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Floor Manager
Job Location:
Job Location:
New York City, NY - USA
Yearly Salary:
$ 70000 - 75000
Yearly Salary:
Posted:
13 July 2026 (30+ days ago)
Posted:
Application Deadline:
10 October 2026
Application Deadline:
Vacancies:
1 Vacancy
Vacancies:
Job Summary
We are Actively hiring a Floor Manager at JoJo Restaurant.
THE BRAND
Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.
THE BRAND
Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.
POSITION SUMMARY
The Restaurant Manager will ensurethatguestsfullyenjoytheir visit to therestaurant;curating the dining experience bydirectingandmotivatingthe service Restaurant Manager will ensurea high standard of appearance hospitalityand service in personnel and cleanliness of the dining room ensurethe timeliness of food servicesuperviseand train service staffand manage within budgetary Restaurant Manager will support in development and implementing of programs to increase revenues through repeat business and higher check averages.
ESSENTIAL JOB RESPONSIBILITIES
- Providethe highest quality service to guests at all times
- Maintain integrity of service and visit tables while on the floor tosolicitfeedback. Responsible for helping on the floor when necessary
- Supervise line-level staffestablishingpositive working relationships
- Support recruiting hiring supervision scheduling development mentoring and training of hourly employees
- Propermanagingand reporting of allrevenueand costs. Ensure they are in line with the budget and/or guidelines
- Ensure positive guest service in all areas. Respond to complaints takingany and allappropriate actionsto turn dissatisfied guests into return guests
- Keep records required by government agenciesregardingsanitation or food subsidies
- Investigate and resolve complaintsregardingfood quality service or accommodations
- Maintain and keep record of food and equipment inventories
- Monitor food preparation methodsportionsizes and garnishing and presentation of food to ensure that food is prepared and presented to restaurant standards
- Schedule and receive food and beverage deliveries checking delivery contents to verify product quality and quantity
- Partner with the kitchen staff to ensure proper food presentation andtimelypreparation
- Monitor compliance with health and fire regulationsregardingfood preparation and serving and building maintenance
- Maintain front-of-house staff schedule and assign duties
- Review financial statements sales or activity reports or other performance data to measure productivity or goal achievement or toidentifyareas needing cost reduction or program improvement
- Ensure that company policies and procedures safety and other laws regulations and requirements are implemented and followed
- Operate ethically to protect the image of the company
- Complete opening and closing procedures
- Ability to work a flexible schedule including days nights weekends and holidays
- Perform other duties and responsibilities asrequiredor requested
KNOWLEDGE EXPERIENCE AND SKILLS
- Minimum of two (2) years restaurant managementexperience;fine dining and high-volume experiencerequired
- TIPS Certificate required
- Previousexperience opening a full-service restaurant with a proven record of positive leadership andprovidingthe highest level of guest and employee satisfaction
- Ability to coordinate multiple tasks such as food beverage and labor costs whilemaintainingrequired standards of operation in daily restaurant activities
- Proven experiencedemonstratingattention to detail speed and accuracy of tasks
- Proficient in the following dimensions of restaurant functions: food planning and preparation purchasing sanitation security company policies and procedures inventory opening and closing procedures personnel management recordkeeping and preparation of reports
- Strong analytical capabilities including budgetary and financial acumen
- Exhibits excellent verbal and written communication skills
- Ability to manage expectations processes and multiple projects simultaneously.
- Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action excellence and respect
- Self-disciplined shows initiativepossessesleadership ability and is outgoing
- Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommendappropriate solutionsto restaurant problems
- Demonstrate strong problem-solving skills through the ability to diagnose and develop solutions
- Ability to work flexible hours; Must be able tomaintaina schedule availability flexible to the business demands.
- Must be passionate entrepreneurial and dedicated to success
PHYSICAL REQUIREMENTS
- Ability to perform essential job functions consistently safely and successfully with the ADA FMLA and other federal state and local standards including meeting qualitative and/or quantitative productivity standards.
- Ability tomaintainregular punctual attendance consistent with the ADA FMLA and other federal state and local standards
- Must be able to lift and carry up to 50 lbs.
- Ability to stand for the entire workday.
- Moving about on foot toaccomplishtasks particularly frequent movements from place to place within the lift carry reach/extend arms and hands above shoulder heightfrequently or otherwise move in a constantly changing environment.
- Climbing steps regularly.
COMPENSATION
The base pay range for this positionis$70.000-$ determination of what a specific employee in this job classification is paidwithin the rangedepends ona number offactors including but not limited to prior employment history/job-related knowledge qualifications and skills etc.
Required Experience:
Manager
About Company
Jean-Georges has made culinary history and developed a reputation as remarkable as his food by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. Yet, after years of success, Jean-Georges' favorite retreat is still the kitchen, and ... View more
