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    Restaurant Manager - New York, United States - The Fulton by Jean-Georges

    The Fulton by Jean-Georges
    The Fulton by Jean-Georges New York, United States

    2 weeks ago

    Default job background
    Full time
    Description

    Escape the bustle of the city and rediscover the romance of the sea at The Fulton, a restaurant from world-renowned chef Jean-Georges Vongerichten. The Fulton is the chef's first seafood restaurant – located in an area of the city Vongerichten fell in love with when he first encountered the energy of the former Fulton Fish Market in 1986. With a hat tip to that history of The Seaport, the menu focuses on the best ingredients and the bounty of the ocean and beyond. With its waterfront setting the restaurant offers a singular New York dining experience, with patio seating and some of the best unobstructed views of the Brooklyn Bridge.

    POSITION SUMMARY

    The Restaurant Manager is responsible for ensuring guests have a positive experience by exhibiting unsurpassed hospitality.

    ESSENTIAL JOB RESPONSIBILITIES

    • Supporting the General Manager in running the daily operations of the restaurant
    • Supervise line level staff, establishing positive working relationships
    • Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees
    • Monitor employee and guests' activities to ensure liquor regulations are obeyed
    • Establish standards for personnel performance and guests' service
    • Maintain front-of-house staff schedule and assign duties
    • Partner with the kitchen staff to ensure proper food presentation and timely preparation
    • Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
    • Maintain and keep record of food and equipment inventories
    • 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
    • Keep records required by government agencies regarding sanitation or food subsidies
    • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
    • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned
    • Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted
    • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs
    • Follow all company policies, procedures, and guidelines
    • Operate ethically to protect the assets and image of the company
    • Performs other duties and responsibilities as per business need

    KNOWLEDGE, EXPERIENCE AND SKILLS

    • A minimum of two years' experience in a fine dining, high volume setting
    • Strong experience in upholding guest service standards
    • Organization and multi-tasking skills with attention to detail
    • POS and computer literate with the ability to learn and adapt to using all programs
    • Possess strong interpersonal (verbal and written), collaboration skills with a demonstrated high degree of emotional intelligence to manage and lead a diverse team; must support and promote a culture of inclusiveness, respect, and a positive employee experience
    • Professional demeanor, polished appearance with the ability to exceed guest's expectations
    • Ability to work in an ever-changing environment
    • Ability to work both independently and in a team environment
    • Strong work ethic and customer-focused approach
    • Ability to work a flexible schedule including days, nights, weekends, and holidays
    • Must be passionate, entrepreneurial, and dedicated to success

    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.
    • Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly.
    • Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

    COMPENSATION

    The base pay range for this position is $70,000.00-$85,000.00 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.

    Creative Culinary Management is an equal opportunity employer.

    More detail about The Fulton by Jean-Georges part of Creative Culinary Management Company, please visit
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