ABOUT THE COMPANYCreative Culinary Management Company (“CCMC”) is a hospitality company founded in 2020 by Jean-Georges Restaurant Holding Company. Based in New York City’s Seaport in Lower Manhattan, CCMC is responsible for the management of a variety of acclaimed restaurants at the Seaport, each offering unique, world-class dining. CCMC’s mission is to channel its team’s extensive knowledge and passion for hospitality into the creation of memorable guest experiences—from family-friendly dining on the historic cobblestones to intimate waterfront restaurants on Pier 17, along with rooftop dining concepts featuring one-of-a-kind views of Lower Manhattan, and an extensive selection of globally-influenced drinking and dining establishments throughout the Tin Building by Jean-Georges—the a 53,000-square-foot culinary marketplace at Pier 17 on the former site of the Fulton Fish Market. ABOUT THE OPPORTUNITYThe 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.The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food, and retail offerings. The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten. POSITION SUMMARYShift Supervisors have the very important position of ensuring Tin Building standards are consistently achieved by team members by delivering a high-quality food and beverage dining experience to all guests. Shift Supervisors will provide support to management in the daily oversight of key functions and employees during the normal course of business. ESSENTIAL JOB RESPONSIBILITIESResponsible for the operations of the designated QSR outlet with a specialized focus on service and quality, delegating accordinglyMaintain the flow of service using the determined systems, checklists, and training materials to ensure high quality of service and overall product quality are maintainedWork in tandem with the F&B programs to ensure consistent standards of excellenceExhibits company standards of guest satisfaction and conflict resolutionExecutes promotional, seasonal and other designated programsDirectly supervise hourly employees to achieve superior standards of excellenceAccountable for maintenance of all F&B venue areasEnsure daily inventory of food and beverage items, small wares, and equipment is accurate and systematic across all venuesMaintain impeccable standards of cleanliness and appearance throughout all areas of the restaurant both before, during and after service Maintain proper loss prevention standards including cash handling procedures, tip handling, cash deposits; Count the cash register at the start and close of each shift Adhere to sanitation, safety, and alcohol beverage control policies Complete all assigned side work relevant to guest interactive serviceConsistently report to scheduled shifts on time and ready to work in proper uniform Operate ethically to protect the assets and image of the company Performs other duties and responsibilities as per business need KNOWLEDGE, EXPERIENCE AND SKILLSMust have 2 years of experience in the Food & Beverage industryAbility to think quickly and multi-task in a fast-paced environmentAbility to communicate effectively and eloquently, both verbal and writtenAbility to take direction and executeHigh standards for cleanliness of workspace and service areasA desire to advocate on behalf of the guest as well as notice and pursue when a guest is dissatisfiedProfessional demeanor, polished appearance with the ability to exceed guest's expectationsAbility to work in an ever-changing environmentAbility to work both independently and in a team environmentStrong work ethic and customer-focused approachAbility to work a flexible schedule including days, nights, weekends, and holidaysMust be passionate, entrepreneurial, and dedicated to success PHYSICAL REQUIREMENTSAbility 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 25 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. The base pay range for this position is a range of $25.00 - $28.00 per hour. 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.