLIC.
• Accept full accountability for the people, product and profit within PUBLIC.
• Manage and provide direction to all restaurant team members on the floor during shifts and events when necessary.
• Accurate payroll including all hours, tips, paid time off, etc. is submitted timely and with all required signatures.
• Ensure that all team members receive consistent and proper communication.
• Compile daily revenue logs and reports for accounting needs.
• Assure that the budgeting process is performed accurately and efficiently.
• Implement effective control of food, beverage and labor costs among all sub-departments with the restaurant.
• Promote guest satisfaction throughout the operation and monitor social media to address potential issues and reward successes.
• Ensure compliance with New York Hospitality Wage Order regulations.
• Establish and enforce property specific standard operating procedures.
• Participate with the executive chef, director of food and beverage, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Manage conflict resolution and ensure every interaction with our guests is aligned with our steps of service and any issues are resolved just-in-time.
• Develop and implement action items and provide support and guidance to achieve or exceed budgeted revenue and net operating income goals.
• Review analysis of food & beverage activities, costs and operations, and forecast data to determine area progress toward stated goals.
• Seamless collaboration with Jean Georges team and ensure food and service standards are followed.
• Monitor performance and development of team members, including review of disciplinary actions, recommendations for suspension or termination as well as the performance review process. Manage compensation and benefits programs.
• Establish and implement recruitment, selection, placement and pre-employment procedure in accordance with our company policies.
• Analyze hotel training and development needs at all levels and create or coordinate the creation of programs for the hotel.
• Respond to and attend any related hearings for all team member claims against the hotel including EEOC, NLRB, Workers Compensation, Unemployment and Wage and Hour.
• Develop and manage Employee Relations.
CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills
• Managing Vision and Purpose
• Self-Knowledge
• Strategic Agility
• Project Management
• Developing Direct Reports and Others
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; use hands; and reach with hands and arms.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of five years’ of fine dining management experience
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Experience with hospitality POS and/or PMS systems preferred.
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
EEO M/F/M/V/D
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Restaurant General Manager is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Restaurant General Manager provides the leadership expertise that ensures the effective and efficient operation of PUBLIC Kitchen.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead and inspire a team of managers and staff to achieve, and ideally, exceed company and hotel goals stemming from the company core objectives and values, e.g. Guest Relations, Employee Relations, Costs & Efficiency, and Sales and Revenue.
• To ensure appropriate and effective daily focus on company and hotel goals while contributing to the strategic development of PUBLIC.
• Accept full accountability for the people, product and profit within PUBLIC.
• Manage and provide direction to all restaurant team members on the floor during shifts and events when necessary.
• Accurate payroll including all hours, tips, paid time off, etc. is submitted timely and with all required signatures.
• Ensure that all team members receive consistent and proper communication.
• Compile daily revenue logs and reports for accounting needs.
• Assure that the budgeting process is performed accurately and efficiently.
• Implement effective control of food, beverage and labor costs among all sub-departments with the restaurant.
• Promote guest satisfaction throughout the operation and monitor social media to address potential issues and reward successes.
• Ensure compliance with New York Hospitality Wage Order regulations.
• Establish and enforce property specific standard operating procedures.
• Participate with the executive chef, director of food and beverage, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Manage conflict resolution and ensure every interaction with our guests is aligned with our steps of service and any issues are resolved just-in-time.
• Develop and implement action items and provide support and guidance to achieve or exceed budgeted revenue and net operating income goals.
• Review analysis of food & beverage activities, costs and operations, and forecast data to determine area progress toward stated goals.
• Seamless collaboration with Jean Georges team and ensure food and service standards are followed.
• Monitor performance and development of team members, including review of disciplinary actions, recommendations for suspension or termination as well as the performance review process. Manage compensation and benefits programs.
• Establish and implement recruitment, selection, placement and pre-employment procedure in accordance with our company policies.
• Analyze hotel training and development needs at all levels and create or coordinate the creation of programs for the hotel.
• Respond to and attend any related hearings for all team member claims against the hotel including EEOC, NLRB, Workers Compensation, Unemployment and Wage and Hour.
• Develop and manage Employee Relations.
CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills
• Managing Vision and Purpose
• Self-Knowledge
• Strategic Agility
• Project Management
• Developing Direct Reports and Others
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; use hands; and reach with hands and arms.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of five years’ of fine dining management experience
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Experience with hospitality POS and/or PMS systems preferred.
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
EEO M/F/M/V/D
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Skills
Fine Dining Experience
Fast-Paced Experience
Fluent in English
By applying you confirm you have these skills.
PUBLIC New York
American
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
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215 Chrystie St, New York, NY 10002, USA