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This page covers Egypt. Opening hours, seasonal items and the exact line-up of dishes vary between branches here, so treat the list below as the group standard and the branch pages as the detail.
We hire year-round across the group, and most of our supervisors and managers started on the floor. Training happens in the restaurant: new team members shadow a section, learn the menu by tasting it, and pick up the rhythm of a service that runs from breakfast to late dinner before they are given a section of their own.
What we look for is temperament rather than a finished CV. Coffee technique, plating and till systems are taught in weeks; noticing a guest waiting at the door, or clearing a table before being asked, is much harder to teach. Applications from people returning to work after a break are welcome — several of our shift leads came back that way.
Use the country selector to send your details to the market you want to work in. Profiles stay on file, and openings come up mid-season as often as at the start of one.
A word on what the work is actually like. Service is physical and the hours follow the trade rather than the clock: mornings start before the doors open, and evenings finish after the last table leaves. In exchange the training is real — coffee, service and kitchen skills that transfer anywhere — and promotion tends to come from inside, because we would rather move a good floor supervisor into management than hire a stranger into it.
Applications are reviewed by the market team rather than a central inbox, so the people reading your details are the ones who would work alongside you. If there is nothing open in your city at the moment, your profile stays on file: turnover in this business is seasonal, and the branch that has no vacancy in February often has three in June.
Our teams in Egypt work across the floor, the bar and the kitchen pass, and most of the people running a shift today started on that same floor. Training is done in the restaurant rather than in a classroom: a new host spends the first weeks shadowing a section, learning the menu by tasting it and picking up the rhythm of a service that runs from breakfast through to late dinner.
We hire for temperament first. Coffee technique, plating and POS systems can be taught in a few weeks; the instinct to notice a guest waiting at the door, or to clear a table without being asked, is much harder to teach. If that sounds like you, send in your details — hiring in Egypt runs year-round, and we keep candidate profiles on file for openings that come up mid-season.
Roles we recruit for most often: baristas and bar leads, floor staff and hosts, line cooks and pastry assistants, shift supervisors and restaurant managers. Applications from people returning to work after a break are welcome; several of our supervisors came back that way.
There are currently no vacancies available.