Jōji
Jōji is a traditional multi-course Omakase experience led by Chefs George Ruan and Wayne Cheng, with dining operations overseen by Michelin-Starred Chef Daniel Boulud. Nestled within a serene refuge in One Vanderbilt, the intimate dining room is infused with authentic Japanese character, designed with a deep reverence for nature to create a refined and serene dining experience that both inspires and delights.
Below covers everything you need to know about what this opportunity entails, as well as what is expected from applicants. The General Manager position is a salary-based role responsible for managing all front-of-house employees and working closely with the Chef-Partners of the restaurant. The General Manager ensures consistent, friendly, and professional service to guests, aiming for 100% guest satisfaction. They also ensure staff adherence to restaurant policies and procedures. We seek an individual with exceptional knowledge of Japanese food & beverage, creativity, and flair; a strong understanding of business financials; and the ability to recruit, train, and inspire a large staff. The ideal candidate will have at least five years of restaurant management experience in a fast-paced, kitchen-driven environment, a strong sense of responsibility, and a proven record of success. Essential Duties: Team Member Training Train staff to maximize revenue through increased sales and spending Conduct weekly training sessions on Japanese cuisine pronunciations, origins, and cooking techniques Ensure staff are up-to-date on all menu offerings Facilitate communication between FOH and BOH staff Purchasing and Inventory Compile monthly inventory reports for food and non-alcoholic beverages Oversee all ordering of flatware, plateware, cleaning supplies, guest materials, paper goods, etc., with the assistance of AGM Predict accurate monthly and quarterly budgets for presentation Service Supervise to ensure Forbes Travel Guide standards are met during daily service Interact with guests, make recommendations, and serve as required Assist the Sommelier with wine service when appropriate Ensure staff are aware of guest preferences, highlights, and dietary restrictions Competencies & Qualifications: Previous experience in fine dining/Japanese Omakase environment (4+ years) Extensive knowledge of and interest in Japanese cuisine Proficiency with Toast POS system Adherence to food safety procedures Strong organizational and time management skills Pleasant demeanor and positive attitude Excellent written and oral communication skills Ability to work well in a team in a fast-paced, fine dining environment Ability to engage guests and build relationships Impeccable grooming and adherence to dress code The Dinex Group LLC is an equal opportunity employer. We do not discriminate based on race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status, or any other characteristic protected by law.
#J-18808-Ljbffr
Below covers everything you need to know about what this opportunity entails, as well as what is expected from applicants. The General Manager position is a salary-based role responsible for managing all front-of-house employees and working closely with the Chef-Partners of the restaurant. The General Manager ensures consistent, friendly, and professional service to guests, aiming for 100% guest satisfaction. They also ensure staff adherence to restaurant policies and procedures. We seek an individual with exceptional knowledge of Japanese food & beverage, creativity, and flair; a strong understanding of business financials; and the ability to recruit, train, and inspire a large staff. The ideal candidate will have at least five years of restaurant management experience in a fast-paced, kitchen-driven environment, a strong sense of responsibility, and a proven record of success. Essential Duties: Team Member Training Train staff to maximize revenue through increased sales and spending Conduct weekly training sessions on Japanese cuisine pronunciations, origins, and cooking techniques Ensure staff are up-to-date on all menu offerings Facilitate communication between FOH and BOH staff Purchasing and Inventory Compile monthly inventory reports for food and non-alcoholic beverages Oversee all ordering of flatware, plateware, cleaning supplies, guest materials, paper goods, etc., with the assistance of AGM Predict accurate monthly and quarterly budgets for presentation Service Supervise to ensure Forbes Travel Guide standards are met during daily service Interact with guests, make recommendations, and serve as required Assist the Sommelier with wine service when appropriate Ensure staff are aware of guest preferences, highlights, and dietary restrictions Competencies & Qualifications: Previous experience in fine dining/Japanese Omakase environment (4+ years) Extensive knowledge of and interest in Japanese cuisine Proficiency with Toast POS system Adherence to food safety procedures Strong organizational and time management skills Pleasant demeanor and positive attitude Excellent written and oral communication skills Ability to work well in a team in a fast-paced, fine dining environment Ability to engage guests and build relationships Impeccable grooming and adherence to dress code The Dinex Group LLC is an equal opportunity employer. We do not discriminate based on race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status, or any other characteristic protected by law.
#J-18808-Ljbffr