The three-story rooftop concept features 360-degree views of the city, an outdoor all-season pool and a rooftop skybar. Each floor offers a different experience including a sophisticated cocktail bar and attractive live music but will stream together under one cohesive Japanese influenced concept.
Our Mission is simple. We are in the experience business. Our people first culture will inspire and empower our team to deliver moments that matter in an environment hyper focused on the guest experience. Together we will build a best-in-class hospitality experience.
The Supervisor is responsible for overseeing the daily operations of the restaurant, including managing staff, ensuring customer satisfaction, and maintaining quality standards. They work closely with the management team to implement policies, procedures, and strategies to maximize efficiency and profitability.
What You'll Do
Staff Management:
Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, bartenders, and kitchen staff. Train new employees on restaurant procedures, customer service standards, and safety protocols. Schedule shifts and assign duties to ensure adequate staffing levels during peak hours. Provide guidance, support, and feedback to staff to enhance performance and productivity. Address any performance issues or conflicts among staff members in a timely and professional manner.
Customer Service:
Ensure that customers receive prompt, friendly, and efficient service at all times.
Handle customer inquiries, complaints, and feedback, striving to resolve issues promptly and to the customer's satisfaction.
Monitor the dining area and intervene as needed to address any issues or concerns raised by customers.
Foster a positive and welcoming atmosphere to enhance the overall dining experience.
Quality Control:
Maintain high standards of food quality, cleanliness, and sanitation throughout the restaurant.
Conduct regular inspections of the dining area, kitchen, and restrooms to ensure compliance with health and safety regulations.
Monitor food preparation and presentation to ensure consistency and adherence to recipes and standards.
Collaborate with the kitchen staff to address any quality or consistency issues and implement corrective actions as needed.
Inventory Management:
Monitor inventory levels of food, beverages, and supplies and place orders as needed to maintain adequate stock levels.
Receive and inspect deliveries to ensure accuracy and quality standards are met.
Properly store and rotate perishable items to minimize waste and ensure freshness.
Financial Management:
Assist the restaurant manager in budgeting and cost control efforts.
Monitor sales performance and expenses to identify opportunities for improvement.
Implement strategies to increase sales, improve profitability, and reduce costs without sacrificing quality or service.
What You'll Need:
Previous experience in a supervisory role in the restaurant industry preferred.
Strong leadership and interpersonal skills.
Excellent communication and customer service skills.
Knowledge of food safety and sanitation regulations.
Ability to work in a fast-paced environment and handle stressful situations calmly and efficiently.
Flexibility to work evenings, weekends, and holidays as needed.
There’s a new girl in town, she goes by the name of Valerie.
She provides guests with memorable experiences that go beyond dinner and a show. Thoughtful mixology and chef curated offerings paired with celebrated musicians and artists blend together to create an immersive experience. The design and ambience will evoke feelings of nostalgia by playing on elements of the past including jazz music, theatrical performances, and magic.
