Restaurant Manager

Chez Margaux; New York (NY); On-site; USD 85,000 - 95,000; Full time

Job summary

Chez Margaux, Jean-Georges’ First Private Membership Club, seeks a Restaurant Manager to lead the service team in a high-end setting in New York. You will ensure top-tier guest experience, uphold brand standards, and manage floor operations, scheduling, and training.

The role requires 2+ years of restaurant management in fine dining and the ability to balance quality service with budgetary constraints. A flexible schedule including weekends and holidays is expected in this leader position.

Qualifications

• Minimum of two (2) years restaurant management experience; fine dining and high-volume experience required.
• Previous experience opening a full-service restaurant with positive leadership and guest satisfaction.
• Ability to coordinate food, beverage and labor cost while maintaining high operation standards.
• Strong attention to detail, speed, and accuracy of tasks.
• Proficient in food planning, purchasing, sanitation, inventory, and reporting.

Responsibilities

• Provide the highest quality service to guests at all times.
• Visit tables on the floor to solicit feedback and assist when needed.
• Supervise and mentor on-floor staff and manage scheduling.
• Recruit, hire, supervise, and train hourly employees.
• Monitor revenue and costs to stay within budget and guidelines.
• Handle guest complaints and turn them into repeat visits.
• Maintain health, sanitation, and safety compliance.

Skills

Restaurant management

Fine dining

Leadership

Budgeting

Staff training

Job description

Chez Margaux, Jean-Georges’ First Private Membership Club is seeking a Restaurant Manager

OVERVIEW

Jean-Georges’ first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’, a library, private dining spaces and much more.

THE BRAND

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.

POSITION SUMMARY

TheRestaurant Manager directs and motivates the service staff to ensure that guests are havinga greattime.The Restaurant Managerwillbe responsibleforensuring a high standard of appearance, hospitality and service in personnel and cleanliness of the dining rooms. The Restaurant Managerwillbe responsibleforensuring the timeliness of food service,supervise/trainservice staff,andmanagewithinthe budgetaryrestraints.The Restaurant Managerwill support in developing and implementing programs to increase revenues through repeat business and higher check averages.

ESSENTIAL JOB RESPONSIBILITIES

• TheRestaurantManageristoprovidethe highest quality service to guests at alltimes
• Maintain integrity of service, visit tables while on floor tosolicitfeedback. Responsible to help on floor whennecessary
• Superviseline level staff,establishingpositive workingrelationships
• Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourlyemployees
• Propermanagingand reporting of allrevenue,and costs. Ensure they are in line with the budget and/orguidelines
• Ensure positive guest service in all areas. Respond to complaints, takingany and allappropriate actionsto turn dissatisfied guests into returnguests
• Keep records required by government agenciesregardingsanitation or foodsubsidies
• Investigate and resolve complaintsregardingfood quality, service, oraccommodations
• Maintainand keep record offood and equipmentinventories
• Monitor food preparation methods,portionsizes, and garnishing and presentationoffood to ensure that food is prepared and presentedto restaurantstandards
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality andquantity
• Partner withthe kitchen staffto ensureproperfoodpresentationandtimelypreparation
• Monitor compliance with health and fire regulationsregardingfood preparation andserving andbuildingmaintenance
• Maintain front-of-house staff scheduleand assignduties
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or toidentifyareas needing cost reduction or programimprovement
• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented andfollowed
• Operate ethically to protect the image of thecompany
• Complete opening and closingprocedures
• Ability to work a flexible schedule including days, nights, weekends, andholidays
• Perform other duties and responsibilities asrequiredorrequested

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of two (2) years restaurant managementexperience;fine dining and high-volume experiencerequired
• Previousexperience opening a full-service restaurant with a proven record of positive leadership andprovidingthe highest level of guest and employee satisfaction
• Ability to coordinate multiple tasks such as food, beverage and labor cost whilemaintainingrequired standards of operation in daily restaurant activities
• Proven experiencedemonstratingattention 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,possessesleadership ability and is outgoing
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommendappropriate solutionsto restaurant problems
• Demonstrate strong problem-solving skills through the ability to diagnose and develop solutions
• Ability to work flexible hours; Must be able tomaintaina schedule availability flexible to the business demands.
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

• 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 tomaintainregular, 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 toaccomplishtasks, particularly frequent movements from place to place within the store. Bend, lift, carry, reach/extend arms, and hands above shoulder heightfrequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

COMPENSATION

The base pay range for this positionis $85,000.00-$95,000.00a year.The determination of what a specific employee in this job classification is paidwithin the rangedepends ona number offactors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Jean-Georges is an Equal Opportunity Employer.