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Restaurant Manager & Sommelier

Pettistree, Suffolk


The company


The Greyhound Inn is a rural pub in an idyllic East Suffolk village. Seasonality is at the heart of the restaurant, and under the leadership of Head Chef, Adam Spicer, they work hands on and closely with exceptional local and British suppliers to produce an ever-changing weekly menu. The pub boasts a carefully-curated wine list which forms an important part of the pub experience.

 

The job


As a Restaurant Manager you will be responsible for running the floor during service and delivering an exceptional wine and beverage experience for the guests. Working closely with the team you will be responsible for the restaurant's beverage offering; from defining the everchanging wine list with suppliers and creating considered seasonal cordials for cocktails to stock checking, ordering and bar maintenance.

Ideally, you will have a deep appreciation and knowledge of wine, to work with the chef on drink pairing options, as well as creating seasonal cocktails using locally produced fruits. You'll be comfortable with recommending wine to guests based on their menu choices, whilst ensuring an unforgettable dining experience with your friendly yet confident demeanour.

 

What you'll need


Ambitious, with an infectious enthusiasm

Passionate about food, drink, and hospitality

Experience of managing restaurants and bars, leading and developing staff

Exceptional service delivery standards

A qualification in wine is preferred; your knowledge and passion for wine is what counts

Interest in creating drinks using the fruits and produce of our countryside

Interest in provenance, seasonality and sustainability across food and beverage

 

Where you'll be based


The inn is based in the village of Pettistree, in the heart of rural Suffolk

 

What you'll receive


- £33,000 - £35,000 per annum dependent on experience

- Full time employment, opening hours Wednesday-Sunday for lunch and dinner service (no dinner service Sunday)

- Tips shared 100% with staff

- Accommodation available in the form of a two-bed flat above the pub

- Training, daily meals, staff trips, and cost-price wine as benefits

- Producers visits and experience days

- 28 days annual leave

 

Find out more


To discuss this position in more detail, please send your CV to martin@martin-salter.com or call 07983 967143.

All communication will be treated in complete confidence.

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