General Manager

OVERVIEW

Three restaurants under one roof. Jean-Georges' abc restaurants trilogy makes its way to Brooklyn.

Following the success of Jean-Georges’ abc restaurants in the Flatiron District, Vongerichten will open abc kitchens, his first-ever Brooklyn restaurant on the iconic Dumbo waterfront at Empire Stores. abc kitchens’ seasonally driven menu is an evolution and combination of abc cocina’s global flavors, abcV’s innovative plant-based dishes and abc kitchen’s approach to Greenmarket fare, under one roof.

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 

The General Manager directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff and takes the necessary steps to achieve stated objectives in sales, cost environment, employee retention, cleanliness, and sanitation. The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development, and performance management of employees. 

ESSENTIAL RESPONSIBILITIES  

• Foster and always maintain positive guest relations and resolve guest complaints, ensuring guest satisfaction. 
• Oversee the daily operations of the restaurant, managers, and staff. 
• Anticipate guests’ needs, respond promptly, and acknowledge all guests. 
• Guide, direct, and train service staff; observe the flow of guests and provide assistance. 
• Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. 
• Maintain a healthy, happy, and productive work environment to foster loyalty and dedication. 
• Responsible for ensuring that all financial and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures. 
• Responsible for ensuring consistent high-quality of food preparation and service. 
• 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 is injured. 
• Be physically present on the floor during service to ensure service standards. 
• Communicate with BOH regarding the pace of service, special needs, and general guest satisfaction. 
• 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. 
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. 
• Provide direction to employees regarding operational and procedural issues. 
• Support recruiting, hiring, supervision, scheduling, development, mentoring, and training of managers and hourly employees. 
• Enforce disciplinary actions as needed. 
• Follow all company policies, procedures, and guidelines. 
• Operate ethically to protect the assets and image of the company. 
• Conduct daily walk through of the restaurant to determine areas that need attention or repair and plan upgrades in a timely, well-thought-out way. 
• Proactively seek out potential problems before they arise. 
• Make consistent decisions that are in the best interest of the guests, employees, and the owners. 
• Performs other duties and responsibilities as per business need.  

KNOWLEDGE, EXPERIENCE, AND SKILLS 

• A minimum of five years’ experience in a fast-paced restaurant management  
• Strong experience in upholding guest service standards  
• Organization and multi-tasking skills with attention to detail  
• Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities. 
• Ability to make clear, concise decisions quickly while always being alert to the operational needs throughout a shift 
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports 
• Strong analytical capabilities including budgetary and financial acumen 
• 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 $110,000-$130,000 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.