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

• Minimum of two (2) years restaurant management experience ; fine dining and high-volume experience required
• TIPS Certificate required
• Previous experience opening a full-service restaurant with a proven record of positive leadership and providing the highest level of guest and employee satisfaction
• Ability to coordinate multiple tasks such as food, beverage, and labor costs while maintaining required standards of operation in daily restaurant activities
• Proven experience demonstrating attention to detail, speed, and accuracy of tasks
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, inventory, opening and closing procedures, personnel management, recordkeeping, and preparation of reports
• Strong analytical capabilities including budgetary and financial acumen
• Exhibits excellent verbal and written communication skills
• Ability to manage expectations, processes, and multiple projects simultaneously.
• Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect
• Self-disciplined, shows initiative, possesses 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.   
• Must be passionate, entrepreneurial, and dedicated to success

  PHYSICAL REQUIREMENTS

• Ability to perform 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 50 lbs.
• Ability to stand for the entire workday.  
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store.  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 $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.