Blackfriars Dominican Friary dates back to 1239. The restaurant occupies the former refectory and as such is the oldest dining room in Britain. It serves traditional historic dishes made from fresh, local and seasonal produce. Service is relaxed, informal and friendly yet professional with consistent attention to detail and also represents excellent value for money

We are ideally looking for candidates who have the following attributes: 
  • Excellent food and wine knowledge and experience in an AA Rosette restaurant
  • Excellent knowledge of world wines ideally with WSET 3
  • Robust experience in costing and writing wine lists
  • Experience using Excel 
  • Experience in staff training
  • Experience in hosting wine & spirit tastings and wine dinners
  • Passionate about delivering exceptional customer experience
  • Well organised with good attention to detail
  • Smartly presented with a friendly yet professional personality
  • Resilient and able to work under pressure
  • Knowledge of TISSL and Stocktake Online would be an advantage
  • Enthusiasm to progress their career in a quality restaurant environment

We are looking for an experienced wine manager/ sommelier to join our team. Supporting the Restaurant Manager, your role will be to drive wine sales, manage our wine lists, deliver wine and spirit tasting sessions and organise and deliver wine dinners.
You will be self-disciplined, committed, professional, hard-working, reliable and honest - a loyal team player with a ‘can-do’ attitude. You will have excellent and effective communication and interpersonal skills, be hands-on with strong leadership skills with the ability to motivate and get the most out of a team. You will be customer service-oriented with the ability to deal effectively with daily challenges. You will be committed to driving sales and minimising costs, numerate with an ability to work out gross profit percentages and other key figures. You will be an effective planner, organised, a problem solver, an analyser, a strategic thinker who is able to plan and implement new equipment, processes, procedures and ideas in a detailed and methodical manner. 

The Hooked-on Group is the parent company of Blackfriars Restaurant and Dobson & Parnell in Newcastle and Hinnies Restaurant in Whitley Bay.
Staff are the core of our business and our most valued asset. We look for people with a positive attitude, friendly personality and a genuine passion for delivering exceptional customer service. In return, we offer plenty of training, lots of opportunities to show initiative and a friendly teamwork atmosphere. We invest in our chefs and help them learn the skills necessary to progress within our teams. Your career matters to us; we’re extremely proud of our progression stories
Some of the great benefits of working for us include:
  • Staff discount at all the restaurants in our group
  • Company Pension Scheme & Wellbeing support
  • 28 days holiday entitlement including bank holidays
  • The opportunity to work for a well-respected restaurant group where people development is at the heart of our culture
  • An array of learning courses in which you can attend - the sky is the limit with your development with us, we nourish your skills and talents to develop leaders of the future
  • Flexible working hours- we want you to have a work-life balance too.
The Wine Manager would typically earn approx ~£34k per annum based on a 48 hour week (including basic, tronc (paid through PAYE system))

Please email with a CV and a short covering letter.



The successful candidates will be:
  • enthusiastic,
  • motivated,
  • and with a passion for food and customer service.
You must have great organisation skills and the ability to work well under pressure. Good knowledge of food and wine is also essential to these roles.

The successful candidates will have at least one year’s relevant experience, a friendly personality, excellent customer care skills and good attention to detail.


Experience we are looking for
  • At least one year’s relevant experience
  • To be able to follow standards and to have great organisational skills.
  • The ability to work well under pressure
  • To be able to communicate well with the kitchen and restaurant team
  • To be an active team player who ensures their colleagues are supported well
  • Follow Food hygiene standards
  • Fine attention to detail.
  • Produce menu items following the menu standards producing a consistent product.
  • Ensure all dishes are prepared in a timely fashion.
  • Avoid unnecessary wastage, to observe proper portion planning and control and to act in a cost-effective, responsible manner.
  • Ensure excellent food hygiene practice is observed in the entire food chain from storage through to preparation and service.
  • Contribute to keeping the kitchen and storage areas clean and tidy.
  • Ensure HACCP compliance within the kitchen
  • Ensure the kitchen equipment is in working order; report any maintenance issues to your manager.
To apply email a covering letter and your cv to