Server - OMAKAI sushi Wynwood

Server Position at OMAKAI

Server Location: Wynwood, Miami

Employment Type: Part-Time (20-29 hours) or Full-Time (30+ hours)

About OMAKAI

OMAKAI is a traditional sushi restaurant with one aim: to be known for blowing people's minds. Everything we do rests on three guarantees: warm rice for contrast, crispy nori for texture, and kind service. Every guest, every visit.

We serve high-quality traditional sushi at an accessible price, and we are growing across South Florida and expanding to other cities nationally with our full-service restaurants and hand roll bars. We aim to hold ourselves to a five-star hotel standard in a casual dining room, which means the details matter here more than they do in most restaurants.

We treat every guest with genuine kindness and focus heavily on execution. Our team runs on accountability, reliability, and doing what we say we will do.

Position Overview

We are seeking an exceptional Server with at least two years of serving experience to join our team. Japanese restaurant experience is a plus but not required.

Servers are the bridge between our guests and our brand, and this position goes well beyond taking accurate orders. You will guide guests through our ordering and menu system, explain how each item is meant to be eaten, recommend pairings, and upsell with confidence and honesty, all while attending to every table in a timely, friendly, and professional way. We are looking for someone who has done this work before, knows what excellence looks like, is genuinely kind, and brings high standards to the table.

Responsibilities

• Greet arriving guests warmly and thank every departing guest
• Guide guests through our ordering and menu, including how we recommend each item be eaten
• Answer questions and concerns before, during, and after the visit
• Recommend pairings, additional items, and dessert with confidence and honesty rather than pressure
• Read the table and adjust pace, tone, and timing to what each guest needs
• Handle allergy and dietary requests in line with our food allergy policies
• Own the recovery when something goes wrong

• Learn the entire menu thoroughly, including ingredients, preparation, and pairings
• Explain our three guarantees and what makes our sushi different, in your own words
• Know what is unavailable before service starts and communicate substitutions clearly
• Keep current on menu changes, specials, and seasonal items
• Serve alcoholic beverages responsibly and in accordance with local, state, and national laws and regulations

• Take food and beverage orders accurately and process payments on our point-of-sale system
• Complete opening, running, and closing side work every shift
• Assist servers to reset tables when needed

• Take care of any guest at any table, regardless of whose section it is
• Support teammates during a rush before being asked
• Keep the dining room right: aligned chairs, clean and stable tables, correct lighting and volume

• Keep your station clean and organized before, during, and after service
• Restock supplies during the shift
• Conduct bathroom checks throughout the shift and assist in maintaining cleanliness
• Make sure the dining area meets presentation standards before guests arrive

Qualifications

• Two years of serving experience required
• Must be available for at least 2 lunches per week and willing to work at least 1 double per week
• SafeServe, alcohol serving, allergy compliance, and sexual harassment prevention certifications required, and all can be obtained during training. We cover the cost of the sexual harassment prevention certificate
• Japanese cuisine knowledge is a plus but not required
• Able to learn and memorize an entire menu in detail, including ingredients, preparation, presentation, and pairings
• Comfortable handling money and operating a point-of-sale system, including basic math under pressure
• Communicates well with guests, teammates, and management, even during a rush
• High school diploma or equivalent preferred but not required
• Reliable transportation to and from the restaurant
• Must be legally authorized to work in the United States

Working Conditions

• Indoor dining room environment in a restaurant that handles fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products
• Candidates with food allergies must inform management during the application process
• Noise levels vary depending on how busy the restaurant is
• Standing for long periods, with some bending and kneeling to reach items such as plates, spoons, sauces, and beverages
• Moderate tray handling and lifting, up to 25 pounds
• Opening sake, beer, and wine bottles, and handling a soft drink hose to dispense beverages
• Pre-bussing and bussing tables, including thorough cleaning and occasional sweeping
• Maneuvering between tables and corners in a full dining room

Characteristics We Value

• Genuinely kind, with hospitality that comes from the heart
• Reliable without exception, early and prepared for every shift
• Detail-oriented and maintain an excellence mindset in every action
• Warm and composed under pressure, even in a full rush
• Resourceful, arrives with options rather than problems
• Honest and trustworthy, including when it is inconvenient
• Team first, takes care of any guest at any table without being asked

Core Values

• OMAtenashi . Hospitality from the heart: you host every guest like someone you love and have not seen in two years. You pace an anniversary dinner differently than a business lunch, and you make eye contact instead of rattling off specials.
• Be Reliable . You clock in early, in full uniform, with your station stocked. When an order is misfired or placed incorrectly, you own it instead of explaining it away.
• Blowing Minds . A five-star hotel mentality in a casual room, where mediocrity bothers you. You catch the smudged glass and the wobbly table, and an open hand roll or poorly plated nigiri never leaves your hands.
• Make It Happen . Three layers of solutions before you escalate. When an item is unavailable, you check with the chef and come back with two comparable alternatives.
• No Drama . You stay calm when a dish comes back and gossip has no place in OMAKAI. Best idea wins, no matter who it comes from.
• Build Trust . You always make honest recommendations and serve every guest with the same passion, regardless of ticket size. You tell the manager on duty about the spill or the comp and never cut corners on an allergy check.

This May Not Be the Right Fit If

• You see serving as taking orders and delivering food
• You want the tips with the least effort possible
• You treat check-ins, service recovery, and side work as chores
• You wait to be told before fixing something you can already see
• You reach for an excuse before you reach for ownership
• You bring negativity, gossip, or dark energy onto the floor
• You get overwhelmed once you are past a couple of tables

Compensation & Benefits

• Commission model: servers keep a fixed percentage of the service charge (the percentage varies by location), plus a small hourly base, plus 90% of additional tips
• 50% meal discount while working
• 25% meal discount when dining with us as a guest on your own time