Contact
www.egorestaurants.co.uk
James Horler
general managers joined us in more junior roles and have been promoted. A lot of our success has been because we have engaged with the local community through social media. Ego has the highest number of Twitter followers of any casual-dining business on a per-site basis, we have over 90,000 Ego Club members, all of whom are customers who wanted to join our club. We will open six more pub
restaurants in the next 12 months, because we know that we can deliver a great fresh Mediterranean experience across the country and do a much better job than our competitors. In order to grow, we need to attract people who are keen to learn, have a natural desire to deliver hospitality to customers and who have that little bit of ambition that makes them want to be a general manager in the future and want to look after teams of staff.
Case study Steve Jones, general manager at Ego “I have worked for Ego for the past five years, starting as deputy manager of the Lichfield branch and working my way up to general manager before opening my new site in Cannock. Being part of Ego is really an amazing experience and a real step up from other casual-dining groups. “We have some amazing long-serving employees and I personally
mentored and promoted my colleagues Nehanda and Tara, who worked with me in Lichfield over the last few years and have now moved over to Cannock. They’ve both progressed within the company to the extent where Nehanda is now deputy manager and is travelling to new Ego restaurants to train managers, while Tara has achieved an assistant manager position within three years. “Following Ego’s takeover of Tumbledown Farm, the former duty
manager, Lizzie, has come on board and joined the Ego family. She has shown great potential to climb the ladder and within three short weeks became an assistant manager. “Tom came to us at Ego in Lichfield for a work experience placement
more than three years ago as part of his course at University College Birmingham. It was clear from the outset he possessed many of the attributes to be successful within the industry. We were so impressed by his energy and enthusiasm we took the decision to offer him a part-time position once his work experience had concluded, where he worked for 12 months before jetting off to Australia for 12 months where he gained a lot of bar experience. I made contact with Tom while he was away and offered him an opportunity, and he is now our bar manager.”
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