📍 Location: Soul Street Sidcup 🕒 Availability: Must be available to work weekends all day 💷 Pay: From £13/hour + share of tips Requirements: Previous experience in a similar role Bartenders: Confident in cocktail preparation, bar service, and dispensing orders Waiters: Experienced in taking customer orders, providing table service, and handling busy shifts professionally Friendly, reliable, and a team player with a positive attitude This is a great opportunity to work in a fast-paced, vibrant restaurant environment with a supportive team. If you’re passionate about hospitality and ready to hit the ground running, we’d love to hear from you!
Responsible for preparation and presentation at your station, ensuring every dish meets the restaurant’s high standards of taste and visual appeal. Work closely with senior chefs to develop and refine menu items, balancing innovation with popular favorites. Lead and support junior kitchen staff, offering clear guidance and hands-on training to maintain an efficient and collaborative workflow. Uphold the highest levels of food safety, cleanliness, and hygiene in strict accordance with UK health regulations. Oversee inventory and stock rotation at your station, ensuring all ingredients are fresh and available for smooth service. Ensure consistency in portion sizes, cooking techniques, and timing to deliver a seamless dining experience.
Oversee the daily operations of the restaurant and takeaway to ensure smooth and efficient service. Supervise staff, organising shifts and schedules to maintain optimal service levels. Monitor and maintain high standards of customer service, addressing and resolving customer complaints promptly. Manage the restaurant’s budget, control operational costs, and prepare financial reports to maximise profitability. Monitor inventory levels, order supplies, and liaise with suppliers to ensure the availability of quality ingredients. Ensure compliance with health, safety, and hygiene regulations while maintaining cleanliness throughout the restaurant. Collaborate with the kitchen team to plan menus that meet customer preferences and dietary requirements.