This is the most public job in the building. Get it right and you're part of why people come back.
You'd work across all three sides of the business: waiting tables in the restaurant, serving at the chippy counter, and taking orders and bookings on the phone. It moves between the three quite a lot, and on a Friday it moves fast. The people who do this well are the ones who can hold a table's order in their head while the phone goes, someone's waiting at the counter and the kitchen's calling service. All while remaining unflustered.
Our regulars have been coming here for decades. A fair few of them come for the people as much as the food.
We're not looking for a script or a rehearsed greeting. We're looking for someone who is good with people when the room is full, and who can have a friendly chat with customers when it isn't.
What you'll be doing
Tables. Taking orders, running food, checking back, clearing down. Proper service, not just carrying plates.
The chippy counter. Serving customers directly, handling money, and keeping a queue moving without anyone feeling rushed or waiting too long.
The phone. Collection orders and bookings. It rings a lot, and it usually rings when you're already busy. Taking the order down right the first time is most of the job.
Regulars. Knowing who they are, what they usually have, and asking after them. That isn't a nice extra here. It's a large part of why they come.
Setting up and cleaning. Tables, the front of house, the counter area, before the doors open and after they shut. Every hospitality job has this end of it and we won't pretend otherwise.
What we offer
£12.71 an hour. Around £315 a week at 25 hours.
Around 25 hours a week, give or take about five depending on how we're trading and what you're looking for. Days, evenings and weekends, including Sundays. The hours are consistent and we'll give you the rota in advance.
Tips. The team run and share their own tips between them; the business isn't involved. They're consistently well above what's typical for the area, and the team will tell you straight what that actually comes to when you meet them.
Free meals on shift, 40% staff discount, workplace pension.
What we're looking for
This one needs a bit of service behind you, enough that a busy Saturday isn’t the first one you’ve seen and doesn’t phase you. If you’re starting from nothing, that’s the trainee role rather than this one.
Someone who actually likes people. Not a performance of it. This is hours of talking to strangers and you need to want that, not endure it.
Holding several things at once. A table ready to order, the phone going, a queue at the counter. Working out the right order to do them in and staying pleasant while you do.
Accuracy under pressure. A wrong order costs us money, ruins somebody's night out and throws a spanner into the kitchen. Getting it right matters more here than getting it fast.
Reliability. Turning up, on time, ready to work, every shift. We're laid back about most things. Not this one.
Presentation. For most of our customers you are the face of the business. Take some pride in that.
Clear communication in English, on the floor and on the phone.
Who we are
We've been Arlecchino for sixty years this year, and the family has been feeding Greenock since 1921. We're independent, family-run, and still on West Blackhall Street. Straightforward food done properly, Italian and chippy both, family recipes, no fuss, and generations of regulars who'd tell us quickly if that ever stopped being true.
Where this goes
The person who runs our front of house started here as a waitress. It was her first job. She now leads the whole team.
We're building that side of the business out properly over the next couple of years, which means there will be more of those jobs than there are now. We're not going to promise anybody a promotion in a job advert. We're just telling you it has happened here before, to somebody who came through the same door you would.
How it works
An informal chat first, then a paid trial shift so you can see a service and we can see how you are on the floor.
Start date is flexible. If you're working somewhere at the moment, we'd expect you to give them proper notice.
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