Restaurant Manager - Japanese Bilingual

Our restaurant is a newly redesigned restaurant located in a hotel - New York City's only Japanese owned and operated luxury hotel.

The menu features an 11-course tasting menu focused on seasonal ingredients with traditional execution. The hotel is conveniently located for both business and leisure travelers on New York City's coveted Park Avenue near Grand Central Station.

We are seeking an experienced and refined Restaurant Beverage Manager to participate in this exciting new operation. Knowledge of Japanese cuisine, ingredients, and beverage skill is highlighted in fine wine and sake.

Certified Sake Sommelier is preferred. Understanding and speaking Japanese is a preference.

Main Responsibility : Support the General Manager in administrative tasks and execution of established Standard Operating Procedures.

The following are not the sole responsibility of the Restaurant Beverage Manager, but the expectation is to contribute to these tasks with the participation of the General Manager.

Assist in the following areas of support :

• Floor Support for Service Staff
• Table touching to ensure guest satisfaction
• Supervision of team members
• Checking in staff upon arrival
• Assigning side work and following up to ensure side work is accomplished correctly and efficiently
• Server cash-out reports and cash handling
• Guest Relations and Outreach
• Manage the Reservations book to ensure maximum booking potential
• Reach out to guests for reservation, dietary restriction, and special occasion confirmation when needed
• Follow guest feedback and filter to the GM for response
• Preshift Execution and Planning
• Fill out daily preshift template with Reservation information, service points, product descriptions
• Assisting in leading the preshift discussing special occasions, guest dietary restrictions, explaining a rotating list of service points, quizzing the staff on product knowledge.
• Scheduling
• Strategize with the GM to establish shift pars and maximize team strengths to establish a smooth service.
• Build a preliminary schedule for GM approval.
• Look through up-coming Reservation book for cover counts and potential events to forecast staffing needs.
• Menu Updating and Print Organization
• Work with the Chef team to have up-to-date menu information (should the menu change frequently)
• Utilize the menu document software (InDesign, Illustrator, Excel) to keep menus up-to-date
• Update the restaurant website when there are menu changes
• Maintaining and Updating Training Materials
• Menu Descriptions Food and Beverage
• Steps of Service
• Initial Recruitment
• Follow up on recruitment postings and schedule initial interviews.
• Execute initial interview and pass candidates to the General Manager.
• Beverage Support
• Assist General Manager in daily requisition, restocking, and planning
• Assist in keeping beverage menus up to date
• Assist in keeping POS / Micros and Binwise applications up to date
• Assist in end of month inventory
30+ days ago