Location:

West Hollywood, CA TENSHOU Collection brings Japan's distinguished fine-dining traditions to the U.S. through specialized concepts developed with award-winning restaurant partners in Japan. Each preserves its unique culinary philosophy, craftsmanship, counter service style, and identity. Launching in Las Vegas in 2026, followed by West Hollywood and New York, TENSHOU is building a platform that brings exceptional Japanese restaurants to the U.S. without compromising what makes them distinctive. The environment is intimate, highly personalized, and detail-driven, with much of the guest experience taking place in counter-seat settings where chefs, service staff, and guests interact closely throughout the meal. Sommelier Overview You'll own the wine, sake, shochu, Japanese whisky, and cocktail programs across your assigned TENSHOU concepts — building beverage experiences that enhance the culinary arc, not run parallel to it. This is a floor-present, guest-facing role built on deep product knowledge, storytelling, and omotenashi-level hospitality. What You'll Do Curate and manage wine, sake, and cocktail programs aligned with each concept's identity and omakase structure, including seasonal pairings developed with Head Chefs Apply deep sake and beverage expertise to sourcing, vendor relationships, and pricing that reflects the brand's luxury positioning Present the program tableside — execute pairings, read each guest with precision, and handle special requests and dietary needs graciously Train and coach FOH staff on beverage fundamentals and service technique, including pre-shift education Manage and develop the Assistant Sommelier with documented coaching and feedback Own beverage inventory, ordering, cost control, and proper storage, with weekly cost reporting Maintain

CA ABC/NV

liquor compliance across all locations — service monitoring, certification tracking, and audit support Other duties as assigned What You'll Need WSET Level 3+, CMS Certified Sommelier, or equivalent required (Advanced/Master preferred); 3+ years in fine dining or luxury hospitality, with Japanese cuisine or omakase experience strongly preferred Deep sake and wine expertise with a proven record building and presenting beverage programs across multiple luxury concepts Polished guest interaction skills, financial literacy (cost management, P&L, inventory discipline), and experience training FOH staff Knowledge of food allergies and dietary restrictions, with a safety-first approach to pairing alternatives Must pass evaluation and receive approval from the assigned Oyakata and/or Franchise Owner before assignment Limited English proficiency acceptable if sufficient for business and guest communication; consistent improvement expected California Requirements RBS certification required within 60 days of hire; must remain current Full knowledge of and adherence to CA ABC pour limits, minor-service prohibitions, and documentation requirements Physical Requirements Able to stand/work full service shifts (8-12 hours) Able to lift and carry cases up to 50 lbs occasionally Comfortable working across dining room, cellar, bar, and kitchen environments Fine motor control for wine/sake service, decanting, and temperature management Schedule Expectations Full-time; evening, weekend, and major holiday availability required Schedule coordinated with GM and Corporate Purchase Manager; subject to change Multi-location availability and travel between California and Nevada units may be required

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Health insurance Paid time off Vision insurance

Work Location:

In person