Captain / Sommelier

Omakase Restaurant Group, founded by CEO Kash Feng, is a renowned multi-concept hospitality company dedicated to delivering exceptional Asian and American cuisine infused with a distinctly Californian perspective. Based in San Francisco, the group has established itself as a leader in the Bay Area dining scene by emphasizing quality, creativity, and precision in every aspect of its operations. Their commitment to excellence and innovation continually elevates the standards of hospitality and culinary artistry within the local community.

Prelude, one of the distinguished venues within the Omakase Restaurant Group portfolio, is committed to providing a refined and thoughtful hospitality experience. At Prelude, the team comprises passionate professionals who prioritize delivering personalized, attentive service in a collaborative and detail-oriented environment. Prelude seeks to maintain its reputation for exceptional dining by continuously enhancing its guest experiences through well-trained staff and a strong culture of hospitality excellence.

The role of Captain/Sommelier at Prelude is integral to upholding these high standards. This part-time, non-exempt position, offering $19.18 per hour plus tips, reports directly to the General Manager and is central to the front-of-house team. The Captain/Sommelier is entrusted with providing seamless service that not only meets but exceeds guest expectations by expertly guiding them through both food and beverage selections. This role demands not only refined service skills and comprehensive floor awareness but also a deep enthusiasm for hospitality and a passion for wine.

As a Captain/Sommelier, one must demonstrate a strong knowledge of the menu, including ingredients and preparation methods, enabling tailored recommendations that enhance the overall dining experience. The expertise includes guiding guests through Prelude's curated wine list and beverage offerings with recommendations that complement their tastes and menu choices. This position involves executing wine service standards meticulously—covering proper opening, decanting, and glassware selection—and contributing actively to ongoing wine education for the service team, fostering an environment of continuous learning.

The Captain/Sommelier also plays a key role in inventory management, ensuring that wine storage and organization meet company standards. Collaboration with the management team on the execution of the wine program, including placements, pairings, and seasonal updates, is crucial. Additionally, maintaining dining room standards by ensuring cleanliness, organization, and proper setup of tables, linens, glassware, and silverware is a vital part of daily responsibilities.

Coordination with the kitchen team to align service timing and pacing is essential to guarantee prompt and accurate delivery of food and beverages. Staying informed on industry trends, wine regions, producers, and evolving fine dining standards ensures that the Captain/Sommelier remains knowledgeable and can provide guests with insightful and current recommendations.

Overall, this role offers an opportunity to be part of a prestigious hospitality group that values innovation and quality. It is ideal for hospitality professionals seeking to thrive in a dynamic, team-oriented setting while advancing their expertise in fine dining and wine service.