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Front of House Staff
Izakaya Rintaro
82 14th Street, San Francisco, CA 94103, United States
Izakaya Rintaro hiring Front of House Staff in San Francisco, CA

Izakaya Rintaro hiring Front of House Staff in San Francisco, CA

Izakaya RintaroMore Info

Part Time • Hourly ($18.07) plus tips
Expires: Jul 3, 2024

718 people viewed

Required Years of Experience

1 year


Job Details
REQUIRMENTS:

We are looking for candidates who appreciate craftsmanship, are motivated to learn and are able to work calmly in a fast-paced environment as a team. Basic knowledge of Japanese cuisine (ingredients, prep styles, etc.), sake and culture are preferred but not necessary. Our ideal candidates have a generous spirit and experience in providing thoughtful service in a bustling fine dining or casual fine dining atmosphere. Scheduling availability for 3-4 shifts/week and flexibility (including Friday/Saturday) are pre-requisite for this position.

Please reply with your RESUME in the body of your email, a brief introduction and a summary of your work availability. Do not send your resume as an attachment––attachments will NOT be opened.

We look forward to hearing from you!

MORE ABOUT RINTARO:

Rintaro is an izakaya restaurant owned and operated by Chef Sylvan Mishima Brackett, former creative director at Chez Panisse and founder of Peko Peko Catering. We source all of our ingredients from small Japanese operations, local farmers who specialize in Japanese produce and local sustainable fishermen.

Check us out here:

Instagram: http://www.instagram.com/mr_rintaro

SF Chronicle: https://www.sfchronicle.com/projects/best-japanese-restaurants-sf-bay-area/

The Infatuation SF: https://www.theinfatuation.com/san-francisco/reviews/rintaro

Michelin Guide: https://guide.michelin.com/us/en/california/san-francisco/restaurant/izakaya-rintaro

Compensation Details

Compensation: Hourly ($18.07) plus tips


Required Skills

Teamwork

Food and Beverage Pairing

Communication

Service Procedures

Positive Attitude

Guest Service

Organizational Skills


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Japanese, Californian

Casual Dining

Rintaro is an izakaya in the Mission. The menus are short and flexible to take advantage of the best of the season. We use super fresh California fish, heirloom vegetables and the great meats available here. We’ve painstakingly developed relationships with individual farmers who grow specialized Japanese vegetables and fisherman who can delivery fish as pristine as what we used in Japan. We’ve dug bamboo shoots in Livermore, picked ume plums in Winters, get soy milk from America’s best Tofu maker Gardena and fresh wasabi root from Half Moon Bay. We import whole katsuobushi from a generations-old factory in Kagoshima, kombu from Hokkaido, handmade soy sauce from Kyoto, etc. And we make everything from scratch: udon, umeshu, umeboshi and tofu.

Our hope with Rintaro is to translate the experience of a Tokyo izakaya to San Francisco. We want the restaurant to be comfortable and fun and fresh. It should be a place with exciting but simple food that tastes both like Japan and Cali- fornia.