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.
Job Description
HAKKASAN, the renowned UK Michelin-starred restaurant is opening in Las Vegas and is currently recruiting for an experienced Restaurant Sales and Catering Manager for our Hakkasan Las Vegas restaurant located at the MGM Grand Hotel and Casino.
- Oversee reservations department as needed.
- Make arrangements for menus, seating, special requests, etc.
- Work closely with kitchen, front of house, and bar staff to evaluate the needs of the guests and maximize efficiency for every department.
- Work closely with the chef and head sommelier to calculate any relevant costs such as: food costs and beverage costs when reservations are made.
- Propose private dining charges to guests and obtain their written approval.
- Determine the breakdown of charges such as: food, beverage, private bookings, cake charge, flower charge, service charge, etc.
- Communicate effectively, both verbally and in writing, to provide clear direction to the reservations team.
- Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed.
- Communicate with guests and 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 Reservations team and other Hakkasan employees, interact with other department personnel and restaurant staff as needed.
- Manage all seasonal business variations, including the impact of internal and external events for Hakkasan restaurant.
- Relay pertinent information regarding events to department heads and ensure all required staffing levels are met in anticipation of any special events.
- Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
- Produce daily and weekly reports for the measurements of booking speed and efficiency, i.e., the number of abandoned calls, number of complaints, the distributions of calls at different times of the day.
- Raise findings of these reports in meetings to evaluate and improve the reservation process.
- Store data continuously and systematically.
- Determine the needs and preferences of our guests and ensure that these are fulfilled.
- Ensure all systems are working, such as telephones, computers and reservations systems.
- Take all steps to ensure all private bookings are taken efficiently and correctly.
- All details are taken correctly and repeated back to guests.
- Confirmations are completed on time.
- All the paperwork is done; reservations sheet, blocking sheet, waiter notes, set menus and special order forms.
- Any deposits are taken and reported to the Restaurant Managers.
- All no show customers are contacted and, if necessary, charged the no show fee, if applicable.
- All emails and text messages are read and replied.
- All complaints are investigated and the findings are reported to the General Manager.
- Maintain positive and professional relations with guests, VIPs, concierges and regulars.
- Ensure all administrative responsibilities of the reservations department are completed efficiently and effectively on a daily basis.
- Complete all administrative duties competently and within the time frame given.
- Ensure training is on-going and staff competencies are developed regularly.
Job Requirements
- Thorough knowledge of restaurant operations including food, beverage, service techniques, and guest interaction.
- Considerable skill in math and algebraic equations using percentages.
- 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 access and accurately input information using a moderately complex computer system.
- Ability to access and accurately input information using Micros (POS system).
- Ability to work under pressure and deal with stressful situations during busy periods and in a high-volume environment.
- Professional appearance and demeanor.
- Have interpersonal skills to deal effectively with all business contacts.
- Excellent customer service skills.
- Good working knowledge of all restaurant functions.
- Maintain complete knowledge of all menus items including: engineering of the menu, to the ingredients, cooking methods and the adaptability of each item on the menu.
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
- Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Four-year college degree from an accredited institution required (or equivalent)
At least four years in reservations, sales, catering, and events. OpenTable experience required, Flex Mode preferred.
EOE/M/F/D/V
