Jean-Georges Restaurant is seeking an experienced Restaurant Manager!

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 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 Restaurant Manager will be responsible for ensuring that guests fully enjoy their visit to the restaurant, curating the dining experience by directing and motivating the service staff. The Restaurant Manager will ensure a high standard of appearance, hospitality, and service in personnel and cleanliness of the dining room, ensure the timeliness of food service, supervise and train service staff, and manage within budgetary restraints. The Restaurant Manager will support in developing and implementing programs to increase revenues through repeat business and higher check averages.

ESSENTIAL JOB RESPONSIBILITIES

• Responsible for all floor service supervision.
• Provide the highest quality service to guests at all times.
• Maintain integrity of service, visit tables while on floor to solicit feedback. Responsible to help on floor when necessary.
• Supervise line level staff, establishing positive working relationships.
• Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees.
• Proper managing and reporting of all revenue, and costs. Ensure they are in line with the budget and/or guidelines.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Maintain and keep record of food and equipment inventories.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented to restaurant standards.
• Support with food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Partner with the kitchen staff to ensure proper food presentation and timely preparation.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.
• Maintain front-of-house staff schedule and assign duties.
• 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.
• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed.
• Operate ethically to protect the image of the company.
• Complete opening and closing procedures.
• Perform other duties and responsibilities as required or requested.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of two years of relevant experience
• Background in fine-dining a must
• 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 $70,000-75,000 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.

Jean-Georges Restaurant is seeking an experienced Restaurant Manager!

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 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 Restaurant Manager will be responsible for ensuring that guests fully enjoy their visit to the restaurant, curating the dining experience by directing and motivating the service staff. The Restaurant Manager will ensure a high standard of appearance, hospitality, and service in personnel and cleanliness of the dining room, ensure the timeliness of food service, supervise and train service staff, and manage within budgetary restraints. The Restaurant Manager will support in developing and implementing programs to increase revenues through repeat business and higher check averages.

ESSENTIAL JOB RESPONSIBILITIES

• Responsible for all floor service supervision.
• Provide the highest quality service to guests at all times.
• Maintain integrity of service, visit tables while on floor to solicit feedback. Responsible to help on floor when necessary.
• Supervise line level staff, establishing positive working relationships.
• Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees.
• Proper managing and reporting of all revenue, and costs. Ensure they are in line with the budget and/or guidelines.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Maintain and keep record of food and equipment inventories.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented to restaurant standards.
• Support with food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Partner with the kitchen staff to ensure proper food presentation and timely preparation.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.
• Maintain front-of-house staff schedule and assign duties.
• 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.
• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed.
• Operate ethically to protect the image of the company.
• Complete opening and closing procedures.
• Perform other duties and responsibilities as required or requested.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of two years of relevant experience
• Background in fine-dining a must
• 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 $70,000-75,000 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.