General Manager

Celebrating 20 years since first opening its doors in London, Zuma is sophisticated twist on the traditional Japanese Izakaya style of informal eating and drinking.

Co-founded by Rainer Becker and Arjun Waney in 2002, Zuma has 15 venues globally and 9 seasonal locations.

Featuring modern Japanese cuisine that is authentic but not traditional. The menu showcases a variety of dishes from its three kitchens : the main kitchen, the sushi counter and the robata grill.

Zuma Miami, located in the heart of downtown, brings chef Rainer Becker’s internationally acclaimed style of modern Japanese izakaya dining from the robata grill and kitchen to its flagship US location.

JOB SUMMARY :

To oversee anddirect the seamless running of the overall restaurant, by providing a highlyefficient and effective service while ensuring that all financial and statutoryrequirements are met, and supporting the delivery of outstanding customerservice.

Ensure that all systems and procedures are adhered to at all times.

ESSENTIAL JOB FUNCTIONS :

• Be actively involved in the selection and recruitment of personnel andcontinue to develop staff in all areas of managerial and professional development.
• To ensure that the brand and concept are reflected in all aspects ofthe Restaurant, front of house and back of house.
• To implement delivery of the business strategy in conjunction with theVP of Development and Operations, Head Office in London and the Executive Chef.
• Effectively oversee and direct the restaurant in a smooth andoperational manner
• Manageall staff members, front of house and back of house, in the agreed standard offood service during shift.
• Guideand lead by example in all areas of restaurant conduct
• Liaiseand co-operate effectively with all other associated members of staff inrelation to all aspects of the production and service of food
• Train and develop employees, ensuring they havethe necessary skills to perform their duties
• Respondto any changes in the restaurant as dictated by the needs of the operations andthe company
• To maintain constant quality control of all areasof the restaurant, ensuring the required standards are always met
• To prioritize actions and delegate effectively
• To be self-reliant, working with minimal controland direction, acting on own initiative where necessary
• To ensure all necessary work is completed prior tothe commencement of service
• To ensure all working areas of the restaurant aremaintained in a clean and hygienic condition at all times
• To ensure that the agreed standards of service aresupervised and adhered to
• To manage all aspects of the financial performanceof the restaurant, in conjunction with the Company Directors.
• To abide by allfederal, state and local labor, health and safety laws
• Tohave a complete understanding of the restaurant's policy relating to Fire,Hygiene and Safety; including staff training and adherence by all.
• Tohave a complete understanding of the restaurant’s employee handbook and adhereto the regulations contained within it.
• Todevelop an open culture of communication, both formal and informal andencourage employee involvement.
30+ days ago