Introducing the team behind ego!
james horler, executive chairman
james@egorestaurants.co.ukmatt powell, finance director
matt@egorestaurants.co.ukadrian abbey, commercial director
adrian@egorestaurants.co.ukjonathan havenhand, property director
jonathanh@egorestaurants.co.uklaura thombs, group marketing manager
laura@egorestaurants.co.ukpat smith, group executive chef
pat@egorestaurants.co.uk
We are very proud of our staff and the efforts they put into making our restaurants warm and vibrant places to work.
Hailing from a diverse range of countries and backgrounds, ego staff are a young, professional workforce, with a passion for serving fresh, quality food.
They have a positive, ‘can do’ attitude and work as a team to ensure our guests always feel welcome and their every need is attended to.
testimonial - georgia banton, waitress, ego heswall
As soon as I walk through the door I’m greeted with smiley faces and a friendly hello. The welcoming atmosphere continues throughout the restaurant from the floor to the kitchen.
These warm and caring people make the job that extra bit special! Meeting new people in the form of guests also creates opportunities to make new friends. Everybody from staff to guests are polite, kind, caring and always friendly. Job satisfaction is not hard to achieve here at Ego’s - everybody here is a friend - not just a co-worker.
Hard work and challenges give the job its sense of purpose and so you feel you achieve here. Praise is always expressed, resulting in that ‘feel good’ factor and self esteem. In short, it’s a fantastic place to work!
testimonial - martin renshaw, head chef, ego bramhall
One of my favourite things about working for ego restaurants is that it feels like you work with a group of your friends from the Directors of the company, to the Group Exec Chef through to all the chefs, front of house and kitchen porters.
Any ideas for recipes or for improving day to day operations are always welcome and even if they’re not used, you feel your input is at least considered and sometimes put into practice. I get regular feedback on my performance in work through informal discussions as well as 6 month appraisals, T.Q.Cs and C.S.R.s as well as continual training, not just in kitchen management but also on the financial aspects of running a kitchen.
Career progression is also great! Where other company’s may not promote you because of age/experience, ego will give you a chance if you’re good enough. In my first spell, I was made Sous Chef at only 19 despite being taken on as part time Kitchen Porter 18 months earlier. It was really tough at first, but the experience I gained has helped me throughout my career. During this time I gained my NVQs’ level 2 and 3. Now in my second spell with ego, being Head Chef has been even more challenging but with lots of support I am learning all the time. I am given the freedom to run my kitchen, and even if I fail occasionally my mistakes are used in a positive way to make me a better chef/manager. I have a young team, many of whom are about to start NVQ’s. It would be great to see them work their way up the ranks of the kitchen as well, they certainly work hard enough.
The benefits are good. From commission I can earn depending on performance, to this years management conference in a 5 star hotel, where we dined in a Michelin star restaurant. A memorable experience which I really enjoyed!
testimonial - lisa mower, restaurant manager, ego heswall
I joined the company six years ago fresh from University. Working for Ego has given me many opportunities to progress learn and develop within my role as General Manager.
I have had the opportunity to manage different units which in itself has enabled me to develop new skills and face different challenges and new experiences. What makes Ego a fantastic place to work is mainly the people, both the guests, who so many become regulars, you know them personally, and the team you work alongside. The company itself is highly motivated, with a dedication and belief in what they do, because of this I feel motivated and passionate within my role and its something I strive to pass on to my team.