THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants located worldwide, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

POSITION SUMMARY

The Service and Training Director will work in collaboration with the General Manager and restaurant teams in overseeing and directing service. This role is responsible for working cross-functionally across multiple locations with a strong focus on training and staff development. The Service and Training Director is the “go to” individual in the absence of the General Manager and supports guest service, staff training, product knowledge and education, and encouraging safe work practices. The Service and Training Director implements and maintains a service and management philosophy, while consistently overseeing the efficient and effective service operations of the restaurants.

ESSENTIAL RESPONSIBILITIES

• Primarily focus on staff training for established restaurants and new concepts on an ongoing basis.
• Responsible for designing an experience and environment to create lasting guest relationships.
• Perform positional responsibilities while adhering to company policies and procedures, as stated in the Employee Handbook.
• Demonstrate and promote a good culture by always positively representing the Company.
• Provide and demonstrate the highest quality service to guests.
• Maintain integrity of service, touch tables while on floor to solicit feedback.
• Responsible as lead authority on floor regarding service quality.
• Train service staff in accordance with the standards of JGM policies and guidelines, proper knowledge of all company policies and procedures, rules and regulations.
• Ensure that service is carried out in accordance with established JGM policy.
• Constantly evaluate managers and all service staff.
• Responsible for all staff training including up selling programs, staff incentive programs, new hire orientation, and on-going service training.
• Responsible for all training materials are up to date and readily available for all staff
• Ensure staff follows the Company policy on uniform standards inclusive of footwear and grooming.
• Supervise personnel according to established personnel policies and procedures.
• Lead training and evaluating of all dining room personnel and enforce all steps of service as well as food and beverage policies and procedures.
• Ensure sanitation compliance throughout restaurants.
• Handle guest complaints while on the floor.
• Promote positive public and employee relations.
• Maintain a clean, safe, hazard-free work environment within area of responsibility.
• Promote teamwork within the restaurant, creating a positive work environment.
• Ensure the highest levels of organization are maintained in the dining room and bar at all times.
• Learn basic POS troubleshooting techniques. Familiar with support call procedure when necessary.
• Provide reports on restaurant service performances to senior leadership.
• Perform other job-related activities as required or assigned by supervisor.

KNOWLEDGE, EXPERIENCE, AND SKILLS

• A minimum of four years’ experience in a fast-paced restaurant management
• Bachelor’s degree or equivalent experience.
• Experience in various capacities of restaurant staff strongly preferred.
• Strong experience in upholding guest service standards
• Organization and multi-tasking skills with attention to detail
• Knowledge of opening and closing procedures
• Ability to make clear, concise decisions quickly while always being alert to the operational needs throughout a shift
• POS and computer literate with the ability to learn and adapt to using all programs
• Ability to communicate effectively and eloquently, both 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 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.
• Professional demeanor, polished appearance with the ability to exceed guest's expectations
• Ability to work in a dynamic environment
• Ability to work both independently and in a team environment
• Strong work ethic and customer-focused approach
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

• Ability to perform 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.
• Must be able to lift and carry up to 50 lbs; Ability to stand for prolonged 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.

COMPENSATION

The base pay range for this position is a salary range of $120,000 - $140,000 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.

Jean-Georges is an Equal Opportunity Employer.