The Fish Sommelier’s job is to motivate and mentor staff’s fish and seafood knowledge, inspire and delight our guests with their fish knowledge service, and commit themselves to fostering and environment of excellence in food, service and hospitality and to drive sales. Duties include: making fish recommendations, making menu suggestions, delivering food and drinks tables, describing the dishes to guests, assisting service staff, monitoring guest satisfaction, and maintaining the flow of service throughout the dining room. In addition the Fish Sommelier is responsible for the set up and break down of the Fish Display before service. Must be pleasant, conscientious, and professional with excellent knowledge of food and service standards. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.

The Fish Sommelier reports to the Assistant General Manager and is responsible for motivating and mentoring staff’s fish and seafood knowledge, inspire and delight our guests with their fish knowledge service, and commit themselves to fostering and environment of excellence in food, service and hospitality and to drive sales.

What you will do:

Recommends and sells fish and shellfish to guests on the floor, visits each and every table prior to ordering. Communicate with assigned server any orders or specific guest preferences.

Works closely with the Executive Chef (and culinary leadership team) in order to course unique, high-quality fish.

Acts as the ambassador for Mina’s Fish House with local fisherman (mongers), fish markets and purveyors.

Organizes and promotes special guest offerings including line to table dinners where guests can fish during the day and have their catch prepared for them that evening.

Conducts continuous fish and shellfish training with service team and provides complete training for all new hires.

Participate in pre-shift meetings and learn new fish, constantly educating the team on fish species, fishing, history and preparation.

Prepare and set up an appealing and professional fish display. The display and fish should be in pristine condition.

Perform daily cleaning and simple maintenance to the Fish Display and Lobster Tank

What you will bring:

Previous restaurant or fine dining experience is a plus.

Extensive fish and shellfish knowledge.

Established relationships with fish mongers and fish market/purveyors.

Has a great passion and knowledge for fishing and sustainability.

Possess excellent basic math skills and have the ability to operate a POS system and Microsoft based computer systems.

What we offer:

401k Contribution available after first 30 days

Medical, Dental, & Vision via Kaiser or HMSA

Complimentary & Employee Discounted Accommodation at other Four Seasons Hotels and Resorts

Complimentary Onsite Parking

Complimentary Meals

Pay: $26.00 per hour

About Four Seasons Resort O'ahu at Ko Olina:

On Oahu’s sunny western coast – wild, rugged and conveniently close to Honolulu and Waikiki Beach – Four Seasons Resort O’ahu at Ko Olina balances a classic Hawaiian style with one-of-a-kind luxury. Chic and light-filled with vast ocean views, our 370 accommodations provide a personal sanctuary in this all-encompassing Hawaiian luxury beach resort. Restaurants and bars are infused with the magnetic energy of Ko Olina. Guests have the opportunity to splash into lively pools and lagoons, with numerous water sports right off the Resort’s own beach. They are also able to play tennis and golf, then relax in the Spa – wrapped in the effortless elegance of Four Seasons.

ABOUT MINA GROUP

MINA Group is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative restaurant concepts. MINA Group is led by Chef/Founder Michael Mina whose accolades include James Beard Foundation “Who’s Who of Food and Beverage” inductee in 2013, Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum’s Restaurateur of the Year. Operating since 2003, MINA Group currently manages 30 plus concepts including MICHAEL MINA in San Francisco and Las Vegas; PABU in San Francisco; BOURBON STEAK in Miami, DC, Scottsdale, Glendale, NYC, San Francisco, Del Ray and Las Vegas; STRIPSTEAK in Las Vegas and Waikiki; BARDOT BRASSERIE in Las Vegas; THE HANDLE BAR in Jackson Hole and MANY more.

We look for forward to your application - thank you!