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Restaurant Manager

Restaurant Manager

Four Twenty FiveNew York, NY, US
30+ days ago
Job type
  • Full-time
Job description

Four  Twenty Five,  a  Restaurant  by  Jean-Georges  Vongerichten   is a stunning new dining experience under the Jean-Georges brand. We are actively seeking experienced hospitality professionals to join the team! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to both our guests and our community.

OVERVIEW

Renowned Chef Jean-Georges Vongerichten is expanding his global restaurant empire with the launch of Four   Twenty Five , a new restaurant that perfectly blends culinary excellence with architectural marvel and sustainability practices. Situated at the prestigious address of 425 Park Avenue in an L&L Holding office tower, this restaurant boasts a remarkable design by the esteemed Lord Norman Foster of   Foster+Partners , a recipient of the prestigious Pritzker Prize. Four   Twenty Five   promises an extraordinary dining experience, featuring a main mezzanine dining level   showcasing   a stunning open kitchen. Enhancing its appeal, the restaurant also boasts a captivating cocktail lounge and bar, complemented by a 24-foot painting created by artist Larry Poons above the bar.

POSITION SUMMARY

The Restaurant Manager will ensure  that   guests   fully   enjoy   their visit to the   restaurant ;   curating the dining experience by   directing   and   motivating   the service staff .   The Restaurant Manager will ensur e   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 development and implementing of programs to increase revenues through repeat business and higher check averages.

ESSENTIAL JOB RESPONSIBILITIES

  • Provide   the highest quality service to guests at all times
  • Maintain integrity of service, and visit tables while on the floor to   solicit   feedback. Responsible for helping on the 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
  • Schedule and receive 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
  • Ability to work a flexible schedule including days, nights, weekends, and holidays
  • Perform other duties and responsibilities as   required   or requested

KNOWLEDGE, EXPERIENCE AND SKILLS

  • Minimum of two (2) years restaurant management   experience ;   fine dining and high-volume experience   required
  • TIPS Certificate required
  • Previous   experience opening a full-service restaurant with a proven record of positive leadership and   providing   the highest level of guest and employee satisfaction
  • Ability to coordinate multiple tasks such as food, beverage, and labor costs while   maintaining   required standards of operation in daily restaurant activities
  • Proven experience   demonstrating   attention to detail, speed, and accuracy of tasks
  • Proficient in the following dimensions of restaurant functions : food planning and preparation, purchasing, sanitation, security, company policies and procedures, inventory, opening and closing procedures, personnel management, recordkeeping, and preparation of reports
  • Strong analytical capabilities including budgetary and financial acumen
  • Exhibits excellent verbal and written communication skills
  • Ability to manage expectations, processes, and multiple projects simultaneously.
  • Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect
  • Self-disciplined, shows initiative,   possesses   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 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 50 lbs.
  • 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.

    • COMPENSATION

    The base pay range for this position is $85 ,000.00 a 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.

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    Restaurant Manager • New York, NY, US