Floor Manager

abc Restaurants (abc kitchen, abc cocina, and abcV) with Michelin star Chef Jean-Georges Vongerichten invites you to engage in regionally-grown, organically focused cuisine rooted in cultivating a safe relationship with the environment and our table, in a fresh and articulate space. abc Restaurants have a committed focus on local, sustainable, and organic seasonal produce that does not use pesticides, synthetic fertilizers, insecticides or GMOs; meat, fish, and dairy that is locally sourced and humanely treated pasture-fed, free of antibiotics and hormones; teas, coffees, spices, organic wines, juices and elixirs that are organically cultivated on fair trade cooperatives celebrating and honoring sustainability, artistry and our global diversity. POSITION SUMMARY abc Kitchen, part of the Jean-Georges Management group, seeks a dedicated and experienced Floor/Service Manager to oversee daily operations and ensure exceptional customer service. The ideal candidate will possess strong leadership skills, a passion for hospitality, and the ability to manage service staff to maintain the highest standards of excellence. ESSENTIAL JOB RESPONSIBILITIES Leadership and Staff Management: Supervise, train, and mentor service staff, including waitstaff, hosts, and support staff. Conduct regular staff meetings to communicate updates, expectations, and motivational messages. Address and resolve any staff-related issues or conflicts promptly and professionally. Customer Service: Ensure all guests receive exceptional service, addressing any complaints or concerns swiftly to maintain customer satisfaction. Monitor and enhance the overall dining experience by observing service flow and interacting with guests. Operational Management: Oversee the daily operations of the restaurant during assigned meal periods (breakfast, lunch, dinner, or brunch). Coordinate with kitchen staff to ensure seamless food service and quality. Manage reservation systems and seating plans to optimize service efficiency and customer satisfaction. Training and Development: Develop and implement training programs for new and existing staff to uphold service standards. Provide ongoing feedback and performance evaluations to service team members. Compliance and Safety: Ensure compliance with health, safety, and sanitation regulations. Conduct regular inspections to maintain a clean and safe environment for guests and staff. Event Coordination: Assist in planning and executing special events, private dining, and large group reservations. Coordinate with Events Department to ensure successful event execution. Communication and Collaboration: Maintain open communication with the Director of Restaurants, kitchen staff, and other management team members. Collaborate with the Director of Restaurants to develop strategies for improving service and increasing sales. KNOWLEDGE, EXPERIENCE AND SKILLS Proven experience as a Service Manager or similar role in a high-volume restaurant. Strong leadership and team management skills. Excellent communication and interpersonal abilities. In-depth knowledge of restaurant operations and service standards. Proficiency in restaurant management software and POS systems. A passion for delivering exceptional customer service and hospitality. Ability to work flexible hours, including nights, weekends, and holidays. PHYSICAL REQUIREMENTS Ability to perform the essential job functions consistent 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 for prolong 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 COMPENSATION The base pay range for this position is a salary range of $70,000 - $80,000 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. Lucy Restaurant LLC is an Equal Opportunity Employer #J-18808-Ljbffr Jean-Georges Management