Trabajos wine tasting en Reino Unido

Restaurant Manager Din Tai Fung UK London Area, United Kingdom (On-site) Location: Central London Salary: £55,000 - £60,000 OTE annually upon completion of training (inclusive of tronc) Contract: Full-time, 48 hours per week Din Tai Fung is an award-winning Taiwanese brand specialising in Chinese cuisine, with 170 locations worldwide, renowned for our iconic Xiao Long Bao Soup Dumplings – a dish so beloved, guests travel from all over the globe to experience it. We are passionate about crafting unforgettable dining experiences, ensuring every guest feels valued and delighted. We are excited to invite you to be part of Din Tai Fung, where your career can thrive in an environment focused on growth, recognition, and a true sense of belonging. We’re currently hiring for our various restaurants in Central London locations, offering you the opportunity to join an iconic global brand and grow with us as we expand across the UK. Key Responsibilities: Business activities: • Taking responsibility for the business performance of Din Tai Fung., • Analysing and planning restaurant sales levels and profitability., • Organising marketing activities, such as promotional events and key dates., • Preparing reports at the end of the week, including staff control and sales., • Creating and executing plans for department sales, profit and staff development., • Setting budgets and/or agreeing them with senior management., • To be responsible for making forecasts, budgets and keep on top of expenses in general., • Responsible for ensuring budgets are met and performance and profitability of Din Tai Fung is optimised., • Responsible for maintaining standards of service as per Din Tai Fung way of doing things, brand values and in line with customer’s expectations., • Ensure that systems are in place for running various different shifts/ stations/ duties., • Constantly develop and evolve new ideas and standards of service., • To be responsible for general cleaning, upkeep and maintenance of the building and property. This to include areas like fire exits, staff and guest toilets etc., • Maintain and control adequate stocks of, cutlery, glassware, linen and supplies to run the operation., • To ensure high level of product knowledge in the team by the way of regular food /wine tasting., • To be able to meet and exceed guest’s expectations by anticipating their needs and complying with them., • To be able to control the service by means of maintaining a flow of customers in the restaurant Processes: • Ensure that health and safety requirements are always met., • Risk assessment, • Fire training, • To run payroll on time consistently and to maintain records of these, • Coordinating the entire operation of the restaurant during scheduled shifts., • Managing staff and providing them with feedback., • Responding to customer complaints., • Ensuring that all employees adhere to the company's uniform standards., • Meeting and greeting customers and organising table plan., • Advising customers on menu and wine choice., • Recruiting, training and motivating staff., • Responsible for communicating Din Tai Fung Values and training staff on Service Themes., • To communicate effectively and positively with the teams with regards to company’s plans, progress and performance., • To create an environment of positive thinking and trust. Communication to be consistent regardless of the person communicating it., • To set up various forums and channels of communication within the team., • To conduct support and supervision sessions every month and appraisal reviews every quarter for every staff member and the final appraisal once a year to evaluate their performance., • To maintain records of all staff training and activities conducted., • Ensure Standard Operating Procedures (SOP) are created, maintained and updated on a regular basis., • Maintaining high standards of quality control, hygiene, and health and safety., • Checking stock levels and ordering supplies., • Preparing cash drawers and providing petty cash as required., • Helping in any area of the restaurant when circumstances dictate. Skills & Experience: • Educated to degree or equivalent within a relevant subject i.e. hospitality, • Proven ability in developing and managing a restaurant and bar, • Must have an excellent knowledge of running a restaurant of a similar business, • Must be able to work on budgets and produce reports as needed., • Previous experience in organising events and functions including corporate events, • Excellent knowledge of current marketing techniques that will drive more customers to our restaurant products, • Good knowledge of IT systems in the workplace, • Knowledge of booking systems and databases, • Experience of reviewing and improving internal processes and procedures and experience of operating at high professional standards, • Experience of coaching and training team members, • To be able to communicate at all levels both in written and verbally, • Experience of working in a customer focussed role, • Experience of playing a dual role as both a team member and a team leader, • Must be able to work on own initiative, • Flexible approach to working hours, • Prepared to work as part of a high performing team, • Fluency in other languages, • First Aid at Work, • Personable personality, • Can do attitude, • Smart & clean appearance, • Positive attitude What we offer: • 30% off dining at Din Tai Fung UK restaurants., • Dining gift voucher on your work anniversary., • Nutritious meals provided during your shifts., • Personalised development plans and clear career progression within a fast-growing restaurant group., • Paid Holidays: Start with 28 days per year, rising to 32 days with continued service., • Access to Employee Assistance Program and Financial Advice, with free counselling sessions for you and your family., • Employee referral bonus

About DCD The world depends on digital infrastructure. We empower the people who invest, plan, design, build, and operate it to make better decisions in a fast moving and complex environment. To achieve this, we collaborate with and connect the most important stakeholders in the global technology and services supply chain, curating and creating always-on content, learning and events that support the mission-critical workforce. We have been publishing content, L&D programs and running events exclusively for the data center industry since 1998. As such, we are a trusted source of information for industry insiders across the world. Our web traffic is over 15,000,000 each year and we engage an active database of 300,000+ professionals across the digital infrastructure ecosystem. We help organisations who want to influence this market build highly targeted, underwritten, multichannel marketing campaigns that are aligned to modern B2B tech-buyer journeys. They deliver attributable pipeline and revenue impact that our sales intelligence platform reports in real-time. About DCD>Connect DCD>Connect is DCD’s live event series with events in London, New York, Bali, Dubai, India and Virginia, plus Madrid, Cancun and Sao Paulo. This portfolio of events is set to generate over £16 million revenue in 2025. DCD>Connect events bring together the most senior level decision makers from across the region's data center design and construction supply chain, for 2 days of debates, workshops, panels, interviews, demos and 1-2-1 introductions to support technology and partner discovery and day-to-day best-practice. In addition to our industry-leading content, we host a variety of networking and relationship building opportunities, so that buyers can connect with the industry's tech innovators in a 5-star setting, (think exclusive hosted lunches, networking cafes, open bars and wine-tasting experiences, industry nights) to reinforce existing relationships and build new ones. As DCD deliver industry-leading events which attract considerable sponsorship revenue, we therefore work to design commercial, content-rich conferences and networking experiences whose content, format and quality is such that: • Attendees take away cutting-edge, insightful regional content from key industry thought leaders, • Sponsors gain access to large, senior and diverse audiences of qualified buyers and purchase influencers, offering a solid, measurable return on investment for our customers, • Sponsors have a platform to set out their thought leadership credential and thereby influence the purchase decisions of prospective customers, • DCD stands out from the competition and creates events which are so compelling that delegates and sponsors come to regard them as truly essential About the opportunity: Reporting to the Event Operations Manager, the Event Operations Executive is a hands-on role supporting the planning, coordination, and delivery of DCD’s live events across LATAM, with a strong focus on sponsor care and support. The role is responsible for managing sponsor operations and event logistics, delivering a high-quality sponsorship experience before, during, and after each event. Working closely with sponsors, Event Managers, and the wider operations team, the Event Operations Executive manages sponsor communications, registrations, and deliverables, ensuring sponsors clearly understand event requirements, timelines, and deadlines. The role plays a key part in optimising sponsor ROI by delivering excellent customer service and ensuring a seamless, well-organised event experience. The role also provides administrative and operational support across the full event lifecycle. Through active involvement in event preparation and onsite execution, the Event Operations Executive contributes directly to the smooth running and successful delivery of DCD events. Key responsibilities • Support the Event Operations Manager in the planning, coordination, and onsite delivery of DCD events across the portfolio, acting as a senior operational lead for defined workstreams, • Take ownership of assigned operational areas, ensuring delivery against agreed timelines, budgets, quality standards, and sponsor expectations, • Own specific operational budgets, tracking spend and reporting into the overall event operations budget, • Build, negotiate with, and maintain strong working relationships with suppliers and contractors, including logistics, furniture, catering, signage, AV, venues, and temporary staffing partners, • Oversee event logistics end-to-end, from pre-show planning and supplier coordination through onsite delivery and post-event breakdown, • Lead the full signage and branding process (print and digital), including timelines, artwork submission, signage schedules, mapping, approvals, and supplier coordination, • Deliver networking events, sponsored functions, and senior-level hospitality (including VIP receptions and hosted dinners) from initial brief through to onsite execution, • Coordinate floor plan development, including redraws, updates, venue approvals, and liaison with general contractors, suppliers, and exhibitors, • Work closely with sales, marketing, and Event Operations Executives to track sponsorship inventory, support sponsor journeys, and coordinate partner communications and deliverables, • Prepare, maintain, and distribute key event documentation, including sponsor manuals, venue documents, onsite briefings, staff schedules, daily diaries, exhibitor lists, floor plans, and operational packs, • Support inbox management and respond to operational queries from sponsors, exhibitors, suppliers, and internal stakeholders, • Provide operational administration, including raising purchase orders, arranging meetings, preparing agendas and minutes, coordinating equipment transport, managing pre-show mailings, and maintaining accurate event files and archives, • Source, order, and oversee onsite services and resources, including AV, office equipment, catering, staff supplies, and operational stock, • Coordinate and supervise temporary staff both pre-event and onsite, including schedules, briefings, and delivery, • Run the onsite organisers’ office, acting as a senior onsite escalation point and supporting smooth day-to-day event delivery, • Identify risks, issues, and opportunities for improvement, completing post-event reporting to capture learnings and support continuous improvement, • Provide operational support across the wider DCD event portfolio and undertake ad hoc duties in line with business needs What you will bring: Skills, Experience & Attributes • Proven experience in event operations, ideally within exhibitions, confex-style events, or large-scale conferences (typically 1–2 years in a similar role), • Strong organisational, administrative, and prioritisation skills, with excellent attention to detail, • Ability to manage multiple workstreams, work to tight deadlines, and remain calm and professional under pressure during live events, • Pragmatic and solutions-focused, with strong problem-solving skills and the ability to think creatively when challenges arise, • Strong written and verbal communication skills, with a professional, service-oriented, and collaborative approach, • Confident team player, comfortable working across departments and with senior internal and external stakeholders, • Self-motivated, accountable, and able to work independently while contributing positively to team delivery, • Experience working with budgets, suppliers, and operational documentation, including floor plans and stand drawings, • Flexible and adaptable, with a willingness to adjust working hours during peak delivery periods Special Requirements • Willingness and ability to travel domestically and internationally to support DCD events, including Europe, Bali, Dubai, India, and the United States, • Flexibility to work outside standard office hours, including evenings and weekends, in line with event schedules and time zones, • Attendance at events is a mandatory requirement due to the onsite nature of the role Our Values: At DCD, our values define how we work together and make decisions. They shape how we support one another and interact with our customers every day. We live by the I ACT values - because how we show up matters. Impact We take accountability for our actions and their effect on others and the business. We embrace a growth mindset, seek feedback, and strive for continuous improvement. Authenticity We act with integrity, respect, and honesty. We communicate openly and align our actions with our values, even in challenging situations. Commitment We’re customer-focused, proactive, and passionate about what we do. We take initiative, go beyond expectations, and demonstrate resilience and perseverance in the face of challenges. Togetherness We value meritocracy and inclusivity, ensuring every voice is heard. We collaborate freely, share knowledge, and work towards common goals, recognising the greater impact we can have as a team. Our values reflect our identity as a company and what we stand for. What we offer: • Hybrid working scheme, • 25 days holiday entitlement, long service leave, and a celebration day off, • Paid sick leave, life assurance, and income protection, • Access to a health cash-back plan, health and wellbeing service, and EAP, • Enhanced employer pension contribution and parental leave options, • Flexible Friday finishes during the summer, • Fresh fruit and snacks in the office, • Cycle to work scheme, • Regular socials and celebrations, • Opportunity for worldwide travel, • Wellness allowance, • Recognition rewards Equal opportunity employer: We are proud to be an equal opportunity employer and we encourage applications from everyone. If you have a disability or special need that requires accommodation, please let us know and we will do everything we can to accommodate.

Jackson Lombard is hiring an Associate to join our growing team in both London and Austin. Please see details below and don't hesitate to reach out if you have any questions! About Us: Jackson Lombard is an executive search and strategic advisory firm specialised in facilitating senior-level searches, project-based growth initiatives, and orchestrating M&A opportunities for the world's leading executive search, professional services, and pure advisory businesses. We partner with clients on a retained basis to deliver exceptional talent and drive meaningful change to premier organisations, whether well-established global brands, or high-growth market disruptors. Key Responsibilities: • Conducting in-depth market research to identify potential candidates against retained executive search mandates across multiple sectors and geographies., • Supporting leadership search engagements through dedicated research, outreach, and candidate qualification., • Building and maintaining long-term relationships with senior candidates within our market., • Engaging with prospective candidates through professional outreach and initial screening conversations., • Writing detailed candidate assessments, client presentations, and market mapping reports., • Supporting the end-to-end delivery of assignments, ensuring a high standard of client service., • Maintaining accurate and structured search records using our internal database and CRM tools., • Leveraging technology to improve efficiency and insight, including database tools, research platforms, and AI-enabled workflows. Qualifications • 1–2 years’ professional experience, ideally in retained executive search, senior-level recruitment or similar services industry., • Bachelor’s degree (2:1 equivalent or above)., • Strong research and analytical skills with high attention to detail., • Confident interpersonal communicator, able to build trust with senior stakeholders., • Genuine passion for people, relationship-building, and understanding leadership markets., • A positive, collaborative approach and strong work ethic. Why Jackson Lombard? • A professional, collaborative team environment based in either our Central London or Austin office., • 24 days holiday plus Bank Holidays, and office closure between Christmas Eve and New Year., • Monthly wellbeing voucher., • Incentives including monthly lunch club and regular social events (recent highlights include Mallorca, Miami, summer sports days, bowling, Shuffle Club, painting, and wine & cheese tasting)., • Dog-friendly offices with two resident Spaniels, Ivy & Totty., • Breakfast and snacks provided daily.

Grads This is the job for you!! Earn 45k+ in your first year. Promotion with 6 months. Build relationships with C-suite level individuals. Intrigued? Read the benefits The Highlights: Graduate Recruitment Consultant • 28k base salary + 40% commission on top, • OTE year 1 = 45k+, • Classroom and one-on-one training from top billers and the directors of the business, • Spin the wheel hit your target and win a prize, • Promotion targets are realistic and are often hit within 5-6 months, • WFH 1-2 days a week after promotion, • 25 days paid holiday a week + 2 weeks during Christmas, • 2x holiday incentives a year skiing or Marbella, • Late start Fridays, • Casual office attire, • 1 Friday off at the end of each month, • Pet friendly office, • Understanding the market and advising the clients, • Doing your own business development and finding clients to negotiate deals with, • Acknowledging what the client is looking for out of an employee and market mapping for them, • Sourcing and screening that candidate through cold calling, LinkedIn, headhunting and advertising, • Taking them through the interview process and guidin...

HIDE-Senior Sous Chef We are currently recruiting for an experienced Senior Sous Chef to join the team at Michelin* HIDE. HIDE is an urban oasis from the bustling world, hidden in plain sight. Spread over three floors, two light-filled dining rooms are set around a breath-taking central staircase and enjoy tranquil views over Green Park Servingbreakfast, lunch & dinner, a sizeable a la carte menu showcases the very best seasonal offerings, largely sourced from a close network ofsmall farmers &suppliers from acrossthe UK. A tasting menu with matching wine flights is also available on both floors. Everything is made in-house wherever possible: fromcharcuterie & breadto jams, juices and pickles. As Senior Sous Chef, you will be responsible for the following: Preparing, cooking cuisine within your speciality Supporting the Head Chef and Senior Sous Chef to develop new dishes for the menu; Training the junior chefs working with you Stock control & waste management Ensuring the brigade follow H&S regulations Deputizing for the Head Chef and Senior Sous Chef to manage the brigade Demonstrating a respectful attitude & responding respectfully to the demands of the Management team. There are a number of benefits for a Senior Sous Chef joining the team: Comfortable working environment with air conditioned kitchens; Summer social events and Christmas party Competitive pay package; Clear career prospects; Staff meals on duty Anniversary meal voucher Discount at Hedonism Wines & Hideaway Cycle to Work Scheme TPBN1_UKCT

WINE BAR MANAGER Full-time | Covent Garden Lady of the Grapes is looking for a Wine Bar Manager to join its passionate wine lovers team, as our current manager moves to our new venue in mid-April. Located in the heart of Covent Garden, Lady of the Grapes is an award-winning wine bar and restaurant (with 2 AA rosettes) supporting and showcasing female winemakers and better viticulture practices. We serve high-quality seasonal ingredients, offering classical and modern French cuisine alongside an exceptional wine list of 550+ natural, biodynamic and organic wines crafted by female producers. We also offer curated tasting flights and regularly host winemaker events. All our staff are invited to meet producers, attend tastings, and grow their wine knowledge, we are committed to helping our team thrive in their passion. We are looking for someone who wants to grow with us long-term and play a key role in the continued development of the business. We welcome applications from women as we are committed to equal opportunities and diversity. The Role The Manager will be an integral part of our front-of-house leadership team, reporting directly to the Owner, Carole. This is a hands-on leadership role combining operational excellence, team development, strong wine knowledge and financial responsibility. You will oversee the daily running of the restaurant, lead the team, maintain service standards, and ensure profitability; all while delivering exceptional guest experiences. Responsibilities Lead, train and motivate the front-of-house team to maintain a positive and professional culture Organise and manage staff rotas, approve holidays and validate working hours Conduct onboarding, ongoing training and monthly wine training sessions Work closely with the kitchen to ensure smooth and efficient service Oversee daily floor operations, including opening and closing duties Ensure exceptional guest experience and handle complaints professionally Maintain the highest service standards at all times Ensure menus and wine lists are up to date Create and manage the weekly wine by the glass list and wine flights Demonstrate excellent knowledge of the wine list and support guests with recommendations Monitor stock levels, organise weekly stock takes and place wine orders Ensure proper cellar organisation, storage and stock rotation Negotiate with suppliers when needed and monitor margins Support marketing initiatives, private events and revenue growth Conduct annual performance reviews with the owner and manage bonuses Report directly to the Owner regarding team performance and operations Ensure compliance with health & safety standards Be reliable and a team player Required Experience and Skills Previous experience as a Manager or senior leadership role in hospitality Minimum WSET Level 3 Strong knowledge and passion for organic, biodynamic and natural wines Proven ability to lead, motivate and develop a team Excellent communication and customer service skills Confident handling busy services and high-pressure situations Strong organisational and time-management skills Commercial awareness and understanding of stock control and margins Professional, reliable and punctual Positive attitude and strong team spirit Passion for wine, food and hospitality excellence MUST HAVE THE RIGHT TO WORK IN UK Whats on offer? Competitive salary (45-hour contract) Bonuses 28 days holiday Retirement pension Flexible rota to support work-life balance Closed every Monday + Christmas period & early January 20% staff discount when dining Cost price wines to take home Free fresh meals on duty Referral bonus scheme (up to £250) Opportunity to grow within a developing wine-focused business We are building something meaningful and long-term. If you are passionate about wine, hospitality excellence and want to grow with a company that champions female winemakers, we would love to hear from you. Please send your CV and a cover letter explaining why you would be the right fit. We are excited to meet you and welcome you into the Lady of the Grapes' family. TPBN1_UKCT

HIDE- Chef De Partie We are currently recruiting for an experienced Chef de Partie to join the team at Michelin* HIDE. HIDE is an urban oasis from the bustling world, hidden in plain sight. Spread over three floors, two light-filled dining rooms are set around a breath-taking central staircase and enjoy tranquil views over Green Park Servingbreakfast, lunch & dinner, a sizeable a la carte menu showcases the very best seasonal offerings, largely sourced from a close network ofsmall farmers &suppliers from acrossthe UK. A tasting menu with matching wine flights is also available on both floors. Everything is made in-house wherever possible: fromcharcuterie & breadto jams, juices and pickles. As Chef de Partie, you will be responsible for the following: Preparing, cooking & presenting dishes within your speciality; Working within a team on a section of the kitchen Following H&S regulations Demonstrating a respectful attitude & responding respectfully to management. There are a number of benefits for a Chef de Partie joining the team: Development opportunities & training with some of the best chefs in the country; Comfortable working environment with air conditioned kitchens; Summer social events and Christmas party Competitive pay package; Clear career prospects; Staff meals on duty Anniversary meal voucher Discount at Hedonism Wines & Hideaway Cycle to Work Scheme TPBN1_UKCT

Chef Tom Sellerss two Michelin starred Restaurant Story is looking for a Junior Sous Chef to join the team. A fantastic opportunity for a highly ambitious Chef to work in a dynamic, creative and nurturing kitchen environment, with incredible produce from some of the best suppliers in the country. Tom Sellers tells his story and the story of British food through an ever-evolving tasting menu of seasonal dishes. The restaurant gained its first Michelin star after five months of opening in 2013 and its second Michelin star in 2021. What We Can Offer You at Restaurant Story Your career development and learning is important to us and this will be supported by a highly experienced and talented Executive and Head Chef 4 x days on, 3 x days off 50% staff discount across all restaurants within the group Team referral bonus up to £2,000 Additional paid day off for your birthday Staff meal and drinks while on shift Regular and calendared staff socials Access to Hospitality Actions Employee Assistance Programme where advice and counselling are available to assist with mental health Investment in training and development with qualifications across Wine, H&S, Food Safety and HR Junior Sous Chef Requirements Previous experience as a Junior Sous Chef or Senior Chef de Partie in a Michelin starred restaurant essential Be confident in assisting the Executive and Head Chef to lead and support a large brigade Proficient in kitchen management, ordering and stock control Fully knowledgeable of all food hygiene and health and safety procedures You will be passionate about food and hospitality Warm and friendly personality We strive to be a company that is inclusive in terms of age, gender, identity, race, sexual orientation, ethnicity, and to create an environment where everyone, from any background, can be happy at work. Wed love to hear from you if youre a Junior Sous Chef and up for a new challenge. Tom Sellers Hailing from Nottingham, Tom Sellers is a two Michelin-starred Chef who opened his first restaurant, Restaurant Story, at 26. At launch, Toms unique approach garnered significant critical acclaim, being awarded a Michelin Star just five months after opening, with a second star following in 2021. Tom learned his craft from some of the worlds most influential Chefs and spent time working alongside the likes of Tom Aikens in London, Thomas Keller at three Michelin-starred per se in New York, and René Redzepi at two Michelin-starred Noma in Copenhagen, all before the age of 21. Story Cellar, a Parisian inspired rotisserie style restaurant opened in 2023 to much critical acclaim followed by Dovetale at 1 Hotel Mayfair, where the restaurant offers a sustainably minded, produce led la carte menu of reimagined European classics, bolstered by dishes cooked over the grill, and an abundant raw bar. TPBN1_UKCT

Assistant Restaurant Manager - Michelin Star - Cumbria - Live In Were recruiting an Assistant Restaurant Managerfor a destination fine dining restaurant set within the heart of the Cumbrian countryside. Please note: We are unable to offer sponsorship for this role and candidates must have the right to work in the UK without visa sponsorship. If you require Sponsorship please do not apply, thank you. Surrounded by open landscapes and natural beauty, the restaurant offers guests a calm, immersive dining experience rooted in seasonality, provenance and thoughtful hospitality. The kitchen is led by a highly respected Head Chef with a strong focus on showcasing exceptional regional ingredients. Menus evolve with the seasons and balance creativity with restraint, offering both tasting and la carte experiences that allow produce to speak for itself. Whats on offer: Live-in accommodation available if required Competitive salary plus gratuities The opportunity to develop within an award-winning operation A supportive, close-knit team culture Exposure to a high-level food and wine offering The dining space is elegant and welcoming, blending contemporary design with a sense of warmth and character. Its a place where guests are encouraged to slow down, engage with the experience and enjoy service that feels polished but genuinely personal. Alongside its food offering, the restaurant is equally recognised for its carefully curated wine selection, featuring an extensive and considered list designed to complement the menu and elevate the overall experience. This role offers the chance to join a highly professional front-of-house teamin anenvironment where standards are high, teamwork is valued and development is actively encouraged. As Assistant Restaurant Manager you will: Support the day-to-day running of the restaurant and service periods Lead service alongside senior management, ensuring a seamless guest experience Be a visible, hands-on presence on the floor Build strong relationships with guests and returning clientele Support and motivate the front-of-house team, leading by example Maintain high standards of service, presentation and attention to detail This role would suit an Assistant Restaurant Manager from a quality-led restaurant or hotel backgroundwho is passionate about hospitality and ready to take the next step in a refined, destination dining environment. Due to the number of applicants received, unfortunately we are unable to reply individually to each. Should your application be suitable for the role, then you'll hear from us within 48 hours, thank you. TPBN1_UKCT

Chef Tom Sellerss two Michelin starred Restaurant Story is looking for a Sous Chef to join the team. A fantastic opportunity for a highly ambitious Chef to work in a dynamic, creative and nurturing kitchen environment, with incredible produce from some of the best suppliers in the country. Tom Sellers tells his story and the story of British food through an ever-evolving tasting menu of seasonal dishes. The restaurant gained its first Michelin star after five months of opening in 2013 and its second Michelin star in 2021. What We Can Offer You at Restaurant Story Your career development and learning is important to us and this will be supported by a highly experienced and talented Executive and Head Chef 4 x days on, 3 x days off 50% staff discount across all restaurants within the group Team referral bonus up to £2,000 Additional paid day off for your birthday Staff meal and drinks while on shift Regular and calendared staff socials Access to Hospitality Actions Employee Assistance Programme where advice and counselling are available to assist with mental health Investment in training and development with qualifications across Wine, H&S, Food Safety and HR Sous Chef Requirements Previous experience as a Sous Chef in a Michelin starred restaurant essential Be confident in assisting the Executive and Head Chef to lead and support a large brigade Proficient in kitchen management, ordering and stock control Fully knowledgeable of all food hygiene and health and safety procedures You will be passionate about food and hospitality Warm and friendly personality We strive to be a company that is inclusive in terms of age, gender, identity, race, sexual orientation, ethnicity, and to create an environment where everyone, from any background, can be happy at work. Wed love to hear from you if youre a Sous Chef and up for a new challenge. Tom Sellers Hailing from Nottingham, Tom Sellers is a two Michelin-starred Chef who opened his first restaurant, Restaurant Story, at 26. At launch, Toms unique approach garnered significant critical acclaim, being awarded a Michelin Star just five months after opening, with a second star following in 2021. Tom learned his craft from some of the worlds most influential Chefs and spent time working alongside the likes of Tom Aikens in London, Thomas Keller at three Michelin-starred per se in New York, and René Redzepi at two Michelin-starred Noma in Copenhagen, all before the age of 21. Story Cellar, a Parisian inspired rotisserie style restaurant opened in 2023 to much critical acclaim followed by Dovetale at 1 Hotel Mayfair, where the restaurant offers a sustainably minded, produce led la carte menu of reimagined European classics, bolstered by dishes cooked over the grill, and an abundant raw bar. TPBN1_UKCT

About us Cabotte Wine Bar & Restaurant, founded by two Master Sommeliers with extensive London restaurant experience, promises exquisite French cuisine paired with a unique wine list made up of beautiful classics and interesting rarities from the Burgundy wine region. Named after the small huts that Burgundy winegrowers have within their vineyards, the feel of the restaurant, which was designed by Rosendale Design, is that of a traditional local bistro in the French countryside. With traditional dishes and modern twists, the seasonal menu and daily specials will showcase the very best ingredients. Overview Were looking for a capable, hands-on Chef de Partie to operate the kitchen solo on most shifts. Youll run mise en place, service and close-down independently, keep standards high, and ensure the kitchen remains safe, clean and well organised. Responsibilities Run the kitchen end-to-end on solo shifts: prep, service, pass/expedite, close. Oversee mise en place, maintain quality/consistency, and cook to ticket times. Manage food safety and hygiene (HACCP/SFBB), allergen controls and daily due-diligence logs. Handle ordering, deliveries, stock rotation (FIFO) and basic cost control; minimise waste. Keep the kitchen clean, organised and audit-ready at all times. Contribute ideas to menu development and seasonal updates aligned to the Gunmakers offer. Communicate clearly with FOH; support smooth service and guest satisfaction. Cover any additional reasonable duties required to keep service running safely and smoothly. About you Proven experience as a Chef de Partie (or strong Demi) in a quality, fast-paced kitchen. Comfortable running a solo section/kitchen, staying calm under pressure. Strong prep skills, organisation, and an eye for consistency and detail. Solid knowledge of food safety & hygiene; confident with allergen management and record-keeping. Positive, reliable, and collaborative; good communicator with FOH and management. Right to work in the UK; relevant Food Safety certification (Level 2 minimum). Benefits: Competitive salary + tronc 50% staff discount across our restaurants +1 day of holiday for each completed year with us (capped at 5). Regular in-house trainings and tasting opportunities. Staff meal on shift. Saturday & Sunday off. TPBN1_UKCT

HIDE- Demi Chef De Partie We are currently recruiting for an experienced Demi Chef de Partie to join the team at Michelin* HIDE. HIDE is an urban oasis from the bustling world, hidden in plain sight. Spread over three floors, two light-filled dining rooms are set around a breath-taking central staircase and enjoy tranquil views over Green Park Servingbreakfast, lunch & dinner, a sizeable a la carte menu showcases the very best seasonal offerings, largely sourced from a close network ofsmall farmers &suppliers from acrossthe UK. A tasting menu with matching wine flights is also available on both floors. Everything is made in-house wherever possible: fromcharcuterie & breadto jams, juices and pickles. As Demi Chef de Partie, you will be responsible for the following: Preparing, cooking & presenting dishes within your speciality; Working within your section as a team Following H&S regulations Demonstrating a respectful attitude & responding respectfully to management. There are a number of benefits for a DemiChef de Partie joining the team: Development opportunities & training with some of the best chefs in the country; Comfortable working environment with air conditioned kitchens; Summer social events and Christmas party Competitive pay package; Clear career prospects; Staff meals on duty Anniversary meal voucher Discount at Hedonism Wines & Hideaway Cycle to Work Scheme TPBN1_UKCT

We are currently recruiting for an experienced Assistant Restaurant Manager to join the team at Michelin* HIDE. HIDE is an urban oasis from the bustling world, hidden in plain sight. Spread over three floors, two light-filled dining rooms are set around a breath-taking central staircase and enjoy tranquil views over Green Park Serving breakfast, lunch & dinner, a sizeable a la carte menu showcases the very best seasonal offerings, largely sourced from a close network of small farmers & suppliers from across the UK. A tasting menu with matching wine flights is also available on both floors. Everything is made in-house wherever possible: from charcuterie & bread to jams, juices and pickles. Service showcases the vast range of skills at you disposal by bringing elements of theatricality to the dining room. As Assistant Restaurant Manager you will be managing the service and the team in the absence of the Restaurant Manager. As we are a high volume restaurant, experience in similar establishments is required. Starting salary £46,842.24 Expected hours 48-50 per week + Paid Overtime As Assistant Restaurant Manager your duties will include: Oversee the restaurant efficiently & professionally Strong knowledge of the menu & preparation of dishes Providing excellence in service to the guests, dealing with complaints & issues & providing answers to all menu questions Building a rapport with regular guests Taking on administrative tasks Supporting the Management Team with staff inductions & training To be a respectful & professional presence Maintaining the standards set for service by the Restaurant Manager What is on offer for our assistant managers: Clear career prospects Anniversary meal voucher Summer social and Christmas event Generous staff discount at HIDE Discount at Hedonism Wines Cycle to Work Scheme TPBN1_UKCT

HIDE-Sous Chef We are currently recruiting for an experienced Sous Chef to join the team at Michelin* HIDE. HIDE is an urban oasis from the bustling world, hidden in plain sight. Spread over three floors, two light-filled dining rooms are set around a breath-taking central staircase and enjoy tranquil views over Green Park Servingbreakfast, lunch & dinner, a sizeable a la carte menu showcases the very best seasonal offerings, largely sourced from a close network ofsmall farmers &suppliers from acrossthe UK. A tasting menu with matching wine flights is also available on both floors. Everything is made in-house wherever possible: fromcharcuterie & breadto jams, juices and pickles. As Sous Chef, you will be responsible for the following: Preparing, cooking cuisine within your speciality Supporting the Head Chef and Senior Sous Chef to develop new dishes for the menu; Training the junior chefs working with you Stock control & waste management Ensuring the brigade follow H&S regulations Deputizing for the Head Chef and Senior Sous Chef to manage the brigade Demonstrating a respectful attitude & responding respectfully to the demands of the Management team. There are a number of benefits for a Sous Chef joining the team: Comfortable working environment with air conditioned kitchens; Summer social events and Christmas party Competitive pay package; Clear career prospects; Staff meals on duty Anniversary meal voucher Discount at Hedonism Wines & Hideaway Cycle to Work Scheme TPBN1_UKCT