Job Ref: WHI1555
Branch: Graduate Cambridge
Location: Graduate Cambridge, Cambridge
Salary/Benefits: From £11.68 per hour, Hapi benefits, Cycle to work Scheme, Progression Opportunities, Focus on Learning.
Contract type: Permanent
Hours: Part Time
Hours per week: 20 hours per week
Posted date: 08/09/2023
Closing date: 10/10/2023
WHAT ARE MY MAIN DUTIES?
You’ll be part of a team who provides extensive food and drink service across the whole restaurant. In your role you’ll be tasked with looking after the guest from the moment they enter the restaurant until it is time to say our fond farewells.
- Your responsibilities will include:
- Providing consistently excellent and attentive levels of hospitality.
- Having high standards of FB knowledge.
- Following opening and closing procedures and ensuring pre-service Mise en place is completed efficiently.
- Ensuring you’re compliant for all HS and Food Hygiene procedures.
WHAT DO I NEED?
The ideal candidate will have:
- Prior experience as a waiter ideally gained in a destination restaurant or well-known quality chain.
- A customer service focussed mindset and obsession with delivering high quality service.
- Self-motivation and a proactive approach.
- Strong organisational skills with a meticulous attention to detail.
WHAT DO WE OFFER?
Aside from an hourly rate from £11.68 per hour, we pride ourselves in offering:
- A supportive, people-focussed culture.
- Delicious meals whilst you’re at work and discounts across WRP restaurants in your free time.
- Wellbeing initiatives such as access to Hospitality Action and Hapi our benefits platform.
In addition to all the above, joining the White Rabbit Projects family opens the door for so much possibility. We are a fast-growing team which means you will have ample opportunities to set up processes, share your expertise and learn until your heart (and brain) is content!
Graduate Cambridge is a boutique hotel inspired by the prestigious University of Cambridge and its surrounding town. Our offering focusses on seasonal, East Anglican produce cooked over open flames and our team is led by Exec Chef, Chris Mouyassi. The kitchen brigade also services our bustling Garden Bar and deliver restaurant quality banqueting food to our events guests.