_{Short term IT project manager}

_{– estimated 1 month}

our Business:

‘Licet Esse Beatis’ sits above our front door at Squerryes Court. It means ‘permitted to be joyful’ and we have been in the business of creating joy for nearly 300 years.

We are a boutique English wine brand, producing vintage sparkling wine from fruit grown on our 2,500 acre Estate. Located high on the North Downs, our vines grow on a pure white chalk seam fed by a mineral rich aquifer nestled deep below the spiritual Pilgrim’s Way. We released our first vintage in 2014 and launched our tours and tastings in 2019.

Our restaurant is open Wednesday to Sunday, offering a la carte dining, tasting menus, private dining and events. We also run a Vineyard Café in the warmer months and an Estate Deli & Cellar Door all year round. We offer a membership scheme and welcome corporate events, as well as weddings and private parties.

Job SUMMARY

We are in the process of upgrading our Epos, sales and stock systems as well as our website, and are looking for an experienced IT professional to implement the new Epos system and to act as interface between the Epos provider and website designer.

NuEpos is a fully customizable Epos system with powerful functionality but which requires a certain level of initial setup by the user rather than being an off the peg solution. It will be used by our shop, restaurant, wholesale wine division and events
team to record all the activity of the business, and will need to integrate with other systems to minimise the level of double keying required.
‍

Responsibilities will include:

- Set up products on NuEpos including ability to sell e.g. wines by the glass and cheese by weight
- Import existing physical stock by location
- Set up customers with relevant pricing structure and correct discounts for each customer group
- Design of screens for each division of the business to show relevant products and functions for each division, payment types etc
- Supervise import of historical data from existing Epos, sales and stock systems
- Supervise installation of tills by NuEpos engineers
- Set up and test integration with Xero accounting package including allocation to correct account codes and tracking categories and posting credit sales to correct customer accounts
- Liaise with Epos provider and Web designer to ensure that web sales feed into Epos system and update stock as appropriate, and that the Epos system feeds customer information back to the website so that customers can access their orders online
- Import historical unredeemed gift voucher information so customers can redeem vouchers via the tills or website
- Oversee integration of NuEpos system with restaurant booking system
- Review reports available to ensure divisional managers can easily access information in the format they need
- Training of all staff in use of the systems as relevant to their division and level of responsibility

‍

Job Type:

Estimated 1 month contract

Pay:

Day rate commensurate with experience

Chef de Partie

our Business:

We pride ourselves on our excellent hospitality from our two AA Rosette award-winning restaurant and are looking for someone to join our team as a Chef de Partie on a full-time basis.

‘Licet Esse Beatis’ sits above our front door at Squerryes Court. It means ‘permitted to be joyful’ and we have been in the business of creating joy for nearly 300 years.

We are a boutique English wine brand, producing vintage sparkling wine from fruit grown on our 2,500 acre Estate. Located high on the North Downs, our vines grow on a pure white chalk seam fed by a mineral rich aquifer nestled deep below the spiritual Pilgrim’s Way. We released our first vintage in 2014 and launched our tours and tastings in 2019.

Our restaurant is open Wednesday to Sunday, offering a la carte dining, tasting menus, Sunday roasts, private dining and events.

Job SUMMARY

We are looking for a talented, forward-thinking Chef de Partie with at least three years of high-quality kitchen experience, or someone who is looking to take that next step up to join our team. The ideal candidate is someone who thrives on working in a team, has a passion for cooking, and an understanding of our values and ethos. They will be focused on delivering the best experience possible for our guests and are eager to learn and challenge themselves.

This role is crucial in the smooth running of the kitchen. You’ll be working with other members of the team and ensuring the very best use of the produce and preservation techniques that we use. You need to be creative and have an impeccable attention to detail.

The salary is a package of up to £13 per hour with a maximum of 48 hours per week.

The ideal candidate will have:

• A mature outlook, quality driven, with impeccable attention-to-detail
• Excellent communication and organisational skills
• A friendly and approachable manner
• A genuine passion for the hospitality industry, the role and taking on responsibilities
• Ability to ensure the smooth-running of the kitchen, working closely with the senior chefs to execute instructions
• Have a high standard of food preparation skills, attention to detail, portion control and minimal wastage
• Skills to assist the senior chefs, where required, in recipe and dish development
• Organisation skills and be able to maintain high standards of a 2 AA rosette kitchen
• Ensure high levels of health and safety standards plus cleanliness of kitchen and all associated equipment  
• Deliver an exceptional experience for our guests from the kitchen and in the dining room
• Carry out any other duties reasonably requested by a member of the management.

The benefits of working for us:

Our people are the most important part of our business, and we provide a fantastic place to grow and develop your skills with excellent pay and good work/life balance.

We offer:

• Competitive salary and service charge
• Staff discounts across the group
• Career development and internal and external training opportunities
• The opportunity to work with exciting, interesting, and seasonal ingredients that we have grown, foraged or preserved
• Freshly cooked staff meals.

For more information and details of how to apply, follow the link opposite.