Originally conceptualized in August 2020 in response to the global health pandemic, The Greens transformed The Rooftop at Pier 17 into a custom-designed new concept that provided seamless social distancing and a safe outlet for New Yorkers to responsibly dine out during one of the city’s toughest times.

Grounded in this ethos of supporting the well-being of our guests and local community, The Greens has also always incorporated a charitable component by donating a portion of each party’s reservation fee to various NYC nonprofits that aid those most affected by the pandemic. To date, The Greens have directly donated over $154,000 to such community organizations.

The Greens is an indoor lounge with outdoor seating and unique private dining spaces that evolve with the seasons. Every year, The Greens hosts up to 60 concerts on the rooftop and has quickly earned numerous accolades as a concert venue. Spring, summer, winter or fall, you’ll find a seat on The Rooftop at Pier 17.

POSITION SUMMARY

The Floor Manager is responsible for ensuring guests have a positive experience by exhibiting unsurpassed hospitality.

ESSENTIAL JOB RESPONSIBILITIES

• Supporting the 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 a dynamic 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.