Jean-Georges Management

Assistant General Manager

2 years ago
Job ID
2016-1156
The Inn at Pound Ridge
# of Openings
1
Category
Management

Overview

JG Handbook2


 

 

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.

 

 

Assistant General Manager

 

 

The Assistant General Manager is responsible for assisting with developing and operating a cost effective operation which exceeds guest expectations through the service of high quality food and beverages in a clean and comfortable atmosphere.

 

 

 

Responsibilities

 

  • The Assistant General Manager is to provide the highest quality service to guests at all times, instilling the Jean-Georges philosophy.
  • Maintain integrity of service, visit tables while on floor to solicit feedback. Responsible to help on floor when necessary.
  • Ensure restaurant is properly and fully booked to ensure maximum revenue without sacrificing service.
  • Ensure ambiance of restaurant including music, lighting and flowers etc. are in compliance with the standards set forth the by the Vice Presidents of Operations.
  • Ensure proper knowledge of all company policies and procedures, rules and regulations. Constantly evaluate managers, chefs and all staff.
  • Ensure proper reporting of all revenue, and costs. Manage all the costs of the restaurant. Ensure they are in line with the budget and/or guidelines. Ensure reporting is timely.
  • Interview, hire and approve all front of house employees and back of house managers, ensuring all paperwork is properly completed and employee files are in compliance as per Human Resources.
  • Oversee the processing of the payroll. Ensure the labor cost is accurate and up to date, and all employees are properly paid.
  • Responsible for all menus being up to date, neat and clean and that all personnel have up to date menu descriptions.
  • Oversee the daily management of operations of the location. Oversee the maintenance and repairs of the restaurant. Ensure restaurant is clean and in compliance with all local and Company sanitation and food safety guidelines. Ensure staff is in compliance with the Company policy on grooming.
  • Oversee purchasing of all small wares, glassware, china, silver, linen and all other necessary items for the restaurant. Ensure the proper storage and inventory of all. Maintain costs.
  • Oversee the beverage/wine program. Ensure all costs are accurate and in line with the budget and/or guidelines.
  • Conduct weekly meetings with staff.  Attend pre-shifts and run them as necessary.
  • Promotes teamwork within the restaurant, creating a positive work environment.
  • Handle all guest complaints, addressing each individually, personally and in a timely manner.

Qualifications

 

  • Proficient in all aspects of fine dining service. 
  • Knowledge of food and beverage as well as accounting and administration. 

  • Proficient in all aspects of cost control. 

  • Effective style of management, promoting a team atmosphere. 

  • Ability to inspire staff to achieve their potential.

  • Have a good understanding of food handling and sanitation requirements of the Department of Health. 

  • Able to read and understand work related literature. 

  • Proficient in the use of Microsoft Office (Excel, Word, PowerPoint, etc.) 

  • Possess a proven track record for guest satisfaction.

  • College degree or equivalent experience.
  • Six years prior front of the house experience in a high volume establishment. Experience in various capacities of restaurant staff (i.e.  waiter, host, bartender, runner, etc.) strongly preferred.
  • Participation in wine/beverage related program within the past five years. 

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