Head Bartender/Servers/ Bussers/ Hosts

KODOMO is a part of the Chef Driven Hospitality Group.

It is located in the nest of Roslyn, Long Island and features a luxury and modern concept to Japanese cuisine.

Kodomo is seeking motivated [Head/Bartender, Captain/Servers, Hosts, Barback, Server Assistants and Runners] to maintain and develop its culture and high standards while creating a safe, rewarding, respectful, and thoughtful environment for everyone who contributes to the success of our community minded environments.

HEAD/BARTENDERS ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

Anticipate and accommodate the needs of the guests.

Provides professional and exceptional service.

Presents menus, answers questions, and makes suggestions for all food and beverage items.

Inform guests of all food and beverage specials, with prices.

Required to solicit any allergy or dietary restrictions from each guest.

Accurately enter all orders into the POS system and follow proper cash/payment card procedures.

Ensures the delivery of all food and beverage to the guests at the bar and lounge (where applicable).

Maintain general cleanliness of the bar and bar area and the entire venue.

Make sure all liquor displays and shelving are organized, and par levels are maintained.

Follow the supervisor's instructions, communicate with and support co-workers, and be a team player.

Possesses in-depth knowledge of all food and beverage menus and the company.

Serves all alcoholic beverages in accordance with all state regulations and alcohol awareness training standards.

Complies with Department of Health and company sanitation standards.

Accurately completes all end-of-shift financial procedures.

Communicates the needs of the guests to Front-of-House and Heart-of-House support staff, managers, and chefs.

Properly sets up the bar stations, performs side-work and other opening/closing procedures as directed by management, including:

Ensures the bar and bar area is clean and free of debris

Sets bar with proper equipment, and settings as required

Wipes down bar-top, bar stools, lounge tables, and chairs

Stocks bar stations with prescribed supplies

Performs opening and closing side-work as prescribed

Properly follow all beverage requisition procedures

Reports all breakage, and damage of equipment or furniture immediately to management.

Attends and participates in daily pre-service meetings.

Attends and participates in any training sessions or departmental meetings.

Learn by listening, observing other team members, and sharing knowledge while leading by example.

Portrays a positive and professional attitude.

Demonstrates knowledge of Kodomo Hospitality, its partners, and supporting hospitality environments.

Works as part of a team and provides help and support to all fellow team members.

Assist and/ or complete additional tasks as assigned.

The Captain/Server position is a pooled-tip service role that works closely with all other front-of-house and back-of-house team members. The Captain's responsibilities include serving guests in a warm, accommodating, and professional manner ensuring total guest satisfaction. They are the lead at the table in suggesting and selecting guest menu choices, serving and pouring beverages, serving and clearing plates in coordination with backwaiter and food runner.

CAPTAIN/SERVERS MUST HAVE A MINIMUM of 2 YEARS EXPERIENCE IN A NEW YORK CITY FINE DINING ESTABLISHMENT

- Ability to master Toast, the point-of-sale (POS) computer system

- Actively practice food safety procedures

- Able to take direction and complete tasks

- Effective time, organizational and multi-tasking skills

- Willingness to learn and improve oneself in wine, food, and service knowledge

- Pleasant and positive work ethic and demeanor

- Clear writing and oral communication skills

- Ability and willingness to work within a very fast-paced team-oriented environment

- Ability to engage guests successfully and build a relationship

- Impeccable personal grooming habits, as outlined by management and dress code

- Be of legal age to serve alcoholic beverages

MUST HAVE A MINIMUM of 2 YEARS EXPERIENCE IN A NEW YORK CITY FINE DINING ESTABLISHMENT

HOST/HOSTESS Role & Responsibilities:

Greet guests as soon as they walk through the door

Provide patrons with accurate wait time estimates during busy periods

Maintain a neat, organized front-of-house environment

Seat guests on allocated tables and provide menus

Assist with opening/closing tasks and side work as needed

Learn food and beverage menu

Rotate seating between different stations to ensure even workloads for waitstaff

Answer phones and emails and help schedule reservations

BARBACKS

Summary: The barback supports the bartending team in ensuring the smooth and efficient operation of the bar. The primary responsibilities include stocking and restocking liquor and bar supplies, maintaining cleanliness, preparing drinks, and contributing to a positive guest experience.

Responsibilities:

Regularly check and replenish bar supplies, including glassware, garnishes, napkins, and straws.

Monitor and refill ice bins, ensuring an ample supply for the duration of the shift.

Keep a well-organized inventory of liquor, mixers, and other essential ingredients.

Maintain a high level of cleanliness in the bar area, washing glassware, utensils, and bar tools.

Empty trash bins regularly and dispose of waste appropriately.

Wipe down and sanitize all surfaces, including counters, shelves, and equipment.

Respond promptly to bartender requests for specific items, ensuring a seamless workflow during peak hours.

Assist in drink preparation by fetching ingredients, filling ice buckets, and garnishing drinks.

Clear empty glasses and bottles from the bar promptly to create a clean and inviting atmosphere.

Engage with guests in a friendly and professional manner, assisting with seating and providing basic menu information.

Monitor guest needs and communicate effectively with bartenders to ensure efficient service.

Exhibit a positive attitude and contribute to a welcoming atmosphere.

Perform routine checks on bar equipment, reporting any issues or malfunctions to the management.

Assist in maintaining draft beer lines, changing kegs, and ensuring all equipment is in good working order.

Collaborate closely with bartenders, servers, and other staff to create a cohesive and efficient work environment.

Communicate effectively to coordinate tasks and priorities during busy periods.

Strictly adhering to safety and hygiene protocols, ensuring a safe environment for staff and guests.

Follow the bar's policies and procedures regarding alcohol service and guest interactions.

Delivers all food menu items and accurately describes them to the guests. Acts as a liaison between the servers, cocktail servers & bartenders, and chefs. Interacts with the dining room guests, fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

FOOD RUNNERS ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

Anticipate and accommodate all needs of the guests.

Provides professional and exceptional service.

Delivers and describes all food items to the guests, in a timely manner.

Participates in table maintenance and bussing of excess tableware.

Maintain general cleanliness of stations and the entire venue.

Follow the supervisor's instructions, communicate with and support co-workers, and be a team player.

Possesses in-depth knowledge of all food menus and the company.

Complies with Department of Health and company sanitation standards.

Communicates the needs of the guests to Front-of-House and Heart-of-House support team members, managers, and chefs.

Properly sets-up runner’s station, performs side-work and other opening/closing procedures as directed by management, including:

Stocks station with prescribed items and supplies

Performs opening side-work as prescribed

Performs closing side-work as prescribed

Reports all breakage, and damage of equipment or furniture immediately to management.

Attends and participates in daily pre-service meetings.

Attends and participates in any training sessions or departmental meetings.

Learn by listening, observing other team members, and sharing knowledge while leading by example.

Portrays a positive and professional attitude.

A great opportunity to sell high end and aged selections on a regular basis.

The ideal candidate has passion for hospitality, food and beverage.

Required Job Tasks:

-Wine Service

-Staff Education

-Cellar management, inventory and wine list maintenance

-Certified level is not required, but advanced is ideal.

Competitive wage and health benefits available determined based upon experience.

(Please email your resume to Daniel Eng at [daniel@kodomoroslyn.com] and Ayana Mazon at ayana@kodomoroslyn.com

Thank you for your consideration in joining our hospitality group