Four Twenty Five by Jean-Georges is a stunning new dining experience under the Jean-Georges brand, opening October 2023. 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.

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.

KNOWLEDGE, EXPERIENCE, AND SKILLS

• Minimum of five (5) years restaurant management experience; fine dining and high-volume experience required
• Previous experience opening a full-service restaurant with a proven record of positive leadership and providing the highest level of guest and employee satisfaction
• 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
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, inventory, opening and closing procedures, personnel management, recordkeeping, and preparation of reports
• Strong analytical capabilities including budgetary and financial acumen
• Exhibits excellent verbal and written communication skills
• Ability to manage expectations, processes, and multiple projects simultaneously.
• Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respectSelf-disciplined, shows initiative, possesses leadership ability and is outgoing

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.

• 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.