Restaurant on the hunt for staff after ‘unprecedented’ demand from customers

The Yew Lodge Hotel, Kegworth
X The Business Desk

Register for free to receive latest news stories direct to your inbox

Register

A Kegworth-based restaurant is on the look out for new members of staff as lockdown restrictions ease and demand to eat out hits “unprecedented” levels.

Antonino Morsellino, who is general manager at the Marco Pierre White New York Italian on Packington Hill now wants to hear from those not only looking for a new job but thinks they’ve got what it takes to work in a venue that is overseen by arguably the UK’s most famous chef.

Morsellino said: “The hospitality sector, like many others, was hit hard over the last 15 months and we’re delighted to welcome guests back again. Since we reopened our doors, demand to eat out has gone through the roof as guests make the most of being allowed to go out.

“We’ve got a host of front and back of house and jobs up for grabs and want to find the best staff that that will make guests’ experience second-to-none while helping to boost local employment.

“Those who put themselves forward and are chosen will then be put through a training programme that will see them brought up to speed on the exacting standards required by the three-starred Michelin maestro.

“The standard required will be very high and those who think they’ve got what it takes have to be totally dedicated, professional and will want to strive to be the best in all they do.

“It’s great that we’re now in a position to recruit new members to join the team. We’re expecting a lot of interest from those keen to gain experience of working in an environment created by Britain’s greatest ever chef.

“The standard required will be very high and those who think they’ve got what it takes have to be totally dedicated, professional and will want to strive to be the best in all they do. There is a mix of roles that will create the personality of the restaurant and we are looking for enthusiastic, determined and dedicated staff with an excellent work ethic to complement the existing staff.”

Close