Jean-Georges Management
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Restaurant Manager
role at
Jean-Georges Management
Overview Four Twenty Five, a Restaurant by Jean-Georges Vongerichten is a dining experience under the Jean-Georges brand. We are seeking experienced hospitality professionals to join the team. Our ideal talent embodies hospitality, a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to guests and the community.
Position Summary The Restaurant Manager will ensure guests fully enjoy their visit by directing and motivating the service staff. The Manager will uphold high standards of appearance, hospitality, and service, ensure timely food service, supervise and train staff, and manage within budgetary constraints. The Manager will support development and implementation 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, visit tables on the floor to solicit feedback, and assist on the floor when necessary
Supervise line-level staff and establish positive working relationships
Assist in recruiting, hiring, supervision, scheduling, development, mentoring, and training of hourly employees
Manage and report all revenue and costs, ensuring alignment with budget/guidelines
Respond to guest complaints and take appropriate actions to restore satisfaction
Maintain records required by government agencies regarding sanitation or food subsidies
Investigate and resolve complaints regarding food quality, service, or accommodations
Maintain and keep records of food and equipment inventories
Monitor food preparation methods, portion sizes, and presentation to meet restaurant standards
Schedule and receive food and beverage deliveries, verifying product quality and quantity
Partner with kitchen staff to ensure proper presentation and timely preparation
Ensure compliance with health, fire regulations, and building maintenance
Maintain front-of-house staff schedule and assign duties
Review financial statements and performance data to measure productivity and identify cost-reduction opportunities
Ensure company policies, safety, laws, and regulations are followed
Operate ethically to protect the company image
Complete opening and closing procedures
Ability to work a flexible schedule including days, nights, weekends, and holidays
Perform other duties 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
Experience opening a full-service restaurant with a track record of positive leadership and guest/employee satisfaction
Ability to coordinate multiple tasks such as food, beverage, and labor costs while maintaining standards
Attention to detail, speed, and accuracy
Proficiency in food planning, purchasing, sanitation, inventory, open/close procedures, and staff management
Strong analytical and financial acumen
Excellent verbal and written communication skills
Ability to manage multiple projects and expectations simultaneously
Strong interpersonal and collaboration skills; supports a culture of excellence and respect
Self-disciplined, initiative, leadership, and outgoing
Ability to handle pressures of coordinating diverse activities and solve problems
Flexible hours and availability to meet business needs
Passionate, entrepreneurial, and dedicated to success
Physical Requirements
Perform essential job functions safely and in compliance with standards
Maintain regular, punctual attendance
Lift and carry up to 50 lbs
Stand for extended periods; move around the dining area
Climb stairs as needed
Compensation The base pay range for this position is $85,000.00 per year. The final compensation depends on factors including prior experience and qualifications. Base pay range provided by the employer.
Equal Opportunity Jean-Georges is an Equal Opportunity Employer.
More detail about Four Twenty Five, part of Restaurants by Jean-Georges, is available at https://culinaryagents.com/entities/539607-Four-Twenty-Five
#J-18808-Ljbffr
Restaurant Manager
role at
Jean-Georges Management
Overview Four Twenty Five, a Restaurant by Jean-Georges Vongerichten is a dining experience under the Jean-Georges brand. We are seeking experienced hospitality professionals to join the team. Our ideal talent embodies hospitality, a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to guests and the community.
Position Summary The Restaurant Manager will ensure guests fully enjoy their visit by directing and motivating the service staff. The Manager will uphold high standards of appearance, hospitality, and service, ensure timely food service, supervise and train staff, and manage within budgetary constraints. The Manager will support development and implementation 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, visit tables on the floor to solicit feedback, and assist on the floor when necessary
Supervise line-level staff and establish positive working relationships
Assist in recruiting, hiring, supervision, scheduling, development, mentoring, and training of hourly employees
Manage and report all revenue and costs, ensuring alignment with budget/guidelines
Respond to guest complaints and take appropriate actions to restore satisfaction
Maintain records required by government agencies regarding sanitation or food subsidies
Investigate and resolve complaints regarding food quality, service, or accommodations
Maintain and keep records of food and equipment inventories
Monitor food preparation methods, portion sizes, and presentation to meet restaurant standards
Schedule and receive food and beverage deliveries, verifying product quality and quantity
Partner with kitchen staff to ensure proper presentation and timely preparation
Ensure compliance with health, fire regulations, and building maintenance
Maintain front-of-house staff schedule and assign duties
Review financial statements and performance data to measure productivity and identify cost-reduction opportunities
Ensure company policies, safety, laws, and regulations are followed
Operate ethically to protect the company image
Complete opening and closing procedures
Ability to work a flexible schedule including days, nights, weekends, and holidays
Perform other duties 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
Experience opening a full-service restaurant with a track record of positive leadership and guest/employee satisfaction
Ability to coordinate multiple tasks such as food, beverage, and labor costs while maintaining standards
Attention to detail, speed, and accuracy
Proficiency in food planning, purchasing, sanitation, inventory, open/close procedures, and staff management
Strong analytical and financial acumen
Excellent verbal and written communication skills
Ability to manage multiple projects and expectations simultaneously
Strong interpersonal and collaboration skills; supports a culture of excellence and respect
Self-disciplined, initiative, leadership, and outgoing
Ability to handle pressures of coordinating diverse activities and solve problems
Flexible hours and availability to meet business needs
Passionate, entrepreneurial, and dedicated to success
Physical Requirements
Perform essential job functions safely and in compliance with standards
Maintain regular, punctual attendance
Lift and carry up to 50 lbs
Stand for extended periods; move around the dining area
Climb stairs as needed
Compensation The base pay range for this position is $85,000.00 per year. The final compensation depends on factors including prior experience and qualifications. Base pay range provided by the employer.
Equal Opportunity Jean-Georges is an Equal Opportunity Employer.
More detail about Four Twenty Five, part of Restaurants by Jean-Georges, is available at https://culinaryagents.com/entities/539607-Four-Twenty-Five
#J-18808-Ljbffr