We are looking for a friendly and confident individual to join our waiting team at EAT Galway in Cava Bodega. EAT Galway is a restaurant group which currently encompasses Cava Bodega, Aniar and Eat at Massimo. These three very different restaurants all share an underlying philosophy, to showcase the very best of local, artisan and seasonal produce with an emphasis on ethical eating.The ideal candidate will have at least 2 to 3 years experience and be well used to working in a busy environment. They will be passionate and enthusiastic about food and enjoy providing customer service of the highest standard.
Employment in EAT Galway provides a unique opportunity in that it allows employees the opportunity to gain experience working in a variety of environments across an array of levels; it also presents much more feasible opportunity for advancement than a singular restaurant envrionment.
EAT Galway consists of Cava Bodega, Aniar and Eat at Massimo for now. However, in September we will be opening our new venture, Tartare in Galway's Westend
Cava Bodega is part of the EAT Galway restaurant group which also encompasses Aniar and Tartare. These three very different restaurants all share an underlying philosophy, to showcase the very best of local, artisan and seasonal produce with an emphasis on ethical eating.
Cava Bodega is a Galway institution and since its founding has proven to be ever popular with locals, tourists and food critics. Cava opened on Dominick Street in 2008 and moved to its new Middle Street location in 2013 and became Cava Bodega. It is a Spanish style tapas restaurant and this year brought home the ‘Best Casual Dining Restaurant in Connaught’ award. Cava Bodega is a great example of the international trend for good casual food in a shared environment – with tapas food is passed around the table, communal style, the dishes breed discussion and provide an alternative approach to eating. This casual yet intimate atmosphere of the restaurant provides a friendly and harmonious work environment which is very stimulating and rewarding for staff due to the scale of the space and the fast-paced turnover of tables.