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We’re looking for a hospitality professional with at least two years of experience in a supervisory role within gastropubs or restaurants. You should be confident working across both the floor and bar, care about delivering excellent service, and take pride in the produce you work with. Responsibilities include: • Opening and closing the venue, • Leading FOH and BOH teams during shifts, • Supporting the management team during busy weekend periods, • Helping maintain consistent standards and service quality

Research Tribe is a completely free service that connects people like you with remote opportunities to take part in market research. You could become a mystery shopper, product tester or simply share your opinion through paid surveys, focus groups and more. We work with many leading market research companies and brands. They want to hear your thoughts and will reward you with a variety of incentives including cash, vouchers, products, gifts, experiences and prizes. • Mystery Shopping, • Product Testing, • Focus Groups, • Surveys & More There is never any obligation to take part as you choose the opportunities you're interested in and complete them at times convenient for you, so it's perfect for everyone (especially if you're looking for flexible entry level, part time, temporary, evening, weekend or seasonal work with an immediate start and no experience). It's not a suitable replacement for a job, however it's a great way to work from home and earn additional income. Getting started is easy, simply click 'Apply Now’ and register on our website so we can keep you updated with suitable opportunities by email – it takes under 60 seconds. ... Research Tribe members come from a variety of work backgrounds including admin, customer service, accounts, finance, retail, IT, recruitment, human resources (HR), social care, cleaning, driving, NHS and local council. Whether you’re a student, apprentice, graduate, trainee, administrator, accountant, payroll assistant, sales executive, personal assistant (PA), business analyst, account manager, business analyst, receptionist, school teacher, chef, waiter, office worker or night shift warehouse operative - you’ll be in great company!

Front of House Team Member, Kids n'Joy, Crouch End We're looking for a warm, friendly person to join our team at Kids n'Joy, a family play café and community space in Crouch End. What you'll do: • Welcome families and make them feel at home, • Take orders and serve food and drinks, • Keep the café and play area clean, safe and tidy, • Help with bookings, parties and events What we're looking for: • Love working with children and families, • Friendly, reliable and a good team player, • Previous café or hospitality experience is helpful but not essential, • Able to work weekends Hours: Full-time, 5 to 6 days a week To apply: Message us with a few lines about yourself (and your CV if you have one), or pop into the café and say hello.

Looking for a full time waitress who’s hard working and great with customer service

Looking for a competent, friendly waitress who’s great with customer service.

Experience required for Barista and food handling (sandwich making) minimum 2 years experience with references.Health and hygiene certification to date is a must.Distance from work no more then 1/2 hour travel.Fool time only!Please don’t apply if you don’t answer all the above criteria.Must be available for weekends,bank holidays and half terms.Must have all legal documents for working legal in the UK. Experience minimum 2 years a must.

We are looking for a friendly, enthusiastic and reliable Barista and Waiter/Waitress to join our team at LeCozy, a restaurant specialising in high-quality seafood and premium dining experiences.

We are looking for a team member work the bar area and waitering service in our cafe and our evening bar The role involves serving customers and helping ensure a welcoming, efficient experience

Purpose of the role To take responsibility for the day-to-day running of the kitchen, delivering consistently high-quality food while maintaining an organised, safe and commercially efficient operation. The Head Chef will lead and develop the kitchen team, manage preparation and service, control food costs and waste, and work closely with restaurant management to meet agreed standards and business targets. Key responsibilities 1. Kitchen operations and service • Lead the kitchen during preparation and service, taking an active role in cooking and managing the pass., • Plan daily preparation levels around bookings, expected trade and upcoming events., • Allocate duties clearly and ensure each section is ready before service., • Check dishes for taste, temperature, portion size and presentation before they leave the kitchen., • Maintain consistent standards through agreed recipes, preparation methods and plating specifications., • Communicate with front of house about availability, specials, dietary requests and service delays., • Resolve kitchen problems promptly and respond constructively to customer feedback. 2. Team leadership and staffing • Lead by example, creating a professional, respectful and accountable working environment., • Prepare kitchen rotas in line with anticipated trade and agreed labour budgets., • Organise effective cover for holidays, absence and busy service periods., • Train new starters and develop existing staff in cooking techniques, recipes, service standards and safe working practices., • Monitor performance, provide regular feedback and address concerns with management., • Support recruitment and identify training needs across the kitchen team., • Ensure opening, closing and handover duties are completed consistently. 3. Food costing, purchasing and stock control • Work to agreed food gross-profit, purchasing and waste targets., • Maintain accurate recipe costings, portion specifications and preparation yields., • Monitor ingredient price changes and flag their impact on dish profitability., • Place orders in line with forecast demand, available stock and approved budgets., • Check deliveries for quality, quantity and condition, resolving discrepancies with suppliers., • Maintain stock rotation, labelling and organised storage., • Complete regular stocktakes and investigate unusual usage or discrepancies., • Record and review waste, taking practical steps to reduce overproduction, spoilage and avoidable losses. 4. Menu development • Work with management to develop dishes and menus suited to the restaurant’s customers, concept and price points., • Balance creativity with profitability, kitchen capacity and speed of service., • Trial and cost new dishes before introduction., • Produce clear recipe cards, portion guides and presentation standards., • Train the team before menu changes go live., • Keep ingredient and allergen information up to date when recipes or suppliers change. 5. Food safety, hygiene and safe working • Take day-to-day responsibility for implementing the restaurant’s food-safety procedures., • Ensure staff follow agreed controls for storage, preparation, cooking, cooling, reheating and cleaning., • Maintain accurate food-safety records and ensure required checks are completed., • Manage allergen information and communication, including controls to reduce cross-contact., • Maintain cleaning schedules and verify that work areas, equipment and storage areas meet the restaurant’s standards., • Report equipment faults, safety hazards and maintenance requirements promptly., • Support inspections and audits, completing agreed corrective actions., • Ensure staff use equipment safely and follow the restaurant’s health and safety procedures. 6. Communication and accountability • Hold regular kitchen briefings and communicate priorities clearly., • Attend management meetings and report on food costs, waste, staffing and operational issues., • Agree purchasing, menu changes and staffing decisions within the authority set by management., • Work closely with front of house to improve service flow and the customer experience., • Maintain clear handovers so the kitchen operates consistently in the Head Chef’s absence. Person specification Essential • Proven experience leading a restaurant kitchen as a Head Chef, or as a Senior Sous Chef ready to take full responsibility., • Strong practical cooking skills and the ability to maintain consistent standards during busy services., • Experience managing, training and motivating a kitchen team., • Sound understanding of recipe costing, portion control, stock management and waste reduction., • Practical knowledge of food hygiene, allergen management and safe kitchen working., • Strong organisation, communication and problem-solving skills., • Ability to plan preparation, prioritise tasks and remain calm under pressure., • Willingness to work the agreed shift pattern, including evenings and weekends. Desirable • Experience in [insert cuisine or restaurant style]., • Relevant professional cookery qualifications or equivalent practical experience., • Level 3 Food Safety qualification, or willingness to complete suitable supervisory training., • Experience developing menus and maintaining recipe-costing systems., • Familiarity with digital ordering, stock-control or rota software., • Experience supporting food-safety inspections and internal audits.

Barista and Waitress Wanted We are looking for friendly, reliable, and hardworking individuals to join our team as baristas and waitresses. Previous experience is preferred but not essential, as training will be provided for the right candidates. Applicants should have a positive attitude, excellent customer service skills, and the ability to work well in a busy environment. Responsibilities include preparing and serving drinks, taking orders, serving customers, maintaining cleanliness, and supporting the team with daily tasks. If you are enthusiastic, professional, and enjoy working with people, we would love to hear from you.

Full time/ part time barista/ waitress required

We are looking for an outgoing, enthusiastic person to join our team.We’re looking for someone friendly, reliable, and hard-working.Day-to-day duties include: • Making coffee and other drinks to a high standard, • Taking orders and serving customers with a smile, • Helping keep the café clean and tidy We’re a small team, so a good attitude and willingness help out is key.If you’re interested, we’d love to hear from you.Job Type: Full-timePay: £13.00 per hourBarista experience: 1 year (preferred)

Night Cleaner – Pizzeria Pellone (East Finchley, Battersea & Hammersmith) Pizzeria Pellone is a Neapolitan pizzeria group with three sites across London. We're looking for a reliable, hard-working Night Cleaner to keep our restaurants spotless and ready for service every morning. The role You'll do a nightly turnaround of all three sites after close, making sure each one is clean, safe and ready for the morning team. Responsibilities • Deep clean kitchen floors, surfaces, prep areas and equipment exteriors, • Clean dining areas, tables, chairs and front of house, • Clean and restock toilets, • Empty bins and take out rubbish and recycling, • Report any maintenance issues, pest signs or damage to management, • Lock up and secure each site Schedule 6 nights per week, starting from 12am What we're looking for • Previous cleaning experience, ideally in restaurants or commercial kitchens, • Reliable, punctual and able to work on your own, • Attention to detail and pride in your work, • Comfortable working nights, • Right to work in the UK What we offer • £12.27 per hour, • Staff meals and discount, • Stable, long-term role in a growing group

Food Runner – Layali Lounge Layali Lounge is a Lebanese restaurant and shisha lounge at Trent Park Country Club, North London. We’re known for warm, generous Lebanese hospitality, where every guest is treated like family. Our aim is that every guest leaves feeling welcomed, well looked after and eager to come back. As a Food Runner, you’re a key part of the service team and the vital link between our kitchen and the floor. You make sure every dish reaches the guest hot, fresh and looking exactly as it should. Key responsibilities: • Take food from the kitchen to the right tables quickly, safely and accurately, • Check each plate against the order and presentation standards before it leaves the pass, • Know the menu well enough to describe dishes, especially our meze and grills, when serving, • Check in with guests after dishes arrive and pass any requests to the waiting team, • Clear, clean and reset tables promptly between courses and guests, • Keep the pass, service stations and floor tidy and well stocked throughout service, • Follow food hygiene and allergen procedures at all times, • Support the waiters, bar and shisha team whenever it’s busy What we’re looking for: • A friendly, positive attitude and a genuine wish to make guests happy, • The ability to stay calm, organised and quick during busy services, • Good teamwork and clear communication, • Attention to detail and pride in high standards, • Reliability, punctuality and a smart appearance Waiter/Waitress – Layali Lounge At Layali Lounge, service is at the heart of everything we do. We want every visit to feel special, whether it’s a relaxed meal, a celebration or an evening of shisha with friends. Our waiting team creates that experience through warm, attentive and personal service in true Lebanese hospitality style. As a Waiter or Waitress, you’ll look after guests from the moment they arrive until they leave, making sure every table feels valued and every detail is right. Key responsibilities: • Greet guests warmly, seat them and make them feel at home, • Present the menu with confidence, explaining dishes, recommending meze, grills, drinks and shisha, • Take orders accurately, including allergies and special requests, and pass them clearly to the kitchen and bar, • Serve food and drinks to a high standard, at the right pace for each table, • Read each table and anticipate what guests need, such as a top-up, the next course or a quick check-in, • Handle questions, feedback and any issues politely and professionally, • Take payments accurately and thank guests personally as they leave, • Keep sections clean, organised and ready for service, • Work closely with food runners, the kitchen, bar and shisha team to keep service smooth, • Follow food hygiene, allergen and licensing procedures What we’re looking for: • Excellent people skills and a natural warmth with guests, • Confident, clear communication and good English, • The ability to manage several tables and stay calm under pressure, • A smart, well-presented appearance and a professional manner, • A team player who takes pride in high standards, • Previous restaurant experience is a plus, but the right attitude matters most Why join Layali Lounge? • A growing business with real opportunities to progress into senior, supervisory and management roles, • Full training on our menu, service standards and hospitality, • A friendly, supportive team in a beautiful setting at Trent Park Country Club, • Staff meals and a fun, lively working environment

Head Chef – Mediterranean Lounge Location: 290 Chase Road, Southgate, London, N14 6HA Position: Full-Time Start Date: To be confirmed #About Us We are a new mid-to-upscale Mediterranean lounge based in Southgate, bringing together the flavors and culinary traditions of the Mediterranean with influences from Turkish, Greek, Italian, Lebanese, and other Mediterranean cuisines. Our concept combines quality food with a sophisticated lounge atmosphere, cocktails, and entertainment. We offer live music on Friday and Saturday evenings, together with late dining on Friday and Saturday, creating a vibrant destination for both dining and socializing. We are looking for an experienced and creative Head Chef to join our team and play a key role in establishing the kitchen, developing our menu, and setting the culinary standards for the venue. The Role As Head Chef, you will take overall responsibility for the kitchen and work closely with the management team to develop a distinctive Mediterranean menu that reflects the identity of the lounge. This is an exciting opportunity for a chef who is passionate about Mediterranean cuisine and enjoys combining traditional flavors with modern presentation and techniques. You will lead a small kitchen team of approximately 3–4 people, ensuring consistently high standards of food quality, presentation, hygiene, and service. Key Responsibilities * Lead and manage the kitchen team on a day-to-day basis. * Develop and create an exciting Mediterranean-inspired menu with influences from Turkish, Greek, Italian, Lebanese, and other Mediterranean cuisines. * Work with management to establish the culinary identity and style of the restaurant. * Develop new dishes, specials, and seasonal menu items. * Ensure all dishes are prepared and presented to a consistently high standard. * Oversee food preparation and kitchen operations. * Demonstrate strong knowledge and experience across grill, seafood, pasta, mezze, and general Mediterranean cuisine. * Manage food ordering, stock levels, portion control, and kitchen inventory. * Minimize food waste while maintaining quality and consistency. * Maintain excellent standards of food hygiene, cleanliness, and health and safety. * Ensure appropriate food storage, preparation, and allergen procedures are followed. * Manage kitchen organization and ensure the team operates efficiently during busy services. * Train, motivate, and supervise kitchen staff. * Work closely with front-of-house and management teams to ensure smooth service. * Maintain consistency during busy evening and late-night services, particularly on Fridays and Saturdays. * Contribute ideas to continuously improve the menu, kitchen operation, and overall guest experience. The Ideal Candidate We are looking for a qualified and experienced Head Chef with a strong background in Mediterranean cuisine. The successful candidate will have: * Proven experience as a Head Chef or senior chef. * Strong experience with Mediterranean cuisine, particularly Turkish, Greek, Italian, Lebanese, or similar cuisines. * A genuine passion for food and menu development. * Excellent knowledge of grilling, seafood, pasta, mezze, and Mediterranean cooking techniques. * Experience creating and developing menus. * Strong organizational and stock-control skills. * The ability to manage and motivate a small kitchen team. * The ability to remain calm and organized during busy services. * Excellent attention to detail and presentation. * A strong understanding of food safety, hygiene, allergens, and kitchen health and safety requirements. * Relevant food hygiene certification and any other certificates required to work professionally in a commercial kitchen. * A professional approach and commitment to maintaining high culinary standards. What We Offer * The opportunity to take a leading culinary role in a new Mediterranean lounge concept. * Significant input into the creation and development of the menu. * The opportunity to build and lead a small, dedicated kitchen team. * A mid-to-upscale dining environment. * A creative setting combining food, cocktails, live music, and late-night dining. * The opportunity to establish the kitchen's standards and culinary identity from the beginning. Start date: To be confirmed. If you're an experienced chef with a passion for Mediterranean cuisine and want to play a major role in creating something distinctive in Southgate, we'd love to hear from you.

We are seeking a dedicated and experienced Head Waiter / Supervisor to join our team at a vibrant Moroccan restaurant and shisha lounge.We are looking for a full-time professional with previous experience in a similar supervisory role, ideally with experience working in North African or Middle Eastern cuisine. The successful candidate should have excellent English language skills, strong leadership and communication abilities, and a passion for delivering outstanding customer service.The position requires availability for evening and weekend shifts, with an immediate start.At our establishment, we value our team members and offer: • Flexible working hours, • Competitive wages, • A positive and supportive working environment

It’s a family-friendly restaurant where we’ll be serving freshly made pizzas, grilled food and a variety of other dishes. We also have a small soft-play area for children, so we’re creating a relaxed and welcoming place for families. We’re looking for someone who is kind, friendly, reliable and enjoys working in a family environment. A positive attitude and making our customers feel welcome are very important to us.

Our Italian Ristorante is looking for experienced Bartenders and Waiters/Waitresses to join our team. We have immediate openings for both full-time and part-time positions, with an immediate start available. As a Bartender, you will be responsible for crafting and serving a variety of beverages, interacting with guests, and maintaining a clean and organized bar area. As a Waiter/Waitress, your duties will include taking food and drink orders, serving guests, and ensuring an excellent dining experience. We are seeking reliable and team-oriented individuals with: • Proven experience in a similar role within a restaurant or bar setting., • Excellent communication skills and a professional demeanor., • High standards of personal hygiene and cleanliness.

At Nana’s is looking for an experienced, reliable and professional Barista / Waitress. The role includes preparing drinks, serving customers and keeping the café clean and organised. Please apply with details of your experience and availability.

About the role We are looking for a reliable, hands-on Sous Chef to help lead our kitchen team. Working closely with the Head Chef and restaurant management, you will help deliver consistently high-quality food, keep service running smoothly, and maintain excellent standards of cleanliness, organisation and food safety. You will lead by example, support and develop the kitchen team, and take charge of the kitchen when the Head Chef is absent. This role suits someone who takes pride in their cooking, communicates clearly and remains calm during busy service. Key responsibilities Food preparation and service Food quality: Prepare, cook and present dishes consistently, following agreed recipes, portion sizes and presentation standards. Service preparation: Organise mise en place and ensure each section is stocked and ready before service. Kitchen coordination: Oversee sections during service, manage ticket flow and check dishes before they leave the kitchen. Front-of-house communication: Work closely with the service team on order timings, dietary requirements, availability and customer feedback. Menu development: Support the Head Chef with specials, recipe development and improvements to preparation methods. Team leadership Shift leadership: Lead the kitchen in the Head Chef’s absence, allocating tasks and maintaining standards throughout the shift. Training: Support new and existing team members with recipes, equipment use, safe working practices and service expectations. Performance: Give clear direction and constructive feedback, addressing concerns promptly with the Head Chef or management. Teamwork: Promote a respectful, professional kitchen environment and help wherever needed during busy periods. Staffing: Assist with rotas and section allocation, helping match staffing levels to expected business demand. Stock and cost control Stock management: Monitor stock levels, support ordering and check deliveries for quality, quantity and condition. Storage and rotation: Ensure ingredients are stored correctly, labelled, dated and rotated to minimise spoilage. Portion control: Follow agreed yields and portion sizes to maintain consistency and protect food margins. Waste reduction: Keep preparation levels in line with expected trade, record waste and identify opportunities to reduce avoidable losses. Stocktakes: Assist with regular stock counts and report shortages, discrepancies or supplier issues. Food safety and kitchen standards Food safety: Follow the restaurant’s food safety procedures and ensure required checks and records are completed accurately. Allergen controls: Follow agreed allergen procedures, prevent cross-contact and never guess when responding to an allergen query. Cleaning: Maintain cleaning schedules and ensure workstations, equipment and storage areas are kept clean and organised. Safe working: Ensure equipment is used correctly and report faults, hazards or maintenance needs promptly. Opening and closing: Complete kitchen checks and handovers, leaving the kitchen safe and ready for the next shift. Essential skills and experience Kitchen experience: Previous experience as a Sous Chef, Junior Sous Chef or experienced Chef de Partie ready to take the next step. Cooking skills: Strong practical cooking ability and experience delivering consistent food during busy service. Leadership: Ability to organise a team, communicate expectations and support colleagues under pressure. Food safety knowledge: A sound understanding of food hygiene, safe storage and allergen management. Commercial awareness: Understanding of portion control, stock rotation and waste reduction. Reliability: Good timekeeping, attention to detail and a professional approach. Availability: Willingness to work the agreed shift pattern, including evenings and weekends. Desirable experience Similar restaurant background: Experience working with Mediterrenean or in a kitchen with similar service volumes. Qualifications: Relevant professional cookery and food safety qualifications. Kitchen administration: Experience with ordering, stocktaking, recipe costing or rota planning.

We are looking for a friendly, reliable and experienced Barista/Waitress to join our team at Solé Cafe in N18. This is a full-time position, working Monday to Friday from 7:00am to 5:00pm. The ideal candidate will have previous experience in a café or hospitality environment, be confident taking customer orders, providing excellent customer service, and have basic knowledge of operating an espresso coffee machine. A positive attitude, strong communication skills, and the ability to work well in a fast-paced environment are essential. At Solé Cafe, we pride ourselves on creating a welcoming atmosphere for both our customers and our team. We are supportive, approachable, and always happy to help our staff develop their skills. If you’re passionate about hospitality and enjoy working as part of a friendly team, we’d love to hear from you.

Assistant General Manager — Progression to General Manager MEAA London MEAA is looking for an ambitious, experienced Assistant General Manager to join our London restaurant with a clear objective: develop into the General Manager role within approximately 3–6 months. This is not a conventional AGM position. We are looking for someone capable of becoming the person ultimately responsible for one of our busiest restaurants. MEAA London is a high-volume operation serving approximately 4,000 covers per week, with around 150 covers and generating approximately £100,000 in weekly revenue. It combines the pace and complexity of a major-volume restaurant with the standards, attention to detail and personal service expected from a premium hospitality business. The opportunity You will initially work alongside the existing management team, learning the MEAA operation, culture and standards while progressively taking responsibility for the restaurant. The 3–6 month development period will cover the full GM remit, including: * Leading a large FOH and management team through high-volume services * Maintaining consistently high standards across up to 4,000 weekly covers * Taking ownership of guest experience and handling issues confidently * Recruitment, onboarding, training and development * Building a strong management and supervisory team beneath you * Rotas, labour deployment and productivity * Sales performance and commercial decision-making * Wage and operating cost control * Restaurant P&L understanding and accountability * Driving average spend and identifying revenue opportunities * Maintaining service, presentation, cleanliness and brand standards * Using guest feedback and operational data to improve performance * Working closely with the Head Chef and kitchen leadership * Developing regular customers and ensuring our best guests are recognised * Leading pre-shifts, management meetings and performance reviews * Taking increasing responsibility for the entire operation until ready to step into the GM position Who we’re looking for We are not looking for someone who simply wants their next AGM job. We’re looking for somebody who wants to run a substantial restaurant and can demonstrate that they have the potential to do so. You will probably already be a strong AGM, Deputy GM or experienced senior restaurant manager within a high-volume operation and feel ready for the next step. You should be comfortable operating in an environment doing £100k+ per week and understand that delivering 4,000 covers requires organisation, pace and strong management rather than simply being visible on the restaurant floor. You should be: * A strong and confident leader * Commercially aware * Highly organised * Excellent with guests * Comfortable managing and developing people * Calm during extremely busy services * Able to hold people accountable without creating a negative culture * Obsessed with consistency and detail * Comfortable working with numbers and KPIs * Able to identify problems before they become problems * Hands-on when necessary, without becoming trapped in individual sections * Ambitious enough to want responsibility for the whole business Experience in a high-volume premium restaurant, busy independent group or quality multi-site restaurant business would be particularly relevant. What success looks like This role comes with a genuine progression plan. During your first months you will be expected to demonstrate that you can progressively take ownership of: People → Service → Operations → Commercial Performance → The Entire Restaurant The intention is that, once you have demonstrated that you can consistently operate the restaurant to the required standard, you will progress into the General Manager position. This is therefore an opportunity for someone who is already close to GM level but wants the opportunity, support and scale to make that step. About MEAA MEAA is built around excellent food, atmosphere and genuinely warm hospitality. We want high standards without stiff or scripted service. Our managers are expected to know their teams, know their customers and create an environment where people enjoy working as much as customers enjoy visiting. As MEAA grows, there will also be opportunities beyond individual restaurant management for the strongest people within the business. Location: London Position: Assistant General Manager Progression: General Manager Expected development period: approximately 3–6 months Restaurant volume: approximately 4,000 covers per week To apply: Send your CV together with a short introduction explaining the size and type of operation you currently manage and why you believe you’re ready to progress into a GM role.