Assistant Manager - Granger & Co.

Granger and Co
London (East)
£30000.00 - £34000.00 per annum
Closing date
20 May 2021

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Restaurant, Catering & Hospitality jobs, Assistant General Manager
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Job Details

It’s tough when searching London for an energetic, generous and passionate full-time Assistant Manager!

Too many other restaurants are stuck in their ways, with out of date training/development and zero focus on culture.

At Granger & Co we are different.

If you want to lead our fun, friendly and welcoming team to even greater success; send us your CV and apply to be our next legendary Assistant Manager.

So what will we give you, our next Assistant Manager:
Exceptional Monthly incentives
A clear career path for assistant managers – offering both support and guidance
An extra day of holiday for every year of service after two years of working with the company
A real work-life balance – healthy minds & healthy hearts!
English courses provided – we support everyone
All meals are included when you are at work, which are fresh and wholesome
A bottle of Riesling on your birthday – hopefully you’ll share it with the rest of us!
50% staff discount for you to use within all four of our excellent restaurants

Experienced Assistant Managers are what we’re gunning for but we also value:

Born leaders
Natural talent – we want people-people
An inspiring Assistant Manager who raises the bar in customer service
A Passionate approachable individual

We serve classic, freshly prepared, healthy & natural food right through from busy bustling breakfasts to cosy evening candlelit dinners. Across all four of our restaurants we demonstrate a family approach to nurturing our Assistant Managers and wanting to see them progress and succeed in our business.

About Granger & Co.
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. He was declared by the New York Times as “the egg master of Sydney

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