DIRECTOR OF RESTAURANTS, The Ritz Carlton Nomad NYC

Oversee and direct the operational activities of all José Andrés Group (JAG) managed concepts and outlets within The Ritz Carlton Nomad NYC. Those outlets include Zaytinya, The Bazaar by José Andrés, Nubeluz, Lobby Bar, Events and in room dining. Each brings a unique experience to our guests spanning 3 meals on multiple levels of the hotel all while striving to create a cohesive, well delivered approach in partnership with The Ritz team. Help build the brand’s reputation as the greatest in the market by delivering high quality products and service to our guests. Maintain positive relationships with the Nomad’s leadership teams to ensure current and proposed JAG systems and procedures are executed smoothly, regularly evaluated and changes implemented as necessary. Collaborates with JAG Home Office teams to perform a variety of tasks to be accomplished through the supervision and direction of others. Rely on extensive operational experience and judgment to plan and achieve expected financial goals. Take the role of Ambassador of the JAG and find creative ways to adapt the culture to the trends of the market. Reports to the Regional VP of New York City..

Management of Daily Operations 

Oversee, lead and manage the operations of all JAG restaurants at the Nomad. Ensure that both employee and guest experience aligns with the company’s mission and culture. Bring operational expertise to each of the restaurants to maximize both efficiency and financial performance. As a leader, inspire the teams and maintain a positive and professional work environment. Work closely with JAG Executive Chef, Executive Chef Jaleo, Chief of Marketing, PR, Accounting and HR teams to accomplish operational goals. Responsible for running and innovating day-to-day operations including development of SOPs, facilities oversight, and compliance with Health Standards, Federal and State laws.

Driver of Sales 

This role is a mix of strategic oversight and hands-on management partnering with the Nomad and JAG leadership teams to drive and increase volume of sales in all restaurants. Creatively propose thought provoking new ways to promote the restaurants within the Nomad internally and externally. Develop and execute marketing strategies to integrate restaurants to promote their sister restaurants within the hotel. Constantly seeks innovative ways to increase visibility and sales in a very competitive market. Collaborates with JAG Brand, Marketing and PR teams to drive marketing initiatives.

Management of Financial Results 

Responsible for setting and managing annual budgets and guiding General Managers and Head Chefs to achieve financial goals. Report weekly on sales, guest averages, counts and trends. Own monthly and quarterly P&Ls and identify opportunities to improve financial performance. Teach teams to proactively manage inventory, waste, and pricing to meet cost targets with revenue and labor management systems. Assist General Managers and Head Chefs with vendor relationships and project management to deliver on time and in line with contract agreements.

Team Leadership

As the Ambassador of José Andrés Group at the restaurants, facilitate communication and foster collaborative relationships. Lead and empower employees to take ownership for our great culture and deliver exceptional guest experience. Actively manage the performance of the teams setting expectations and holding direct reports accountable. Develop GMs, HCs, RMs, SCs, MITs, CITs and supporting team members to continually mature and improve upon their skill sets. Provide feedback to correct issues and push staff to reach their performance potential. In partnership with HR, attract, recruit and retain top talent. Own training strategies and execution for both hourly and salaried employees. Regularly update both executives and team members Las Vegas operations.

Qualifications

• Minimum of ten years of restaurant management experience.

• Clear experience overseeing multiple high volume, luxury or fine dining concepts/businesses

• Proven P&L Management skills – including strategic planning, budgeting and operational and financial review.

• Ability to develop and implement high standards of service and training programs to deliver consistency in service execution.

• Prior experience in providing leadership and guidance in attracting, hiring, coaching, retaining and motivating a world-class team.

• Developed communication skills, both verbal and written.

• Knowledge of industry software, MICROS, HARRI, Microsoft Excel, Google Workspace

• Extensive knowledge of food and beverage industry

• Expertise in fine dining service and salesmanship.

Abilities & Working Conditions

• This position will spend 100% of the time standing or walking.

• Must be able to stand and exert well-paced mobility for up to 8 hours in length.

• Will sometimes need to exert a well-paced ability to maneuver between functions occurring simultaneously. 

• Must be able to lift up to 15 lbs. on a regular and continuing basis.

• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity because talking and hearing occur continuously in the process of communicating with guests and employees.

• Required working nights, holidays and weekends.