ABOUT US
We’ve always been here to have fun, make money and work with people we get on with. We do this by trying to wow the customer every time. This needs attention to detail, honesty, humour, passion and great empathy.
None of this is rocket science but getting it all right at the same time is the ultimate buzz.
RECRUITMENT
We are still growing the business; Opportunities arise all the time - promoting in house is vital and works as the experience you gain really sets you up to succeed, but we love to have new people join us, often new ideas and talents can be just what we are looking for!
Direct
We have the most success with those who approach us directly. They already like our style. Go to a few of our pubs and get to know us!
Recommendations
We like it when our regulars recommend shining stars. Know anyone you think would like our family? Do forward our details
Our Club Scheme
Everyone gets rewarded for bringing in new blood. A great way to earn some extra holiday money or to start with a bonus! Up to £1000 for a Head Chef or Manager……hoorah
Do get in touch
Send in your CV to Ria on ria@geronimo-inns.co.uk or call her on 07827 893 535 and tell us why you think you’re special
TRAINING
It’s all about you
Training only works if you want that training. We don’t do standard programmes but tailor them to build on your passions and to develop skills that will help you look after the customers to the best of your ability.
Statutory training
Sarah has a ream of statutory courses that ensure that you, your colleagues and the customers are protected. These are trained by Geronimo warriors, to ensure they fit our business, and help our people. All development courses for the stars of the future are lead by the Directors, they want to share their passions.
Training is for everyone
Working on the floor and fancy learning the skills of the kitchen; no problem. Helping Chefs understand how the floorservice helps your team; no problem. From the Kitchen Porter to the Big Chief, training is crucial to our growth. For that reason we have our very own Geronimo Kitchen.
THE ROLES
Bar and floor staff
The first person the customer meets are the floor and bar staff. We want those with a love of life, a passion for fine times, fine food, and of course fine company.
Some come with service skills, others we can train but only if they have the desire and are good communicators. Just think of the service that makes you smile, can you do that too?
Chefs
Our kitchen’s largely have a brigade of Head Chef, Sous Chef, CDP, Commis and KP’s, the larger ones have brigades of up to eight chefs. Everyone has an input to the menu, everyone works closely with the floor staff; we create opportunities for every chef.
Our track record for promoting from within is excellent, the make up of the kitchen brigades allows those wanting to progress to shine.
WHY US
There are some brilliant groups in London selling food and drinks, in pubs, restaurants, hotels and of course in shops. What we do in our own imitable style is summarized in the pictures on this website.
It’s about doing the basics really well. It’s about the attention to detail. But above all it’s about the people. We can have great food, drink, décor and more, but we have done well because of the members of our tribe.
We’ve been going for sixteen years, we have first class support from Young’s and the Geronimo dream continues and we are still about making money, having fun and working with people we get on with.
the geronimo kitchen
Everyone in the company works in the training kitchen. It’s a chance to meet others, share ideas, try new dishes and to re-look at what is core to Geronimo…..and the customers love the chance to give face to face feedback.
General Managers run the training for front of house staff, giving them a chance to pick up on weak spots in the steps of service and to refresh their own memories on what makes our pubs the best. Trained to run it by our lovable Sarah before hand, they've had the best foundation to ensure everyone's learning the same thing.
The kitchen is run by Pete, who alongside some of our longest standing Head Chefs run the kitchen taking Sous, CDP and Commis Chefs through service prep, costing dishes, the paper work and also how to cook up fine dishes using the seasonal fresh ingredients.
