Job Description

Four  Twenty Five,  a  Restaurant  by  Jean-Georges  Vongerichten   is a stunning new dining experience under the Jean-Georges brand. We are actively seeking experienced hospitality professionals to join the team! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to both our guests and our community.  

OVERVIEW  

Renowned Chef Jean-Georges Vongerichten is expanding his global restaurant empire with the launch of Four   Twenty Five , a new restaurant that perfectly blends culinary excellence with architectural marvel and sustainability practices. Situated at the prestigious address of 425 Park Avenue in an L&L Holding office tower, this restaurant boasts a remarkable design by the esteemed Lord Norman Foster of   Foster+Partners , a recipient of the prestigious Pritzker Prize. Four   Twenty Five   promises an extraordinary dining experience, featuring a main mezzanine dining level   showcasing   a stunning open kitchen. Enhancing its appeal, the restaurant also boasts a captivating cocktail lounge and bar, complemented by a 24-foot painting created by artist Larry Poons above the bar.  

POSITION SUMMARY

The Bar Manager will ensure that   guests   fully   enjoy   their visit to the   restaurant ;   curating the lounge experience by   directing   and   motivating   the service staff . The Bar Manager will ensur e   a high standard of appearance, hospitality ,   and service in personnel and cleanliness of the dining room , ensure   the timeliness of food service,   supervise   and train service staff ,   and manage within budgetary restraints.   The Restaurant Manager will support in development and implementing of programs to increase revenues through repeat business and higher check averages.  

  ESSENTIAL JOB RESPONSIBILITIES  

• Provide   the highest quality service to guests at all times  
• Maintain integrity of service, and visit tables while on the floor to   solicit   feedback. Responsible for helping on the floor when necessary  
• Keep bar standards up to the highest quality
• Create and maximize a lounge settings
• Supervise line-level staff,   establishing   positive working relationships  
• Support recruiting, hiring, supervision, scheduling, development, mentoring, and training of hourly employees  
• Proper   managing   and reporting of all   revenue,   and costs. Ensure they are in line with the budget and/or guidelines  
• Ensure positive guest service in all areas. Respond to complaints, taking   any and all   appropriate actions   to turn dissatisfied guests into return guests  
• Keep records required by government agencies   regarding   sanitation or food subsidies  
• Investigate and resolve complaints   regarding   food quality, service, or accommodations  
• Maintain and keep record of food and equipment inventories  
• Monitor food preparation methods,   portion   sizes, and garnishing and presentation of food to ensure that food is prepared and presented to restaurant standards  
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity  
• Partner with the kitchen staff to ensure proper food presentation and   timely   preparation  
• Monitor compliance with health and fire regulations   regarding   food preparation and serving and building maintenance  
• Maintain front-of-house staff schedule and assign duties  
• 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  
• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed  
• Operate ethically to protect the image of the company  
• Complete opening and closing procedures  
• Ability to work a flexible schedule including days, nights, weekends, and holidays  
• Perform other duties and responsibilities as   required   or requested  

  KNOWLEDGE, EXPERIENCE AND SKILLS  

• Minimum of two (2) years restaurant management   experience ;   fine dining and high-volume experience   required  
• TIPS Certificate required
• Previous   experience opening a full-service restaurant with a proven record of positive leadership and   providing   the highest level of guest and employee satisfaction  
• Ability to coordinate multiple tasks such as food, beverage, and labor costs while   maintaining   required standards of operation in daily restaurant activities  
• Proven experience   demonstrating   attention to detail, speed, and accuracy of tasks  
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, inventory, opening and closing procedures, personnel management, recordkeeping, and preparation of reports  
• Strong analytical capabilities including budgetary and financial acumen  
• Exhibits excellent verbal and written communication skills  
• Ability to manage expectations, processes, and multiple projects simultaneously.  
• Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect  
• Self-disciplined, shows initiative,   possesses   leadership ability, and is outgoing  
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend   appropriate solutions   to restaurant problems  
• Demonstrate strong problem-solving skills through the ability to diagnose and develop solutions  
• Ability to work flexible hours; Must be able to   maintain   a schedule availability flexible to the business demands.   
• Must be passionate, entrepreneurial, and dedicated to success  

  PHYSICAL REQUIREMENTS  

• Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.  
• Ability to   maintain   regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards  
• Must be able to lift and carry up to 50 lbs.  
• Ability to stand for the entire workday.  
• Moving about on foot to   accomplish   tasks, particularly frequent movements from place to place within the store.  Bend, lift, carry, reach/extend arms, and hands above shoulder height   frequently , or otherwise move in a constantly changing environment.  
• Climbing steps regularly.  

COMPENSATION  

The base pay range for this position is $85 ,000.00 a year.  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.  

Jean-Georges is an Equal Opportunity Employer.  

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