Four Twenty Five, a Restaurant by Jean-Georges Vongerichten is a stunning new dining experience under the Jean-Georges brand. We are actively seeking experienced hospitality professionals to join the team! Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to both our guests and our community.
OVERVIEW
Renowned Chef Jean-Georges Vongerichten is expanding his global restaurant empire with the launch of Four Twenty Five, a new restaurant that perfectly blends culinary excellence with architectural marvel and sustainability practices. Situated at the prestigious address of 425 Park Avenue in an L&L Holding office tower, this restaurant boasts a remarkable design by the esteemed Lord Norman Foster of Foster+Partners, a recipient of the prestigious Pritzker Prize. Four Twenty Five promises an extraordinary dining experience, featuring a main mezzanine dining level showcasing a stunning open kitchen. Enhancing its appeal, the restaurant also boasts a captivating cocktail lounge and bar, complemented by a 24-foot painting created by artist Larry Poons above the bar.
POSITION SUMMARY
The Server will be responsible for providing excellent table service to guests by taking orders for food and beverages, delivering orders to the table, and ensuring that patrons have a pleasant dining experience
ESSENTIAL JOB RESPONSIBILITIES
Must be available for breakfast with a 6am call time M-F
- Anticipate the guests’ needs and as an expert on the menu options
- Describe the selection of food & beverage menu items to guests
- Offer interesting, and vivid descriptions of each item’s origin, taste, and preparation methods
- Communicate guest orders including any special needs or requests to the kitchen using point-of-sales system
- Expertly coordinate food timing between courses
- Check completed kitchen orders with the guest’s original order
- Anticipate guest needs to ascertain satisfaction and respond urgently and appropriately to guest concerns and requests
- Ability to appropriately upsell
- Properly process payments
- Complete side work and tasks as assigned by management
- Maintain assigned section with urgency while able to multi-task and observe entire dining room
KNOWLEDGE, EXPERIENCE & SKILLS
- Minimum of two (2) years of restaurant experience; fine dining and high-volume experience required
- TIPS Training Certificate preferred
- 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 safely and successfully consistent 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 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.
