ABOUT THE COMPANY Creative Culinary Management Company is a hospitality company based in the heart of the Seaport in New York City. The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, intimate dinner on the pier, or host a private event on our pier rooftop. Our partners' creative energy, combined with our extensive hospitality knowledge, ensures a notable encounter for each of our guests. ABOUT THE OPPORTUNITY The Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York's most historic landmarks. The Tin Building features multiple unique venues: Several full-service restaurants, fast casual, and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and more. To support this significant operation the Marketplace features a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities. POSITION SUMMARY: The Assistant 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 AGM is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. ESSENTIAL JOB RESPONSIBILITIES:
- Supporting the General Manager run the daily operations of the restaurant.
- Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction.
- Anticipate guests' needs, respond promptly, and acknowledge all guests.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
- 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.
- 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.
- Responsible for ensuring consistent high quality of food preparation and service.
- Guide, direct, and train service staff; observe the flow of guests and provide assistance.
- Prepare staff work schedules and assign specific duties.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents.
- Complete accident reports promptly if a guest or employee is injured.
- 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.
- Perform all other tasks as duties as assigned and/or per business need.
KNOWLEDGE, EXPERIENCE AND SKILLS:
- A minimum of three years' experience in a fine dining restaurant.
- 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.
- 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.
- Professional demeanor, polished appearance with the ability to exceed guest's expectations.
- Ability to work in an ever-changing environment.
- Ability to work both independently and in a team environment.
- Strong work ethic and customer-focused approach
- Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.
ADDITIONAL 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 50 pounds on a regular 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.
The base pay range for this position is $85,000.00-$90,000.00. 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. Other details
- Pay Type Salary
- Min Hiring Rate $85,000.00
- Max Hiring Rate $90,000.00
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