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.

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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!

Chris

Managing Director

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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!

Emma

Ops Director

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I love how this industry makes people feel. It’s hard work but hospitality professionals are there when all the best things are happening: New Year’s Eve, England winning at the rugby, weddings, parties, it’s ALL about the hospitality and about great people doing their best to make sure guests get the service they deserve. Outside of work, I am maybe a touch obsessed with all things Great British Menu and love it even more when Paul Ainsworth is on – that and a cheese board and I am a happy girl.

Louise

ops manager

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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.

Kuba

senior consultant, bath

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When dining out it’s always a smile that makes the difference to me. Ideally, I’ll be enjoying brilliant food, served on a terrace, somewhere with the sun beating down but it’s still the smile that makes the difference for me. Honestly, though, as wonderful as some restaurants are, not many come close to beating my grandmother’s duck confit. When I do venture to a restaurant, I want to feel like the food I am getting is something I couldn’t – or wouldn’t – make at home, that’s why I love seeing chocolate fondant on any menu!

Caroline

hospitality consultant, bath

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Whether I am sat down waiting for dinner or part of a waiting team, the same thing makes my night – service with some personality and initiative! As a guest, I don’t mind if something goes wrong but for heaven’s sake fix the problem with some oommpphh and personality. Like any good hospitality professional, when the day is done, I don’t mind a little light refreshment – maybe a half measure of gin with rhubarb and ginger 😉

Jess

Hospitality Consultant, Leamington Spa

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While I’ve been at Lime I’ve worked at some amazing venues and seen some incredible events. For me, it’s always the service that makes the difference for the guests – it should be quick, efficient and entertaining. Once an event or shift is over, my needs are relatively simple: a pint of good lager, with a twist of Lime, and maybe a tube of Smarties – you can keep the blue ones though!

Chelsea

Hospitality Consultant, Leamington Spa

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Service is all about the detail! Smudges on the cutlery, crooked mirrors, unstable tables, chipped china and no soap in the gents! Get the details right and the rest is there waiting for you. Like everyone at Lime, hospitality is somewhat in the blood and going out can be a bit like being at work, so I love heading for an Indian, as I have never worked in one – and because they can be so very good. I don’t think there are many things better than a cold beer and a good curry.

Adam

Hospitality Consultant, Leamington Spa

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Smile, smile, smile! Everything is better if you smile – particularly service! The hospitality industry is great to work in, not least because I am surrounded by people with a similar level of excitement about food to me! I love Mexican, Japanese, Thai, burgers, chocolate brownies, olives, eggs benedict, just about anything but celery! There are other things to love about working at Lime, but food is high on my list.

Laura

Hospitality Consultant, Leamington Spa

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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.

George

Sales and barketing manager

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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.

Dom

Chef consultant, Leamington spa

Lime Recruit consultant Dom

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The kitchen is what I know, so leaving it behind to join Lime was a big decision but it’s worked out brilliantly. Day to day, I still feel like part of a brigade but instead of serving customers, I work to help clients and candidates. Away from work, two things rule all in my life – metal and cooking – and I happen to think they go well together. Not that you’re asking but my ideal date would be a Michelin dinner – just three courses – followed by a Metallica set.

Dave

Chef Consultant, Bath

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Working at Lime is great. I spend my days matching candidates to brilliant establishments and love it when it all works out. Away from Lime, hospitality plays a big part in my life; I love a swanky restaurant or a great cocktail bar. Currently, I’d have to say Paul Ainsworth at No.6 is my favourite place for dinner, but when it comes to drinks, it has to be a vodka martini at Hampton Manor.

Paul

Senior Perm Consultant

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Hospitality really is it for me! It consumes my working days, my evenings and my weekends – when I can help it. I love great food, cooking it and eating it, and spend far too large a portion of my salary on dining out. My favourite restaurants at the moment have to be Square and 40 Maltby Street, both in London, which ads a train fare to the bill! I’ve spent such a lot of my life cooking and, honestly, at times I miss the buzz of service – the whites always call.

Duncan

Perm Consultant, Leamington Spa

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To me, hospitality is more than just a word, it is a way of life. Anyone can take an order, slap food on a table or book someone in. People can do that themselves. If you do hospitality right, then you do it with passion. It should be about helping people make memories – I look for that mentality in anyone that we support in finding them their next perfect role. When it comes to my spare time, I am often on my motorbike on the hunt for fantastic seafood restaurants: lobster, crab, oysters – if it is fresh and yummy then its got a ticket for my tummy! Home cooking can be a little naughtier, I make a mean mac and cheese with a twist, it is a secret family recipe that I couldn’t possible share with anyone!

Jamie

Perm Consultant, Bath

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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.

Iza

payroll

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I love it here at Lime. Hospitality is such a vibrant industry and there is always something fun going on in the office. When I’m out and about, enjoying the industry from the other side, I don’t go in for anything over the top from a restaurant. I think places like Cote Brasserie are brilliant: quick, polite service and good, honest food. Cocktails, though, I can be a little fussier over. I love a really good mojito or anything with a good quality London Dry in.

Emma

Credit Controller

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For me, GOOD service is all about a positive attitude. I’ve been in restaurants and at events, as a guest, when things have gone astray – the order is wrong or the food is late – and I always notice the positive people pushing to make sure that the customer still has a good time. It’s that positivity that shines through! When I find time to get out on ‘the town’, I love a good steak restaurant and even better if there is a good tiramisu on the dessert menu.

Marlena

hospitality consultant, stratford-upon-avon

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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.

Joanna

hospitality consultant, stratford-upon-avon

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In all walks of life, we all want to deal with nice, polite and smiley people, in hospitality, this is even more important. Whether it’s how the chef talks to the front of house team over the pass, or how the manager interacts with the pot wash, a happy team makes for happy customers! It’s the same for me, whether I am in a pub, a restaurant or a petrol station: if you’re nice I’m coming back!

Ashleigh

hospitality consultant, Leamington Spa