General Manager

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 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. Highly experienced and motivated hospitality professional with a track record of excellence in general management. Comprehensive experience in overseeing restaurant operations, leading teams, and providing exceptional guest service in fast-paced, upscale dining environments. Specialized in restaurant brand development and team mentoring. Strong commitment to creating a world-class dining experience. Proven success in streamlining operations, increasing profits, and improving staff performance. Passionate about sustainable sourcing, culinary innovation, and service excellence.

POSITION SUMMARY

The 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. Highly experienced and motivated hospitality professional with a track record of excellence in general management. Comprehensive experience in overseeing restaurant operations, leading teams, and providing exceptional guest service in fast-paced, upscale dining environments. Specialized in restaurant brand development and team mentoring. Strong commitment to creating a world-class dining experience. Proven success in streamlining operations, increasing profits, and improving staff performance. Passionate about sustainable sourcing, culinary innovation, and service excellence.

ESSENTIAL RESPONSIBILITIES 

• Foster and always maintain positive guest relations and resolve guest complaints, ensuring guest satisfaction
• Anticipate guests’ needs, respond promptly, and acknowledge all guests
• Guide, direct, and train service staff; observe the flow of guests, and provide assistance
• Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
• Maintain a healthy, happy, and productive work environment to foster loyalty and dedication
• 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
• Responsible for ensuring consistent high quality of food preparation and service
• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured
• Be physically present on the floor during service to ensure service standards
• Communicate with BOH regarding pace of service, special needs, and general guest satisfaction
• Ensure that proper security procedures are in place to protect employees, guests, and company assets
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Complete accident reports promptly in the event that 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
• 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 seven years’ management experience in a fine dining, high volume setting
• 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, 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. 

BENEFITS & PERKS 

• Comprehensive medical, dental, vision and commuter benefits 
• Pay Time Off Program
• Employee dining discounts 
• Professional growth and development opportunities 
• Referral bonus 

The base pay range for this position is $110,000.00-$130,000.00. 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.