Restaurant Manager​/Sommelier; Wine & Sake

Located in Marylebone, central London, Roketsu is a modern Japanese restaurant rooted in tradition, where seasonal ingredients and close interaction between the chef and guest define the kappo dining experience.

The restaurant offers a calm and refined setting inspired by Kyoto‑style hospitality, featuring a 100‑year‑old hinoki counter and warm, attentive service. Guests are welcomed by an elegant bar on the lower ground floor, offering a curated selection of sake, wine, and Japanese‑inspired cocktails, ideal for a drink before or after dinner. Beyond the bar, a tranquil dining area showcases Japanese cuisine alongside an outstanding wine collection of over 500 bottles, including rare and fine wines served by the glass.

Highlights include an exceptional vertical collection of Château Mouton Rothschild vintages (1968–2006), a rarity even among top‑tier restaurants.

We are seeking a Restaurant Manager & Sommelier to oversee daily operations and lead the beverage programme across both the dining and bar experiences. This role blends strong leadership, operational excellence, and deep expertise in wine, sake, and Japanese beverages.

• Lead and inspire the front‑of‑house team
• Oversee smooth, high‑quality service
• Manage reservations, guest flow, and service coordination
• Maintain an elegant and organised dining environment
• Curate and manage the wine, sake, and beverage list
• Recommend pairings for kappo, robata, and sushi
• Provide staff training on wine, sake, and service
• Manage cellar, inventory, and supplier relationships
• Deliver personalised hospitality and build guest relationships
• Handle feedback professionally
• Lead service briefings and scheduling
• Ensure compliance with licensing, hygiene, and safety standards

• Approximately 5 years’ experience in restaurant management or a senior front‑of‑house role within fine dining
• Strong knowledge of wine, sake, and Japanese beverages (incl. whisky & gin)
• Experience in Japanese or Asian fine dining
• Excellent leadership and communication skills
• Highly organised, responsible, and guest‑focused
• Ability to work full‑time, including evenings and weekends

• Experience with kappo, omakase, sushi, or robata
• Relevant wine/sake qualifications (e.g. WSET Level 3, SSA) are a plus but not essential
• Appreciation for Japanese cuisine and culture
• Competitive salary, based on skills and experience
• Staff meals provided