Required Years of Experience
3 years
Job Details
The Llama San team is looking to hire a hospitality professional to join our team. Our Japanese Peruvian (Nikkei) restaurant here in the West Village is seeking talented individuals with a passion for food, beverage and service. Llama San is the acclaimed Nikkei restaurant by Erik Ramirez and Juan Correa. Recipient of 3 NY Times Star ratings and named the Best New Restaurant of 2019 by Eater and Grub Street.
Our wine list focuses on coastal wines, with a small deviation for Champagne. Currated by Daniella Lauricella, the wine list breaks away from just classic wine regions, and instead offers insight to the lesser known areas of coastal Spain, Italy, Greece, the Americas, Australia and New Zealand, amongst others.
Service is driven by hospitality, with a distinct attention to diversifying the guest experience based on individual needs, wants, likes, and dislikes. Our approach is warm and welcoming, providing genuine care and attention. From the host stand to guest departure, we strive to help cultivate the full Llama San experience for each guest.
Role: Assistant General Manager
Responsibilities:
- Assist in all aspects of the day-to-day operations of the restaurant. Including but not limited to team member development, coaching, hiring, training, upkeep, maintenance and cleanliness of the facility, and overall control over the operation.
- Will be responsible to drive service standards for all Front of House positions forward with an emphasis on Michelin Service.
- Works directly with service staff to improve their effectiveness by coaching, leading and motivating.
- Will always ensure excellent maintenance and cleanliness of the dining room.
- Lead and inspire a team of service professionals focused on creating great memories for our guests and to drive guest experiences.
- Drive beverage sales through actively participating in service, developing knowledge with the service team, and curating guest experiences
- Actively participate in wine selections for wine & beverage pairings, wines by the glass, and bottle selections
- Place weekly wine and beverage orders and assist with bi-weekly wine inventory
Requirements:
- Full-time flexible hours are required (able to workdays, nights, weekends, holidays).
- Exceptional communication and organizational skills.
- Must be as passionate for operations as service, food and beverage.
- Minimum of 2 years of experience in an establishment of similar stature.
- Polished presentation and attentive.
- Ability to efficiently communicate with ownership, management, teams, and guests.
- Self-motivated individual who takes initiative.
Compensation Details
Compensation: Salary ($75,000.00 - $85,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Wine Knowledge
Team Member Development
Staff Management of up to 20
Coaching
Team Development and Training
Hiring
Food and Beverage Pairing
Training
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1 Employee Recommendation
Part of Llama Group
Peruvian-Japanese (Nikkei) restaurant in the West Village.
+3 Stars NY Times "I’m not sure Mr. Ramirez knows yet how good the food at Llama San is." - Pete Wells
+3 Star Eater "Llama San Propels Japanese-Peruvian Cuisine to Essential New York Dining"-Ryan Sutton
+Grub Street and Eater Restaurant of the Year 2019
Chef Erik Ramirez, Mixologist Lynnette Marrero and Operating Partner Juan Correa, offer a new and unique take on Nikkei Cuisine.
Nikkei food can be best be described as a marriage of 2 different cultures that shared the flavors and practices harmoniously with the same sense of respect for their ingredients and sense of care for the perfect balance of flavors. The balance of power allowed for adaptation to transform into dynamism, opposites attracted and complimented each other. Creating a new style of food called Nikkei.
Llama San broadens the awareness of the impact that different cultures have had on Peruvian cuisine showing how three cultures can be fused into one fantastic experience. Japan, Peru, and New York.
Our beverage program is centered around pisco, sake, Japanese whisky, shochu and coastal wines from around the world, with the objective of subtly complementing food rather than overpower it.
