Job Description

Our Mission
To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

What Makes Us Unique

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.

Our Concept
Situated in the W Hotel in Scottsdale, Donabe is hosting a residency as a Japanese Steakhouse that offers rare and imported Wagyu, as well as a thoughtfully curated Sushi program that emphasizes high-quality seasonal cuisine through a shareable menu. Sushi Chef Lucas Chen bring an innovative take on Japanese cuisine, bringing dishes like mouthwatering Foie Gras & Duck Fried Rice as well as A5 Wagyu served on a hot stone with daikon & shiso chimichurri to the table. The restaurant has a full bar inclusive of worldly wines, Japanese whiskies, and alluring cocktails. The concept is brought to you by Alliance Hospitality Group, the masterminds behind FLINT By Baltaire in Phoenix, Baltaire Steakhouse in Los Angeles, and other notable restaurant concepts. Donabe is located on the second floor of the W Scottsdale in a restricted area for 21+ guests. The restaurant is open 7 days a week (Sunday through Thursday from 5:30 to 9 PM, and Friday through Saturday from 5:30 to 10 PM). We are also open for Breakfast & Lunch from 6:30am - 2:00pm daily.

Basic function:

• Leads all restaurant employees to exceed the expectation of the company and guests.
• Ensures the consistent planning, production, preparation and prompt delivery to great tasting food and beverage prepared and presented to the Flint Standards.
• Responsible for operational efficiency and profitability or Flint relations operations.
• Trains and retains new and experienced staff members and continually develops them in their technical skills, salesmanship, food safety and sanitation.
• Creates an atmosphere in the restaurant that builds energy, fun, and enthusiasm.

Primary Duties:

• Supervise and coordinate activities of employees during the shift.
• Manage the atmosphere of the restaurant. Ensure the music, lights and temperature are at appropriate levels and the atmosphere has a positive and energetic feel.
• Understand completely all policies, procedure, standard, specifications, guidelines, and training programs. Follow established Standard Operating Procedures.
• Ensure safety as a priority by identifying potential unsafe situations and correcting appropriately and immediately.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations or company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Provide advice and suggestions to GM and AGM as needed.
• Check the quantity and quality of received products (food, beverage, supplies) during the shift.
• Oversee the proper storage of product, labeling and dating of product and inventory levels during the shift.
• Ensure consistency in the delivery of the entire restaurant concept.
• Responds in a professional manner when faced with tough situations.
• Create a motivational environment with open and effective communication.
• Mentor and coach front of house team
• Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

Position characteristics:

Displays a pleasant disposition. Maintains a high level of integrity. Is able to anticipate challenges before they arise. Is able to adapt to different situations in a rapidly changing environment. Is reliable. Has the ability to perform all the duties of this job successfully. Possesses the skills needed to interact with team members and management via written and/or oral communication.

Education and Experience:

At least 5 years of related experience in the food/beverage service and/or retail industry; or equivalent combination of experience and education. Must have at least 2 years supervisory experience. Must have experience and knowledge or ABC laws for legal sale of alcohol.

Other:

Must be able to lift up to fifty pounds and stand for long periods of time. Must be available to work nights, weekends and/or holidays when required.

Benefits:

• $60,000.00 - $70,000.00 per year + 20% quarterly bonus
• 401K Retirement
• Medical, Dental and Vision Insurance
• Employee Dining Benefits
• Free Meal per Shift
• Growth & Development Opportunities

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