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Written by Amy

Elite Bistros, the award-winning portfolio of North West restaurants founded by Chef Entrepreneur, Gary Usher, has launched a Graduate Management Programme, which will help burgeoning hospitality stars develop their leadership skills and pursue a career within the industry.

 Working across several of Elite Bistros’ restaurant sites, the selected management trainees will work alongside the Operations Manager, Gareth Jones. They will undergo a comprehensive programme of training, which will equip them with the leadership skills to pursue Management roles at the acclaimed restaurants.

Due to the rise of the experience economy, coupled with renewed efforts to support independents, there has been a boom in restaurants – never before has such a high quality of food been so widely available. This ‘golden age’ of eating out,  however, is threatened by a chronic shortage of chefs and waiting staff – a precarious state of affairs which is set to exacerbate post-Brexit, if concrete action isn’t taken.

Operations Manager of Elite Bistros, Gareth Jones, comments: “As the group is growing, we are looking at how we can attract the best talent to our business. A lot of hospitality graduates will go on to work for prestigious hotels or corporate groups, but we believe we can offer a dynamic, rewarding environment where they can develop rapidly.”

“We are keen to make an effort to bridge the gap between education and industry and are currently talking to students and universities about increasing placement opportunities with the business as well as graduate careers.”

The 6-strong group of restaurants, including Sticky Walnut in Chester, Burnt Truffle in Heswall, Hispi in Didsbury, Wreckfish in Liverpool, Pinion in Prescot and the upcoming Kala in Manchester, are nationally renowned for their relaxed, ‘neighbourhood’ ethos and exceptional bistro dishes, resulting in several record-breaking crowdfunding campaigns to launch each new venture.

A recent Graduate Management Trainee, Rebecca Baxter, comments: “I started at Elite Bistros with a summer placement at Hispi. Along with studying Culinary Arts Management at University, the experience helped cement my desire of becoming a restaurant manager.”

“I love the demanding environment of working in a restaurant and learning about the little things that add to the whole experience. Everyone I’ve met within the Elite Bistros group is hugely passionate about what they do and it’s a privilege to learn and work alongside some of the best in the country.”

Elite Bistro’s are currently recruiting for the Graduate Management Programme. If you would be interested in applying, contact

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