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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
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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 years
- Access to discounts on 100s of retailers, health, entertainment, travel & more
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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.
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