Head sommelier til Tamashii

Norrlyst Koncernen•Town of Denmark, NY

10d•Onsite

About The Position

We are seeking an ambitious and passionate Head Sommelier to help shape and further develop our wine program in a new, ambitious fine dining restaurant. The restaurant is gastronomically led by Henrik Jyrk, and the ambition is clear: We want to create a high international level restaurant experience with a strong focus on quality, details, personality, and development – with a long-term ambition of achieving Michelin recognition. As Head Sommelier, you will be a central part of the team and have overall responsibility for the restaurant's wine program. You will have significant influence on the development of the wine list, purchasing, supplier collaborations, wine inventory, and not least, the daily wine service.

Requirements

Have solid experience as a sommelier and preferably experience from an ambitious fine dining restaurant.
Possess strong professional knowledge of wine and a genuine desire to continuously develop your knowledge.
Have an interest in both classic wine regions and new, interesting producers and trends.
Have commercial understanding and interest in purchasing, inventory management, and the economics behind a strong wine program.
Be a natural leader who motivates and develops colleagues through professionalism, presence, and engagement.
Have high standards for yourself, your team, and the experience we provide our guests.
Be detail-oriented, structured, and at the same time able to maintain an overview during busy service.
Have the desire to be part of building something up and leave your own professional mark on the restaurant's development.

Responsibilities

Have overall responsibility for the restaurant's wine list, including ongoing development, updating, quality, assortment, and pricing in close collaboration with the restaurant management.
Be responsible for the purchase of wine and other beverages, including dialogue and negotiation with suppliers, importers, and producers.
Identify and evaluate new wines, producers, and partners to continuously develop and strengthen the restaurant's beverage program.
Have overall responsibility for the restaurant's wine inventory, including goods receipt, correct storage, inventory management, counting, shrinkage, stock levels, and ongoing control of the inventory's value.
Ensure a high, professional, and consistent standard for wine service.
Be professionally responsible for the sommelier team and act as the immediate professional leader for the other sommeliers on duty.
Train and continuously develop the sommelier team and other relevant staff in wine, beverages, wine service, sales, and guest handling.
Actively contribute to the development of the restaurant's overall guest experience and service culture.
Work closely with the kitchen and restaurant management on pairings, menu development, and the overall gastronomic experience.
Contribute to creating a wine program that both reflects the restaurant's gastronomic identity and has its own distinct personality.