Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $90,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee meal discounts
Retirement Plan
Professional development opportunities
employee recognition programs
Job Description
Jean-Georges Restaurant is part of the renowned Jean-Georges Management group, a leading name in the hospitality industry known for its powerful culinary foundation and dedication to providing exceptional dining experiences. Founded by Chef Jean-Georges Vongerichten, the group has expanded globally with over 60 restaurants, earning itself a reputation as an award-winning restaurant group recognized for its culinary excellence and tailored hospitality. The brand emphasizes high standards in service, food quality, and a welcoming atmosphere for all guests, contributing to its sustained success and prominence in the international restaurant scene.
The role of Restaurant Manager at Jean-Georges Restaurant is a critical leadership position with a focus on delivering an impeccable guest experience. The Restaurant Manager is responsible for overseeing the daily operations of the dining room, ensuring that service staff embody the highest standards of hospitality and professionalism. This role requires directing and motivating the service team to maintain a welcoming, polished, and efficient environment where guests feel valued and appreciated. The Restaurant Manager also plays a significant role in maintaining cleanliness, managing budgets, and ensuring timely food service to align with both company standards and guest expectations.
Beyond the day-to-day operational duties, the Restaurant Manager supports strategic initiatives aimed at revenue growth. This includes developing and implementing programs to increase repeat business and enhance average check values. The manager will foster positive relationships within the team, support hiring and staff development, and handle guest complaints with tact and professionalism to ensure satisfaction and loyalty. Additionally, they monitor inventory, oversee compliance with health and safety regulations, and coordinate closely with kitchen staff to guarantee that food presentation and quality meet the restaurant’s stringent standards.
This position requires an individual with strong leadership skills, a dynamic and outgoing personality, and a passion for the hospitality industry. The ideal candidate will have significant experience in a fast-paced fine dining environment, excellent communication skills, and a proven ability to handle multiple tasks while maintaining exceptional standards. The Restaurant Manager must be flexible and adaptable, capable of working independently, and driven to contribute to the ongoing success of Jean-Georges Restaurant.
The compensation for this role ranges from $80,000 to $90,000 per year, reflecting the candidate’s experience and qualifications. Jean-Georges is committed to equal employment opportunities and fostering an inclusive workplace where all employees are respected and supported. Working at Jean-Georges offers a unique opportunity to be part of a prestigious group dedicated to culinary excellence and outstanding service, making it an ideal choice for a professional restaurant manager looking to grow their career in a world-class environment.
The role of Restaurant Manager at Jean-Georges Restaurant is a critical leadership position with a focus on delivering an impeccable guest experience. The Restaurant Manager is responsible for overseeing the daily operations of the dining room, ensuring that service staff embody the highest standards of hospitality and professionalism. This role requires directing and motivating the service team to maintain a welcoming, polished, and efficient environment where guests feel valued and appreciated. The Restaurant Manager also plays a significant role in maintaining cleanliness, managing budgets, and ensuring timely food service to align with both company standards and guest expectations.
Beyond the day-to-day operational duties, the Restaurant Manager supports strategic initiatives aimed at revenue growth. This includes developing and implementing programs to increase repeat business and enhance average check values. The manager will foster positive relationships within the team, support hiring and staff development, and handle guest complaints with tact and professionalism to ensure satisfaction and loyalty. Additionally, they monitor inventory, oversee compliance with health and safety regulations, and coordinate closely with kitchen staff to guarantee that food presentation and quality meet the restaurant’s stringent standards.
This position requires an individual with strong leadership skills, a dynamic and outgoing personality, and a passion for the hospitality industry. The ideal candidate will have significant experience in a fast-paced fine dining environment, excellent communication skills, and a proven ability to handle multiple tasks while maintaining exceptional standards. The Restaurant Manager must be flexible and adaptable, capable of working independently, and driven to contribute to the ongoing success of Jean-Georges Restaurant.
The compensation for this role ranges from $80,000 to $90,000 per year, reflecting the candidate’s experience and qualifications. Jean-Georges is committed to equal employment opportunities and fostering an inclusive workplace where all employees are respected and supported. Working at Jean-Georges offers a unique opportunity to be part of a prestigious group dedicated to culinary excellence and outstanding service, making it an ideal choice for a professional restaurant manager looking to grow their career in a world-class environment.
Job Requirements
- Minimum of three to four years of relevant restaurant management experience
- experience in a fast-paced fine dining environment
- excellent leadership and guest service skills
- strong communication abilities
- flexibility to work varied hours including nights and weekends
- ability to lift and carry up to 20 lbs
- capability to stand or sit for long periods
- ability to move frequently around the property
- capability to bend, lift, carry, and extend arms above shoulder height
- climbing steps regularly
- ability to handle stressful situations and multitask
- must have reliable attendance and punctuality
- must uphold professional appearance and demeanor
- ability to use Microsoft Office applications proficiently
Job Qualifications
- Minimum of three to four years of experience
- experience in fast-paced fine-dining environment
- strong leadership skills
- skilled in providing impeccable guest service
- dynamic, social, outgoing, and self-motivated personality
- excellent verbal and written communication skills
- ability to be flexible and adapt to change
- able to work independently and make decisions
- excellent presentation and communication skills including email, written, phone, and verbal
- highly organized and detail-oriented
- professional demeanor and appearance
- advanced PC knowledge and comprehension, especially Microsoft Office Word and Excel
- ability to coordinate food, beverage, and labor costs
- proven ability to manage multiple tasks simultaneously
- self-disciplined with leadership ability
- problem-solving skills
- ability to work flexible hours
- passionate and entrepreneurial mindset
Job Duties
- Responsible for all floor service supervision
- provide the highest quality service to guests at all times
- maintain integrity of service, visit tables while on floor to solicit feedback
- supervise line level staff, establishing positive working relationships
- support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees
- properly managing and reporting of all revenue and costs
- ensure positive guest service in all areas
- respond to complaints, taking 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 quality standards
- support with food and beverage deliveries, checking delivery contents
- partner with kitchen staff to ensure proper food presentation and timely preparation
- monitor compliance with health and fire regulations
- maintain front-of-house staff schedule and assign duties
- review financial statements and sales reports to measure productivity and identify areas needing improvement
- ensure company policies, safety, and laws are followed
- operate ethically to protect company image
- complete opening and closing procedures
- perform other duties as required or requested
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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