Floor Bartender

Benefits:

• 401(k)
• Health insurance
• Paid time off
• Wellness resources

Shokunin is the Japanese term for “master craftsman,” but here it also serves as our playful nod to the sushi chefs and neighborhood spots that shaped California’s dining culture in the 1990s. Our 26-seat restaurant is a small, casual, and vibrant space — the kind of place where the pace is fast, the food is fresh, and the atmosphere is all about good times.

We honor the Shokunin spirit — dedication, skill, and pride in the craft — while serving it up with a lighter touch. Think bold flavors, fresh fish, a splash of nostalgia, and a whole lot of fun. Shokunin is a place to pull up a chair, laugh with friends, and enjoy sushi the way it was meant to be: lively, approachable, and unforgettable.

The Floor Bartender is a dynamic role that bridges bar operations with overall floor service, ensuring that every guest receives a seamless and memorable dining experience. This position requires both technical skill and a strong presence on the floor, leading by example while supporting the team.

 Responsibilities include, but are not limited to: 
● Actively participate in floor service by taking tables, engaging with guests, and maintaining the highest level of hospitality. 

● Perform all POS functions with accuracy and efficiency, ensuring seamless transactions and maintaining guest confidence in the service. 

● Protect the integrity of service and guest experience by upholding company standards, anticipating needs, and addressing challenges proactively. 

● Answer phone calls, emails, and text inquiries from guests with professionalism and warmth. ● Manage, train, and mentor FOH staff on all steps of service, including bartending techniques, POS functions, and company standards. 

● Support the bar service program as needed, including scheduling, ordering, inventory management, product placement, and product quality reviews. ● Greet and welcome all guests, ensuring their experience reflects the brand’s values of thoughtfulness, precision, and hospitality. 

● Coordinate closely with chefs and FOH staff to deliver timely, efficient, and well-executed service. 

● Maintain thorough and up-to-date knowledge of the menu, beverage list, specials, and pairings, clearly communicating this information to both coworkers and guests. 

● Provide elevated service to VIP guests and during special events, ensuring every detail contributes to an exceptional experience. 

● Organize, supervise, and direct shifts while fostering collaboration across FOH and BOH teams. 
● Ensure compliance with sanitation, safety, and responsible service regulations at all times.

● Act as a brand ambassador, promoting the restaurant through word-of-mouth, community engagement, and events. 
● Interact with guests and team members with professionalism, warmth, and a genuine sense of attentiveness. 
What We Offer: 
● Competitive Livable Compensation ● Daily Team Meals ● Quarterly Restaurant Group Dining Stipend, after 60 days of employment
 ● Accrued PTO and Sick Paid Time Off ● Insurance Options (Health, Dental, Vision, Life, Accident, Pet) ● Optional FSA, Commuter, and Dependent Care Deduction Options ● Referral Bonuses ● 401K Retirement Options with Employer Matching ● Continuing Education Stipend, after 1 year of employment 

Candidate Qualifications: 
● Minimum of one year of experience as a server, bartender, or in a similar role in Hospitality ● Passion for Hospitality and the ability to provide exceptional service and create lasting memories for our guests 
● Warm and Professional communication and leadership skills. 
● Are a reliable, flexible team player willing to learn and adapt to new situations
 ● Have open FULL TIME availability to work nights and weekends, including Holidays

Wage:  $7.25 + tips Compensation: $7.25 per hour

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.