The Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York’s most historic landmarks. In 1985, Jean-Georges arrived in New York and went straight to the Fulton Fish Market, a then thriving hub of seafood in the heart of The Seaport. It was a trip that launched his career as one the world’s most renowned chefs, and in turn revolutionized the way New Yorkers eat forever. Best known for his dedication to fresh, local, and sustainable ingredients, the Tin Building is Jean-Georges’ tribute to the city that made him, and his opportunity to highlight the very best in food and hospitality it has to offer.

The 53,000-square foot marketplace offers a selection of full service and quick service restaurants, with flavors to delight and engage every one of the five senses. Inspired by Jean-Georges’ childhood in Alsace, and the success of his restaurants in Bangkok, Hong Kong, Singapore, the US and Europe, the Tin Building’s food market and gourmet grocery is packed with specialty ingredients, meats, cheeses, fresh produce, and to-go items.

POSITION SUMMARY:

The Director of QSR will directly supervise and lead the QSR Managers overseeing the multiple Quick Service F&B venues. The Director of QSR will be responsible for the daily operations of the Quick Service F&B venues, provide professional leadership and training systems to all QSR management and hourly employees. This person will be highly involved with service standards, guest experience, purchasing and fiscal performance. As the leader of hospitality and service, the Director of QSR will oversee all training and service standards implementation, monitors to ensure compliance, and takes appropriate action when service levels are not being maintained to the highest of standards. This position will report to the VP of Operations at Tin Building by Jean-Georges.

KNOWLEDGE, EXPERIENCE AND SKILLS:

• Minimum 6+ years of successful multi venue management experience at a senior level in a high-volume, fast-paced quick service or counter service venue
• Strong skills managing multiple budgets, and proven ability to train management teams to achieve preset financial goals
• Proficient in the following dimensions/functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• Experience with large scale production and event planning
• Demonstrated ability to coach and manage performance of multi-unit leaders
• Demonstrated success in achieving fiscal goals and executing to a high standard
• Proficient with MS Office, MS Project, Outlook applications and ability to learn new systems
• Collaborative work style and ability to work effectively across departments
• Exhibits excellent verbal and written communication skills
• Possess strong interpersonal, 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
• Bachelor’s Degree in related field
• Must be passionate, entrepreneurial, and dedicated to success

ESSENTIAL JOB RESPONSIBILITIES:

• Direct oversight of all QSR operations to maximize profitability while upholding the company’s mission, values, policies, quality and guest experience standards
• Oversees day-to-day operations, optimizing schedules and the deployment of the team to manage labor costs, COGs, and maximize sales
• Implement and maintain Tin Building wide systems ensure high quality of service and overall product quality is maintained
• Participate in hiring, supervision, scheduling, development, and training of QSR managers and hourly employees
• Drive and maintain a motivating, engaged and productive work environment resulting in a high-performance culture and positive employee experience
• Responsible for performance management of direct reports and indirect reports; ensuring appropriate handling of performance concerns are addressed in a timely, fair, and consistent manner and approach
• Develop and implement initiatives to increase/maintain employee engagement, motivation, retention, and high levels productivity and efficiencies
• Ensure monthly inventory of food and beverage items, small wares, and equipment is accurate and systematic across all venues
• Accountable for meeting and exceeding food cost, beverage cost, labor cost, and other operating expenses forecasted
• Ensure that proper security procedures are in place to protect employees, guests, and company assets
• Ensure a safe working environment for our employees and guest to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured
• Accountable for maintenance of all QSR F&B venue areas
• Collaborate and contribute to the development of training, reporting procedures and operational documents and forms
• Ensure strong accounting practices are maintained as it relates to all operating activities, food cost, operating costs, purchasing and labor management
• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed
• Ability to manage expectations, processes, and multiple projects simultaneously
• Strong supervisory and leadership skills and able to demonstrate a high degree of emotional intelligence
• Operate ethically to protect the image of the company
• Must be able to maintain a schedule availability flexible to the business demands
• Performs other duties and responsibilities as required or requested

REQUIREMENTS:

• Availability to work a flexible schedule, including weekends, nights, and holidays, as required
• 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
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment
• Climbing steps regularly.

The base pay range for this position is between $135,000 - $165,000 per annum. The determination of what a specific employee in this job classification is paid 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.

Job Type: Full-time

Pay: $135,000.00 - $165,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Physical setting:

• Quick service & fast food restaurant

Schedule:

• Day shift
• Evening shift
• Monday to Friday
• Night shift
• Weekend availability

Supplemental pay types:

• Bonus pay

Ability to commute/relocate:

• New York, NY 10038: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Operation Management: 5 years (Required)

Work Location: In person

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