Careers at Royal Maritime House, Ryde
Come and work with us.
A kitchen and a floor team who have been with Chef Robert Thompson MBE for years, in a building that does breakfast, lunch, dinner, afternoon tea, private dining and a tasting menu. There is a lot to learn here, and people stay.
Open rolesTuesday to Sunday in June, July and August, Thursday to Sunday from September to May
Open roles.
If nothing here fits but you think you would suit the place, write to us anyway. We would rather hear from the right person early than fill a vacancy late.
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Full time
Beverage Manager
Running the bar and the wine cellar: the list, the cocktails, the coffee and the training behind all three. A stand-out role for someone who takes drinks as seriously as the kitchen takes food.
- Prior bar or beverage management experience is essential
- Confident with wine, cocktails, coffee and tea service
- Flexible, and able to build a team around you
- Excellent pay and benefits for the right person
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Full time
Kitchen Porter
One of the most important roles in the building, and treated that way. Four and a half days a week, with an equal share of the tronc.
- Four and a half days per week
- Equal share of the tronc, full holiday entitlement
- Excellent salary for the right candidate
- No experience needed, only pride in the job
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Seasonal and part time
Front of House and Kitchen
Flexible shifts across the season, in an ambitious and friendly team. Experience is useful but a genuine wish to give guests a good time matters more.
- Part-time and seasonal shifts available
- Training given across breakfast, lunch, dinner and afternoon tea
- A team with hospitality at its core
- Open to first-timers and returners
Further positions come up across the business, kitchen and front of house, full and part time. Hard-working, respectful and hospitable is the requirement; the rest can be taught.
What it is likeFive services, one building
A building that does everything.
Breakfast at nine, lunch from noon, afternoon tea, dinner from 5.30pm, two private dining rooms downstairs and Chef Robert Thompson MBE’s tasting menu on selected dates. That range is the reason people learn quickly here: few kitchens on the Island ask this much of a week.
It is also a team that has largely stayed together across more than one restaurant, which tells you most of what you need to know about how people are treated.
Applying
How to apply.
Send your details and a little about yourself. We read everything and reply.
What should I send?
A CV if you have one, and a short note about yourself: what you have done, what you would like to learn, and when you are free to start. Email admin@robertthompson.co.uk.
Do I need experience?
For the Beverage Manager role, yes. For kitchen porter and seasonal front of house, no: attitude matters more and we will train you.
What are the hours?
The restaurant serves breakfast through to dinner, Tuesday to Sunday in June, July and August and Thursday to Sunday from September to May (Sundays until 5pm). Shifts vary by role, and part-time and flexible patterns are available for seasonal positions.
How does pay work?
Salaried or hourly depending on the role, with an equal share of the tronc and full holiday entitlement. We will be specific at interview.
Is there parking or transport?
There is no staff parking on site. The restaurant is a five-minute walk from Ryde Esplanade and the bus station, and two public car parks are within a couple of minutes.
Can I apply if nothing is listed?
Yes, and we would encourage it. Roles come up regularly and we keep good applications on file.
Tell us about yourself.
Send your details to admin@robertthompson.co.uk and we will be in touch.