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L’ATELIER de Joel Robuchon – NYC hiring Restaurant Manager in New York, NY

L’ATELIER de Joel Robuchon – NYCMore Info

Full Time • Salary (Based on Experience)
Expired: Aug 24, 2019

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2 years

Job Details
The Restaurant Manager at L’Atelier de Joel Robuchon will assist the General Manager and Assistant General Manager in organizing the activities of the service team in order to maintain the highest company standards of food & beverage quality and service. This individual will focus most of their time on the dining room operations to overview the service staff and ensure that iour guests receive the best quality of service per Joel Robuchon standards.
As a Manager you will support in training and leading staff, achieving sales objectives, guest service & satisfaction, food quality, cleanliness and sanitation, all while creating a positive work environment.
Your Responsibilities:
• Assist the management team in overseeing the day-to-day operation of restaurant. 
• 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.
The job description isn’t meant to be a complete list of your qualifications or all the things you’ll do.
Your Qualifications:
• High school or equivalent education preferred. Culinary/Hospitality Management Degree or Apprenticeship Program preferred
• Minimum two years’ hospitality management experience preferred. Previous fine dining hospitality experience preferred
• Food Safety Handlers’ Certificate 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).
Invest Hospitality is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.

Compensation details

Medical, Dental & Vision Benefits, Paid Time Off, Group Restaurant Discounts, Commuter Benefits

View Job Description

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Fine Dining


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.

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.