This is a high end end Omakase restaurant looking to grow their Sake and wine lists and customer experience

A small and intimate dining room taking up to only 8 guests each sitting.

The menu changes on a daily basis according to what is sourced each morning at the fish markets.

This a restaurant that focuses on increasing guests experience so that every time they dine, they want to rebook again and again.

Service charge which goes to the team and Great tips!

The Role

You will be passionate Supervisor who wants to take the next step of their career, managing a small venue, creating unique and interesting Sake and Wine lists that are always changing while growing the Japanese whisky collection.

You want to have fun, and want to your guests to have fun!

You will join the chef in becoming the face of the business, touching every glass and creating an experience for our guests that turns them into regulars.

The role is one where you can take charge and create an experience with your own personal touches, buying one off wines, sakes and whisky to showcase to your guests.

A large portion of the role is wine and sake focused. You will be taking charge of the wine and sake lists and ordering of stock. If you do not have a Sake Sommelier certificate, we will provide training for this before you start the role.

The Ideal Candidate Must Have:

Demonstrated experience in a premium restaurant

Passion for the wine and sake industry

Extensive knowledge of wine, new and old world

Extensive sake knowledge a must

Exceptional service skills and guest focused

Experience with stock control and inventory management is advantageous

Must be up-to-date with industry trends

Proven ability in building effective relationships

Organisational and time management skills

Exceptional communication and presentation

Full time availability

WSET certification or similar is highly regarded

RSA certificate

You

*very passionate about great food, wine and service and takes pride in their work.

*pays attention to small details as these little things often make for a more memorable customer experience.

*comfortable in working with a small team and is hands on every service.

*You will need to be someone who can work without direction and looks at the bigger picture.

*You will need to be strong in wine knowledge and able to match wines to the daily changing Omakase menu.