Creative Culinary Management Company is a hospitality company based in the heart of NYC Seaport District. The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, intimate dinner on the pier, or host a private event on our pier rooftop. Our partners' creative energy, combined with our extensive hospitality knowledge, ensures a notable encounter for each of our guests.

ABOUT THE PROJECT:

The Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York’s most historic landmarks. In 1985, Jean-Georges arrived in New York and went straight to the Fulton Fish Market, a then thriving hub of seafood in the heart of The Seaport. It was a trip that launched his career as one the world’s most renowned chefs, and in turn revolutionized the way New Yorkers eat forever. Best known for his dedication to fresh, local, and sustainable ingredients, the Tin Building is Jean-Georges’ tribute to the city that made him, and his opportunity to highlight the very best in food and hospitality it has to offer.

The 53,000-square foot marketplace offers a selection of full service and quick service restaurants, with flavors to delight and engage every one of the five senses. Inspired by Jean-Georges’ childhood in Alsace, and the success of his restaurants in Bangkok, Hong Kong, Singapore, the US and Europe, the Tin Building’s food market and gourmet grocery is packed with specialty ingredients, meats, cheeses, fresh produce, and to-go items.

POSITION SUMMARY:

The Restaurant General Manager directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff and takes the necessary steps to achieve stated objectives in sales, cost environment, employee retention, cleanliness, and sanitation. The GM is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees.

ESSENTIAL JOB RESPONSIBILITIES:

• Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Ensure proper knowledge of all company policies and procedures, rules and regulations. Constantly evaluate managers, chefs and all staff.
• Ensure proper reporting of all revenue, and costs. Manage all the costs of the restaurant. Ensure they are in line with the budget and/or guidelines. Ensure reporting is timely.
• Oversee the processing of the payroll. Ensure the labor cost is accurate and up to date, and all employees are properly paid.
• Maintain a healthy, happy, and productive work environment to foster loyalty and dedication
• Keep VP of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action
• Complete job responsibilities and performance objectives in a timely and effective manner 
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness
• Maintain low staff turnover rate and high morale
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
• Responsible for ensuring consistent high quality of food preparation and service
• Ensure that proper security procedures are in place to protect employees, guests, and company assets
• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured
• Be physically present on the floor during service to ensure service standards
• Guide, direct, and train service staff; observe the flow of guests, and provide assistance
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
• Communicate with kitchen regarding pace of service, special needs, and general guest satisfaction
• Provide direction to employees regarding operational and procedural issues
• Direct hiring, supervision, development and, when necessary, and termination of employees
• Enforce disciplinary actions as needed
• Ensures company policies and procedures, safety and other laws, regulations and requirements are implemented and followed.  
• Must be able to maintain a schedule availability flexible to the business demands.  
• Performs other duties and responsibilities as required or requested

KNOWLEDGE, EXPERIENCE, AND SKILLS:

• Minimum five (5) years restaurant management experience 
• Previous experience opening a full-service restaurant with a proven record of providing the highest level of guest and employee satisfaction
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• Strong analytical capabilities including budgetary and financial acumen
• Exhibits excellent verbal and written communication skills
• Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect
• Must be a skilled leader who creates an inspiring vision, who communicates the vision well, and who leads by example through mentoring and coaching; must be results oriented and able to drive the process of converting an idea into production
• Self-disciplined, shows initiative, possess 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 ability to diagnose and develop solutions
• Ability to work flexible hours; perform job functions with attention to detail, speed, and accuracy; prioritize and organize; follow directions thoroughly; understand guest’s service needs; work cohesively as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent company data; direct performance of staff and follow up with corrections when needed
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS:

• Ability to perform the essential job functions consistent 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
• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis). 
• 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. 
  
  

The base pay range for this position is a salary range of  $100,000 - $120,000 per 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.

Creative Culinary Management is an equal opportunity employer.