Full-time Server for Sushi Restaurant in Tribeca

ABOUT PLAN DO SEE AMERICA:

Plan Do See is a global hospitality company with a core business in hotels, restaurants & bars, wedding & events, and consulting. Plan Do See’s headquarters are located in Tokyo and New York. Their mission is to create hospitality destinations around the world that offer memorable experiences and together build a lasting, positive relationship with our guests, partners, employees and communities. Plan Do See has been honored with a top 3 spot on the list of The Best Workplaces in Japan recognized for its dedication to sustain high-trust cultures for their employees.

Plan Do See is a global hospitality company founded on the Japanese principle of Omotenashi – selfless service with a spirit of warmth and respect. Plan Do See was established in 1993 and has developed and operates 25 properties worldwide. Headquartered in Tokyo, Plan Do See America Inc. is leading the effort to bring the pride of Omotenashi to the United States.

To find out more about Plan Do See please visit: www.pdshospitality.com

ABOUT PLAN DO SEE AMERICA:

Plan Do See is a global hospitality company with a core business in hotels, restaurants & bars, wedding & events, and consulting. Plan Do See’s headquarters are located in Tokyo and New York. Their mission is to create hospitality destinations around the world that offer memorable experiences and together build a lasting, positive relationship with our guests, partners, employees and communities. Plan Do See has been honored with a top 3 spot on the list of The Best Workplaces in Japan recognized for its dedication to sustain high-trust cultures for their employees.

Plan Do See is a global hospitality company founded on the Japanese principle of Omotenashi – selfless service with a spirit of warmth and respect. Plan Do See was established in 1993 and has developed and operates 25 properties worldwide. Headquartered in Tokyo, Plan Do See America Inc. is leading the effort to bring the pride of Omotenashi to the United States.

To find out more about Plan Do See please visit: www.pdshospitality.com

POSITION SUMMARY:

The Server leads restaurant guest interaction throughout the dining experience and ensures that all guests

have the highest quality dining experience.

ESSENTIAL JOB FUNCTIONS:

Comply with Standards of Service, including menu recommendations and upselling techniques.

Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.

Maintain knowledge of current food/drink choices, specialties, origin, taste and preparation methods.

Serve food courses appropriately and alcoholic beverages to guests, answer questions on menu

selections

Detail tables throughout the restaurant, ensuring proper placement of napkins, utensils, and condiments

are appropriately ready.

Clear and reset table at the end of each course.

Responsible for communicating guest orders to the kitchen, including any special needs or

requests (allergies).

Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and

product availability.

Monitor and observe guests' dining experience. Ensure guests are satisfied with the food and service.

Respond promptly and courteously to any requests.

Prepare the final bill, present a check to the guest, accept payment, process credit card charges or make change (if applicable).

Thanks guests’ and kindly invites them back for future dining.

Be ready and willing to assist fellow servers as situations arise.

Be ready and willing to assist service assistants with clearing and resetting tables.

Inform the managers of supplies that need to be requisitioned.

Complete assigned daily side duties, to accommodate business needs.

Clean and organize side stations and surrounding areas as necessary.

Maintain positive and effective working relationships with food and beverage management, staff and all

departments.

Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as

directed by the restaurant manager or immediate supervisor.

To follow all company/kitchen safety rules, policies, and procedures.

Strict adherence to health department and food handling guidelines.

To immediately report all suspicious occurrences and hazardous conditions.

Present a professional appearance and in uniform at all times.

Maintain regular and consistent attendance and punctuality, with or without reasonable

accommodation.

Other duties as assigned.

Job description may be changed at any time.

REQUIRED LICENSE/QUALIFICATIONS:

Minimum 1 year experience serving omakase course at a Japanese cuisine restaurant.

Minimum 2 years experience as server in a fine dining establishment.

4 or 5 star dining background, knowledge and ability to implement such service standards.

High School diploma.

Valid NY Food Handler’s Card.

Knowledge of Japanese food and service standards, language skills preferred.

Must be able to work nights, weekends and some holidays.

Must be able to speak, read and understand English.

Basic math skills, ability to add, subtract, multiply, and divide.

SKILLS/APTITUDES:

Excellent communication skills (verbally interacts with management, kitchen staff, and team members in an efficient and timely manner).

Ability to work in a team environment.

Ability to accept constructive criticism and work calmly and effectively under pressure.

Hospitality oriented and possesses genuine commitment to quality service.

Have problem solving abilities, be self-motivated and organized.

PHYSICAL REQUIREMENTS:

Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Constant walking with some standing.

Be able to work in a standing position for extended periods of time (up to 8 hours).

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and

fine motor skills.

Regularly required to use hands and frequent washing of hands.

WORK ENVIRONMENT:

Generally, in an indoor setting; at times in an offsite setting for events and catering.

Will be utilizing the Toast POS system regularly.

Direct interaction with diverse and demanding clientele.

Varying schedule to include evenings, holidays and extended hours as business dictates.

The work environment is usually moderately loud to loud.

Work flexible hours that may include mornings, evenings, weekends, nights and/or holidays.