You’re joining a small but mighty team of people who care deeply about what we do and who we do it for. Here’s a little about us:

Aaron & Faye – Owners

We opened Campo because we wanted to create somewhere that feels like home, full of warmth, laughter, really good food and really service. We’re involved in every part of the business, from menu ideas to events, and we want every member of our team to feel part of something special. If you ever need anything, we’re always here to chat.

 Danielle – General Manager

Danielle oversees the day-to-day running of Campo. She’s the go-to for all things team support and customer experience. Danielle makes sure the restaurant runs smoothly, staff are supported, and our guests always leave happy.

Jack – Bar Manager

Jack leads the bar and looks after everything from cocktails, wine beers, ordering and stock management. He ensures the drinks we serve complement our food perfectly and that the bar team deliver great service every time.

Ashley – Restaurant Manager

Ashley assists Danielle in the smooth running of the restaurant and also makes sure every guest is welcomed, served, and looked after. He manages all events and is always there to help you with anything FOH-related (or anything technical related).

Christee – Head Chef

Christee is the creative heart of our kitchen. She designs our menus, leads the kitchen team, and ensures every dish that leaves the pass meets our standards. Christee is passionate about fresh, honest food and loves to work closely with the team to make sure our food always makes people smile.

Liz – Cleaner & Front of House Support

Liz is the unsung hero of Campo. She keeps everything spotless, organised, and guest-ready. From the floors and bathrooms to the little finishing touches that make Campo shine. Liz takes real pride in her work and helps make sure the restaurant always feels welcoming, comfortable, and cared for.

Terry – Maintenance & All-Round Fixer

Terry is Aaron’s dad and the man who keeps Campo running smoothly. He looks after maintenance, checks the bins, fixes leaks, and sorts out any problems that crop up. Always cheerful and hands-on, Terry is part of the heart and soul of Campo, there whenever you need a hand.

At Campo, we don’t just talk about our values, we live them every day. They guide how we treat our guests, how we work together, and how we grow as a team:

• Care: We treat guests and teammates like family, with kindness, patience, and respect.
• Quality: We take pride in doing things properly, from the food we serve to the way we set a table.
• Community: We’re proud to be part of Whitefield, supporting local suppliers, schools, and causes.
• Teamwork: We work as one, always ready to help each other out and share a laugh along the way.
• Positivity: We bring good energy, stay calm under pressure, and keep the vibe welcoming.
• Growth: We’re always learning, improving, and celebrating progress, no matter how small.

We’re so glad you’re here. We believe the best teams are made of people who care, and that’s what Campo is all about. We can’t wait to see you grow with us and make your mark here.

Welcome to the family!

At Campo, we’re all about fairness and opportunity. We welcome everyone equally and treat each other with respect. Full-time means 30 hours or more per week, and part-time is under 30. Your hours will be set around the needs of the restaurant, but we’ll always try to accommodate requests where we can. If you’re ever unsure about shifts or cover, speak to Danielle or Faye.

We provide meals for staff working longer shifts where possible, though on busier days this may vary. Please make sure you arrive on time and ready to start – teamwork depends on everyone being in the right place at the right time.

If you’re unwell and can’t make your shift, please phone the restaurant/ your line manager as soon as possible,  ideally before 10am on the day of your shift. Always try to speak directly to your manager rather than leaving a message. If they’re unavailable, please leave a voicemail explaining the reason for your absence, how long you expect to be off, and a number we can reach you on. If you’re off for more than 7 days, you’ll need to provide a doctor’s note. If you start to feel unwell during your shift, let your manager know straight away so we can make arrangements and ensure you get home safely.

We take pride in how Campo looks – and that includes our team. Please arrive in a clean, tidy uniform and take care with personal hygiene. Hair should be neat, nails clean, and jewellery minimal. You represent Campo every time you’re on shift.

Uniform Standards
Front of House & Bar: White shirt, clean apron, jeans & trainers.
Kitchen: Black T-shirt or chef whites, chef pants or shorts, and apron.

Please ensure your uniform and apron are clean. It is your responsibility to arrive presentable and ready to work.

We expect all team members to act professionally, respectfully, and as part of a team. Rudeness, dishonesty, or disrespect towards guests or colleagues is never acceptable.

The following behaviours are considered gross misconduct and can result in instant dismissal:

• Falsifying hours or breaks on timesheets
• Theft of any kind, including giving out stock for free
• Keeping tips to yourself
• Being rude, aggressive, or bad-tempered with staff or guests
• Mishandling bills, losing money, or discounting without manager approval
• Using a manager’s till log-in to void or remove items without permission

Staff Food

You’re entitled to two free dishes per shift as your staff meal. Any extra food must be brought from home or paid for. All food must be put through the system with your name added in the notes. Any high prep or high cost item is not allowed for staff food.

Two-Hour Shower Rule

Front of house staff cannot eat in the restaurant within two hours before or after their shift and must not wear Campo uniform when dining.

Staff Drinks
During shift, free tea, coffee, and soda gun use only (no bottled drinks). Bring a refillable water bottle to stay hydrated.

After busy Friday or Saturday shifts (at manager’s discretion), you may have ONE free alcoholic drink:

• Pint of Lager
• Small House Wine

Staff Discount

• Over 3 months’ service – 25% off bill during off peak times / 20% off bill during peak times
• Applies to parties of up to 8, you must be dining with them
• Discount must be applied by a manager

Safety is everyone’s responsibility. Take care with hot plates, spills, and sharp objects. Keep your area clean and tidy. Always report accidents, hazards, or anything unsafe to a manager immediately.

Good hygiene is vital in hospitality – wash hands regularly, handle food carefully, and stay home if you’re unwell. Your wellbeing and that of our guests comes first.

Wastage

All wastage must be reported to a manager, who will advise what to do next.
Wastage includes:

• Food or drink made by mistake
• Food or drink returned by a guest
• Dropped or spilled items
• Out-of-date food or drink

Wastage must not be eaten by staff or given to customers without manager approval.

We pay 4-weekly which means you get paid 13 times a year. You get paid on the Friday following a 4 week period. For example, if you work weeks 1-4, you will get paid on the Friday of week 5. Your pay goes straight into your bank account. Holiday entitlement is pro-rata based on a full-time allowance of 28 days per year, including public holidays.

To request time off, use the Square app and give at least four weeks’ notice. We’ll always try to accommodate requests where we can, but busy periods (like weekends, Christmas, New Year, Mother’s Day, Valentine’s Day and Bank Holidays) may have restrictions.

Everyone at Campo is paid at least the current UK National Minimum Wage (or higher depending on role and responsibility). Every team member receives a fair share of our service charge, divided fairly between the front and back of house, and processed through payroll in line with UK law.

Probation Period

All new starters have a three-month probation period. This gives you time to settle in, learn the role, and see if Campo is the right fit for you – and it gives us time to make sure we’re the right fit for you too. During this time, you’ll receive feedback and extra support.

We want everyone at Campo to grow. During your first few weeks, you’ll receive training on our menu, service style, and systems. After that, we’ll support you with regular check-ins, feedback, and opportunities to learn new skills. We love promoting from within – many of our team have grown into senior roles.

If you ever need support or guidance, Danielle, Aaron, or Faye are always available to help. We also take mental health seriously – if you’re struggling or feeling overwhelmed, talk to us. We’ll do what we can to support you.

Staff Areas
We unfortunately don’t have a designated staff room but we have areas staff use for breaks which are shared by everyone – please keep everywhere tidy, clean and respectful. You can store belongings here at your own risk, but Campo cannot be held responsible for lost or damaged property. Avoid bringing valuables to work whenever possible.

Breaks

Shifts over six hours include a 20-minute break. Shifts over eight hours include a 30-minute break. Longer breaks can only be authorised by a manager.

Clocking In & Out

Clock in on the app on your phone or an iPad in the Restaurant or Kitchen

• Care: We look after our guests and each other.
• Quality: We take pride in doing things properly.
• Community: We love being part of Whitefield and supporting local people.
• Teamwork: We work together and help one another succeed.
• Positivity: We stay upbeat, kind, and calm under pressure.
• Growth: We’re always learning and improving together.

We also make time to celebrate! Campo hosts team gatherings throughout the year to enjoy good food, great company, and all the hard work we put in together.

Thank you for being part of Campo. We’re so glad you’re here, and we can’t wait to see what we’ll achieve together.

• Constantly tidy and reset tables between guests.
• Sweep floors and stairs regularly — never walk past rubbish.
• Wipe tables, chairs, and high-contact areas (door handles, ledges, etc.).
• Empty small bins before they overflow.
• Check toilets regularly (cleanliness, supplies, smells).
• Keep music and lighting levels appropriate to the vibe and time of day.
• Restock menus, napkins, cutlery, and condiments as they run low.
• Wipe and refill salt, pepper, and candle holders when needed.
• Check glassware, plates, and cutlery levels, polish as you go.
• Replace blue rolls and sanitiser bottles as needed.
• Tidy service stations and ensure no clutter builds up.
• Top up buss stands, trays, and cleaning cloths.
• Clear the pass and take food to tables promptly.
• Collect empty plates, glasses, and bottles efficiently.
• Keep door areas, pavements, and front steps tidy.
• Communicate constantly with team and managers about what’s needed next.
• Always ask: “What can I do next?” when quiet.
• Support other sections — no “that’s not my job” attitude.
• Keep a positive and calm tone under pressure.
• Update managers about low stock or guest issues straight away.
• Never leave an untidy area behind you.

Daily duties to open and close the restaurant smoothly

 Opening Duties (Before Service)

• Put shutters up and return fobs to their place.
• Turn on lights (including outside), music, coffee machine, and glasswash machine.
• Turn on gas and fan in beer shed. (Fan only needed when temp outside is above 15degrees)
• Check toilets – clean, bins empty, stocked, and tidy.
• Sweep all areas including stairs and outside pavements.
• Clean glass on front door and polish all windows.
• Set all tables neatly.
• Polish cutlery, side plates, and glassware.
• Ensure pass and dessert stations are set up and clean.
• Check that all cleaning and maintenance tasks from previous night are complete.
• Ensure all iPads and devices are charged and working.
• Check till float, PDQs, and printers are working.
• Check menu levels – notify a manager if more need printing.
• Stock up buss stands – spray, blue roll, menus, napkins, plates, and cutlery.
• Confirm coffee grinder is full and milk jugs are clean.
• Ensure booking tables are set and any reservations are marked.
• General tidy round and visual check of guest areas.
• Check music and lighting levels before opening.

• Keep all tables looking guest-ready at all times.
• Reset tables immediately after guests leave.
• Check bookings list regularly and update managers on arrivals.
• Refill water jugs.
• Keep track of allergies and ensure correct follow-up.
• Keep buss stands clean and stocked.
• Replace coasters and drinks menus when needed
• Tidy shelves.
• Keep side plates, ramekins, and glassware stocked and polished.
• Make sure service trays, jugs, and bottle bins are clean.
• Wipe the front door glass and host stand frequently.
• Offer help to other sections during quieter moments.
• Sweep sweep sweep!

• Wipe and sanitise all tables, chairs, menus, and high-touch surfaces.
• Sweep and mop floors (including stairs and entrance).
• Polish all glass, mirrors, and door windows.
• Clean toilets (mirrors, sinks, floors, bins, soap, toilet roll).
• Clean and refill candles and salt/pepper pots.
• Dust shelves, frames, and ledges.
• Wipe and sanitise till area, buss stands, and PDQ machines.
• Clean host stand and door area.
• Empty all bins (restaurant, toilets, staff areas, back dock).
• Wipe and polish railings and banisters.
• Ensure all chairs, cushions, and plants are clean and neat.

• Wipe and sanitise all tables, chairs, and menus.
• Sweep and mop floors including stairs and entrance area.
• Empty bins in restaurant, toilets, and back dock.
• Refill buss stands, napkins, and blue rolls for the next day.
• Polish cutlery and side plates ready for tomorrow.
• Blow out and replace candles for the next day.
• Ensure all staff drink glasses are washed and stored.
• Check all cushions, plants, and condiments are clean and tidy.
• Clean and restock the bar and coffee stations.
• Ensure all cleaning and maintenance jobs are completed (check other checklists).
• Ensure dirty towels have been taken downstairs to laundry.
• Turn off aircon units, outside heaters, gas, and beer shed fan.
• Turn off all lights, coffee machine, and drain glasswash machine.
• Make sure back dock is clear, tidy, and bins are empty.
• Ensure all tablets, iPads, and laptops are on charge.
• Put shutters down and ensure all chairs are moved from windows.
• Lock doors, close all windows, set alarm, and confirm site is secure.
• Approve timesheets.
• Check toilets again before locking up.

• Refill ice wells, garnishes, and fruit pots.
• Restock spirits, beers, and wines as bottles run low.
• Refill mixers and syrups.
• Clean bar top and fridges regularly.
• Keep glass washer running and unload promptly.
• Replace beer kegs or gas when needed.
• Check CO2 levels and clean taps.
• Keep drip trays and mats clean and dry.
• Refill napkins, straws, stirrers, and coasters.
• Take glassware to wash area in batches.
• Keep bins under bar empty and lined.
• Maintain neat shelves and wipe bottle fronts frequently.

• Clean and sanitise bar tops, fridges, and shelves.
• Empty drip trays, clean beer taps, and change cloths.
• Refill napkins, straws, and garnishes.
• Clean glasswasher and bar floor.
• Restock and tidy back bar.
• Clean coffee machine and grinder (backflush daily).
• Sweep and mop bar area at end of shift.

• Wipe down and sanitise prep surfaces regularly.
• Keep knives, chopping boards, and utensils clean and organised.
• Label and date anything prepped or opened.
• Sweep and mop kitchen floor if spills occur.
• Empty bins before full — never overfill.
• Refill cleaning chemicals, sanitiser buckets, and blue rolls.
• Restock fridges and dry store mid-service as needed.
• Rotate food stock (FIFO: first in, first out).
• Keep fryers and pass areas clean and tidy.
• Communicate with FOH on dish times and allergies.
• Keep dish area clear — wash-up constantly.
• Refill plates, bowls, and ramekins on pass.
• Check fridge temps midday and report any issues.

• Deep clean all surfaces and prep areas at end of day.
• Sweep and mop kitchen floor frequently.
• Clean extractor filters and splashbacks daily.
• Empty and sanitise bins.
• Clean and reset fryers, ovens, and grill tops.
• Wash and sanitise boards, knives, and utensils.
• Deep clean sinks and dishwasher areas.
• Record fridge and freezer temperatures morning, midday, close.
• Wipe down fridges, handles, and doors.

• Pull out all fridges and clean underneath and behind.
• Deep clean coffee machine, drip trays, and steam wand.
• Clean window ledges, skirting boards, and vents.
• Wipe and polish all lighting fixtures and picture frames.
• Deep clean all bar fridges and bottle shelves.
• Clean and descale glasswasher and dishwasher.
• Wipe walls and remove any food splashes or marks.
• Deep clean fryer oil and filters.
• Clean staff room and stock room fully.
• Wipe and disinfect bins inside and out.
• Empty grease trap (if applicable).

• Check all light bulbs, fuses, and signs — replace as needed.
• Deep clean walls, ceilings, and behind equipment.
• Defrost and clean freezers.
• Deep clean extractors, ducts, and vents.
• Descale coffee machine, dishwasher, and ice machine.
• Service fryers, ovens, and other kitchen equipment.
• Full stocktake and organise dry store.
• Check all first aid kits and COSHH supplies are in date.
• Tighten loose handles, hinges, and screws.
• Check and label all cleaning chemicals.
• Review maintenance log and update completed tasks.

• Report any faults, leaks, or damages to Terry (Maintenance) immediately.
• Record any issues on the maintenance log (kept in manager’s office).
• Never attempt electrical or gas repairs yourself — report to management.
• Always keep the back dock and maintenance areas tidy and hazard-free.