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.
FOOD & BEVERAGE DIRECTOR
The Director of Food and Beverage has overall operational, financial and culinary responsibility for the restaurant. He/she must be the leader of the restaurant overseeing the flow of operations, including all service, guest relations, kitchen operations, accounting, administration, banquets and room service. The Director of Food and Beverage 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. He/she has overall responsibility for all aspects of the restaurant; in particular as related to sales, profit and the development of people.
In a leadership role the Director of Food and Beverage is to provide the highest quality service to guests at all times. Maintain integrity of service, visit tables while on floor to solicit feedback. Responsible for floor leadership and service direction during the hours of operation.