Restaurant Manager

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

PHYSICAL REQUIREMENTS

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.