MANAGER / SOMMELIER

|

NOKO YAKI

|

NASHVILLE

Why We're Different We opened these restaurants because we were done with burnout. Done with leadership that forgets people are human. Done watching talented professionals leave hospitality because balance didn't exist. We believe restaurants can be better — and we're proving it. At Noko Yaki, the sustainability of our employees matters just as much as the sustainability of our food and our business. Our culture is rooted in positivity, gratitude, sustainability, fun, honesty, forgiveness, humility, and wonder. These values shape how we lead, how we cook, how we serve, and how we take care of each other. Our employee betterment program is intentional and protected: 30 days of paid vacation Paid birthdays off Closed Mondays + 10 additional holidays closed Health, dental & vision insurance Complimentary online therapy access Paid gym/yoga memberships Annual travel stipend ($1850) We are building restaurants people can build their lives around. We are creating happy, sustainable workplaces where people thrive — with more time for family and friends, deeper human connection, and the chance to explore the world through travel. The Role We are hiring a floor manager/Sommelier who understands that leadership is both cultural and operational. This is not just a floor role. This is a business leadership position. You will be responsible for helping lead the front-of-house team, wine training, selling wine, maintaining service standards, and ensuring that the guest experience and team experience are consistently aligned with our values. What You'll Do Lead and maintain high standards of service and hospitality Oversee daily front-of-house operations and service flow Support financial performance including labor, inventory, and operational efficiency Train, mentor, and develop front-of-house team members Maintain strong communication between FOH and BOH Uphold systems, structure, and accountability across the team Lead with humility, clarity, and emotional intelligence Who You Are A hospitalitarian - someone who loves to care for people A proven leader in hospitality or restaurant management Organized and operationally disciplined Calm under pressure and solution-oriented A strong communicator and team builder A coach first, ego second Someone who wants to build something meaningful long-term Our Mission We are creating a happy, sustainable workplace where people thrive — with more time for family and friends, deeper human connection, and the chance to explore the world through travel. If you're ready to prove that high-level hospitality leadership can exist without burnout — we'd love to talk. Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: Deep level of guest engagement, going beyond traditional table touches to build relationships, anticipate needs, and create memorable experiences Oversee all front-of-house operations during service, including floor management, pacing, service execution, and overall guest experience Maintain accountability for service quality, consistency, hospitality standards, and team performance throughout each shift Maintain a strong floor presence during service while serving as the primary wine resource for both guests and the front-of-house team Oversee wine inventory, including accurate counts, organization, receiving, storage, and maintaining appropriate par levels Manage wine ordering based on established selections, inventory levels, sales trends, and direction from ownership Work closely with ownership to execute and maintain the established wine program and ensure the current wine list is properly stocked and represented Develop and lead ongoing wine education for the front-of-house team, including varietals, regions, producers, tasting notes, pairings, and proper wine service Coach servers and bartenders on confidently discussing and selling wine while maintaining an approachable and guest-focused experience Maintain and reinforce proper wine service standards, including presentation, opening, decanting, glassware, storage, and bottle handling Demonstrate a strong working knowledge of the entire wine list and be available during service to assist with recommendations, pairings, and more detailed guest questions Monitor wine sales, inventory movement, breakage, and potential discrepancies, communicating issues or opportunities to leadership Monitor the overall guest experience and address feedback, concerns, or service recovery needs in real time Ensure strong communication and coordination between front-of-house and back-of-house teams Maintain organization and execution of reservation systems, including OpenTable, as well as all other service-related systems Lead pre-shift meetings and clearly communicate daily service expectations, priorities, VIPs, menu updates, and relevant wine education to the team Train, mentor, coach, and develop front-of-house employees with an emphasis on hospitality, service standards, product knowledge, and wine knowledge Maintain a clean, organized, polished, and professional dining environment throughout service Ensure compliance with all company policies, procedures, alcohol service requirements, and safety standards Assist with management responsibilities including scheduling, reporting, documentation, employee coaching, opening/closing procedures, and other operational needs Attend leadership meetings and contribute to the continued improvement of service, team development, guest experience, and restaurant operations Job Description Lead both the cultural and operational direction of the front-of-house Ensure consistency, quality, and execution across all service periods Support team development and accountability Maintain strong systems that support efficient operations Balance guest experience with business performance Be available to support operational needs as directed by ownership Required Knowledge, Skills & Abilities Proven experience in restaurant or hospitality management Strong leadership and team development experience Strong organizational and communication skills Ability to remain calm and decisive under pressure Understanding of labor management, inventory, service systems, and operations Familiarity of Margin Edge Experience with reservation systems ( OpenTable preferred ) Familiarity with POS systems ( Toast preferred ) Ability to work days, nights, weekends, and holidays Ability to model and act in accordance with Noko Yaki guiding principles Physical Requirements Constant standing and movement Occasional lifting or carrying up to 50 lbs Frequent walking throughout the dining room Continuous communication with guests and team Disclaimer The above job description is not an exhaustive list of all duties and responsibilities of the position, nor should it be construed as a contract. As with all positions at Noko Yaki, employment is "at will" or voluntary on both the part of the employee and the employer. This means employment can be terminated by either party at any time, with or without notice and/or with or without cause. Noko Yaki is an equal opportunity employer. We do not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local law. More detail about Noko Yaki part of Noko Hospitality Group