Maite Belausteguigoitia

Direct all ordering, stock reconciliation, and inventory auditing, ensuring lean stock levels without compromising availability. Design and cost menus using detailed data analysis to align with profitability targets and fluctuating market trends. Manage supplier relationships, negotiations, and purchasing to optimise GP margins.

Head of Beverages - 1 Lombard Street Restaurant - London, UK

(2025-06)

• Direct all ordering, stock reconciliation, and inventory auditing, ensuring lean stock levels without compromising availability.
• Design and cost menus using detailed data analysis to align with profitability targets and fluctuating market trends.
• Manage supplier relationships, negotiations, and purchasing to optimise GP margins.
• Conduct regular tastings and evaluations of new products to ensure the selection remains competitive and on-brand.
• Manage all administrative records, including duty compliance, invoices, and delivery discrepancies.
• Recruit, train, and supervise staff, maintaining high service and compliance standards.
• In addition to these responsibilities, I continue to take charge of the Wine & Floor Manager responsibilities (see below).

Wine & Floor Manager - 1 Lombard Street Restaurant - London, UK

(2024-01 - 2025-06)

• Run daily floor operations for a 180+ capacity restaurant, delivering exceptional service in a fast-paced environment.
• Curate and manage the wine list (over 140 labels) ensuring quality and profitability.
• Recommend and sell wines, enhancing guest experience.
• Develop and lead wine training programs and technical tastings, translating complex product knowledge into commercially effective sales tools for staff.
• Oversee scheduling, budgeting, cash procedures, stock control, and purchasing.

Head Sommelier - Kava Kantina - Lindos, Greece

(2023-07 - 2023-11)

• Led wine tastings, educating guests on wine characteristics and pairings.
• Supervised cellar organization and maintained inventory of over 100 greek wines.

Pastry Chef - Dobleuve Obrador - Madrid, Spain

(2023-01 - 2023-04)

• Managed both front-of-house and back-of-house operations efficiently.
• Produced 350+ pastries daily, meeting quality and presentation standards.

Chef de Partie - Cecconi's Soho House - Copenhagen, Denmark

(2022-08 - 2022-12)

• Oversaw the grill section, including inventory management, food preparation, and cooking.
• Trained junior staff on techniques, standards, and health & safety protocols.

Independent wine consultant - Independent - Monterrey, Mexico

(2020-11 - 2022-08)

• Curated and led tailored wine tastings and courses for groups of up to 20 participants.
• Advised restaurants on developing wine lists to complement their menu offerings.

Laboratory Assistant - Gramona - Sant Sadurní d'Anoia, Spain

(2020-08 - 2020-11)

• Assisted in the laboratory with analytical testing of grapes and wines, ensuring data accuracy.
• Participated in wine tastings with the technical team to refine blends and profiles.
• Supported cellar and vineyard operations during harvest season.

WSET Level 3 Award in Wines - Wine & Spirits - Wine & Spirit Education Trust (2021-03 - 2021-06)

Sommelier and Oenomarketing Master Program - Sommelier and Oenomarketing - Basque Culinary Center (2020-01 - 2020-12)

Bachelor in Gastronomy - Gastronomy - Universidad Anáhuac-Le Cordon Bleu (2016-01 - 2019-12)