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.
* Manage and organize the daily restaurant operations from scheduling and payroll to guest interactions, ensuring accuracy and maintaining the highest level of Hakkasan standards.
* Delegate responsibility to the front of house staff as needed.
* Deal with all aspects of recruitment and performance management, including disciplinary procedures.
* Coach, counsel, and evaluate all members of the Front of House team using fair and consistent practices. Ensure performance appraisals are done in a timely manner.
* Develop and implement operating standards and implement and maintain all training manuals as appropriate.
* Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed.
* Communicate effectively, both verbally and in writing, to provide clear direction to the Front of House team.
* Assign and instruct staff in details of work. Observe performance and encourage improvement where necessary.
* Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
* Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the Front of House team and other Hakkasan employees. Interact with other department personnel and restaurant staff as needed.
* Work closely with your superiors in monitoring and updating pricing on the menu to ensure effective cost control.
* Complete all daily pre & 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.
* Maintain strict controls that deter theft of customers and staff with respect to loose equipment.
* Ensure all health and safety requirements are in continuous compliance.
* Ensure all equipment is cleaned thoroughly and all stock is organized and clean.
* Ensure staff is well trained on the Hakkasan Order of Service manual.
* Perform daily and weekly inventory; monitor stock usage and minimize breakage.
* Train the restaurant team to improve product knowledge and service standards.
* Ensure no items are distributed without being entered into the point of sales 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.
* Store data continuously and systematically.
* Determine the needs and preferences of our guests and ensure that these are fulfilled.
* Ensure that no actions, on the part of either a customer or staff member, in any way jeopardizes the restaurant's liquor license or reputation.
* Maintain positive and professional relations with guests, VIPs, concierges and regulars.
* Handle customer complaints with impartiality and honesty, in keeping with the Company's policy.
* Ensure all administrative responsibilities of the Front of House are completed efficiently and effectively on a daily basis.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
* Participate in the development of the annual budget for your department; develop short and long term financial operating plans.
* Attend mandatory meetings
* Participate in community events and ensure corporate social responsibility goals of Hakkasan are met.
* Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, and any departmental specific systems used.
* Complete other duties as assigned by the Senior Restaurant Managers and the Executive Team.
* Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
* Maximize restaurant profitability; implement effective controls of departmental processes and labor costs. Monitor the restaurant's budget to ensure efficient operations, including achieving budgeted revenue and labor expenses.
* Ensure that all staff follow and are in compliance with Hakkasan's policies and procedures, as well as city, state and federal laws.
OTHER DUTIES
Assimilate into Hakkasan's culture through understanding, supporting and participating in all Hakkasan elements. Demonstrate working knowledge of the service standards.
Regular attendance in conformance with the standards, which may be established by Hakkasan from time to time, is essential to the successful performance of this position.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant.
SAFETY REQUIREMENTS
Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.
ORGANIZATIONAL RELATIONSHIPS
Positions directly reporting to this position (titles):
Waiters, Head Waiters, Bussers, Runners
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
Considerable skill in math and algebraic equations using percentages.
Ability to walk, stand, and/or bend continuously to perform essential job functions. Ability to communicate in English, both orally and in writing, with guests and employees, some of whom
will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate
information and to resolve problems.
Ability to work under pressure and deal with stressful situations during busy periods.
Ability to access and accurately input information using a moderately complex computer system.
QUALIFICATION STANDARDS
EDUCATION
Four-year college degree from an accredited institution required (or equivalent).
EXPERIENCE
At least five years in related field required.
LICENSES OR CERTIFICATES
Qualifying Certificate in Food Protection, NYS Department of Health and Mental Hygiene (preferred).
GROOMING/UNIFORMS
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.
OTHER
Additional language ability preferred. Meet minimum age requirements of jurisdiction.
EOE/M/F/D/V
