The Hakkasan philosophy
Engaging the senses
Welcome to Hakkasan, where we invite you to step away from your day to day life and enter an opulent theatre of the senses. From the moment you pass through our doors, you will embark upon a multi-sensory journey. Be guided by the scent of incense, the subtle glow of lighting behind blue glass, the luxurious profusion of flowers and the flickering of candles.
We have considered every aspect of your experience, from the lighting above your table to the carefully chosen dish upon which your meal is presented. Whatever you choose to drink from our famous cocktail bar or from our award-winning wine list has been chosen to complement the magnificent dishes we serve. All of this makes an environment in which the food can shine. When you come to Hakkasan, every one of your senses is engaged, and this synthesis of the senses will give you a heightened sense of pleasure in your dining experience.
Modern authenticity and Hakkasan's cuisine
Modern authenticity is the root of Hakkasan's design, cuisine and service. We acknowledge the traditions of the past and interpret it for today's discerning patron. The best union of the authentic and the modern uses the finest aspects of the past in a dynamic, changing environment. Our chefs have taken recipes from many different regions of China, and, in the Cantonese tradition, reinterpreted them with contemporary flair and the best local ingredients. The cooking methods are true to thousands of years of Chinese tradition, yet the flavors are quintessentially twenty-first century - modern, subtle and thrilling.
Bring back the dragon
While some modern Chinese restaurants have stark, modern interiors, Hakkasan embraces the luxurious glamour of the past, interpreted in a modern way. The sensuous décor of Hakkasan is redolent with sumptuous "Chineseness".
Emotional architecture
Emotional architecture means thinking about how a space feels. We have tried to find the soul of a space. After all, what is it that makes a house a home?
We believe each Hakkasan has a unique feel. We designed the space using the Chinese art of Feng shui, an ancient science which finds the most favorable use of space in a room. We then spent time watching people interact in the environment, and 'tuned' the space in response to the social dynamics. The space has been planned with painstaking attention to detail: we want people to respond with all their senses. From lighting to music to aroma, every aspect of the space expresses the Hakkasan personality. We have translated calm, tranquility and humility into a simple, luxurious environment, true to its Chinese roots.
The people
Every staff member at Hakkasan is important. They embody the Hakkasan spirit in the way they look, everything they say and everything they do. They are invested in making the experience for each diner memorable and special. We take the same care with our people that we do with our environment: they are given extensive and ongoing training in every aspect of the food and drinks. They are quietly consistent in the way they interact with diners in every situation. There is a Hakkasan way to relate to customers and we all use this to make our diners feel welcome and at home.
Our aim is that every diner should enjoy modern Cantonese cooking and hospitality in a beautiful, highly designed environment, and leave feeling that his or her highest expectations have been met.
ESSENTIAL FUNCTIONS
Ensure that all the wine lists are in perfect condition at all times
Assist management with any trade events on choice of wines, order quantities, glass selection, service style, timing and etc.
Know and be able to describe all wines on the list
Notify management if stock levels are below par levels
WINE SERVICE:
Assist guests with wine, sake and champagne selection, consider their taste and budget when guiding them through the menu
Be fully able to explain how our wines, sake or champagne compliments the items on our food and desert menu
Ensure that all the wines, sake and champagnes are presented and served correctly and all pouring techniques are adhered to as specified by Hakkasan standards
Liaise with the Head Sommelier and Duty Manager throughout service to ensure that the guests’ needs are understood and fulfilled
Inform and explain alternative wine, sake or champagne selections to guests should their choice be unavailable
Ensure that the sommelier team assists with food service when required
Follow up with guests to ensure their satisfaction, to re-pour and to potentially sell additional items as often as possible
Observe your guests during their meal or time at the bar, ensure their satisfaction with their experience at Hakkasan, speak to management for prompt action to be taken if you note any dissatisfaction amongst the guests at your table
Ensure all wines, sake or champagnes are entered into the POS system before being served to the table
Assist waiters in clearing the tables when you are coming back from running wines or food to tables or whenever a waiter requests it
Ensure all the wine is served according to the Hakkasan specifications, always use position numbers so that the guest is not disturbed unnecessarily
Follow the order of service (see Hakkasan Order of Service Guidelines issued during training)
QUALIFICATION STANDARDS
EXPERIENCE
· At least three years in related field required
LICENSES OR CERTIFICATES
· New York State Food Handler’s Certification preferred
· CPR certification preferred
· WSET certifications preferred or other accredited wine institutions, i.e., Court of Master Sommeliers
EOE/M/F/D/V
