Requirements
2 years
Job Details
• Oversee the daily floor operations to ensure service is done proficiently per L’Atelier steps of service and standards.
• Ensure that staffing attendance is matching the operations needs and that any changes in scheduling have been reviewed and approved by management team.
• Ensure that all Front of House employees are trained to meet the standards of service.
• Interact with guest frequently to ensure satisfaction of their dining experience, and to build relationships to develop return clientele.
• Fill in where needed to ensure guest service standards and efficient operations including, but not limited to, order taking, wine service, and general duties.
• Comprehensive knowledge of all menu items.
• Comprehensive knowledge of grape varietals, wine styles, spirits, and cocktails.
• Resolve guest complaints and report to General Manager and Executive Chef. Log all guest data appropriately.
• Assist with inventory control and labor management to operate the restaurant efficiently and cost effectively.
• Maintain reservation system, updating guest notes and feedback where necessary.
• Communicate daily with the Maître D and host team, providing current information on large and private parties, expected VIP’s and special requests.
• Communicate daily with the culinary team, providing current information on large parties or expected VIP’s.
• Responsible for the duties of opening and closing shifts where applicable.
• Prepare and deliver daily pre-service meeting.
• Reconcile all employee time clock inputs to scheduled labor at end of each business day. Follow procedure to make proper adjustment in the Point of Sale system if necessary.
• Minimum two years’ hospitality management experience preferred. Previous fine dining hospitality experience preferred
• Must be able to speak, read, write in clear English.
• Experience in service training, staff scheduling, and leadership best practices.
• Demonstrated knowledge and experience with managing inventory and cost control is preferred
• Knowledge of basic accounting principles and practices is preferred
• Must be able to use relevant computer applications (Microsoft Word, Excel, Outlook; restaurant specific software including point-of-sale registers and business metric applications)
• Can reach, bend, stoop and frequently lift items up to 30 pounds.
• Can work in a standing position for long periods of time (up to 10 hours).
Compensation details
Medical, Dental & Vision Benefits, Paid Time Off, Group Restaurant Discounts, Commuter Benefits
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Open Jobs From L’ATELIER de Joel Robuchon – NYC
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Part of INVEST HOSPITALITY
ABOUT L’ATELIER DE JOËL ROBUCHON NEW YORK
L'Atelier is the groundbreaking concept from the legendary Chef Joël Robuchon groundbreaking concept, which first opened in Paris’ Saint-Germain neighborhood in 2003. Currently with 10 distinct locations around the world, each restaurant feels of-its-place, staying true to the original Parisian roots, while drawing inspiration from the surrounding city and neighborhood--including New York's Meatpacking District.
L’Atelier’s name refers to a craftsman’s workshop, emphasizing Chef Joël Robuchon’s hallmark of elevating the simplest of dishes into something extraordinary using pristine ingredients, immaculate technique, and abundant creativity.The restaurant’s signature 34-seat dining counter seating faces directly into the open kitchen, allowing for a dynamic interaction between chef and diner, and view into the creative process.
Chef Robuchon's protégés carry on this culinary philosophy at L'Atelier New York, with a Modern French menu featuring iconic signature dishes, alongside new, ever-changing seasonal creations utilizing ingredients sourced from top local and regional purveyors. The team was awarded 2 Michelin Stars from the 2019 guide.
CHEF JOËL ROBUCHON
The legendary Chef Joël Robuchon was a visionary and trailblazer who transformed the way French cuisine was prepared and presented. At the time of his passing in August 2018 he held 31 Michelin stars—more than any chef in history—and ran 29 restaurants spanning 11 countries, in cities including Paris, Hong Kong, Las Vegas, London, Monaco, New York, and Tokyo, among others. He was awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine; was titled "Chef of the Century" by the guide Gault Millau; and mentored a generation of renowned chefs including Eric Ripert and Gordon Ramsay.
Awards
2020
20202019Leadership
General Manager
Open Jobs From L’ATELIER de Joel Robuchon – NYC
