BAR SHOJI HIRING ALL POSITIONS (SOMA / south beach)

Bar Shoji focuses on Japanese-inspired craft cocktails, as well as a great selection of premium sake and wine. We also offer bar bites with Japanese-inspired flavors to accompany each cocktail. We bring the Japanese practice of omotenashi into our service, ensuring a delicious, intimate , and hospitable experience. We are looking for talented and passionate individuals who believe in the magic of hospitality. We are hiring ALL positions: * General Manager - Full Time * Bartenders - Full Time/ Part Time * Kitchen Cook - Full Time/Part Time * Kitchen Prep Cook - Full Time/Part Time * Runner - Part Time/Full Time * Server - Part Time/Full Time * Host - Full Time * Pastry Cook - Full Time/ Part Time Articles about Bar Shoji: https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://sfstandard.com/2025/05/28/bar-shoji-sf-new-cocktail-japanese/&ved=2ahUKEwi9lNXAsPmNAxWTVTABHaW-LVYQxfQBKAB6BAgIEAE&usg=AOvVaw0Om-kFvYCL2_TJQVRbDuX1 https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://sf.eater.com/2025/5/13/24426994/shoji-restaurant-opening-san-francisco-fidi-japanese-restaurant&ved=2ahUKEwi9lNXAsPmNAxWTVTABHaW-LVYQxfQBKAB6BAgTEAE&usg=AOvVaw2oVHHj2yg88Zl3Fwd9NHSa BARTENDER RESPONSIBILITIES: * Curating and executing beverages from scratch to final form, both alcoholic and non-alcoholic. * Bar setup/breakdown, maintaining stock of all beverages according to service needs, and ensuring the team is well-prepared to execute a successful service. * Have beverage conversations of varying depths with our guests, guiding them through our list, in a polished and poised manner. * Produce consistent and well-made cocktails in an efficient manner. * Assist in managing the day-to-day needs of the beverage program. * Assisting with Executive chef to curate drinks that pair accordingly with the menu. * Assist with bar prep (e.g. making syrups, batching cocktails, etc.). * Weekly inventory and ordering. * Maintain proper glassware inventory and breakage logs. * Assist with the creation and implementation of cocktail, spirits, and beer training for new hires and continued education for existing staff members - testing regularly to check for understanding and structuring classes and tastings to encourage high engagement levels. * Expected to be constantly growing, learning, and expanding their knowledge base. * Control food, labor, and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control. * Know and comply consistently with the restaurant's standard portion sizes, serving methods, quality standards and kitchen rules, policies and procedures. * Teach, mentor, and motivate the staff to uphold and exceed the highest standards of communication, quality, consistency, and execution. * Accountable for maintenance of all kitchen equipment and facilities. * Manage and maintain food inventory at an appropriate level. * Communicate with employees and managers to ensure operational needs are met. KITCHEN COOK RESPONSIBILITIES and REQUIRED QUALIFICATIONS: * Minimum of 2 years of experience is required, with preference given to those with experience in a fine dining environment. (Knowledge and experience with Japanese cuisine is a plus) * Possess great knife skills. * Create and prepare food in accordance with current menus. * Ensure the kitchen staff is prepared and ready for service and that all food meets the highest standards of quality and consistency. * Know and comply consistently with the restaurant's standard portion sizes, serving methods, quality standards and kitchen rules, policies and procedures * Teach, mentor, and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution * Accountable for maintenance of all kitchen equipment and facilities * Manage and maintain food inventory at an appropriate level * Communicate effectively with all Kitchen Chefs, Executive Chef, management, and fellow team members. * Prioritize and complete tasks in a timely manner. * Report to Kitchen Staff, Executive Chef, and General Manager. MANAGER RESPONSIBILITIES: * Minimum of 2 years experience as server, and at least 1 year experience being lead server/assistant manager/manager. Fine dining service experience is a plus. * Extensive knowledge of spirits, cocktails, sake, and wine, and must be able to articulate such knowledge to the staff and guests. * Possess great customer service. Seeks out and uses service-related guest feedback and takes appropriate action to continually improve the level of service, drive overall guest satisfaction, increase return visits and reduce guest complaints. * Ensure the staff is prepared and ready for service. * Possess great leadership skills. * Know and comply consistently with the restaurant's standards. * Teach, mentor, and motivate staff to uphold and exceed the highest standards of communication, quality, consistency, and execution. * Accountable for maintenance of all front of the house inventory, which includes beverage ordering. * Effective communication. * Prioritize and complete tasks in a timely manner. * Must be able to work nights, weekends and holidays. * Report to Executive Chef and General Manager. HOST/ SERVER REQUIREMENTS: * Must be able to afternoon and night shifts. * POS Knowledge * Excellent communication skills with management, chefs, and fellow team members. * Ability to work in a team environment, with great enthusiasm and energy. * Ability to accept constructive criticism and work calmly and effectively under pressure. * Guest service oriented and possesses commitment to quality service. * Have problem solving abilities, be self-motivated and organized. * Experience with Opentable and Toast. PASTRY BAKER RESPONSIBILITIES and REQUIRED QUALIFICATIONS * Minimum of 2 years experience, either in bakery or restaurant pastry settings * General understanding and knowledge of pastry techniques required; knowledge of French patisserie (especially viennoiserie) is a plus * Responsibilities span from morning bakeoff to general production, including but not limited to viennoiserie, mixing bread doughs (mainly enriched doughs) and quick bread products, cake production and assembly, finishing and garnishing pastries, general prep/production (pastry creams, glazes, light savory cooking, etc) * Assist Pastry Chef with managing and maintaining product and ingredient inventory at appropriate levels * Assist Pastry Chef with menu changes and updates * Know and comply consistently with the restaurant’s standards; possess high levels of attention to detail and standards for production and execution, with an emphasis on consistency and quality * Ability to work in a fast-paced environment while maintaining high quality standards * Accountable for maintenance of all kitchen equipment and facilities, as well as maintaining cleanliness and food safety standards * Communicate and work effectively with Pastry Chef, management, and fellow team members; be a team player with a willingness to learn * Prioritize and complete tasks in a timely manner * Must be able to work early mornings, weekends, and holidays * Report to Pastry Chef, General Manager * Must be able to lift up to 50 lbs * Valid food handler’s certificate required (Experience and knowledge is preferred but willing to train the right candidates!) PHYSICAL REQUIREMENTS FOR ALL POSITIONS: * Must be able to work nights. * Constant walking and standing. * Ability to work in a standing position for extended periods of time (up to 8 hours) * Ability to reach, bend, and frequently lift up to 25 pounds. * Regularly required to use hands and frequent washing of hands. * Maintain clean and polished look, and clean hygiene. If you are friendly, passionate, and excited about joining a team committed to serving excellence, please email your resume with the position you are applying for in the subject line for consideration. *Must have valid food handlers card*