Lime Recruit is built on real-world industry knowledge, attention to detail and great people! All our consultants, across our chef, perm and temp departments have experience in the field. Our chef managers are chefs, our perm consultants have hospitality management experience and our temp team ALL have front of house experience – we think that’s the way it should be.
I want Lime to reflect everything I feel the hospitality industry encompasses: fun, proactive, customer focused and our people being at the centre of all we do. I am proud of the team of industry experts in our ranks and hope they share my view that Lime is a tight knit family as opposed to a faceless corporation. Away from Lime, I try to live by the same values as the business: proactive, positive and busy: I love any type of sport and being outdoors. In terms of food & drink, I am partial to treating myself occasionally in a Michelin star establishment but love nothing more than a dirty burger and a creamy, chocolately dessert!
Lime Recruit today works in the same way as it did when we started up: we find great people to work at great places, whether for an afternoon or for 20 years. We’re as much about service as the candidates and temp teams we place. I love being in a restaurant and knowing the people there enjoy their jobs. I feel that most at Wilderness in Birmingham and Warwick Street Kitchen, right here in Leam – the food is brilliant at both places too!
I’ve worked at Lime for many years now and love the hospitality industry – particularly anything to do with GOOD wine! Service, in my eyes, is all in the attitude. A waiter could spill a drink on me and if they deal with the situation correctly, I’ll probably end up liking them even more. Away from Lime, one aspect of the industry gets special attention – wine! Good wine, like good service, takes time, often costs a touch more than it ought to, is a little on the rare side and leaves enduring memories.
Operations Manager, bath
I’ve worked in hospitality sales, marketing and account management for over 25 years, predominantly within 4 and 5-star hotels, golf resorts and prestigious event venues.
When I’m not working, I love to travel and soak up different cultures and cuisines; whether on a city break, beach holiday, or in a yoga ashram in India.
At the weekend, you’ll find me on the sidelines, cheering on my sports-mad son and of an evening, enjoying dinner and drinks with friends.
Having received outstanding service as a client and candidate of Lime, I jumped at the opportunity to join the team as Account Manager, to support existing and new clients with their recruitment needs.
I’ve spent my life in kitchens and still love the buzz of service. It’s not all fun and games though. I can remember working at a prestigious sports ground and the exec’ party deciding they wanted their beef wellington a full four hours later than planned. Lots of running around for fillets and we got the job done – that’s sort of the joy of the industry too. When my own dinner time comes, whether at home or out, I am quite the carnivore. My last meal would surely be a blue sirloin with pepper sauce and good chips.
Chef consultant, Leamington spa
When it comes to food and to all things hospitality industry-related, I keep it very simple, I guess I like boring – but then I do work in accounts. Service should be quick and functional. I like my eggs hardboiled and my steak far too well done for the chefs in the office to consider cooking for me. I love working at Lime though, the place is warm, and the people are passionate – like I am about plain vanilla ice cream. If I was thrown into a service, I think I would curl up in a ball and wait until it stopped.
payroll & Accounts
Smile! And mean it. A great atmosphere, tasty food, good music, they all help but the heart of hospitality really is found in an honest smile. That’s what makes the difference to me and that’s what we try to get across to the guys and girls working with us at Lime. When the weekend comes, you’re likely to find me eating something spicy – Indian, Thai, Vietnamese – it’s all great, or rewatching last year’s Master Chef.
Branch mananger, stratford-upon-avon
I’ve been in hospitality for the past decade, having the pleasure of working in all areas of the industry – from Commis Chef to Operations Manager. During this time, I have had the pleasure of working with some absolute superstars of the industry that I will never forget. Having worked with Lime Recruit for over 6 years as a client, they were the obvious choice for me, when it came time for a change of role. Moving to this side of the desk has definitely been an eye opener – I feel like I understand the whole recruitment process so much more fully now for both temp’ and perm’. Away from work you will usually find me enjoying a well cooked meal and nice glass of wine.
Hospitality is in the blood for me, with much of my family spending their entire working lives within the industry. I have over 20 years of experience in kitchens, starting as a commis in a local 4-star hotel while at college before moving around the country working in 4 & 5-star properties. I started using Lime while I was in Bicester in 2015, later they placed me on a temp-to-perm contract in my first Executive Chef role just outside Stratford upon Avon. I have since gone on to use Lime for recruiting my own full-time staff and for temp support. I have worked as a temp while between roles for Lime and found them to be the best agency around – treating me with respect and finding me some great work. When the chance came to be a part of the team, I jumped at it! I’m really enjoying using my experience to support chefs to find their next role, support them in current roles and further their careers.
I started working with Lime way back in 2015, while training to become a chef, this has given me a great understanding of how the hospitality industry works. In the kitchen, I get the biggest kick out of creating new dishes and cooking with fresh local produce. I am looking forward to using my industry knowledge to help Lime’s clients source the best temp’ and perm’ candidates. Away from the kitchen my biggest love is sport! When not working cycling and football are two of my favourite hobbies and I love escaping to the mountains for long walks when time will allow.
I’ve been working in kitchens for almost 25 years, moving up through the ranks from commis chef in some of Bath’s top venues to executive head chef and owner of a gastropub in London. I spent 12 years in London polishing my skills but always considered the Bath/Bristol area my home and I love being back here. Over the past few years, I have worked as a temp with Lime and used their services for relief chefs in kitchens I have run – they have always been the best agency for me. When I was offered the opportunity to join Lime as a consultant, I had no hesitation as I know they really care about their clients and candidates alike. I always loved my job, but we all know we need help from time to time, so it’s a pleasure to be the one to help other kitchens and chefs from now on.
Food, wine & passion fruit martini’s along with impeccable service and a smile, keeps me happy.
I’m new to Lime & the hospitality industry, however, I have been in credit control for quite a while and am used to making sure everything is ship shape with client accounts. I have been referred to as a ‘gentle control freak’, so credit control suits me perfectly.
Spare time is spent enjoying life, dancing, hiking and watching Tennis – I’m happy to admit Roger Federer addict.
From learning how to swim in the hotel swimming pool to crashing dinner buffets as a kid, I can safely say that I was raised by the hotel & hospitality industry. My parents were hoteliers, which gave me some insight into the business from an early age.
I’ve spent almost a decade working in cafes, restaurants, and hotels. I believe my experience has given me a greater understanding of what we are recruiting for. Lime Recruit has given me an amazing opportunity to see hospitality from a new vantage point, building connections within the industry and community. My greatest respect for Lime Recruit lies in how we handle this people-driven business, never forgetting the people aspect of it.
When I’m off the clock, I enjoy all things humanities, psychology, travel and nature. Food and drink are the backbone of any culture. It’s the place we come together, we savour, we crave. You’ll probably find me with my belly full and glass empty.
My love for catering and hospitality started when I enrolled into catering college. From learning how to mix cocktails to learning all about wine and how to serve it. After working with some of the best hotels in Slovakia, my passion for this industry only deepened. It has been 15 years and I love all the great and exciting experiences it has to offer and working with great people. I met some of my best friends and enjoyed some of the best times while working in hotels abroad. I always loved how social and friendly working in hospitality was, and building great relationships with customers was the best reward. Having experienced a variety of roles, it gave me an understanding of the reality and possible challenges that might come with recruiting the right people for the right positions. The opportunity to help with the right step in someone’s career or dream job makes me feel that what I do makes a difference.
I’m Jo, I’ve been in the hospitality industry for 15 years now and I’ve done everything from cheffing to food and beverage manager and not forgetting a wedding planner too!
Growing up, great food and lovely restaurants were the order of the day and I’ve had the pleasure of eating in some wonderful places. As a child I saw many a wine cave and the process to produce some fabulous wines. This helped me in my career to have a greater understanding of what the customer ultimately wants and desires.
When I was offered the position at Lime I jumped at the chance. Lime gives me the opportunity to use my industry knowledge to find the best candidates for the best positions and meet new people from all walks of life.
Outside of work food is the main focus for myself and my family. We love eating out and having great service. My only problem is wanting to clear the table for the waiter after I’ve finished … It’s engrained in me!
Despite George being a Libra and therefore not the most decisive, he is still consistently top dog in the office. Like the rest of us, George has retrained after a career in an alternative field… unfortunately (but fortunately for us) being a guide dog was not for him. Instead, he has taken on the incredibly important role of supporting our general well-being. George’s favourite celeb’ chef is Paw Ainsworth and his favourite cafe is Starbarks but he has stopped frequenting as their corporation tax status doesn’t sit well with him.