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Sommelier - Exciting new restaurant opening - London, Hackney, E2 9NF

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Sommelier required for the Town Hall Hotel restaurants

Exciting new restaurant opening at Town Hall Hotel!

Lee Westcott is joining our team as Executive Chef of our new restaurant launching in April 2014. Lee, currently Executive Chef of Jason Atherton's 22Ships and Ham & Sherry in Hong Kong, will return to London to open his first solo restaurant, backed by Jason Atherton and Peng Loh, in the previous site of Viajante.

Lee's vast experience has seen him spend over four years working alongside Michelin starred chef Tom Aikens, heading up the kitchen at his Chelsea restaurant to Tom's exacting standards. Prior to that, Lee completed stints at 3 Michelin star Per Se in New York, alongside Rene Redzepi at Noma, and with Gordon Ramsey at Claridges.

Lee will also oversee the menu in Corner Room and the bar, as well as the conference and banqueting menus. Further information about the restaurant will be announced in March 2014. The restaurant and bar will close at the end of February for a full refurbishment.

Corner Room is a busy neighbourhood restaurant located within the beautifully restored Town Hall Hotel & Apartments in London's highly fashionable East End. The property has been finished to a five-star standard and offers a selection of hotel bedrooms and apartments, leisure facilities, cocktail bar, restaurants and extensive conference and banqueting rooms.

Working in a small team, our aim is to combine informality, affordability and unique imaginative cuisine. Our wine list is 100% made of natural wines with menus created with flair and we truly value exceptional quality and the personal touch in everything that we do. We are an unpretentious, arty restaurant with exciting cooking, quirky design and people with big personalities.

Your main duties and responsibilities will be as follows:

•Selecting, buying, storing, selling, and serving wines in line with the directions of our wine consultant
•Planning the wine menu and maintaining the wine list
•Keeping and managing inventory of wines
•Ensuring proper storage and serving of wines
•Discussing and recommending wines with guests, for example helping customers choose the correct wine for a meal or budget
•Organising and promoting wine-tasting sessions or events
•Training waiters/waitresses and junior sommeliers
•Maintaining wine-serving equipment
•Taking action to comply with any reasonable request made by one of your managers
•Staying abreast of the latest trends in both the culinary, and wine and spirits world
•Being knowledgeable about different types and regions of wines
•Working with the Executive Chef on wine and food pairings
•Decanting wines, especially red wines over 10 years old
•Choosing and ordering wines that best fit the menu and patrons
•Describing the taste and aroma of different wines
•Suggesting other drinks that may complement one's meal
•Selecting the house wine
•Cultivating relationships with distributors and vintners
•Creating a diverse menu of wines at price points for all diners

You will also be required to assist the restaurant manager in the following duties:

•Accomplishing restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
•Achieving restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change
•Avoiding legal challenges by conforming to the regulations of the alcoholic beverage commission
•Maximising beverage profitability by ensuring portion control; monitoring accuracy of charges
•Maintaining a safe, secure, and healthy environment by establishing, following, and enforcing hygiene standards and procedures
•Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food/wine presentation and service
•Updating job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organisations
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Helyek Külföld
Kategória Külföldi munka
Aktiválás időpontja 2014.03.27.
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