Jean-Georges Management is hiring: Restaurant Manager in Town of Pound Ridge

Apply to the Restaurant Manager role at Jean‑Georges Management.

Base Pay Range

$75,000.00/yr – $85,000.00/yr

Brand Overview

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 emphasized providing the very best in culinary and tailored hospitality, resulting in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide, we continuously strive toward 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

• Provide the highest quality service to guests at all times.
• Maintain integrity of service, visit tables while on floor to solicit feedback; be ready to assist on floor when necessary.
• Supervise line level staff, establishing positive working relationships.
• Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees.
• Properly manage and report all revenue and costs; ensure they align with budget and guidelines.
• Ensure positive guest service in all areas; respond to complaints and 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, garnishing and presentation to ensure restaurant standards.
• Schedule and receive food and beverage deliveries, checking delivery contents for quality and quantity.
• Partner with 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.
• Ensure company policies, 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.
• Previous experience opening a full‑service restaurant with a proven record of positive leadership and high guest and employee satisfaction.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation.
• Proven experience demonstrating attention to detail, speed and accuracy of tasks.
• Proficient in food planning, purchasing, sanitation, security, inventory, opening and closing procedures, personnel management, record‑keeping and report preparation.
• Strong analytical capabilities including budgetary and financial acumen.
• Excellent verbal and written communication skills.
• Ability to manage expectations, processes and multiple projects simultaneously.
• Strong interpersonal and collaboration skills to manage a diverse team; support a culture of committed action, excellence and respect.
• Self‑disciplined, initiator, leadership ability and outgoing.
• Ability to handle pressures of coordinating a wide range of activities and recommend solutions to restaurant problems.
• Strong problem‑solving skills and diagnostic ability.
• Flexible work hours; able to maintain a schedule that meets business demands.
• Passionate, entrepreneurial and dedicated to success.

Physical Requirements

• Perform essential job functions safely and successfully in accordance with ADA, FMLA and other federal, state, and local standards, meeting productivity standards.
• Maintain regular, punctual attendance.
• Lift and carry up to 50 lbs.
• Stand for the entire workday.
• Move frequently within the work area; bend, lift, reach and carry as required.
• Climb steps regularly.

Compensation

The base pay range for this position is $75,000.00 – $85,000.00 per year.

Jean‑Georges is an Equal Opportunity Employer.

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