SHOWCASEs Contact
www.thebingham.co.uk twitter.com/thebingham
facebook.com/binghamrichmond Contact
www.chandco.net The Bingham
This small, family-owned hotel overlooking the river in
Richmond-upon- Thames is always on the lookout for people who share a real passion for hospitality
About the company The Bingham is one of London’s most tranquil destinations – a beautifully restored Georgian townhouse overlooking the river Thames. It is a small, independent, family-owned hotel, restaurant and venue operating in the highly competitive boutique market, situated in Richmond-upon-Thames and offering panoramic views across the water from its garden and terrace. The Bingham’s exemplary customer
service sums up everything that it stands for, with guests seeking value beyond price; a special treatment over and above what they get from the Bingham’s beautiful location, decor and excellent reputation for food and drink. It provides a plethora of food, drink and hotel-related offerings, led by a team brimming with ideas. From the
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owners, mother and daughter Ruth and Samantha Trinder, to the general manager Erick Kervaon and executive chef Mark Jarvis, every member of this 65-person team contributes to guest care and is rewarded for demonstrating service excellence.
One to watch
The Bingham is definitely one to watch with its AA Red Star status, three AA rosettes, and a listing in The Sunday Times Top 100 restaurants. It won a Condé Nast Johansens Awards For Excellence 2014 in ‘Best for Weddings, Parties and Special Events’, a Tea Guild Award of Excellence for its Afternoon Tea and it has a three-star Sustainable Restaurant Association rating. It champions British suppliers to give guests the best, most environmentally
Recruitment and training The Bingham recruits employees with a luxury service pedigree, but it’s always on the lookout for individuals who share a real passion for hospitality. It mentors, develops and cross-trains its employees and, working with organisations like Springboard and University of West London, creates meaningful employment opportunities for the disadvantaged as well as undergraduates.
friendly products and was the first business to install an electronic waste control scale to reduce kitchen waste. It works closely with its local neighbourhood and has cemented relations with its principal charities, The Poppy Factory, Springboard and School Food Matters.
Case study Davide Durante, restaurant and bar manager Davide joined the Bingham in May 2013, having previously worked at some of London’s top hotel restaurants including the Bulgari hotel, the Lanesborough and the Ritz. A fanatical football lover and orchid enthusiast (with a significant personal collection), Italian- born Davide is a consummate host who has transformed the Bingham’s restaurant by doubling average cover numbers. Davide is unique in the way that he works in unison with the Bingham’s executive chef. They road-test each new dish and menu concept to gauge how food and subsequent service can optimise and enhance an overall dining experience. Davide develops and inspires his team to deliver
friendly, knowledgeable, guest-centric service. He’s also the man behind the exciting changes in the Bingham’s lounge bar menu, aligning it with that of the restaurant through a series of small taster dishes, and has enthusiastically mentored his team to pair taster dishes with any of the bar drinks (including soft drinks).
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Co.indd 68-69 CH&Co
CH&Co, which was awarded Gold Champion Status from Investors in People, believes that better catering starts with better people
The company At CH&Co, we have been catering for the needs of employees, visitors and guests for more than 20 years. Our highly skilled teams serve more than 60,000 people daily across the broadest range of eating, hospitality and venue experiences in the UK. We have seven businesses that specialise in providing fine food, impeccable service and faultless facilities management services for businesses and on the high street. Our client list reads like a roll-call
of some of the most famous names in Britain and includes Virgin Atlantic, Hampton Court Palace, the Guildhall, London Zoo, Sony, Thames Water, the Tower of London and the Law Society, to name a few. None of this would be possible without our wonderful teams, and we are always looking for new talent.
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The best in contract catering Our range of businesses give employees a world of choice for their careers. Charlton House offers staff catering for blue-chip organisations; Lusso serves the city with fine dining for the corporate elite; Chester Boyd offers traditional standards at seven London livery halls; ITA* is London’s hottest venues and events booking agency; Ampersand supplies public and events catering for some of the UK’s most famous visitor attractions and at private venues; and Via 360 is a bespoke reception service.
London’s best coffee CH&Co also owns Apostrophe, which has gained a large loyal following for its award-winning coffee and hot chocolate. It also serves a wide range of pastries, sandwiches, salads, soups and desserts – all freshly prepared
at 24 locations in central London, Heathrow and Gatwick.
The best teams We employ almost 3,000 people nationwide and create a wide range of opportunities for people who want to make a career in catering – whether that’s front of house, in the kitchen or in wider management roles. We invest in people throughout their
careers and not just when we hire them. Last year, we committed to invest £2m over five years in training and our approach is clearly working. In 2011 we were awarded Gold Champion Status by Investors in People in recognition of our positive working environment and the developmental opportunities we create. CH&Co is the only company in the contract catering industry to hold this status and we have been re-accredited for 2014.
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Case study Rebecca Cupitt, project manager In just four years Rebecca has gone from being a graduate to becoming a project manager at Lusso – CH&Co’s corporate fine-dining business. Rebecca started with a trainee manager
placement during her degree in hospitality business development at Bournemouth University. The placement was a great success and when Rebecca graduated with a first-class degree, she was already a seasoned operator in the hospitality business. She was snapped up by Lusso, where she
was employed as a graduate manager on large contract mobilisations. Within six months, Rebecca was promoted to project manager and then promoted again to general catering manager. We have absolutely no doubt that Rebecca has
a wonderful career in hospitality in front of her, because she excels in everything she does. Her passion is for foodservice and hospitality and she is determined to work her way up in the CH&Co group. The sky is the limit for someone as talented as
Rebecca, and we are determined that she will continue to flourish with us and have a big future here at Lusso.
Contact Contact
www.exclusivehotels.co.uk/careers @Exclusivepeople @ExcChefsAcademy
www.facebook.com/exclusivehotelsuk
Case study Exclusive Chefs’ Academy 2014 saw the exciting launch of the Exclusive Chefs’ Academy. Born out of our desire to develop great chefs of the future, the academy is an intensive programme created to attract, nurture and retain aspiring talent within the industry. Over the course of
Exclusive Hotels and Venues
A family-owned collection of six country house hotels offering exciting and diverse job opportunities
The company Exclusive Hotels and Venues is a family- owned collection of six individual and characterful country house hotels and venues situated across the south of England. Offering every imaginable leisure, wedding, meeting and training requirement and more, they are all situated in beautiful locations and surrounded by acres of stunning countryside and gardens. With 700 permanent employees
across our business, we are surrounded by a wealth of talented and passionate people. Our vision and values reflect our commitment to both our guests and our teams, encouraging innovative guest service within an exciting and diverse industry. Joining the Exclusive family could mean gaining exposure to a variety of roles across our Michelin-starred restaurants, award-winning spa facilities and elegantly designed bedrooms.
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hotels.indd 74-75 A career within Exclusive Hotels
and Venues will open the doors to a wide variety of roles, ranging from spa therapist to maintenance engineer, from gardener to golf assistant, from chef to housekeeper or from accountant to receptionist. Only through all of these diverse disciplines working together can we consistently deliver amazing experiences to our guests. From our restaurants to our rooms,
we always strive to be the absolute best we can be.
Ongoing development Our people are at the heart of the outstanding service we deliver to our guests, so it goes without saying that their personal development is a key priority. Equipping our people with industry-related skills and knowledge is an everyday occurrence for us and so every team member has the opportunity to taste and be involved in
our in-house training programmes from the Exclusive Management Academy or supervisory programmes right through to our Exclusive hospitality service culture progamme and our coaching and mentoring programmes.
Build your career The Exclusive collection has grown substantially over the years meaning that in-house succession is easy. Whether a promotion in-house or to another property or simply a sideways move to gain more experience, we can offer the right opportunities to make it happen. Our aim is to see people grow, which is vital to our business success and absolutely paramount to the profession as a whole.
Joining If you have the perfect mix of passion and focus, then joining us couldn’t be easier.
Direct entry Select from a wide range of opportunities at entry level whether that is in reception, housekeeping, food and beverage, kitchens, finance, sales, reservations, grounds and estates, spa, accounts, or maintenance, working your way up the career ladder could be the choice for you.
Already established in your profession? We are always looking for experienced, professional people to bring their talent and their skill to our door.
Further development Opportunities with us come in a variety of forms, from work experience through your school, university placements, stages, Chefs’ Academy (see the case study, right) or places on our graduate management programme.
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two years, each commis chef will experience on-the-job training, off-site supplier visits, supervisory workshops, team challenges and masterclasses designed to fast-track their career to chef de partie level. Each week, the chefs will be expected to carry out daily tasks at their base property within the group as well as practise skills learnt from the visits and masterclasses. The programme
enables daily, first- hand exposure and learning from an array of the company’s award- winning chefs, including two-Michelin-starred Michael Wignall and 2013 MasterChef Steven Edwards. A truly amazing
opportunity for a unique selection of passionate, creative and committed new chefs.
Case study Dan Wilson, chef manager
What was your first job? Commis chef at an events caterer.
What roles have you held since then? Senior chef de partie, sous chef and chef manager.
What’s the best thing about your job? The positive influence that we as caterers can have on someone’s day when they have a great experience at one of our establishments. We contribute towards people’s happiness through food and that makes me believe in what I’m doing. There is never a dull day and I’m surrounded by individuals that share the same goals.
ISS Food & Hospitality
A wealth of training opportunities at ISS can start you off on a strong path in the industry
Do you love hospitality? Are you looking to make a difference? Do you feel passionate about providing memorable experiences and touching people’s lives through exceptional food? At ISS Food & Hospitality big ideas
are encouraged, a positive attitude is required and hard work is rewarded. We believe in the food we create and the service we deliver. ISS Food & Hospitality provides amazing food experiences to staff restaurant and business venues through a diverse range of companies across the UK, every day. We currently have more than 125 clients spread across 130 national sites. People are at the heart of all food and retail offerings and the team work on creating innovative and seasonal food to meet all client requirements.
76 ISS Food & Hospitality prides
itself on continuously investing in and developing staff alongside caring for their health and wellbeing. In 2013 the company gained the Investors in People Health & Wellbeing accreditation, the only contract caterer to achieve this accolade. The company is committed to minimising the effects of the business on the environment and maximising the positive impact it has on society. For colleagues, the organisation has
created an environment to encourage best practice, innovation and constant development – from the frontline to the kitchen to management level. Colleagues are kept at the forefront of the industry by receiving regular training that has been developed in response to the needs of the sector and of the individuals we employ.
Some of the most recent initiatives
developed include: ● Apprenticeships and work placements with leading restaurants, such as Mark Sargeant’s Rocksalt and One Moorgate Place
● A partnership with Leeds College, including craft-based training and front-of-house training
● ACE (Amazing Customer Experience): ISS Food & Hospitality’s new customer experience programme
● Nurture your profit: a course empowering colleagues at sites to develop business opportunities based on local sales
● Advantage Food & Hospitality: a welcome programme aimed at new managers within the Food & Hospitality business
● Mentoring programme to encourage 77 29/09/2014 15:37
Where do you see yourself next? At ISS the only way is up! Starting out from my first position, I have contributed to new programmes through my ideas and moved up in the company through hard work and having passion for what I do. My plan is to continue this path with the support of the management team around me.
“In 2013 the
company gained the Investors in People Health & Wellbeing accreditation, the only contract caterer to achieve this accolade”
people to find their true potential through matching skills and mindsets
● Opportunities to attend field trips to see key suppliers across the country
● Overseas trips to world famous food markets, such as Barcelona in 2014
Career paths extend into all areas,
with opportunities in retail, finance, procurement and operations. A strong management development programme is in place to develop, grow and retain talent and people are also given a chance to shine in bespoke senior management development courses. Joining ISS Food & Hospitality allows
you to work in a culture of development and growth, where the business strives to be the ‘world’s greatest service organisation’ by delivering that through the ‘world’s greatest people’.
www.uk.issworld.com
Contact
jobs@limewood.co.uk jobs@thepighotel.com
www.limewoodgroup.co.uk Lime Wood Group and Home Grown Hotels
The vanguard of today’s highly professional, yet less formal boutique hotel sector
The company We should really be called the ‘Passionate Hotel Company’, because that’s our mantra. Based in the New Forest National Park in Hampshire, Lime Wood Group and Home Grown Hotels are two of the most exciting boutique hotel companies operating in the UK and Europe. The two groups are privately
owned and headed up by myself, Robin Hutson, together with marketing guru David Elton and our very talented, youthful team. I believe we are generally regarded to be at the vanguard of today’s highly professional, yet less formal boutique hotel sector.
Lime Wood The Lime Wood Group hotels include the much-applauded five-star flagship Lime Wood, which probably sits within the top handful of today’s country house hotels. The restaurant at Lime Wood, Hartnett Holder & Co, is a joint venture between chefs Angela Hartnett and Luke Holder, and offers some of the highest quality, no-nonsense food in the country.
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Equally, our stylish ski-in, ski-out hotel – Le Portetta in the French Alps at Courchevel 1650 – adds an exciting European dimension to our group.
THE PIG Home Grown Hotels is possibly the most talked-about group of hotels to emerge in recent years. The Pig ‘restaurant, rooms and kitchen garden’ concept was created in 2011 and has quickly been showered with armfuls of industry awards. The group now consists of four hotels with the addition in the last couple of years of THE PIG- in the wall, THE PIG- near Bath and THE PIG- on the beach, with every expectation of more to follow soon. Our hotels are commercially
highly successful and very busy, fun establishments. They are less formal than many, yet offer the highest levels of professional craft and personal service. We care about the tiniest detail and are passionate about food and its provenance. We champion the artisan producer, the fisherman and the forager. We seek out unusual drinks and fascinating wines.
Our hotels are all about the product.
We strongly believe that if the product is right, the profit will follow.
Career opportunities The fast pace of growth over five years has spawned countless opportunities for exciting careers. This year alone we created nearly 200 new jobs – that is exciting! We are committed to team
development and promotion from within. We really ‘grow our own’ and this is evidenced by the impressive numbers of first-time supervisors and managers we now employ. Our highly innovative management
training scheme – Home Grown Hotel Entrepreneurs – differs from most schemes in that it offers unparalleled access to the directors, managers and industry partners of the group. These are exciting times for our hotels with lots of future career opportunities. We need the brightest, most passionate people to help us achieve our goals – in joining us, we want to help you achieve yours.
Case study Ellen Lane, events manager, THE PIG- near Bath “My career with the group started with an evening job in Lime Wood, housekeeping while I was studying at college. I saw the enthusiasm that others had for their work and this is where my passion for hospitality originated. I decided to leave college and work full-time in housekeeping. “In 2012, I successfully applied to the Home Grown
Hotel Entrepreneurs programme. This enabled me to obtain recognised qualifications while gaining experience in different areas of the business, including the restaurant, kitchen garden, front office and accounts, and this helped me achieve my current role as events manager. Along with personal mentoring from Robin Hutson, the whole experience has helped develop my confidence. “The great thing about working for the group is
every member of the team is treated as an individual and everyone is given the opportunity to grow and progress their career as long as they work hard and are prepared to give anything a try.”
“We need the brightest, most passionate people to help us achieve our goals – in joining us, we want to help you achieve yours”
Contact
www.morganshotelgroup.com/ page/careers
Benefits
● 4 x six-month university placements a year
● 4 x internships of varying length a year
● Apprentice chef programme ● Apprentice engineering programme
Morgans Hotel Group
The company’s first property coined the term ‘boutique hotel’, and it still corners the market in unique and luxurious hotels today
Morgans Hotel Group is proud to be a pioneer in the hospitality industry. We are not like other employers. We are fun, authentic, gracious and passionate and offer a work environment that both reflects and instils our core values. Morgans Hotel Group takes pride
in creating a guest experience that is unique, memorable and totally one of a kind. This same uniqueness extends to the experience of each and every one of our employees. Founded in New York City
in 1984, Morgans Hotel Group has created breakthrough concepts that have revolutionised the hospitality industry. In fact, the term ‘boutique hotel’ was coined to describe our first hotel on Madison Avenue. With 11 properties in our worldwide
portfolio, Morgans is a market leader that is poised for growth. Our design- driven approach to reinventing the traditional hotel space has made Morgans a sought-after brand. The future for Morgans Hotel Group promises unprecedented domestic
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and international growth sustained by the continuity of our world-class operations. Current projects under construction include Mondrian at Sea Containers in London, Mondrian Doha in Qatar, Delano Moscow and Delano Las Vegas. Bring your personality to life as
part of our team in London at Sanderson and St Martin’s Lane. We don’t need pictures of smiling team members or a list of all the fantastic training programmes and career opportunities we have. We dare to be different, we stand out from the crowd and we don’t want to conform to the masses.
Sanderson Sanderson, in the heart of London’s West End, offers a retreat from the bustle of the city into a world of fantasy and wellbeing. The landmark 1950s building has been transformed by Philippe Starck into a surreal Cocteau-like dream world, epitomising a new luxury that is smart, pared-down and tempered with a healthy dose of wit and irony.
Agua spa, Sanderson’s renowned
temple of body and soul, offers a vast array of treatments to pamper and soothe, restore and resurrect.
Guests can dine al fresco all year
round at Berners Street Terrace, and our Mad Hatter’s Afternoon Tea in the Courtyard is on the ‘must-do’ lists of London’s elite. Purple Bar provides an intimate space for cocktails and conversation, while the Billiard Room evokes an old-world, clubby vibe. Just steps from Oxford Street
shopping and Soho, Sanderson is a five-star luxury boutique hotel ideally located for weekend breaks or business travel.
St Martin’s Lane From its dazzling location in the West End of London, at the hub of Covent Garden, West End theatres and Trafalgar Square, St Martin’s Lane is a dramatic and daring reinvention of the urban resort. Smart, witty and sophisticated, this luxury boutique hotel is a luminous jewel whose glowing yellow glass revolving doors and wildly popular Light Bar reveal Philippe Starck’s brilliant collision of influences, from the modern to the baroque. St Martin’s Lane’s lobby is a soaring and theatrical space that offers a provocative manipulation
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of dimension and proportion – a triumph of colour and light. Each guest room offers
interactive light displays that transform the spaces into changing mosaics of colour. Special garden rooms offer private patios with camellia trees and ivy, and floor-to-ceiling windows bring the essence of the city into every room. At Asia de Cuba, restaurateur
Jeffrey Chodorow has created a dynamic menu that blends Latin and Asian cuisine with stunning results, and workouts like no other take place at Gymbox Covent Garden, London’s unorthodox fitness experience.
● Regular training courses covering guest service, time management, train the trainer, mental health, mandatory H&S training and basic food hygiene ● Sponsored studies
Contact Red Carnation
hr@rchmail.com
www.redcarnationhotels.com/ about-us/careers
Case study Ben Kelliher, executive chef, the Chesterfield Mayfair “I trained at college as a waiter but found I preferred the kitchen side of the operation, which I went on to study for and I haven’t looked back. “I love working for Red Carnation Hotels, as the senior managers and owners
are supportive of my ideas and give us the resources to train and develop. This is why I have stayed so long. “Over the years, I have grown a stable team and enjoy watching young people
mature into great chefs. I have personally trained in the region of 20 chefs, from commis level up, and watched their promotions to bigger and better positions. Some are now head chef and sous chef level while others have gone travelling with their skills. I still keep in touch with a few who have opened their own businesses – they call me sometimes for advice. “This industry offers endless options and varied job choices with fast career
progression if you work hard. There are numerous opportunities in hospitality including travelling, running your own business, managing a gastropub, or even cooking food in a hospital kitchen. It’s all there for the taking.”
A family-run, award-winning company that has achieved Corporate Investors in People Gold Award status
The company The Red Carnation Hotel Collection comprises 17 luxurious five- and four- star, award-winning properties, each managed and run by an exceptional team of individuals with a shared passion for hospitality providing excellent levels of service. At the heart of Red Carnation is its
people. Whether these are the guests at the hotels or the staff ensuring they have a memorable experience, this family-run company is deeply committed to looking after every individual. A set of core values creates a solid
foundation for all those that are part of the Red Carnation family and unites all members from the UK, Ireland, Switzerland, South Africa and the USA with the all-embracing philosophy of “no request too large, no detail too small”.
Award-winning company The Red Carnation collection and its employees have a string of awards and
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accolades to their name. Red Carnation has appeared on The Sunday Times 100 Best Companies to Work For list for three consecutive years, and was ranked eighth this year. In addition, in 2013 Red Carnation
was named Best Student Placement Provider in the Springboard Awards for Excellence and was awarded Small Hotel Group of the Year at the AA Hospitality Awards in the same year.
Training Every staff member is given the necessary training and development to ensure they reach their full potential and excel in everything they do. Red Carnation has achieved
Corporate Investors in People Gold Award status, a testimony to the quality of the training programme for all staff members and recognition of a working environment characterised by growth, innovation and triumph.
Careers When you join us at Red Carnation, whatever your job role – receptionist, chef, manager or as part of our management programme – you will find we have the training and development to help you in your career. As we hold Corporate Investors in
People Gold Award status it means our Training and Development Plan links directly to our business goals and strategy, which is communicated openly with all our people. We all work towards the same main
goals: to match our quality of service to the outstanding and superior quality of our product – with no fuss. We provide personalised training
to our employees. This isn’t just the basics; we offer learning opportunities that are internationally recognised, not just Red Carnation recognised. We want to bring out the best in people, which is good for us and good for you, too.
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SHOWCASE SHOWCASE
“The sky is the limit for someone as talented as Rebecca”
SHOWCASE SHOWCASE
SHOWCASE SHOWCASE
Robin Hutson
SHOWCASE
“I love working for Red Carnation Hotels as the senior managers and owners are very supportive of my ideas” Ben Kelliher
Find out more about some of the industry’s best and brightest employers
90 Red Carnation
82 Lime Wood Group/ Home Grown Hotels
74 Exclusive Hotels and Venues
66 The Bingham
84 Morgans Hotel Group
76 ISS Food & Hospitality
68 CH&Co
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