People
The Oyster Bar is a hectic place to work, but the staff love working in this relaxed and vibrant environment.
LAURANCE YOUNGER – Oyster Bar Manager
Supervising the day-to-day running of the Oyster Bar front of house, handling the co-operation between kitchen, floor and directors is a hectic job. Laurance’s preparations for such a role started from an early age, working in his family’s busy Restaurant. He had a sabbatical from the business while he studied design at Chelsea College of Art and worked as a designer for several years before starting with Bibendum in 1998. Jobs as a part time bar tender, then part time assistant manager, led to his position at the hub of the Oyster Bar.
Saturday lunches and summer evenings are a wonderfully vibrant time in the Oyster Bar. My main aim is for customers to leave contented – I love it when customers compliment the food and the service. I think a hands-on approach helps to keep both staff and customers happy.
CAIO SOUSA – Assistant Oyster Bar Manager
Caio’s background with Bibendum dates back to the early 1990s when he started in the Restaurant as a commis waiter, later becoming a waiter and barman. During this time he developed an interest in wine and studied to become a sommelier. He now works alongside Laurance Younger, the Oyster Bar manager, managing the Oyster Bar’s young and enthusiastic team of staff.
I feel truly privileged to work in such a wonderful place. I love the atmosphere and the building itself, the colourful rooms with their paintings and drawings. Our customers always love the Oyster Bar too – it’s a relaxed environment and it brings out the best in people. Everyone always seems to be having so much fun – they are laid back and witty and I like to make them feel special.
