The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. We are in the heart of the Seaport in New York. Each of our restaurants offers a unique experience, including The Fulton by Jean-Georges, Malibu Farm, Dante Seaport, The Greens, and more to come in the future! Whether you are looking for a family feast on the cobblestones, an intimate dinner on the pier, or hosting 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.
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 working in a fast-paced restaurant
• 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 $65,000.00-$75,000.00 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.