HEAD SOMMELIER – BEACONSFIELD – NEW FINE DINING RESTAURANT

Something different is coming to Beaconsfield. BEAR by Chef Carlo Scotto opens at the Crazy Bear Hotel. A 14-seat chef’s table set to open its doors in Spring 2025,the bold new dining concept promises to redefine fine dining. At the heart of Chef Carlo’s new venture is a tasting menu with a farm-to-plate philosophy,showcasing locally sourced,best of British ingredients and seasonal vegetables with an unexpected twist.
We are seeking a dynamic and experienced Sommelier to lead this experience. This would include,but not limited to:having responsibility over the wine,including list selection,administration,purchasing and service. The aim of the role is to deliver excellence in product quality and customer service experience,whilst achieving the financial targets set by the company.

THE HEAD SOMMELIER WILL HAVE:

• At least 2 years’ experience as a Head Sommelier at a Michelin-starred level
• Minimum level 3 WSET
• Strong wine and cocktail knowledge,including infusions and health-conscious products.
• Impeccable standards with a passion for delivering outstanding service
• Immaculate presentation and communication skills
• Fluent in reading and writing of the English language.
  At The Crazy Bear Group,we are all about delivering excellence. Our boutique five star hotel in Beaconsfield is renowned for its attention to detail,offering guests not only luxurious surroundings but also an extraordinary dining experience. With 48 elaborately designed bedrooms,award-winning English and Thai restaurants,and a cocktail bar,we provide a unique setting that encourages both creativity and precision in the kitchen.
  Ready to be part of something exceptional? Apply now and help us push the boundaries of fine dining at The Crazy Bear.
  If you’re looking for something different,you’ve found it. www.crazybeargroup.co.u

• Working alongside and reporting to Chef Patron Carlo Scotto you’ll be responsible for product selection,purchasing,storage and delivery,as well as the security of the wine stock and the overall profitability of the operations of the wine department.
• Responsible for the financial efficiency of the wine department,working to improve efficiency and manage costs appropriately in line with the company budget and policy.
• Inventory management,wastage,as well as theoretical and actual Gross Profit.
• Responsibility for the customer wine service experience. Setting standards and ensuring consistently excellent service.
• Responsibility for product quality control,training and testing of the BEAR team to enable them to knowledgeably deliver products of the highest standard.
• Responsibility for reporting the trade of the business on a weekly basis from Market Man,using the information to propose changes to continually improve the business.
• Responsibility for planning,three months in advance,the future operational requirements for the wine department.