Barback

Jean Georges Restaurant is actively seeking Barbacks!

OVERVIEW
Jean-Georges Restaurant opened in 1997 to critical acclaim. The jewel of Chef Jean-Georges Vongerichten's empire, the restaurant offers the very best in fine dining. Consistently awarded four stars by the New York Times and three Michelin stars, Jean-Georges presents exquisitely crafted dishes blending French, American and Asian influences. The local farmer's market is the driving force behind the seasonal, ever-changing menu. Chef Jean-Georges is a master at maintaining the essence of ingredients while using them inventively to produce the best flavor. Jean-Georges' chic and intimate dining room was redesigned by Thomas Juul-Hansen, with striking lighting by L'Observatoire. Impeccable service, tableside preparations, and floor-to-ceiling windows with stunning views of Central Park and Columbus Circle all contribute to an unforgettable dining experience. 

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 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

Barbacks will be responsible for preparing and supporting the needs of the bar. The barback should ensure the bar is fully stocked and ready for service, including all the necessary perishables and equipment.

ESSENTIAL JOB RESPONSIBILITIES

• Supporting the bartenders in controlling the operations of the bar, including an outdoor area
• Deliver a high-quality food and beverage dining experience to all guests
• Maintain bar and dining ambiance with an enthusiastic and graceful attitude
• Report low levels of stock and breakages or damaged equipment immediately to management
• Ensure the bar is always neatly organized, and fully stocked and all perishables behind the bar are fresh and tasted to required par levels
• Prepare for bar service and complete the necessary tasks to set up the bar for success
• Ensures par levels are maintained during service
• Actively participate during lineup
• Professional demeanor, polished appearance with the ability to exceed guest's expectations
• Maintain impeccable standards of cleanliness and appearance throughout all areas of the bar counter and display before, during, and after service
• Adhere to sanitation, safety, and alcohol beverage control policies
• Complete all assigned side work relevant to guest interactive service, in compliance with 80/20/30 rules
• Follow all company policies, procedures, and guidelines
• Consistently report to scheduled shifts on time and ready to work in proper uniform
• Operate ethically to protect the assets and image of the company
• Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILL

• Minimum of two (2) years of restaurant experience; fine dining and high-volume experience required
• A passion for food, wine and service
• A strong sense of urgency
• Strong organization skills
• Ability to deliver unsurpassed hospitality and guest experience
• Strong interpersonal and communication skills 
• Mastery of tableside etiquette
• A desire for growth
• Have long-term goals in the service industry
• A rigorous attention to detail
• Ability to take direction and execute
• Basic Math skills
• High standards for cleanliness of workspace and service areas
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Professional demeanor, polished appearance with the ability to exceed guest's expectations

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 minimum wage and a tip credit is taken when applicable. 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.