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:
Bar Lead - Full Time
Bartenders - Full Time/ Part Time
Floor Manager - Full Time
Sous Chef - Full 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
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-kFvYCL2TJQVRbDuX1
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
BAR LEAD QUALIFICATIONS:
Your expertise in mixology, refined presentation skills, and customer interactions will build our reputation as a premier destination for those seeking the best bar experience in San Francisco. Proficiency in mixology and creating craft cocktails.
Minimum of 3 years of experience is required, with preference given to those with knowledge of Japanese whiskey and cocktails. Passion for giving great hospitality to bar guests and providing a memorable dining experience.
BAR LEAD 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.
Manage inventory audits at the close of each financial period.
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.
The Bar Manager is a department-head level position with significant growth opportunities, the position will be reporting directly to management team.
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.
FLOOR 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.
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
