Required Years of Experience
2 years
Job Details
YAMADA is Kooth Hospitality's latest concept—the same team behind Nakaji and Kono Restaurant. Chef Yamada-San's menu draws on many sources of inspiration, from the city he loves to a family history rich with hospitality and a passion for food. His approach to dishes he has cooked for many years are classics reimagined; others are fresh approaches to dishes he has cooked for many years; still others are innovations, highlighting the best of each season. A traditional, authentic, very intimate high-end Kaiseki Omakase Restaurant. We are seeking someone for a dual-role position. The role is divided between Hosting responsibilities as well as assisting with service. Elevated experience is desired. Knowledge of Resy is also desired.
We are currently seeking PART-TIME Front of House Assistant/ Maitre'd candidates. Weekend availability required.
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We are seeking someone with strong customer service, interpersonal communication, and steps of service skills with high-end or Michelin Star experience. Ideal candidates should have a strong presence—someone who is self-managing, a self-starter and can confidently work alone, and in a team. Organisation and great time management are very important. There are many moving parts, therefore, you must be very fast to adapt and think on your feet. You must be a great communicator with strong leadership skills and organise yourself without compromising the standards and the quality of your work.
Responsibilities:
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- Provide a warm and genuine welcome to guests upon arrival, setting the tone for their dining experience.
- Manage reservations, seating arrangements, coat room, and guest inquiries with precision and professionalism.
- Coordinate with the Chef, Manager, and service staff to ensure seamless service flow and exceptional guest experiences.
- Anticipate guest needs and preferences, proactively addressing any requests or concerns to enhance their dining experience.
- Maintain a polished appearance and demeanour at all times, leading by example for the front-of-house team.
- Cultivate relationships with regular patrons and members, recognising and acknowledging their loyalty and preferences.
- Handle guest feedback and complaints with diplomacy and professionalism, seeking a resolution to ensure guest satisfaction.
- Assist with service.
- Tea/drinks preparation
- knowledge of ingredients
Ideal Candidates Possess:
* Warm and gracious service approach
* High-level functioning and poised demeanour in busy environments
* Comfort in service and fluency in refined dining room service
* Ability to assume full responsibility of your role and deliver excellent service
* Previous experience with POS and inventory systems
* The ability to lift 25+ pounds
* Comfortable speaking in front of a large group
* Open availability and career-driven are a must
The Ideal Candidate must possess the following:
-Strategic thinking
-Delegation
-Communication
-Integrity
-Empathy
-Flexibility
-Enthusiasm
Required Skills
Customer Service
Required Skills:
Interpersonal Communication
Basic Steps of Service
High End Experience
Knowledge of Resy (Desired)
Self Management
Self Starter
Teamwork
Organisation
Time Management
Adaptability
Problem Solving
Leadership
Quality Standards
Strategic Thinking
Delegation
Integrity
Empathy
Flexibility
Enthusiasm
Communication
Attention to Detail
Professionalism
Guest Service
Compensation Details
Compensation: Hourly ($16.00) plus tips
Required Skills
Strong Problem Solving Skills
Ability to Manage Multiple Tasks Simultaneously
Excellent Conflict Resolution Skills
Ability to build rapport with guests
Strong Organizational Skills
Ability to Maintain Composure Under Pressure
Proficiency in Handling Guest Inquiries
Ability to Anticipate Guest Needs
Read more
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Part of Kooth Hospitality
Yamada is Kooth Hospitality’s latest project featuring master chef Isao Yamada. At Yamada, expect kaiseki customs in which an elegant meal — often served on trays and composed of many small dishes — is based on harmony with nature, and balance. Kaiseki cuisine, which originally began as courses served alongside tea during the 16th century, embraces varied forms of cooking methods (fried, steamed, raw, baked, simmered) with dishes composed of myriad colors and textures. And Yamada will follow kaiseki’s customary menu progression, commencing with zensai, a small appetizer, and concluding with a donabe rice dish like wagyu with mushrooms. A kaiseki meal’s most important course, hassun, establishes the menu’s seasonal theme and is served toward the middle of the meal. Diners can expect Yamada to serve an elaborate 11-course menu in a dining room with just 12 seats.
