Now and ongoing, we are keeping the team informed on any Brexit-related updates that may affect them through workshops with lawyers, and through appointed ‘Brexperts’ in each restaurant to whom all team members can go to for advice. Well over 50% of our team have been internally promoted to servers and our internal promotions for managers over the last year have been really high: at Kings Cross, over 50 of the team (out of 140-150) have either been promoted into a manager or more senior role since we opened. We have conversations with our team twice a year where the focus is on how you’ve been performing, what do you want to focus on going forward. We talk at induction about how we strive for everything to be perfect, but if someone gives you feedback about something that isn’t right, it’s not personal, it’s just that they’re trying to achieve a perfect result. Managers have chats with their team members quite regularly.
The badges are almost like an icon – and quite prestigious as they’re peer voted. We have awards for Team Seya, a Hindu word meaning ‘selfless service’. TRAINING, CAREER PROGRESSION & FEEDBACK Praise… People are encouraged to sit together at dedicated tables in the restaurants. We typically serve team food between 1-5pm, and keep topping it up. Everyone works really hard – giving them a great meal is important. You shouldn’t come to work with us if you don’t stand up for tolerance and inclusiveness and support one another unreservedly.
#DISHOOM RESTAURANT FREE#
We also offer a very comprehensive benefits package, which includes a massive range of discounts, free monthly yoga sessions, healthcare for all managers and fortnightly team get-togethers. There is an internal Facebook group (used by over 80% of our team), where staff post pictures, talk about the different events and our team food. In the summer we host the Family Mela, a mini-festival for all our employees, their friends and family, and a Christmas party in January. Twice a year we also close all our restaurants for a day (turning away paying guests!) so we can bring our whole team together to say thank you. If someone hasn’t been working for a while, we’ll make sure that the distance from home to the restaurant is as short as possible, start them on part-time hours and partner them with someone for a much longer period of time. We work with different charities, asking how can we help get back into work. The Bombay Bootcamp started off with 3 people, and this year it’s 30. If you’ve been here for 5+ years, you get to come to Bombay with us. Long standing and/or returning staff…Ī quarter of our people have been here for over 2 years.
This means we put our people first and regularly make decisions that prioritise our people. Guests are important, but we can’t even begin to look after them if we don’t look after our team. ( ) PEOPLE VALUE People priority…Ĭompletely and totally. Menus payhomage to the Irani cafés and food from Bombay. Signature dishes are the A4 Wagyu striploin steak served with a jug of yuzu onion sauce and matcha mille, an extraordinary crepe cake, while cocktails include the Yukarita, a riff on a margarita, using yuzu, shiso syrup and mezcal.Dishoom is a group of restaurants that was started by cousins Shamil & Kavi Thakrar in 2010. Sushi master Endo Kazutoshi, (also of top end restaurant Endo at Rotunda at TVC) gives his family spin on temaki, the hand rolled sushi filled with diced scallop, shiso flowers or yellowtail, white sesame and soy. Tuna sashimi features three different cuts and is served with fresh wasabi root, grated and mixed at the table. Recommended dishes to kick off are a sesame seaweed salad with a dressing that feels both light and creamy in texture and a punchy tuna tataki (lightly seared fish in citrus and savoury sauce). A functional dining room with a briskly efficient team and lively open kitchen ensures food is firmly the focus at Sumi, this Notting Hill Japanese.
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