Our Restaurant Manager at Bread Street Kitchen, Francis, started his journey in the hospitality industry in 2010 as a Commis Waiter in the five star La Co(o)rniche hotel in the South of France. Francis spent four years in this iconic hotel, working his way up to the position of Chef de Rang.
By 2014, it was time for a change, and he decided to leave his home country of France, venturing to the UK. Francis moved to London and joined Gaucho as a Commis Waiter, quickly becoming Head Waiter. However, a year later he was given a fantastic opportunity to move once again – this time to Saint Barthelemy (St Barths) in the Caribbean. He worked at the luxury hotel, Cheval Blanc, which Francis describes as ‘a mix of refined service and a paradise environment following French traditions and manners’.
Following this experience in paradise, he was asked to re-join Gaucho as a manager in Gaucho Dubai. Francis was Head Waiter and loved helping to ‘develop the team’s knowledge and support the management team’.
A few months later, Francis was back in London and became Assistant Manager in the flagship site, Gaucho Piccadilly. He was responsible for training all of the front of house team, implementing the highest standards, and ‘creating new ways to enhance the guest experience’. However, he wanted to develop his skills in project management and create his own team from scratch, why is why he moved to Rhubarb, to open VIVI as their Restaurant Manager. During this time, Francis was proud of ‘recruiting 100 members of staff, building a mindset, standards and all operations with the management’.
Then an opportunity came through at Bread Street Kitchen. Francis loves working at this Gordon Ramsay restaurant because he is ‘learning from the best, developing among the best and bringing my touch to this restaurant [to] exceed our guests’, colleagues’ and Gordon’s expectations’.