Skylark Hospitality is excited to partner with our client in the recruitment of a dynamic and driven Head Sommelier. Our client opened in Mayfair in October 2023, following a storied legacy that began in Tokyo (1967). The restaurant has quickly established itself as one of London’s—if not the world’s—most exclusive Japanese steakhouses, serving the legendary A5 Tajima Wagyu cooked over binchōtan charcoal in a bespoke kiln With a highly curated beverage list featuring over 1,000 bottles, and limited privé dining for discerning guests, The restaurant combines understated elegance with meticulous craftsmanship.

Responsibilities:

• Curate and manage an exceptional wine program, with a strong emphasis on pairings that complement Japanese flavours

• Train and lead the FOH team in wine and sake knowledge

• Provide personalized recommendations to guests with an emphasis on education and engagement

• Manage vendor relationships, inventory, and cost controls

• Maintain high standards for service, cleanliness, and hospitality

• Collaborate with the culinary team on seasonal pairings and new offerings

Requirements What We’re Looking For

• Qualifications: Certified Sommelier (CMS, WSET Level 3 or higher preferred)

• Experience: 3+ years of sommelier or beverage director experience in a fine-dining or high-end restaurant.

• Knowledge: Deep understanding of wines (especially Bordeaux, Burgundy) and Japanese sake varietals, with an eagerness to explore aged Bordeaux and rare Junmai Daiginjo sake

• Leadership: Proven skills in team training, mentorship, and confidently engaging high-end clientele.

• Personal Traits: Meticulous, calm under pressure, with outstanding interpersonal & organisational abilities.

Why Join the team?

• Heritage & Prestige: Be part of a globally celebrated brand that honours Japanese Wagyu traditions.

• Exceptional Tools: Work with a cellar of over 1,000 bottles—ranging from £65 to rare selections—and public price transparency with fair retail multiples (avg 2.6× markup).

• Elevated Format: Serve an intimate dining room of only 26 guests plus an exclusive private dining room seating up to 14.

• Creative Influence: Shape a world-class beverage programme, including bespoke pairings for Tajima Wagyu and Japanese delicacies.

• Supportive Culture: A close-knit team that values respect, perfectionism, and a shared passion for excellence.

If you are a driven and dedicated professional with a passion for hospitality, we would love to hear from you!

Apply here

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