Bartender - Granger & Co.Clerkenwell

Employer
Granger and Co
Location
Clerkenwell, London
Salary
£10.50 - £12.50
Closing date
5 Oct 2021

View more

Sector
Bar & Pub jobs, Bar and Floor Staff, Bar Staff, Bartender
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Bartender - Granger & Co.Clerkenwell

Are you a bartender who can mix a mean martini, muddle a magical mojito and cure a hangover with a brilliant Bloody Mary?

Then you are the perfect bartender for Granger & Co. and you need apply to work with us.

At Granger & Co we are different.

So what do we give our superb bartenders:

  • Exceptional Monthly incentives
  • Opportunities to complete your WSET– 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 bartender's are what we’re gunning for but we also value:

  • Natural talent – we want people-people
  • An inspiring barista 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 baristas 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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