Bartender
Izakaya Rintaro
82 14th Street, San Francisco, CA 94103, United States
Izakaya Rintaro hiring Bartender in San Francisco, CA

Izakaya Rintaro hiring Bartender in San Francisco, CA

Izakaya RintaroMore Info

Full/Part Time • Hourly ($18.07) plus tips
Archived: Jan 8, 2025

Sorry, this job expired on Oct 28, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details
SEEKING AN EXPERIENCED BARTENDER:

We are looking for candidates who appreciate craftsmanship, are motivated to learn and are able to work calmly in a fast-paced and high volume environment. Basic sake knowledge is required. Scheduling availability for 3-4 shifts/week and flexibility (including Friday/Saturday) is a requirement for this position.

Please reply with your RESUME, brief introduction and a summary of your work availability.

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

New York Times Top 25 SF Restaurants: https://www.nytimes.com/article/best-san-francisco-restaurants.html

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

View Job Description

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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.

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