Floor Manager

Chez Margaux, Jean-Georges’ First Private Membership Club is seeking a Floor ManagerOVERVIEW Jean-Georges’ first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’, a library, private dining spaces and much more. 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   T he  Floor   Manager directs and motivates the service staff to ensure that guests are hav ing  a great  time .  The Floor  Manager   w ill  be responsible   for   ensuring a high standard of appearance, hospitality and service in personnel and cleanliness of the dining rooms. The Floor  Manager   w ill  be responsible   for   ensuring the timeliness of food servi ce,  super vise/ t rain   service staff,  and  ma nage   wit hin  the budge tary   restraints.  The Floor  Manager   will support in developing and implementing programs to increase revenues through repeat business and higher check averages.   ESSENTIAL JOB RESPONSIBILITIES   The  Floor   Manager   is   to  pro vide   the highest quality service to guests at all  times   Maintain integrity of service, visit tables while on floor to  solicit   feedback. Responsible to help on 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   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 respect   Self-disciplined, shows initiative,  possess es   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 the 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 30 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 $80 ,000.00-$90 ,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.   More detail about Chez Margaux part of Restaurants by Jean-Georges, please visit