Escape the bustle of the city and rediscover the romance of the sea at The Fulton, a restaurant from world-renowned chef Jean-Georges Vongerichten. The Fulton is the chef’s first seafood restaurant – located in an area of the city Vongerichten fell in love with when he first encountered the energy of the former Fulton Fish Market in 1986. With a hat tip to that history of The Seaport, the menu focuses on the best ingredients and the bounty of the ocean and beyond. With its waterfront setting the restaurant offers a singular New York dining experience, with patio seating and some of the best unobstructed views of the Brooklyn Bridge.
POSITION SUMMARY
The Restaurant Manager is responsible for ensuring guests have a positive experience by exhibiting unsurpassed hospitality.
ESSENTIAL JOB RESPONSIBILITIES
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Supporting the Assistant General Manager in running the daily operations of the restaurant
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Supervise line level staff, establishing positive working relationships
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Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees
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Monitor employee and guests’ activities to ensure liquor regulations are obeyed
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Establish standards for personnel performance and guests’ service
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Maintain front-of-house staff schedule and assign duties
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Partner with the kitchen staff to ensure proper food presentation and timely preparation
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Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
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Maintain and keep record of food and equipment inventories
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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
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Keep records required by government agencies regarding sanitation or food subsidies
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Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
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Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned
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Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted
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Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs
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Follow all company policies, procedures, and guidelines
- Operate ethically to protect the assets and image of the company
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Performs other duties and responsibilities as per business need
KNOWLEDGE, EXPERIENCE AND SKILLS
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A minimum of two years’ experience in a fine dining, high volume setting
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Strong experience in upholding guest service standards
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Organization and multi-tasking skills with attention to detail
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POS and computer literate with the ability to learn and adapt to using all programs
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Possess strong interpersonal (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
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Professional demeanor, polished appearance with the ability to exceed guest's expectations
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Ability to work in an ever-changing environment
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Ability to work both independently and in a team environment
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Strong work ethic and customer-focused approach
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Ability to work a flexible schedule including days, nights, weekends, and holidays
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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.
- Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).
- Ability to stand for prolong periods of time.
- Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
- Climbing steps regularly.
BENEFITS & PERKS
- 100% for single coverage with United Healthcare
- Commuter benefits
- Pay Time Off Program
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Employee dining discounts
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Professional growth and development opportunities
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Referral bonus
COMPENSATION
The base pay range for this position is $70,000.00-$80,000.00 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.
Creative Culinary Management is an equal opportunity employer.