Award winning architecture / Michelin Guide selected restaurant with in the first year of establishment.
Preferred:
two year + in cafe management and japanese cuisine restaurant as server experience.
Key Responsibilities:
Cafe + Lunch management + event coordination to dinner service floor management.
Oversees all aspects of a café’s operations. This includes: selling food and drinks, hiring and scheduling staff, menu planning, and maintaining inventory. Additionally, the manager will coordinate with vendors, monitor budgets, and work to improve profit margins.
Fine dining standards of service and knowledge
Ensure tables and floors are set and ready for service.
Maintain thorough working knowledge of menus and be able to articulate to guests in an engaged and thoughtful manner.
Check dishes before delivery for accuracy, presentation, and temperature
Deliver orders to maintain fast service;
Inspect the premises according to quality and sanitation standards and assist in cleaning;
Transfer important information between the kitchen and front of staff i.e. guest concerns or requests, 86’s;
Support other tasks, as needed.
Qualifications:
Minimum of four year working in the hospitality industry.
Passion for food and cooking techniques
Passionate about guest services and providing a great experience
Ability to thrive in a fast-paced environment
ServSafe Certified
More detail about kodō part of Kensho Group, please visit https://culinaryagents.com/entities/407157-kodo