Jean-Georges Management

General Manager

1 year ago
Job ID
2016-1162
Jean-Georges Management
# of Openings
1
Category
Management

Overview

JG Handbook


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.

 

 

General Manager

 

 

The General Manager is responsible for 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

  • Maintain integrity of service, visit tables while on floor to solicit feedback. Responsible to help on floor when necessary.
  • 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.
  • 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.
  • 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.
  • 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.   
  • 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. 

  • 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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