Required Years of Experience
The Maitre D' + Manager at Mujo is responsible for maintaining restaurant operations including: hiring, training, continuing staff education and supervision of all team members; ensuring proper planning of each shift; ensuring guests are greeted with hospitality and reservations are taken and plotted with precision; ensuring the timely service of food and beverages to our guests; and day-to-day operations with a focus on guest experiences and dining room presence.
Knowledge, Skills, and Abilities
- 3+ years in the hospitality industry
- Knowledge of Sake preferred, but not required
- Experience in fine dining restaurants and service
- Upscale sushi experience preferred, but not required
- Competent understanding of budgets, cost management, and pricing
- Ability to calculate and control beverage cost
- Ability to communicate and work in English; additional languages beneficial
- Competency and familiarity in Microsoft Office suite and Google products
- Professional appearance, care and grooming
- Ability to manage people and work in a team environment
- Provide certification of Food Handler’s permit and Serve Safe certificate
Compensation: Salary ($55,000.00 - $75,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Wellness Program
Japanese, Sushi, Afghan
Part of Castellucci Hospitality Group
Mujō is a pop-up restaurant serving modern Edomae Sushi and small plates. We use fresh, raw ingredients sourced from the best fishermen and farms in Japan and the United States. In the Edomae tradition, some of our fish is aged and cured to deepen the natural flavors and increase umami. Our rice is a blend of premium Koshihikari rice and a varietal called Yumeperika from Hokkaido. We season with a blend of rice vinegars and Akazu (a rich, dark, aged vinegar made from sake lees). Our goal is not to transport you to Japan, but to deliver our style of sushi to Atlanta. Inspired by the concept of omotenashi, but firmly rooted in southern hospitality.
Chef J. Trent Harris, raised in Kentucky, comes to Atlanta from New York City where he has worked for the past decade. He has worked behind the counter of some of the best sushiya in the world, including as Executive Sous Chef at Shuko in New York City and at Sushi Ginza Onodera in Tokyo and New York City where alongside Master Sushi Chef Masaki Saito they earned Two Michelin Stars. Classically trained in both Edomae Sushi and Western Cuisine, Chef Harris also earned a Michelin Star while serving as the Chef de Cuisine of Aldea, also in New York City.
Chef Harris met Federico Castellucci over an omakase dinner followed by multiple meetings in New York and Atlanta where the two connected over a love of great wine, a love of the south, and the idea that an omakase experience could be less pretentious and driven by hospitality. Originally designed as an 8-seat pop-up sushi counter, current times have called for adaptation.