Celebrating 20 years since first opening its doors in London, Zuma is sophisticated twist on the traditional Japanese Izakaya style of informal eating and drinking. Co-founded by Rainer Becker and Arjun Waney in 2002, Zuma has 15 venues globally and 9 seasonal locations.

Featuring modern Japanese cuisine that is authentic but not traditional. The menu showcases a variety of dishes from its three kitchens: the main kitchen, the sushi counter and the robata grill.

Zuma, located at Four Seasons Hotel One Dalton Street, Boston is the 12th and the latest addition to the international collection. Nestled in the heart of Boston, in the Back Bay neighborhood, it inspires informal dining with Japanese izakaya concept. 

JOB SUMMARY:

To oversee and direct the seamless running of the restaurant, including management of service staff and Floor Managers.  Takes the lead when the General Manager is off duty in conjunction with other Restaurant Managers.  Provide highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service.

ESSENTIAL JOB FUNCTIONS:

·       Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development.

·       Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.

·       Upholds the restaurant’s standards and procedures are adhered to by employees and Floor Managers.

·       Instill a culture of pride and ownership. Coach, develop and lead by example the service staff and Floor Managers to support the General Manager.

·       Maintains standards of quality and service and station of which he/she is responsible for

·       To maximize employee morale and productivity. To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.

·       To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.

·       Support the implementation and measurement of revenue generating initiatives, staff incentives and sales opportunities.

·       Being able to assist staff in taking customer orders, telephone queries and other duties when necessary

·       To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the General Manager with staff or colleague issues

·       Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently

·       To abide by all federal, state and local labor, health and safety laws

·       To have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.

·       To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it.

·       To develop an open culture of communication, both formal and informal and encourage employee involvement.

Celebrating 20 years since first opening its doors in London, Zuma is sophisticated twist on the traditional Japanese Izakaya style of informal eating and drinking. Co-founded by Rainer Becker and Arjun Waney in 2002, Zuma has 15 venues globally and 9 seasonal locations.

Featuring modern Japanese cuisine that is authentic but not traditional. The menu showcases a variety of dishes from its three kitchens: the main kitchen, the sushi counter and the robata grill.

Zuma, located at Four Seasons Hotel One Dalton Street, Boston is the 12th and the latest addition to the international collection. Nestled in the heart of Boston, in the Back Bay neighborhood, it inspires informal dining with Japanese izakaya concept. 

JOB SUMMARY:

To oversee and direct the seamless running of the restaurant, including management of service staff and Floor Managers.  Takes the lead when the General Manager is off duty in conjunction with other Restaurant Managers.  Provide highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service.

ESSENTIAL JOB FUNCTIONS:

·       Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development.

·       Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.

·       Upholds the restaurant’s standards and procedures are adhered to by employees and Floor Managers.

·       Instill a culture of pride and ownership. Coach, develop and lead by example the service staff and Floor Managers to support the General Manager.

·       Maintains standards of quality and service and station of which he/she is responsible for

·       To maximize employee morale and productivity. To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.

·       To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.

·       Support the implementation and measurement of revenue generating initiatives, staff incentives and sales opportunities.

·       Being able to assist staff in taking customer orders, telephone queries and other duties when necessary

·       To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the General Manager with staff or colleague issues

·       Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently

·       To abide by all federal, state and local labor, health and safety laws

·       To have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.

·       To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it.

·       To develop an open culture of communication, both formal and informal and encourage employee involvement.