Restaurant layout

 

CONCEPT + DEVELOPMENT + PROGRAMMING
Concept Discussion + Assessment
Concept Planning + Organizational Chart
Concept Book
FOH + BOH Requirements
FF&E Budget + Requirement
OS&E Budget + Requirement
Propose Designers (Interior Design, Lighting, Architecture and Kitchen)
Propose IT (Informational Technology System)
Logo + Branding
Menu Development
Tabletop, Smallwares and Holloware Selection
Linen Selection
Uniform Selection
Music Playlist Curation
Bar, Mixology + Beverage Planning
Amenity Offerings (Hotel)
Mini Bar Selection (Hotel)
Gift Shop Selection
Event Space Planning
Catering and Menu Strategy
Delivery Strategy and Planning
Vendor Selection + Contract Negotiation

TABLETOP DESIGN
Tabletop
Stemware
Linen
Decorative Accessories
Kitchenware

 

 

Welcome to Jenjuice Hospitality.

We are always looking for highly motivated, and forward-thinking managers in the roles of Director Food and Beverage, General Manager, and Restaurant Manager in multiple states.

To learn more about these roles, please send your resume via email to jenjuicehospitality@gmail.com

Thank you.

 

 

DESIGN + SPATIAL PLANNING + PROGRAMMING 
Initial Consultation
Concept Discussion
Design Budgets
Design Consideration
Brand Concept
Brand Positioning
FOH + BOH Planning
Tabletop
Uniform
Ventilation
Bathroom & Brand Immersion
Finish Materials Discussion
Menu Design
Storage Needs
Refrigeration Needs
Lighting Design
Acoustical Design
Refrigeration Needs
Lighting Design
Acoustical Design
Aroma Design
Final Design Approval
Purchasing + Installation

RESTAURANT + HOTEL STRATEGY
Market Study + Competitive Set
Branding + Partnership

RESTAURANT BUSINESS PLANNING + BUDGET
Business Planning + Development
Budget – Pre-Opening + Operating + Pro-Forma Budgets

 

 

 

(Dated January 2018)

LOCATION: New York –West Village

POSITION: General Manager

ESTABLISHMENT: Restaurant

__________

LOCATION: New York –South Street Seaport

POSITION: Restaurant Manager

ESTABLISHMENT: Restaurant

__________

LOCATION: Miami Beach

POSITION: Executive Chef, Wok Chef

ESTABLISHMENT: Food Hall

__________

FOOD + BEVERAGE RE-BRANDING (PROPOSAL + IMPLEMENTATION)
Assessment
Concept + Cuisine
Name Change
Interior Design
PR + Marketing Strategy

PROJECT COORDINATION
Coordinate with Designers
Budget + Timeline Management
FF+E Budget + Procurement
OS&E Budget + Procurement
FOH + BOH Implementation
Project Construction Closeout + Handover
Operational Hands-On Site Support

MARKETING + SOCIAL MEDIA
PR + Marketing Strategy
Website Development
Social Media Strategy
Tasting + Opening Party
Event + Press Coordination

POP – UP DINNERS 
Event Planning and Implementation
Chef Selection
Partnership Collaboration
PR + Marketing Strategy

RECRUITMENT + MANAGEMENT SUPPORT
Recruitment of Executive Management + Chef
Host Job Fair for Hospitality Talent
Celebrity Chef Placement + Affiliation
Operational Hands-On Management Support

 

 

 

PREFERRED QUALIFICATIONS

Highly motivated
Forward-thinking
Brand Ambassador
5+ years of experience
Cost Controls
Implement Policies and Procedures
Scheduling and Labor Controls
Training and Hiring
POS Programming and Maintenance
Microsoft Office Skills
Customer Service + Problem Solver

+ DIRECTOR OF FOOD AND BEVERAGE
Experience in opening, if applicable
Manage multi-outlet venue
Brand experience
Manage internal department finances
Ensures compliance of operating guidelines

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