Nama
Assistant General Manager of Nama
Nama, New York, New York, us, 10261
The Assistant General Manager (AGM) with F&B 575 at NAMA Japanese Restaurant at Aman New York will oversee and maintain an efficient operation of the department while meeting and exceeding guests' expectations for quality of the product and service. The AGM will ensure that all policies and procedures, including standard operating procedures, are maintained at an optimum level, while providing leadership and guidance to the restaurant team.
This position has an annual compensation that ranges from $80 - $90k.
KEY RESPONSIBILITIES
Responsibilities and essential job functions include but are not limited to the following:
•Lead, coach, and mentor the service team, fostering a culture of teamwork and continuous improvement.
•Set clear performance expectations and provide ongoing feedback and support to ensure the team achieves and exceeds service standards.
•Organize the greeting, seating, and exiting of all guests with a professional demeanour to ensure a warm and welcoming atmosphere.
•Conduct regular pre-shift and staff meetings, training sessions, and performance evaluations to promote skill development and enhance colleague engagement.
•Train, evaluate, and schedule all restaurant staff.
•Inspect all areas of the restaurant to ensure standards of service are maintained, including maintaining the restaurant's reputation for exceptional hospitality.
•Respond to guest inquiries, feedback, and complaints with professionalism and empathy, resolving issues promptly and effectively to ensure guest satisfaction. Coordinate special arrangements when necessary.
•Perform administrative duties, including but not limited to scheduling, payroll, and inventory management.
•Participate in monthly inventory counts in coordination with the Wine and Bar departments.
•Enforce established guidelines and policies of the company.
•Implement and communicate new menus and promotions, such as holiday and special event promotions, while coordinating with the culinary team.
•Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations.
•Chair daily departmental pre-shift meetings and participate in all required meetings.
•Communicate guest information, including preferences and changes, to appropriate colleagues in an accurate and timely manner.
•Maintain an active trace system for guest history on their F&B preferences.
•Assist in computing and sending daily reports and compiling relevant business statistics.
•Handle all restaurant inquiries and bookings efficiently to maximize sales.
•Motivate and proactively encourage team commitment and spirit.
•Ensure the appearance of team members aligns with company grooming standards.
•Share best practices and problems with the team, encouraging their input in decision-making processes.
•Assist in menu preparation and printing as needed.
•Share ideas, best practices and problems with the team and encourage their input in helping make decisions where possible.
•Perform a variety of other duties as assigned by management.
QUALIFICATIONS
•5 years of experience in a luxury hotel environment or a similar role in restaurants or food & beverage.
•High-end Japanese restaurant experience, preferably in Michelin-starred establishments; omakase experience highly recommended.
•Passion for Japanese cuisine and culture, with a genuine interest in delivering an authentic and memorable dining experience to guests.
•Positive, engaging, and energetic personality.
•Able to organize, manage time wisely, and work with little to no direct supervision.
•Very high attention to detail and extensive service knowledge.
•Strong knowledge of food preparation, wine, and spirits.
•Sensitive to cultural nuances.
•Excellent communication skills in English, both written and verbal.
•Able to handle a multitude of tasks in an intense, fast-paced environment.
•Excellent people skills and the ability to work under pressure and with various stakeholders.
•Ability to maintain a clean and professional appearance according to company policies.
•Must have open availability, including weekends.
•Ability to stand for extended periods.
•Ability to carry, push, and pull heavy loads up to 30 lbs; standing, bending and lifting will be required.
•Multi-lingual abilities are a plus.
•Certifications: TIPS, ServSafe, Department of Health and Hygiene Certified.
•Must be comfortable with occasional outdoor work and exposure to varying weather conditions.
EEO M/F/M/V/D
This position has an annual compensation that ranges from $80 - $90k.
KEY RESPONSIBILITIES
Responsibilities and essential job functions include but are not limited to the following:
•Lead, coach, and mentor the service team, fostering a culture of teamwork and continuous improvement.
•Set clear performance expectations and provide ongoing feedback and support to ensure the team achieves and exceeds service standards.
•Organize the greeting, seating, and exiting of all guests with a professional demeanour to ensure a warm and welcoming atmosphere.
•Conduct regular pre-shift and staff meetings, training sessions, and performance evaluations to promote skill development and enhance colleague engagement.
•Train, evaluate, and schedule all restaurant staff.
•Inspect all areas of the restaurant to ensure standards of service are maintained, including maintaining the restaurant's reputation for exceptional hospitality.
•Respond to guest inquiries, feedback, and complaints with professionalism and empathy, resolving issues promptly and effectively to ensure guest satisfaction. Coordinate special arrangements when necessary.
•Perform administrative duties, including but not limited to scheduling, payroll, and inventory management.
•Participate in monthly inventory counts in coordination with the Wine and Bar departments.
•Enforce established guidelines and policies of the company.
•Implement and communicate new menus and promotions, such as holiday and special event promotions, while coordinating with the culinary team.
•Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations.
•Chair daily departmental pre-shift meetings and participate in all required meetings.
•Communicate guest information, including preferences and changes, to appropriate colleagues in an accurate and timely manner.
•Maintain an active trace system for guest history on their F&B preferences.
•Assist in computing and sending daily reports and compiling relevant business statistics.
•Handle all restaurant inquiries and bookings efficiently to maximize sales.
•Motivate and proactively encourage team commitment and spirit.
•Ensure the appearance of team members aligns with company grooming standards.
•Share best practices and problems with the team, encouraging their input in decision-making processes.
•Assist in menu preparation and printing as needed.
•Share ideas, best practices and problems with the team and encourage their input in helping make decisions where possible.
•Perform a variety of other duties as assigned by management.
QUALIFICATIONS
•5 years of experience in a luxury hotel environment or a similar role in restaurants or food & beverage.
•High-end Japanese restaurant experience, preferably in Michelin-starred establishments; omakase experience highly recommended.
•Passion for Japanese cuisine and culture, with a genuine interest in delivering an authentic and memorable dining experience to guests.
•Positive, engaging, and energetic personality.
•Able to organize, manage time wisely, and work with little to no direct supervision.
•Very high attention to detail and extensive service knowledge.
•Strong knowledge of food preparation, wine, and spirits.
•Sensitive to cultural nuances.
•Excellent communication skills in English, both written and verbal.
•Able to handle a multitude of tasks in an intense, fast-paced environment.
•Excellent people skills and the ability to work under pressure and with various stakeholders.
•Ability to maintain a clean and professional appearance according to company policies.
•Must have open availability, including weekends.
•Ability to stand for extended periods.
•Ability to carry, push, and pull heavy loads up to 30 lbs; standing, bending and lifting will be required.
•Multi-lingual abilities are a plus.
•Certifications: TIPS, ServSafe, Department of Health and Hygiene Certified.
•Must be comfortable with occasional outdoor work and exposure to varying weather conditions.
EEO M/F/M/V/D