FOH Assistant Manager

We are looking for an energetic, passionate full-time Assistant Manager to help lead our fun, friendly and welcoming teams in either King's Cross, Notting Hill or Chelsea. To be considered you must have at least two years of experience in a fast paced, premium casual dining restaurant. You should display a natural ability to lead a busy service and engage with both your staff and your customers. You will need to exhibit a genuine interest in fresh and healthy cuisine along with good knowledge of premium coffee. You will be working closely alongside the General Manager and undertake administration duties in their absence. Across all four of our restaurants we demonstrate a family approach to nurturing talent and wanting to see individuals progress and succeed in our business.

25 years ago, in a sunny little corner cafe in Sydney, the global phenomenon of avocado toast and ricotta hotcakes first began. Self-taught Aussie cook Bill Granger opened his first ever café serving simple fresh flavours and light, healthy plates. Bill quickly earned himself a reputation for his original approach to dining - communal tables and lazy weekend breakfasts. Bill’s oh-so Australian approach to dining caught on rapidly and is now the norm: eggs on toast, shared tables, avocado on toast, and ricotta hotcakes are enjoyed the world over as a global staple from dawn to dusk. He was declared by the New York Times as “the egg master of Sydney”.


Benefits
• A competitive annual wage
• 28 days annual holiday entitlement, which include service charge.
• An extra day of holiday for every year of service after two years of working with the company.
• Monthly incentives.
• Monetary reward for recommending a friend who stays with us for more than 6 months.
• A generous food allowance, all meals are included when you are at work, which are fresh and wholesome.
• A bottle of Australian bubbles on your birthday
• We offer 50% staff discount for you to use within all our restaurants.
• Regular in-house wine training sessions along with our innovative and independent wine suppliers.
• In-house training for: food, cocktails, coffee and health & safety.
• Opportunities to undertake educational courses.
• Working in a like-minded team who share their passion for high quality, creative and fresh food & drinks and providing outstanding hospitality.
• Uniform provided.

Our restaurants are light, bright, sunny, happy places, where our customers can get a little bit of the relaxed Sydney sunshine at any time of the day.
We serve classic, freshly prepared, healthy & natural food right through from busy bustling breakfasts to cosy evening candlelit dinners.
We are a welcoming, friendly, reliable and energetic team who are genuine, of generous nature and whom all over deliver. We never say no.
We really try and do the best we can – always

We are looking for an energetic, passionate full-time Assistant Manager to help lead our fun, friendly and welcoming teams in either King's Cross, Notting Hill or Chelsea. To be considered you must have at least two years of experience in a fast paced, premium casual dining restaurant. You should display a natural ability to lead a busy service and engage with both your staff and your customers. You will need to exhibit a genuine interest in fresh and healthy cuisine along with good knowledge of premium coffee. You will be working closely alongside the General Manager and undertake administration duties in their absence. Across all four of our restaurants we demonstrate a family approach to nurturing talent and wanting to see individuals progress and succeed in our business.

25 years ago, in a sunny little corner cafe in Sydney, the global phenomenon of avocado toast and ricotta hotcakes first began. Self-taught Aussie cook Bill Granger opened his first ever café serving simple fresh flavours and light, healthy plates. Bill quickly earned himself a reputation for his original approach to dining - communal tables and lazy weekend breakfasts. Bill’s oh-so Australian approach to dining caught on rapidly and is now the norm: eggs on toast, shared tables, avocado on toast, and ricotta hotcakes are enjoyed the world over as a global staple from dawn to dusk. He was declared by the New York Times as “the egg master of Sydney”.


Benefits
• A competitive annual wage
• 28 days annual holiday entitlement, which include service charge.
• An extra day of holiday for every year of service after two years of working with the company.
• Monthly incentives.
• Monetary reward for recommending a friend who stays with us for more than 6 months.
• A generous food allowance, all meals are included when you are at work, which are fresh and wholesome.
• A bottle of Australian bubbles on your birthday
• We offer 50% staff discount for you to use within all our restaurants.
• Regular in-house wine training sessions along with our innovative and independent wine suppliers.
• In-house training for: food, cocktails, coffee and health & safety.
• Opportunities to undertake educational courses.
• Working in a like-minded team who share their passion for high quality, creative and fresh food & drinks and providing outstanding hospitality.
• Uniform provided.

Our restaurants are light, bright, sunny, happy places, where our customers can get a little bit of the relaxed Sydney sunshine at any time of the day.
We serve classic, freshly prepared, healthy & natural food right through from busy bustling breakfasts to cosy evening candlelit dinners.
We are a welcoming, friendly, reliable and energetic team who are genuine, of generous nature and whom all over deliver. We never say no.
We really try and do the best we can – always