Required Years of Experience
3 years
Job Details
Job Title: General Manager / Sommelier
Location: Yoshino New York — 342 Bowery, New York, NY 10012
Position Type: Full-Time
Reports To: Owner
About Us:
Yoshino New York is a Michelin-starred omakase restaurant where tradition meets artistry. As one of only four restaurants awarded the 4-star rating by The New York Times, we craft a transcendent sushi experience under the leadership of Chef Tadashi “Edowan” Yoshida. Using the top echelon of seasonal ingredients from Toyosu and Kyushu Fish Markets in Japan, our intimate 10-seat counter invites guests into an immersive journey of precision, harmony, and culinary storytelling.
Job Description:
We are looking for a full-time General Manager / Sommelier with a passion for hospitality, exceptional leadership skills, and an expert understanding of fine dining service and beverage programs. This role is a rare opportunity to lead front-of-house operations at Yoshino New York while curating an extraordinary wine and sake program that enhances our omakase experience.
Smooth transition and training with current GM and ownership support.
Key Responsibilities:
- Oversee and manage all front-of-house operations to ensure exceptional guest experiences.
- Train, mentor, and manage front-of-house staff to uphold the highest service standards.
- Create and manage staff schedules.
- Process weekly payroll through ADP.
- Conduct daily meetings with staff
- Constantly look for backup/replacement staff (servers and kitchen staff)
- Hiring staff after written approval from ownership
- Manage reservations on Tock, daily guest communications
- In charge of restaurant incoming calls
- Overall dining room flow to ensure seamless service and exceptional guest experiences
- Editing and printing daily omakase and beverage menus
- Maintain inventory and ordering of wines, sake and beverages, optimizing selection and cost efficiency.
- Manage vendor relationships, vendor payments.
- Represent the restaurant’s brand and vision with professionalism and enthusiasm.
- Develop and maintain a distinguished wine and sake program, aligning pairings with Chef Yoshida’s culinary vision.
- Train and educate staff on beverage offerings
- Improve CRM to keep track of clients’ preferences, habits, and sales record.
- Maintain inventory
- Complying and ensuring all permits, services, and related matters are up to date.
- Ensure compliance with health, safety, food handling and liquor licensing regulations.
- Generating daily activity reports to ownership.
- Occasionally helping Chefs in English related and integration related matters (for example health insurance questions, visa issues, etc)
Requirements:
- Minimum 5 years of experience in fine dining, with previous experience as a General Manager, Sommelier, or Beverage Manager.
- Experience working in a Michelin-starred or other high-end restaurant.
- Deep knowledge of wine and sake, with relevant certifications (e.g., CMS Certified Sommelier, WSET Level 3, Sake Sommelier Certification) strongly preferred.
- Strong leadership, organizational, and problem-solving skills.
- A passion for Japanese cuisine, omakase dining, and exceptional hospitality.
- Ability to work flexible schedules, including evenings, weekends, and holidays.
- Knowledge of Adobe softwares (InDesign, Photoshop, …), Microsoft Word, Excel, Google Sheets, etc
- Must have valid employment authorization to work in the US.
Preferred Qualifications:
- Japanese language proficiency and omakase experience are a strong plus.
- Proficiency in reservation (Tock) and POS (Toast) systems.
Benefits:
- Base Salary: $100,000-$120,000 (commensurate with experience).
- Bonus on performance potential
- Health/dental/vision insurance premiums 100% covered
- 10+ days paid time off
- Growth: Career development and professional training in a Michelin-starred environment.
- Perks: Daily catered staff meals.
Why Join Us?
At Yoshino New York, you will be at the helm of an intimate, world-renowned omakase experience, shaping the service and beverage program while working alongside a team dedicated to excellence. This is more than a job—it’s an opportunity to craft an unforgettable dining journey for our guests and refine your expertise at one of New York City’s most esteemed restaurants.
How to Apply:
Apply here or email us at [email protected]
Submit your resume, a cover letter, and any references to [email protected] with the subject line: “General Manager / Sommelier – [Your Name].”
🌟 Immediate Hire: We are actively seeking to fill this position immediately.
Compensation Details
Compensation: Salary ($100,000.00 - $130,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts
Required Skills
Restaurant Management
Leadership
Team Management
Passion for hospitality
Expert Understanding of Fine Dining Service
Expertise in Beverage Programs
Attention to Detail
Inventory Management
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YOSHINO · NEW YORK is a sushi omakase restaurant by acclaimed Japanese Master Sushi Chef Tadashi "Edowan" Yoshida.
Yoshino is a town in Nara Prefecture of Japan, where Chef Tadashi “Edowan” Yoshida’s father, Tomoo, was born. Raised in the city of Seki in Gifu prefecture, Chef Yoshida moved to Tokyo in 1988 to apprentice the art of sushi for eight years. Upon returning to Seki, Chef Yoshida became the chef at his father’s restaurant, YOSHINO ZUSHI and inherited it after his father passed away.
After renaming the restaurant to SUSHIYA NO YOSHINO and eventually running it for 18 years, Chef Yoshida relocated the restaurant to a larger stage in the city of Nagoya in Aichi Prefecture and renamed it SUSHI NO YOSHINO where it was critically acclaimed and ranked the number one sushi restaurant outside of Tokyo and one of the top three sushi restaurants in Japan by Tabelog.
In 2019, upon turning the age of 50, Yoshida contemplated the idea of relocating to Tokyo but instead decided to take on an even larger stage: New York City. Chef Yoshida has partnered with Jean Dupuy, Paul Dupuy, and Andrew Gyokudari to bring his vision to New York as its international incarnation, YOSHINO · NEW YORK.
At YOSHINO · NEW YORK, we invite our guests to enjoy the four pillars of Japanese cuisine: seasonality, beauty, balance, and comfort.
1. The wood featured in YOSHINO · NEW YORK bears a unique history and cultural significance, as the wood is traditional Japanese cypress (hinoki) sourced from the Kiso District of Nagano Prefecture, which is widely considered as the top quality cypress in Japan. Per tradition, the sushi counter of YOSHINO · NEW YORK is over 360 years old, as Kiso cypress is only considered authentic when sourced from trees at least three centuries old. The counter itself was cured for 50 years after being lumbered, and wood from the other half of the tree can be found within the halls of the Imperial Palace in Tokyo.
2. Designed with an emphasis on comfort, the handmade chairs in YOSHINO · NEW YORK hail from the Hida Takayama region of Gifu Prefecture, supporting both local craftsmanship and Chef Yoshida’s home community as part of the Made in Gifu revitalization campaign.
3. The green plaster walls of YOSHINO · NEW YORK and the main artwork behind the counter titled “Waves that Come, Waves that Go”, was designed by Japan’s top earthen plasterer, Shuhei Hasado and incorporate all-natural materials including dirt and clay to evoke the sense of a private, wondrous world.
4. The main entrance and bathroom doors of YOSHINO · NEW YORK feature kumiko, an ancient Japanese form of woodworking that involves no hardware, and instead relies on precise interlocking of wooden pieces to evoke immaculate design and traditional grandeur.
5. The gotenjo ceiling, also exclusively crafted from Kiso cypress, features the same traditional coffering used in ancient Japanese castles.
6. YOSHINO · NEW YORK exclusively uses flatware, stemware, and tableware specially designed by world renowned craftsmen Gaku Shakunaga (Toyama Prefecture), Masato Yamaguchi (Aichi Prefecture), and Yoshihiro Nishioka (Saga Prefecture) amongst others.
7. Chef Yoshida’s chef’s whites have been specially created by famed Japanese fashion designer Takeshi Wakabayashi.
8. Chef Yoshida’s trusted knifes were forged and sharpened by Katsumi Sakashita, a master craftsman from Saga Prefecture.
9. YOSHINO · NEW YORK interior was constructed by Tomoya Hayakawa and designed by Kentaro Eba.
10. In homage to American culture, Chef Yoshida has adopted a middle name of his own. A portmanteau of the words Edo, the ancient name of Tokyo, and number one, a lexical representation of striving for one’s best, Chef Tadashi “Edowan” Yoshida is delighted to have you as a guest in his new home.
Awards / Distinctions
2026
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