Restaurant Manager

  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 LandL 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 Restaurant Manager will ensure  that   guests   fully   enjoy   their visit to the   restaurant ;   curating the dining experience by   directing   and   motivating   the service staff .   The Restaurant Manager will ensur e   a high standard of appearance, hospitality ,   and service in personnel and cleanliness of the dining room , ensure   the timeliness of food service,   supervise   and train service staff ,   and manage within budgetary restraints.   The Restaurant  Manager will support in development and implementing of programs to increase revenues through repeat business and higher check averages.     ESSENTIAL JOB RESPONSIBILITIES   Provide   the highest quality service to guests at all times   Maintain integrity of service, and visit tables while on the floor to   solicit   feedback. Responsible for helping on the floor when necessary   Supervise line-level staff,   establishing   positive working relationships   Support recruiting, hiring, supervision, scheduling, development, mentoring, and training of hourly employees   Proper   managing   and reporting of all   revenue,   and costs. Ensure they are in line with the budget and/or guidelines   Ensure positive guest service in all areas. Respond to complaints, taking   any and all   appropriate actions   to turn dissatisfied guests into return guests   Keep records required by government agencies   regarding   sanitation or food subsidies   Investigate and resolve complaints   regarding   food quality, service, or accommodations   Maintain and keep record of food and equipment inventories   Monitor food preparation methods,   portion   sizes, and garnishing and presentation of food to ensure that food is prepared and presented to restaurant standards   Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity   Partner with the kitchen staff to ensure proper food presentation and   timely   preparation   Monitor compliance with health and fire regulations   regarding   food preparation and serving and building maintenance   Maintain front-of-house staff schedule and assign duties   Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to   identify   areas needing cost reduction or program improvement   Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed   Operate ethically to protect the image of the company   Complete opening and closing procedures   Ability to work a flexible schedule including days, nights, weekends, and holidays   Perform other duties and responsibilities as   required   or requested       KNOWLEDGE, EXPERIENCE AND SKILLS   Minimum of two (2) years restaurant management   experience ;   fine dining and high-volume experience   required   TIPS Certificate 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 costs 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 respect   Self-disciplined, shows initiative,   possesses   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 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 50 lbs.   Ability to stand for the entire workday.    Moving about on foot to   accomplish   tasks, particularly frequent movements from place to place within the store.  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 $85 ,000.00 a 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.  

Created: 2025-10-03