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General Manager
Dominique Ansel Bakery
189 Spring Street, New York, NY, United States
Dominique Ansel Bakery hiring General Manager in New York, NY

Dominique Ansel Bakery hiring General Manager in New York, NY

Dominique Ansel BakeryMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 30, 2019

Sorry, this job expired on Dec 30, 2019. Below are other jobs that may be of interest to you.

Requirements

4 years


Job Details
 
General Manager for Dominique Ansel Bakery

One full-time position for General Manager is available!

You will be working with a top-tier team, but in a fun and casual environment in Soho! This position is perfect for someone who wants to pursue a long-term career in the F&B industry. However, please note that we work in a demanding environment and have a serious first-class approach to customer service.

Be ready to manage a staff of 10 - 15 front of house members in all aspects of customer service and operations. You will be training new staff members on their daily functions, ensuring cleanliness and regular maintenance of the shop.

Plan to create staff work schedules, as well as manage inventory for packaging and store equipment and materials. This position will require you to source packaging for new holiday items, daily cash count after every shift, and facilitate opening and closing of the store. You will be organizing with finalizing large pre orders for larger corporations.

Creating production pars based on estimates, on a weekly basis. Continually quality control products and communicate to kitchen and back of house. Assist with promotional event planning, respond to customer emails (daily), and handle guest complaints. You will be asked to test employees to maintain a continual retraining process.

Requirements
• A sincere passion for pastries and culinary arts
• 4+ Years Food/Hospitality Industry
• 2+ Years Managerial Experience of a team of 5 or more
• Barista experience preferred
• Familiarity with POS systems
• NYC Food Certificate preferred (Will need to be attained shortly after hire if not already certified)
• Experience with ordering and inventory management
• Understanding of sales goals, production pars, and quality control
• Extensive experience with training new hires and continual training to better staff
• Meticulous cash handling
• Courteous with staff and co-workers
• Excellence in customer service (in person and by email)
• Detailed knowledge of Department of Health regulation and attention
to cleanliness.


Compensation details

Bonus, Health and dental benefits, paid vacation


View Job Description

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Desserts

Bakery / Patisserie

Part of Dominique Ansel

James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. As Chef/Owner of eponymous bakeries in New York, London, and Los Angeles, as well as his first-ever restaurant which recently launched in Los Angeles, Chef Dominique has been responsible for creating some of the most fêted pastries in the world.

Dominique Ansel Bakery is Chef Dominique's flagship shop, which opened in New York City's Soho neighborhood in November 2011. Serving both sweet and savory items, with pastries reigning supreme, the Bakery is home to many of Chef Dominique’s signature creations – from his famed Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), the Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, baked-to-order Mini Madeleines, and many more. The shop features both cafe seating indoors as well as a quaint outdoor backyard terrace.

For his prolific creativity, Chef Dominique was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine has called him a “Culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He was also named Business Insider’s “Most Innovative People Under 40,” one of Crain’s “40 under 40,” and was bestowed the prestigious l’Ordre du Mérite Agricole, France’s second highest honor.

Prior to opening his own shop, Dominique served as the Executive Pastry Chef for restaurant Daniel, when the team earned its coveted third Michelin star and a four-star review from The New York Times. He opened his first shop in 2011 with just four employees. Forthcoming new concepts will be launching in London’s Covent Garden neighborhood as well as in Hong Kong soon.

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