Great food. Genuine hospitality. A place to grow.
At
Rick Stein Restaurants
, we’re all about fresh seafood, simple cooking done brilliantly, and making every guest feel genuinely welcome. We’re now looking for an enthusiastic
Waiter / Waitress
to join our front-of-house team.
If you love great food, enjoy talking to people, and take pride in delivering exceptional service, we’d love to meet you.
What You’ll Be Doing
-
Creating relaxed, memorable dining experiences for every guest
-
Sharing knowledge of our menus, daily specials, and drinks with confidence
-
Anticipating guest needs and offering thoughtful recommendations
-
Working closely with the kitchen and bar to deliver seamless service
-
Upholding the high standards that define the Rick Stein name
What We’re Looking For
-
A friendly, positive attitude and a natural sense of hospitality
-
Previous waiting experience (great, but not essential – we’ll train the right person)
-
An interest in food, wine, and seafood
-
Confidence in recommending dishes, sides, and drinks to enhance the guest experience
-
A team player who thrives in a busy, professional environment
What You’ll Get
-
Competitive pay plus tips
-
Free staff meals and generous discounts across Rick Stein Restaurants, Rooms and Shops
-
Ongoing training and development (including food, wine, and upselling skills)
-
Opportunities to progress within a respected hospitality group
-
A supportive, inclusive team culture
-
Extra holiday allowance for length of service, up to 5 extra days after 5 yearss
-
Access to discounts on 100s of retailers, health, entertainment, travel & more
If you’re passionate about hospitality and want to be part of a restaurant group that values quality, warmth, and professionalism,
apply now and start your journey with Rick Stein Restaurants
.
At Rick Stein Barnes guests can enjoy some of Rick Stein’s most iconic dishes such as the Dover sole a la Meunière and salt and pepper prawns as well as a selection of new dishes including côte de boeuf steak paired with a béarnaise sauce and served with hand cut chips, inspired by his recent Long Weekends adventure to Bordeaux.