We are an independent, home-run Georgian restaurant in London — not a chain, and it should never feel like one. People walk in and feel at home, and that is the whole idea.
We are looking for someone with a real hand in hospitality already, who wants to learn the whole operation rather than one half of it. You will work across the floor and the kitchen, and move into management as you become the person the room already turns to.
This is deliberately not a fixed post. You cannot run a restaurant from the outside, so you start by learning both sides of the pass properly. Most of our food is unfamiliar to the people who order it, so a guest who has never had khachapuri or khinkali will ask you what to choose — and the answer they get is most of what they remember about the evening.
Responsibilities
Front of house
- Welcome, seat and look after guests — advising and taking care of people, not processing them
- Take guests through an unfamiliar menu with enough knowledge to genuinely help them choose
- Run the book: reservations, the floor plan, walk-ins, and having a table ready before anyone sits at it
- Serve wine, cocktails and coffee to a standard you can talk about
- Keep the place running — stock the fridges, check a delivery or collection order before it leaves, and keep the wash-up moving so it never becomes somebody's crisis at 9pm
Kitchen
- Keep the kitchen moving: garnishing, prep boxes, sauce pots, wash-up. This is how you learn where everything lives and what a service feels like before anyone hands you a ticket
- Learn our dishes on the job, starting with khachapuri — the dish the restaurant is built on
- Cook to the recipe and method, using the written record rather than memory
- Move into prep: guided at first, then working from the method on your own
- Keep food safety records accurately — temperatures, checklists, and the allergen detail behind every dish
As you move into management
- Run a service: the pass, the room, and the calls between them
- Look after the rota and the people — who is on, who is being trained, and who needs a word
- Hold standards that outlast a shift: checklists, temperature records, allergen accuracy, and the written record that proves all three
- Watch the commercial side: bookings and covers, what is selling, what is running out and what that costs us
Skills and experience
What you need
- Real hospitality experience — you have worked floors, you know what a good service feels like, and you spot a bad one early enough to fix it
- Genuine warmth with people, and the same manner with colleagues as with guests
- The confidence to answer properly rather than guess, and to find out when you do not know
- Care with detail that matters: allergens, temperatures, and the records that back them up
- Willingness to say when something has gone wrong, early. A dropped plate, a fridge reading warm, a table double-booked — told early it is a small problem
- Comfortable working from a phone: your shift, your tasks and every recipe live in our staff portal
Useful, not essential
- Wine, cocktail or barista knowledge
- Kitchen experience, or a genuine appetite to get it
- Any supervisory experience — a section, a shift, or training somebody new
What we will teach you
Nobody arrives knowing Georgian food, and we do not expect you to. You do need to want to learn it well enough to sell it, and then to teach it.
What you get from us
We will support you, and make sure you have the knowledge — and the confidence — to do the best you can for a guest. You are not expected to work it out on your own.
There is a written guide for every part of the job: the room, the book, wine, cocktails, coffee and the kitchen, all kept current, with every recipe's method available to study before you make something and to keep open while you do. The portal keeps a record of what you have learned, so your progress is something you can see rather than something you are told about at a review.
We would rather grow a manager who has plated the food and cleared the tables than hire one who has done neither.
Who this suits
Someone who wants to end up running a room, and understands that the way to get there is to be able to do every job in it.
It will not suit someone who wants a fixed, narrow role, or who wants the title before the shifts.
Pay: £26,437.00-£32,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
- Flexible schedule
Work Location: In person
