Sommelier

• Curate a diverse and high-quality wine and beverage selection that complements the flavors and style of Japanese cuisine.
• Provide recommendations and guidance to guests on wine and beverage selections that enhance their dining experience.
• Assist in developing wine pairing menus for special events and tasting menus.
• Maintain accurate records of wine inventory, including monitoring stock levels and ordering new selections as needed.
• Stay informed about industry trends, new wine releases, and emerging producers to continuously enhance the restaurant's beverage offerings.
• Provide training and education to restaurant staff on wine and beverage knowledge, including proper service techniques.
• Uphold the highest standards of customer service and professionalism at all times.
  
  

Qualifications:

• Proven experience as a Sommelier in a fine dining restaurant, preferably with experience in Japanese cuisine.
• Extensive knowledge of international wines, sake, and other beverages, as well as wine regions, varietals, and production methods.
• Strong palate and ability to discern flavors and aromas in wines and beverages.
• Excellent communication and interpersonal skills, with the ability to interact confidently with guests.
• Detail-oriented with strong organizational and multitasking abilities.
• Certification from a recognized sommelier program preferred (e.g., Court of Master Sommeliers, Wine & Spirit Education Trust).