OVERVIEW

Jean-Georges’ first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’, a library, private dining spaces, and much more.

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 Director of Operations will be responsible for a new and exciting, private membership dining concept. This role will assist with developing and operating a cost-effective operation, which exceeds guest expectations through the service of high-quality food and beverages. The Director of Operations has overall responsibility for all aspects of the private membership dining club related to membership, sales, profit, and building relationships with clientele. This role will call for an individual with a deep commitment to and understanding of elevating the membership experience through strategy, innovative communication, and personalized engagement.

ESSENTIAL JOB RESPONSIBILITIES

• Oversee all aspects of club’s culinary and dining membership experience.
• Oversee and manage entire private membership enrollment process and retention.
• Collaborate with various departments to ensure strategic alignment, seamless operations and contribute to the overall success and reputation of the club.
• Address member concerns promptly and strive to exceed expectations in service and culinary offerings.
• Collaborate with General Manager to deliver best-in-class membership experience and a thoughtful, well-executed communications strategy.
• Responsible for leading all communication efforts and collateral while also maintaining oversight of the membership process.
• Develop plans of action that drive value-added solutions.
• Develop, implement and oversee a comprehensive food and beverage strategy aligned with the club’s overall goals and member expectations.
• Stay current with industry trends and market demands to enhance club’s offerings, maintaining a competitive edge.
• Develop and manage annual budgets, ensuring financial goals are met while maintaining highquality standards.
• Monitor the budget and recommend corrective action/procedures as necessary to help ensure budget goals are attained.
• Develop detailed financial projections for proposed operational changes.
• Ensure compliance with health and safety regulations, as well as food handling and sanitation standards.
• Build strong relationships with club members; obtaining feedback to continually improve dining experiences.
• Balance the long-term strategic vision for innovation with the financial and practical realities and capacities of the business.
• Ensure cross-departmental engagement in the development and implementation of new company programs.
• Ensure all department leaders are aware and sensitive to the priority, timing, and operational readiness for changes to ensure successful growth and organizational development.
• Use all company channels and mediums of communication effectively and efficiently.
• Ensure all guests and team members receive critical information and direction in a timely and comprehensive manner.
• Function as a collaborative leader to engage, communicate, educate, and support team members.
• Provide partners and senior management with investment decision-support tools that include break-even points, opportunity costs, and ROI/net-present cash calculations.
• Proactively seek out potential problems while making consistent decisions which are in the best interest of the guest, the employees and the owners.
• Ability to make quick, clear, concise decisions at a moment’s notice.
• Perform other duties and responsibilities as required or requested.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of three (3) to five (5) years of relevant experience.
• Night Life experience a must
• Strong business and financial acumen including analytical and budgetary capabilities.
• Experience in Private Membership Dining concepts a plus.
• Able to work independently and make the right decisions for the business.
• Must possess excellent presentation and communication skills including email. written, phone and verbal.
• Must possess excellent people and customer service skills, superior interpersonal and collaboration skills.
• Highly organized and detailed.
• Professional demeanor and appearance, promoting respectful and professional interactions with all guests and staff.
• Advanced PC knowledge and comprehension (Microsoft Office – Word & Excel).
• Advanced math knowledge and comprehension (addition, subtraction, multiplication, division, fractions, and percentages).
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Proven experience demonstrating attention to detail, speed, and accuracy of tasks
• Ability to manage expectations, processes, and multiple projects simultaneously.
• 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 the ability to diagnose and develop solutions.
• Ability to work flexible hours; Must be able to maintain a schedule availability flexible to the business demands.
• 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 20 lbs.
• Ability to stand or sit for prolonged 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

COMPENSATION

The base pay range for this position is a salary range of $165,000 to $185,000 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.