About TENSHOU Collection

TENSHOU Collection is bringing authentic Japanese fine dining to the United States through an uncompromising commitment to craftsmanship, hospitality, and excellence. As we prepare to open our first locations in West Hollywood and Las Vegas in 2026, followed by expansion into New York, we are building the corporate team that will help shape the foundation of our growing organization.

Join us to make a meaningful impact, collaborate with passionate professionals, and help build a premier hospitality brand from the ground up.

Your Role
The Sommelier at TENSHOU Collection is the architect of the beverage experience across the entire concept portfolio. You are not managing a wine list — you are curating an emotional arc that complements one of the most precise culinary programs in the world. Every pairing recommendation, every table interaction, every staff training session carries the weight of the guest experience from first sip to last.

You operate across multiple TENSHOU 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.

Beverage Program Development

• Curate and maintain wine, sake, shochu, Japanese whisky, and cocktail lists across assigned Tenshou Collection concepts — aligned with each restaurant's culinary identity, price positioning, and omakase course structure.
• Develop seasonal pairings in direct collaboration with Head Chefs — your beverage program must enhance the culinary arc, not run parallel to it. Present pairing recommendations to culinary and FOH leadership before each menu cycle.
• Maintain deep, working knowledge of sake grades (junmai, daiginjo, nigori, etc.), regional styles, brewing methods, and food pairing applications — specifically within Japanese cuisine contexts.
• Source and evaluate new products regularly; build and maintain vendor and distributor relationships with integrity, discipline, and cost awareness.
• Ensure beverage pricing is accurate, margin-positive, and reflects the luxury positioning of the Tenshou brand across all menus and placements.

Guest Experience & Floor Presence

• Be present on the floor during service — present the beverage program, execute pairing recommendations, and engage guests with composure, expertise, and warmth.
• Read each table with precision: know when to engage, when to give space, and how to personalize every interaction within the Tenshou omotenashi standard. The guest's comfort drives the timing.
• Deliver beverage recommendations through storytelling — connect guests to the provenance, craft, and intention behind every selection. The story is part of the experience.
• Address special requests, dietary needs, and alcohol-free pairing requirements with immediate, gracious, and well-prepared solutions. No guest should feel their request is an inconvenience.
• Demonstrate Omiokuri awareness — your role in the guest's arc does not end when the glass is empty. From first pour to final goodbye, the beverage experience is yours to own.

Team Training & Development

• Train and develop all FOH staff — servers, captains, and associates — on beverage fundamentals, pairing language, upselling approach, and proper service technique.
• Conduct focused pre-shift beverage education for FOH staff; keep training specific, actionable, and tied directly to the evening's menu and guest expectations.
• Develop and maintain training materials for the beverage program across all assigned concepts; ensure materials are current, concept-specific, and accessible.
• Directly manage and develop the Assistant Sommelier — provide daily coaching, clear direction, structured development, and documented performance feedback per Company HR policy.

Inventory, Ordering & Cost Control

• Manage all beverage inventory — ordering, receiving, storage, par levels, and loss control across all assigned locations. No critical out-of-stocks during service, ever.
• Maintain beverage cost within Company-defined targets; report weekly and identify variances within the same reporting period. Cost management is a daily discipline.
• Ensure proper storage conditions for all wine, sake, and spirits — temperature, humidity, rotation, and FIFO compliance without exception.
• Negotiate with distributors and importers from a position of knowledge and ma