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 Floor Manager is responsible for ensuring guests have a positive experience by exhibiting unsurpassed hospitality.
ESSENTIAL JOB RESPONSIBILITIES Supporting the Assistant General Manager in running the daily operations of the restaurant Supervise line level staff, establishing positive working relationships Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees Monitor employee and guests' activities to ensure liquor regulations are obeyed Establish standards for personnel performance and guests' service Maintain front-of-house staff schedule and assign duties Partner with the kitchen staff to ensure proper food presentation and timely preparation Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests Maintain and keep record of food and equipment inventories 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 Keep records required by government agencies regarding sanitation or food subsidies Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs Follow all company policies, procedures, and guidelines Operate ethically to protect the assets and image of the company Performs other duties and responsibilities as per business need KNOWLEDGE, EXPERIENCE AND SKILLS A minimum of two years' experience in a fine dining, high volume setting Strong experience in upholding guest service standards Organization and multi-tasking skills with attention to detail POS and computer literate with the ability to learn and adapt to using all programs 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 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 including days, nights, weekends, and holidays Must be passionate, entrepreneurial, and dedicated to success PHYSICAL REQUIREMENTS Ability to perform the essential job functions consistent 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 prolong 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. 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.
