Sommelier | High-End Japanese Restaurant

A high-end Japanese restaurant in West Hollywood, California is seeking a Sommelier.

<Job Overview>
You operate across multiple dining concepts — from Edomae omakase to Modern French, Robata, and Tempura — each with distinct flavor profiles, pacing, and guest expectations. Your depth in sake, Japanese spirits, and classical wine, paired with the interpersonal precision of omotenashi, is the foundation of this role.

<Responsabilities>
・Develop and oversee wine, sake, spirits, and cocktail programs that complement each restaurant’s culinary concept and luxury dining experience.
・ Partner with Executive Chefs to create seasonal beverage pairings that enhance omakase menus and elevate the guest experience.
・ Deliver exceptional tableside service by recommending pairings, educating guests, and providing personalized beverage experiences rooted in Japanese hospitality (omotenashi).
・ Source, evaluate, and manage relationships with distributors and vendors while maintaining profitable beverage pricing and inventory levels.
・ Lead beverage operations, including ordering, inventory management, cost control, storage standards, and loss prevention across multiple restaurant locations.
・ Train, coach, and develop Front-of-House teams on beverage knowledge, service standards, pairing techniques, and responsible alcohol service.
・ Mentor and supervise Assistant Sommeliers, providing ongoing coaching and performance development.
・ Ensure compliance with all applicable alcohol service regulations, licensing requirements, and Responsible Beverage Service (RBS) standards in California and Nevada.
・ Support restaurant leadership with beverage program strategy, operational excellence, and continuous improvement initiatives.

<Qualifications>
・ WSET Level 3 or higher, CMS Certified Sommelier, or equivalent recognized credential — required. Advanced or Master Sommelier designation strongly preferred.
・ Minimum 3+ years of sommelier experience in a fine dining or luxury hospitality environment; Japanese cuisine, omakase, or high-end Asian dining experience strongly preferred.
・ Deep working knowledge of sake — grades (junmai, ginjo, daiginjo, nigori, etc.), regional styles, brewing methods, and pairing applications within Japanese cuisine contexts.
・Demonstrated track record building, curating, and presenting wine and beverage lists in a multi-concept luxury dining environment.
・Polished, warm, and confident guest interaction skills at the luxury counter and table service level — composure under pressure is non-negotiable.
・Financial literacy — beverage cost management, P&L awareness, inventory systems, and ordering discipline.
・Experience training and developing FOH staff on beverage fundamentals, pairing language, and guest interaction standards.
・Proficiency with beverage inventory management systems and POS/tablet devices as applicable.

【Keywords】
①Sommelier
②WSET Level 3above
③Japanese Wine / Sake