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 25 restaurants located in 5 countries, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. At Jean-Georges Management, we pride ourselves on cultivating talents as well as hiring skilled professionals and rewarding them with the chance to grow alongside our constantly evolving organization and industry.
A Restaurant Manager is responsible for working with the rest of the management team to run a profitable restaurant, where the quality of service, food and beverages are continually challenged and improved. A Restaurant Manager is responsible for working as a member of a cohesive management team that supports each other's decisions and presents a united front to the staff.
Responsible for working with the management team to determine appropriate staffing levels.
Continually develop the staff through the identification of ongoing training needs and the implementation of the necessary programs.
Ensure the quality of all aspects of the restaurant; including the food, beverages, service and physical structure.
Conduct daily walk through of the restaurant to determine areas which need attention or repair.