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Descripción de empleo

The receptionist is the first contact with all the guests and Macellaio RC is looking for a talented smiley and professional candidate.
You will provide a courteous and efficient service to all guests and maintain the levels of service to the highest standards throughout each shift. You will be responsible for greeting and seating guests in a warm friendly manner.


The main skill requested are
• Open Table and Quandoo system knowledge
• Draw up client bookings for tables and ensure that tables are set before clients’ arrival
• Manage the front desk by receiving incoming calls, greeting and attending to customers
• Inform guests about the availability of tables and direct them to the tables
• Keep records of guests who visit the restaurant
• Communication
• Interest in developing your career


Tipo de empleo
A tiempo completo
London, United Kingdom
Fecha de incorporación
Lo antes posible
Duración del contrato
Puestos disponibles
Rango salarial
up to £13 per hour
Otros beneficios
Our Benefits: • up to £13 per hour (inclusive of tronc) • 28 days holiday • daily meal • 50% discount in all Macellaio RC restaurants • Introduce a friend bonus scheme from £200 to £400 each employee hired • RC Academy • Masterclasses

Macellaio RC

Macellaio- the butcher’s theatre is a growing family of six Italian restaurants around London, each unique but all telling the same story. Founded by Roberto Costa in 2012 it has continued to grow without losing the spirit and philosophy with which Il Macellaio arrived in London: love for food, respect for raw materials and a passion for this job. In all restaurants the guests experience this amazing story – on a plate. With the experience we offer in our restaurants we want to honour all those farmers and growers whose lives and resources are solely dedicated to the quest for uncompromisingly great ingredients. We love hearing from passionate, dedicated and focused talented people who would like to work with us in a highly innovative, successful, dynamic and thriving team and who know how to translate the passion for this work into the welcome and the kitchens of our restaurants.

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