96 South Street, New York, NY 10038

Restaurant Manager

Tin Building by Jean Georges More Info

96 South Street, New York, NY 10038

Full Time • Salary ($65k - $85k)

Expired: Sep 11, 2024

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Required Years of Experience

2 years

Job Details

ABOUT THE COMPANY

Creative Culinary Management Company (“CCMC”) is a hospitality company founded in 2020 by Jean-Georges Restaurant Holding Company. Based in New York City’s Seaport in Lower Manhattan, CCMC is responsible for the management of a variety of acclaimed restaurants at the Seaport, each offering unique, world-class dining. CCMC’s mission is to channel its team’s extensive knowledge and passion for hospitality into the creation of memorable guest experiences—from family-friendly dining on the historic cobblestones to intimate waterfront restaurants on Pier 17, along with rooftop dining concepts featuring one-of-a-kind views of Lower Manhattan, and an extensive selection of globally-influenced drinking and dining establishments throughout the Tin Building by Jean-Georges—the a 53,000-square-foot culinary marketplace at Pier 17 on the former site of the Fulton Fish Market.

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 Restaurant Assistant Manager will report directly to the outlet General Manager. He or She will be responsible for assisting and managing the restaurant outlets’ staff to ensure operation efficiency. All duties are to be performed in accordance with departmental and the TIN Building’s policies, practices and procedures.

ESSENTIAL JOB RESPONSIBILITIES

• Executes the vision of the TIN Building through service and operational excellence.

• Gather guests’ feedback and recommend improvements to our menus.

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

• Coordinate communication between the front of the house and back of the house.

• Keeping customers happy and handling complaints.

• Address any employee and customers’ concerns; escalate to Restaurant Manager if needed.

• Develop good customer relationships.

• Open and close restaurants.

• Responsible for ensuring that employees under supervision deliver superior service levels.

• Liaise between managers, customers and employees.

• Provide training to staff to follow restaurant procedures.

• Order supplies while staying within budget limitations.

• Adhere to all relevant health department rules & regulations, and all customer service guidelines.

• Interacts with guests to make sure they have a great dining experience.

• Ability to manage expectations, processes, and multiple projects simultaneously.

• Fosters a collaborative and engaged working relationship with all company employees promoting a team focus centric culture that will lead to a positive employee experience, resulting in business effectiveness and high levels of productivity.

• Responsible for performance management of direct and indirect reports; ensuring appropriate handling of performance concerns are addressed in a timely, fair, and consistent manner and approach.

• Supports recruiting, hiring, supervision, scheduling, development, mentoring and training of managers and hourly employees.

• Demonstrates and holds direct reports accountable for acting with the highest levels of professional standards and ensures all employees work within an environment of respect, understanding, inclusiveness, caring and fairness.

• 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 are injured.

• Operate ethically to protect the assets and image of the company.

• Must be able to maintain a schedule availability flexible to the business demands.

• Performs other duties and responsibilities as required or requested.

• Must be able to maintain a schedule availability flexible to the business demands.

• Must be flexible and performs other duties and responsibilities as required or requested.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Previous fine dining room experience preferred.

• Strong experience in upholding guest service standards.

• Two years of supervisory experience, preferably within a fine dining or upscale restaurant.

• Bachelor’s degree in a related field required.

• POS and computer literate with the ability to learn and adapt to using all programs.

• Exhibits excellent communication (verbal and written), customer service, team building and problem-solving skills.

• Ability to work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.

• Possess strong interpersonal (verbal and written), collaboration skills with a demonstrated high degree of emotional intelligence to manage and lead a diverse team; must support and promote a culture of inclusiveness, respect, and a positive employee experience.

• Must be passionate, entrepreneurial, and dedicated to success.

PHYSICAL REQUIREMENTS:

• Ability to perform the essential job functions consistently, 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

• Must be able to lift and carry up to 50 lbs.

• Ability to stand for prolong periods of time.

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. 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 $65,000 - $85,000 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.