Restaurant Manager

Restaurant Manager

Jean-Georges Restaurant is seeking an experienced Restaurant Manager!

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.

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.

Minimum of three (3) -four (4) years of experience

Experience in fast-paced, fine-dining environment a must

Demonstrates strong leadership

Skilled in providing impeccable guest service

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.

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

The base pay range for this position is a salary range of $80,000-90,000 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.

Customer Service Orientation

Team Management

Conflict Resolution

Budget Management

Training and Development

Time Management

Attention to Health and Safety Regulations

Inventory Management