Sommelier/Lead Server, Shinka

Job Description

Job Description

Job Title: Captain/Sommerlier

Reports to: General Manager

Location (Job Location): Shinka, 333 Battery St. San Francisco, CA 94111

Employment Type: Full-time; Non-Exempt (32+hours per week)

Compensation: $19.61/hour + tips/gratuity

Company Overview

The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi’an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Shinka is a modern Japanese and French restaurant opening this October on the ground floor of The Jay, Autograph Collection in San Francisco’s Embarcadero neighborhood. Led by Executive Chef Fumio Yonezawa, Shinka brings together Japanese sensibilities and French technique through the exceptional ingredients of Northern California, offering a refined, tasting-menu-driven dining experience rooted in tradition and innovation.

We are seeking an experienced, knowledgeable, service-focused Sommelier/Captain to join our team. This hybrid role combines the leadership and guest-facing responsibilities of a fine-dining Captain with the beverage expertise and salesmanship of a Sommelier.

The Sommelier/Captain is responsible for delivering polished, warm, informed service while assisting with wine selection, food and wine pairings, and overall guest experience. The ideal candidate has a strong foundation in fine dining, fine wine, and the ability to lead by example in a fast-paced, collaborative environment.

What We Offer

●        Generous Benefits Package: medical, dental, and vision coverage, 401(k) matching, Voluntary Insurance.

●        Dining Discounts: Enjoy exclusive dining discounts at Shinka and other Omakase Restaurant Group concepts.

●        Career Growth Opportunities: We’re committed to helping our team members grow, offering a clear path to advance within our operation.

Primary Duties and Responsibilities

• Lead and execute exceptional fine-dining service while maintaining high standards of hospitality, professionalism, and attention to detail.

• Act as a floor leader during service, supporting servers, runners, hosts, bartenders, and other front-of-house team members as needed.

• Guide guests through wine, beverage, and menu selections with confidence, warmth, and insight into individuals’ preferences.

• Assist curating thoughtful wine pairings in collaboration with the Chef.

• Execute proper wine service, including presentation, opening, decanting, temperature, glassware, and preservation of open bottles.

• Maintain strong knowledge of the restaurant's wine and beverage programs, including varietals, regions, producers, vintages, pricing, and winemaking techniques.

• Assist with wine selection, inventory management, receiving, and organization of the wine program.

• Contribute to beverage sales through genuine hospitality, knowledgeable recommendations, and a sales-focused and guest-centered approach.

• Train and mentor service staff on wine, beverage, food pairings, service standards, and restaurant offerings, including developing weekly wine education presentations for FOH.

• Communicate effectively with the kitchen and front-of-house team to ensure seamless service and a consistent guest experience.

• Assist with private events and special functions, including beverage planning, pairings, menu development, setup, and service execution.

• Maintain a clean, organized, and professional dining room and service environment, including the somm station.

• Follow all food safety, sanitation, responsible beverage service, and workplace standards.

• Uphold restaurant service standards and contribute to the culture of respect, teamwork, curiosity, and learning that makes the workplace thrive.

• 2+ years of fine-dining restaurant experience, with Captain, Sommelier, or advanced server experience preferred.

• Strong knowledge of wine, including major regions, varietals, producers, and fundamentals of winemaking.

• Ability to confidently discuss and create food and wine pairings.

• Sommelier certification, hospitality education, or equivalent beverage experience is a plus.

• Strong communication, leadership, and guest-relations skills.

• Passion for hospitality, food, wine, and continued professional development.

• Ability to educate and inspire team members with varying levels of beverage knowledge.

• Working knowledge of food safety and sanitation standards; valid California Food Handler Card or ability to obtain one within 30 days of hire.

• Well-groomed and able to maintain professional appearance and service standards.

• Flexible availability, including evenings, weekends, holidays, and occasional special events.

• Ability to stand and walk for extended periods and lift/move up to 50 pounds.

This position primarily operates on the restaurant floor during service hours, with occasional responsibilities involving meetings, tastings, training, wine receiving, inventory, off-site events, and special functions. The role requires long periods of standing