Nina Højgaard Jensen

My role at Alchemist stretches beyond that of a Wine Director: I also take on a large role in the management of our 25 Front of House Staff members, in overall development and communication both externally and internally - we are more than 100 employees in multiple different departments - as well as structuring the planning of special events.

Since I am looking to change my path in life, I have chosen to focus below on a few aspects, rather than providing a long list of bullet points entirely irrelevant for you. Should it be desired, I am naturally more than happy to elaborate further on what my current position entails.

• Communicate and teach wines and service to staff on an internal education programme
• Develop and maintain strong relationships with 55 suppliers, including negotiation of prices.
• Curate one of the largest wine programs in Denmark, including managing inventory and economy of a cellar worth 14 million DKK (36 million in sales value)
• Contribute to a positive work environment, by bringing in a conscious, EQ-driven leadership style in an industry where that is pioneering.
• Motivating staff by setting standards and providing constructive feedback
• Work in the intersection between scientists, artists, social responsibility, external projects and gastronomy (sums up the philosophy behind the restaurant) and communicate these disciplines in a suitable manner to our guests in the restaurant - including scripting the storyline for the rest of the FOH team
• Working in service: Satisfy the great expectations of guests throughout the 6 hour experience
• Working on independent projects as well as in teams
• Managed wine inventory effectively, minimizing waste and maximizing profitability.

Editing, creating and managing content including pictures and layout for the quarterly magazine Sommelier. The purpose of the magazine is to provide- and share knowledge amongst sommeliers and other wine professionals as well as to raise funds for the association. Halved the cost of each magazine during my time.

• Took part in opening the restaurant and achieved 1 star Michelin within the first 1½.
• Apart from wine related tasks, I constituted a big part of building the storytelling and the experience for the guests.
• Responsible for managing bookings for guests.

• Managing wine programme and overseeing service quality during the evening.
• Booking management for guests.
• Took part in ensuring a 2nd Michelin Star.

• Overseeing service and making the restaurant ready for guests in the evening. Working on sales skills.

• Educating waiter apperentices, conducting service and wine sales

Building my understanding of the industry following the Waiter Programme at Copenhagen Hospitality College. Graduating with highest marks and an horary Silver Medal from Dansk Haandværker Forening.