ABOUT THE COMPANY

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 guests.

ABOUT THE OPPORTUNITY

The Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York’s most historic landmarks. The TIN Building features multiple unique venues: Several full-service restaurants, fast casual, and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and more. To support this significant operation the Marketplace features a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.

The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food, and retail offerings. The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten.

POSITION SUMMARY:

The Director of Restaurants is the leader of day to day Restaurant & Bar operations and actively participates in the success of the full building operations. This individual supports upholding high service and hospitality standards, collaborates internally cross-departmentally, drives and enhances overall staff performance, and seeks to achieve and exceed the business and financial targets.

ESSENTIAL JOB RESPONSIBILITIES:

• Drive performance and execute day to day success of restaurant operations, aligning with the company goals, hospitality excellence and brand standards
• Oversee and manage the operational performance of all restaurants within the organization, ensuring consistent delivery of exceptional guest experiences, high-quality food, and service excellence
• Collaborate with the other department heads to develop and implement operational strategies, policies, and procedures to drive efficiency, consistency, and profitability.
• Analyze and manage financial performance of the full-service restaurants and bars, including sales, labor costs, food costs, and other key metrics, and provide insights and recommendations to optimize profitability and operational efficiency
• Implement and monitor industry best practices, ensuring compliance with health and safety regulations, licensing requirements, and other legal obligations

• Build and maintain strong relationships with restaurant managers, culinary teams, front-of-house staff, suppliers, and vendors, fostering collaboration, effective communication, and a positive work environment

• Lead and mentor the restaurant management team, providing guidance, coaching, and support to optimize performance, develop talent, and ensure succession planning
• Drive innovation and continuous improvement initiatives, including menu development, service enhancements, and operational efficiencies, to enhance guest experiences and drive revenue growth
• Conduct daily walkthroughs at all full-service restaurant units to ensure adherence to NYC Department of Health (DOH) standards and brand guidelines. Monitor and enforce compliance to maintain consistent operational excellence and quality standards
• Ensure that operational policies and procedures are effectively implemented and followed by all managers across full-service restaurant units. Provide guidance and support to ensure consistent adherence to established standards and protocols
• Support the recruitment process by participating in interviews and providing input for hiring decisions. Implement progressive discipline as necessary to maintain operational standards and employee performance
• Monitor and oversee schedules and payroll operations across all full-service restaurant units. Ensure accurate tracking and adherence to payroll guidelines and budget
• Follow up and ensure compliance with all necessary licenses, permits, and certifications for each restaurant unit. Maintain updated records and ensure renewals are processed promptly
• Supervise and manage the maintenance and repair needs of the restaurant units. Coordinate with Facilities teams or contractors to address issues promptly and efficiently. Regularly assess and maintain the overall physical condition of the establishments
• Collaborate with the marketing team to develop and execute marketing strategies, promotions, and initiatives that drive traffic, increase brand awareness, and support revenue goals
• Develop and manage budgets, financial forecasts, and capital expenditure plans for the restaurant operations, ensuring financial targets are met
• Performs other duties and responsibilities as required or requested

KNOWLEDGE, EXPERIENCE AND SKILLS: 

• Minimum of 8 years of progressive experience in upscale restaurant operations, with at least 3 years in a leadership role overseeing multiple restaurants
• Highly developed knowledge of various food service styles

• NYC Department of Health Food Handler Certification required

• Strong financial acumen and ability to analyze and interpret financial data, including P&L statements, to drive profitability and make informed business decisions
• Demonstrated experience in leading and managing restaurant operations, including culinary, front-of-house, and bar operations
• In-depth knowledge of restaurant industry trends, best practices, and regulatory requirements
• Strong leadership and team management abilities, with the ability to inspire and develop high-performing teams
• Excellent communication and interpersonal skills to effectively collaborate with stakeholders at all levels of the organization
• Ability to thrive in a fast-paced, dynamic environment and effectively manage multiple priorities
• Customer-centric mindset with a passion for delivering exceptional guest experiences.
• Creativity, innovation, and the ability to think strategically to drive business growth and exceed customer expectations
• Bachelor's degree in Hospitality Management, Business Administration, or a related field; MBA or equivalent experience preferred

• Ability to work flexible hours, including evenings, weekends, and holidays, as required

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.
• Must be able to lift and carry up to 25 lbs; Ability to stand for prolong periods of time and climb steps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

The base pay range for this position is between $140,000.00 - $165,000.00 per annum. The determination of what a specific employee in this job classification is paid 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.