Breakfast 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 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 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. 

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 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 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.