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Job: Junior Waiter, Waiter and Senior Waiter at Henrietta Hotel

Based in: Covent Garden, London

Reports to: Restaurant Manager

£11-14 per hour

DUTIES AND RESPONSIBILITIES

• Assist in setting and maintaining the company standards for the restaurant service and food quality.
  
• Greet and interact with guests.
  
• Create a welcoming environment for guests, assess their needs and make recommendations.
  
• Set the tables and ensure the good overall presentation of the restaurant.
  
• Present and explain the menu to guests.
  
• Take and serve food and drinks orders.
  
• Deliver bills and charge guests.
  
• Apply all food and beverage safety and quality regulations.

ABOUT YOU

• Experience in a similar role.
  
• Have a passion for Food & Beverage industry.
  
• Attention to details and customer needs.
  
• Social, engaging and motivated.
  
• Flexibility to respond quickly and positively to a range of work situations.
  
• Be well spoken with excellent communication skills.
  
• Knowledge as well as abilities in other languages would be beneficial.
  
• Proof of eligibility to work in the UK.

ABOUT US

The Experimental Group was founded in 2007 by three childhood friends, Olivier Bon, Pierre-Charles Cros, and Romée de Goriainoff. Xavier Padovani later joined them and shared their vision: to offer the ultimate hospitality experience to an ever-demanding clientele.

Celebrated for bringing the cocktail bar culture to Paris, the Experimental Group operates Experimental Cocktail Club bars in Paris, London, Venice and Verbier; wine bars, Compagnie des Vins Surnaturels, in Paris, London and New York City; restaurants and beach clubs in Menorca, Verbier, Paris, Venice, Ibiza and London; and hotels in London, the Cotswolds, Paris, Ibiza, Verbier, Menorca, Venice and Biarritz.

Henrietta Hotel opened in 2017 in the heart of Covent Garden, the hotel is composed of 40 rooms, divided in two buildings. The restaurant on the ground floor has been launched by Italian Supper Club. Drawing inspiration from the Italian food tradition, the menu explores new interpretations using local ingredients and products. The team mainly works with seasonal products and offers menus that are rich, generous, and diverse.

Our philosophy of service is constituted and affirmed by three key principles: the quality of its products, the precision of service, and the warm welcome of our guests.

WHAT IT IS LIKE TO WORK FOR US?

Whether you’re looking for an entry-level employment or a new opportunity to evolve, we make a point to recruit, develop, and retain the most motivated and talented people from all backgrounds and skills. Here is what we can offer:

• On the job and personalised training to develop the technical and managerial skills necessary to develop a clear career path: weekly masterclass, internal training and training with brands, incentive, etc.
  
• Possibility of inner company mobility within our foreign venues such as Italy, France, Spain or Switzerland.
  
• Staff discounts and benefits.
  
• Pension scheme.