Job Description

The position will be responsible for managing the front of the house restaurant operations and ensure profitability and cost efficiencies at the venue.

Manage and organize the daily restaurant operations from scheduling and payroll to guest interactions, ensuring accuracy and maintaining the highest level of venue standards

Deal with all aspects of recruitment and performance management, including disciplinary procedures. Ensure performance appraisals are done in a timely manner. Train the restaurant team to improve product knowledge and service standards

Process the weekly schedule and payroll for the hourly staff, conduct pre-shift meetings, and assist team members with any inquiries

Coach, counsel, and evaluate all members of the front-of-house team using fair and consistent practices

Develop and implement operating standards and implement and maintain all training manuals as appropriate

Assign and instruct staff in details of work; observe performance and encourage improvement where necessary

Communicate with employees effectively, listen to and understand requests, respond with appropriate actions, and provide accurate information.

Interact with all department personnel and restaurant staff as needed

Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs

Work closely with superiors in monitoring and updating pricing on the menu to ensure effective cost control

Complete all daily pre- and post-manager shift duties

Monitor all cash transactions and ensure cash totals balance at the end of each shift. Ensure all cash and credit card receipts are kept in a secured area

Communicate any unusual events and customer feedback received with the management team

Take proactive steps to ensure a problem-free guest experience and follow up on any service recovery situations; ensure that the executive team is aware of any mishaps that occur

Ensure compliance with all federal, state, and city laws surrounding the sale and consumption of alcohol, health and safety requirements are in continuous compliance and equipment is cleaned thoroughly and all stock is organized and clean

Perform daily and weekly inventory; monitor stock usage and minimize breakage

Ensure no items are distributed without being entered into the point of sale system

Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations

Produce daily and weekly reports that measure sales and loss

Assists and/ or completes additional tasks as assigned

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE POSITION WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

Accountability

Development

Working relationships

Judgment

Quality of work

Job skills knowledge

Productivity

Dependability

Reliability

Written communication

Verbal communication

Manageability

Appearance

Teamwork

Guest satisfaction

EDUCATION/REQUIREMENTS:

High School Diploma required, Bachelor’s degree preferred

Proof of eligibility to work in the United States

Valid Driver’s License

21+ years of age

Maintain a professional, neat and well-groomed appearance adhering to Company standards

WORKING KNOWLEDGE REQUIREMENTS:

Minimum of five (5) years of restaurant operations experience required with progression in position

Expert knowledge of restaurant operations including food, beverage, service techniques, and guest interaction

Above average skill in math and algebraic equations using percentages

Proficient in Windows Microsoft Office, Mac OSX, POS systems

SKILLS:

Must have strong problem-solving skills

Ability to lead by example

Ability to act in a professional manner always

Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public

Ability to maintain a high level of confidentiality

Ability to write reports, business correspondence, and procedure manuals

Ability to demonstrate a positive attitude always

Ability to keep an open and objective view

Ability to listen empathetically and be respectful always

Ability to maintain composure and stay focused

Ability to maintain personal integrity

Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions

Ability to handle a fast-paced, busy, and somewhat stressful environment

Ability to work under pressure and meet deadlines

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

Must have good positive energy throughout the day

Must be able to read the computer monitors

Must be able to print legibly for employees, management, and guests to read

Must be observant and quick to respond to various situations

Must be able to move quickly through work and set the pace in the office and/or venue

Must be able to sit and/or stand for extended periods of time

Must be dexterous and able to participate in all service aspects.

Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary

Must be able to push and lift up to 25 lbs.

Ability to use hands to handle, or feel objects, tools or controls

Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl

Ability to talk, hear, taste, and smell

Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

WORK ENVIRONMENT & SCHEDULE:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

Small to Medium office environment

Personal desk space

Occasionally work in the nightclub, bar, lounge, and/or restaurant

5-25% Local Travel

Noise level in the work environment is usually moderate. Occasionally work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon Guest volume

Work varied shifts to include days, nights, weekends and holidays

SECURITY RESPONSIBILITIES:

Security Level – Medium

Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues. Tao Group Hospitality acquired Hakkasan Group in April 2021. The combined company operates more than 60 entertainment dining and nightlife venues in over 20 markets across five continents and features a collection of widely recognized hospitality brands. These include TAO, Hakkasan, OMNIA, Marquee, LAVO, Beauty & Essex, Avenue, Cathédrale, Wet Republic, Yauatcha, Ling Ling, Sake no Hana, Casa Calavera, Jewel, Little Sister, and more. Tao Group Hospitality is part of Madison Square Garden Entertainment Corp. (MSG Entertainment) (NYSE: MSGE), a leader in live experiences

US Candidates OnlyTao Group is an Equal Opportunity Employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, disability, sexual orientation, genetic information, veteran status or any other characteristic protected by state or federal law.