At a Glance
- Tasks: Support our team by delivering food, clearing tables, and maintaining a clean dining area.
- Company: Join the vibrant Heliot Steak House team in a lively atmosphere.
- Benefits: Enjoy 50% off at our restaurants and be part of the hospitality tronc.
- Other info: Flexible hours with opportunities to grow in the hospitality industry.
- Why this job: Gain valuable experience in a fast-paced environment while working with a fun team.
- Qualifications: No experience needed, just a strong work ethic and a willingness to learn.
The predicted salary is between 25000 - 31200 £ per year.
We're looking for a reliable and energetic Busser Runner to support our Heliot Steak House team.
You'll play a key role in ensuring smooth service by assisting with table setups, food running, and maintaining a clean and organised dining area.
Key
Responsibilities: Deliver food and drinks from the kitchen and bar to guests promptly and accurately.
Clear and reset tables efficiently between guests.
Support the waiting staff with service needs during busy periods.
Ensure cutlery, glassware, and service stations are fully stocked.
Provide a friendly and professional presence on the floor.
- What We're
- Looking
For: Previous experience in a hospitality or restaurant support role is a plus, but not essential.
A strong work ethic and willingness to learn.
Good communication and teamwork skills.
Ability to work in a fast-paced environment and stay calm under pressure.
Flexibility to work evenings and weekends.
What
Offer: Inclusion in the hospitality tronc. 50% discount in the Hippodrome Casino's restaurants
Heliot Steak House Busser Runner employer: The Hippodrome Casino
The Hippodrome Casino is an exceptional employer, offering a vibrant work culture that thrives on creativity and teamwork in the heart of Greater London. As a Chef de Partie in our high-volume Cantonese kitchen, you will benefit from competitive perks such as dining discounts and enhanced family leave, while also having ample opportunities for professional growth in a dynamic culinary environment.
