Restaurant 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, award-winning contemporary Japanese restaurant from creator and co-founder Rainer Becker, opened its doors in early 2017 for the first time in Las Vegas at the cosmopolitan.

Enjoy expertly crafted sushi & izakaya style of informal dining on the west coast.

JOB SUMMARY : To oversee and

To oversee and

direct the seamless running of the restaurant, including management of service

staff and Floor Managers. Takes the lead

when the General Manager is off duty in conjunction with other Restaurant

Managers. Provide highly efficient and

effective service while ensuring that all financial and statutory requirements

are met, and supporting the delivery of outstanding customer service.

ESSENTIAL JOB FUNCTIONS :

Management

and oversight of recruiting, hiring, training, scheduling, supervision of

employees and overall performance and development.

Appraising

employee’s overall productivity and efficiency for recommendations for

promotions, performance evaluations, disciplining and / or terminations.

Upholds

the restaurant’s standards and procedures are adhered to by employees and Floor

Managers.

Instill

a culture of pride and ownership. Coach, develop and lead by example the

service staff and Floor Managers to support the General Manager.

Maintains

standards of quality and service and station of which he / she is responsible for

maximize employee morale and productivity. To ensure all staff are well briefed

on the daily responsibilities and are given constant supervision and motivation

on all aspects of their work.

ensure the restaurant’s operational budgets are strictly adhered to, all costs

are controlled and any expenditure approved.

Support

the implementation and measurement of revenue generating initiatives, staff

incentives and sales opportunities.

Being

able to assist staff in taking customer orders, telephone queries and other

duties when necessary

maintain good working relationships with colleagues and all other departments

and liaison with Human Resources and the General Manager with staff or

colleague issues

Ensure customer

request and feedback, both verbal and written are responded to promptly and

efficiently

To abide by all

federal, state and local labor, health and safety laws

have a complete understanding of the restaurant's policy relating to Fire,

Hygiene and Safety; including staff training and adherence by all.

have a complete understanding of the restaurant’s employee handbook and adhere

to the regulations contained within it.

develop an open culture of communication, both formal and informal and

encourage employee involvement.