key values, which guide our behaviours and forms the basis of our culture.
Our people Hospitality is in our blood and the business of hospitality is built on the people in an organisation. Whether that’s on the front line or behind the scenes, including sales, marketing and HR, everyone works together to deliver a product we are proud of. As an independent company, bespoke
training is embedded in the culture of the business and our pursuit of excellence cannot be achieved without our people, meaning that we ensure our employees’ careers develop and that their hard work is rewarded.
We also offer… ● Restaurant discounts of up to 50% ● A company employment referral scheme
● Access to our Hospitality Action support network, which offers confidential counselling and advice
● Full access to a wellbeing, shopping and travel online discount scheme
● On-the-spot vouchers to reward any employee going the extra mile ● Increased holiday allowance and
“We encourage our staff to bring their own personality to the table – we’re not all moulded the same way and that’s how we like it!”
bonus payments for long service
● Free staff meals and drinks ● Christmas parties ● Valentine’s and Easter gifts, ice-cream on hot days, manicures and hairdressing vouchers
Your future? Like what you hear? If you would like to join the Green & Fortune team, we are always on the lookout for people as passionate about hospitality as we are.
Contact us 020 7014 2847
recruitment@greenandfortune.co.uk www.greenandfortune.co.uk
99
Case study Krzysztof Kozaczuk Restaurant manager Krzysztof originally had little experience and didn’t see hospitality as a career option. However, his enthusiasm ensured we employed on personality as well as experience. He joined as a waiter in 2011, as just a job, but swiftly gained greater interest in the industry as a career. From here he progressed to
restaurant supervisor and then assistant restaurant manager. In 2015 he was given the opportunity to work as part of the team, to help mobilise and open a new restaurant site at Sea Containers. He excelled in helping to deliver a great product and build key relationships with the guests. Finally, he has returned to
the restaurant where he started as a waiter to take up the restaurant manager role, and is now able to shape and change the business based on his years of experience.
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