The stores included the branches of Pathmark, A&P, Waldbaums, Food Emporium, and Food Basics USA. In November 2015, the company completed the purchase of 23 stores from the moribund A&P, which was in bankruptcy (and about to shut down), bringing the total number of stores under its management to 212. The cooperative also operates stores under the Key Food Marketplace, Key Fresh & Natural, Food Dynasty, Urban Market, Food World, Food Universe Marketplace, SuperFresh, and The Food Emporium banners.
The headquarters for the Key Food cooperative is in Matawan, New Jersey the Chief Executive is Dean Janeway. Its stores are found in Connecticut, Maryland, Delaware, Massachusetts, New Jersey, New York, Pennsylvania, and Florida. is a cooperative of independently owned supermarkets, founded in Brooklyn, New York, on April 20, 1937. Must be able to stand and or walk for long periods of time without sitting.Key Food Stores Co-op, Inc.
Key foods bronx ny software#
Must have basic math skills and be capable of operating department specific software and applications.Īvailable to work late nights, holidays and long days as necessary.
Must possess the ability to communicate via written and oral communication with the culinary team and guests alike. Shows an eagerness and capacity to learn. Is able to adapt in difficult situations solve problems and make decisions when necessary. Able to communicate professionally and effectively with both guests and staff. Uphold the Restaurant Values and Mission Statement while performing positional responsibilities and adhering to Restaurant company policies and procedures, as stated in The Mark by Jean Georges Handbook.ĭisplays a pleasant and cheerful disposition.
Knowledge of all food and beverage menus.Īttend and participate in weekly restaurant manager meeting. Understand existing Jean-Georges' steps of service. Report to work on time and in proper uniform, always punching in and out as required of all hourly employees.Įffectively communicates with the team before, during and after shift. Treat every guest, employee and vendor with respect and dignity. Utilizing Resy to the best of its capacities. Understand all of the restaurant's main dining room and banquet seating configurations.Ĭreate and maintain a database with local concierges. Motivating and encouraging communication with staff.Īwareness of all guests needs, reservation needs and restaurant needs at all times. Provide the highest quality service to guests at all times. Uses business savvy skills to maximize seating space and increase revenue based on seating all guests, walk ins and large parties.Ĭommunication with bar, service, kitchen and management staff. Implement quick and efficient decisions based on guest and/or restaurant needs. Maintain guest relationships to promote repeat business. Organizes special requests birthdays, specialty cakes, large parties, third party pay form, repeat guests, celebrity guests and banquets. Professionally and effectively communicate with guests to ensure guest satisfaction. Organize all reservations, banquets and guests using the most effective guest and restaurant conscious procedures.
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Organize greeting, seating and exiting of all guests using a professional demeanor. The Host/Hostess is ultimately responsible for managing all aspects of the front door, guest arrival, seating and departure, in accordance with The Mark by Jean-Georges' Standards.
This position also includes Resy administration, light administrative duties and use of reservation systems. Hospitality and communication skills are necessary and required. The Host/Hostess is responsible for coordinating and managing all reservations, dining room and banquet seating, guest assistance, guest needs and the flow of guests in and out of the restaurant. The Hostess is a key position in the front door staff and imperative to driving business into The Mark by Jean-Georges.
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