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Albion HospitalityAlbion Hospitality
Looking for work

Restaurant staffing, London

Restaurant staff in London, on your floor within 4 hours

Waiters, runners, bar staff, hosts, chefs and kitchen porters for London restaurants. Vetted by us before they reach you.

Prefer to talk? 020 8163 5121. Seven days a week.

Step 1 of 3

Takes about a minute

Who do you need on the floor?

Pick as many as you like. You can change it when we speak.

Need someone today? Call 020 8163 5121

The problem is never the whole team. It is the two who did not come in.

Most restaurants do not have a staffing problem. They have a Friday problem.

The rota was fine on Monday. By Friday afternoon one person is ill, one has gone back to their home country for a fortnight, and the section that needed four now has two. The book is full. You have already taken the covers. You cannot un-take them.

So you have two options. Run short and watch the service slide, with tables waiting, food dying under the pass and your best waiter doing three sections and looking for another job by Sunday. Or ring an agency and hope.

The reason "hope" is the right word there is that most agencies have trained you to expect it. Somebody turns up who has never carried three plates. Somebody turns up forty minutes late. Somebody does not turn up at all and nobody rings to tell you.

We built Albion because both of us have stood on that floor.

What we actually do differently

There are only three things that matter here, and none of them are clever.

We interview everyone, face to face, before they are on our books. Not a form, not a phone screen. We sit with them, we ask what sections they have run, what services they have worked, what happens when a table complains. People who cannot answer do not go on the list. This is the single reason our clients stop shopping around, and it is the thing a gig platform cannot do.

We brief them before they travel. Your venue, your service style, your uniform, where the staff entrance is, who they report to. They arrive knowing where to stand. You are not spending the first thirty minutes of a service explaining your restaurant to someone.

One person answers the phone. Not a rota of account managers, not a ticket. When you ring at half four on a Saturday, you speak to someone who knows your venue and can actually do something about it.

The roles we cover

Front of house. Waiters, runners, hosts, bar staff, baristas, bar backs.

Back of house. Chefs at every level from commis to head chef, kitchen porters, prep.

Whole team. New openings, relaunches, one-off services where you need the full floor covered at once.

If a role is not on that list, ring us and ask. The answer is usually yes.

How fast is four hours, honestly

Four hours is what we can usually do in central London on a weekday if you ring us before midday. It is not a guarantee written on a wall, it is what happens most of the time.

Here is the honest version. The more notice you give us, the better the person you get, because we are picking from more of the list rather than whoever is free right now. Same day cover is a rescue. Two days' notice is a match. A week's notice and we can send someone who has worked your style of service before and will want to come back.

We will tell you on the phone what we can realistically do. If we cannot cover it, you will hear that from us straight away rather than at six o'clock.

What it looks like in practice

Recent work.

  • Premium steakhouse, Victoria

    Ongoing cover with the same faces returning, so the kitchen was not retraining someone new every service.

    It feels as if they have been part of our team forever.
    Ricardo Younis Moreno, Head Chef, Stoke House
  • New restaurant opening, Knightsbridge

    Restaurant opened on time with an experienced floor and kitchen from day one.

What managers say about us

Mohammed, our senior chef de partie, and Ahmed, our kitchen porter, have seamlessly integrated into our team. Their friendliness, commitment, professionalism, high skills and collaborative spirit make them valuable assets. It feels as if they have been part of our team forever.
Ricardo Younis MorenoHead Chef, Stoke House
Thank you for supporting us since the opening. Thanks to all staff from KPs to waiters.
WalidExecutive Chef

Common questions

Things managers ask us before the first call.

How quickly can you get staff to my restaurant?
Same day in most cases if you call before midday. For planned cover the more notice you give us, the better the match.
What happens if someone does not turn up?
We replace them and you do not pay for a shift that was not worked. We will also tell you what went wrong, because that is how we stop it happening again.
Do I have to sign anything before you can send someone?
Yes. Terms of business are signed before we source anyone. It takes ten minutes and it protects both of us.
Can I take one of your staff on permanently?
Yes, and plenty of clients do. There is a transfer fee which we agree with you up front, so nothing lands as a surprise.
How much does it cost?
It depends on the role, the hours and the notice. Tell us what you need and you will have a rate the same day. We do not publish rates because a Tuesday breakfast KP and a Saturday night senior waiter are not the same job.

Tell us what you are short of

Two minutes on the form, or one call.

We come back to you the same day, and if we cannot help we will say so.

Prefer to talk? 020 8163 5121. Seven days a week.

Step 1 of 3

Takes about a minute

Who do you need on the floor?

Pick as many as you like. You can change it when we speak.

Need someone today? Call 020 8163 5121

Written by the Albion Hospitality team.

Last updated .

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