EMPLOYER SHOWCASE SHOWCASE SHOWCASE SHOWCASE SHOWCASE SHOWCASE
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The Refectory Kitchen & Terrace, York
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74 Bespoke Hotels Contact
www.bespokehotels.com
Stonehouse Court hotel, Gloucestershire
Bespoke Hotels
A wide-ranging portfolio, on-the-job
learning and the chance to train for qualifications mean this hotel company has something for everyone
Off the peg? Never. Run of the mill? No thanks. Generic? You cannot be serious. We’re bespoke and proud of it. The only common factors here are
great service, a flair for hospitality and the recognition that you want to be treated as an individual. You can find Bespoke hotels from Bermondsey to Barbados, from London to Liverpool and Grenada to Grimsby. When it comes to careers in
hospitality, our culture matches our brand. We listen to where you’d like your career to go and design bespoke development to get you there.
Tailored to fit In terms of what we need from you, it’s simple: a passion for the business, an ability to be focused and work hard, along with a genuine love of people. That’s the recipe that will deliver a very exciting career with Bespoke. In our business you will learn a
great deal on the job, but we also work in partnership with a workplace provider so you can gain a recognised qualification if you wish, as well
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“In terms of what we need from you, it’s simple: a passion for the business, an ability to be focused and work hard, along with a genuine love of people”
as run many workshops to develop your skills and abilities in other areas such as: ● Finance and how to run a profitable business. ● Leadership and developing highly engaged customer-centric teams. ● High-performance management and employment law. ● Super-charged sales and marketing focus. So if you’re looking for a spa resort
with golf, a manor steeped in history or an inn with exciting food and quirky rooms, we have the diversity to make your career completely bespoke.
75 “Our catering
Case study Kaytie Pinder Kaytie Pinder is one of our Bespoke hotel shining stars. Kaytie joined us a year ago as
Hotel Gotham, Manchester
Operations Manager at the Hallmark Gloucester, and she has already made her mark. Kaytie previously completed her HND in business
management while working full time as
a chef and running contract catering events. She brought with her a wealth of experience in sales and events management, which she uses to develop team members, which in turn expands her mentoring skills. Kaytie has some of the essential skills and experience
required to become a General Manager, and she certainly has the passion and drive. She has a bespoke development plan that includes being mentored by her General Manager and attending various development workshops to provide her with the extra skills and knowledge she needs.
The Bingham
Case study Stuart Lynn Stuart Lynn joined The New Ellington as a part- time porter while studying business management in 2010. It was evident from day one that he had the potential to grow and, through our nurturing approach to training and development, several strengths were recognised. Stuart has an innovative approach with guests and he quickly became Guest Relations Assistant. He won employee of the month and then employee of the year in The New Ellington within his first 18 months. We identified that Stuart could be destined for a more senior role and a bespoke career path was mapped out. Stuart then became Revenue and Marketing Manager. His proactive and individual approach increased the average daily rate and occupancy, and he managed to secure some very prestigious events. He is now Deputy General Manager. Stuart is a real example of how if someone
with raw talent is recognised and developed, they can grow and flourish.
You could be serving celebrities in this boutique hotel, which sits in a little piece of the countryside on the bank of the Thames in Richmond
Riverside chic
The Bingham is a 15-bedroom boutique hotel, three-AA-rosette restaurant and award-worthy event space located on Richmond’s bucolic riverside. The Bingham is perfectly located
between central London and Heathrow and has a most enviable ‘countryside’ setting in an area synonymous with London’s royal parks.
Passionate people The Bingham is known for delivering attentive and friendly service from a professional team that strives to go the extra mile. General manager Erick Kervaon
attributes this reputation to a passionate team. “You need a smile and passion to work in hospitality. If you’ve got those unique skills, you can be cross-trained to fulfil most roles.” The restaurant serves interesting,
award-winning modern British fayre, accompanied by an excellent wine list. The lounge bar is a local haunt for
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well-heeled clientele (as well as the odd celebrity) and is open until late, serving an extensive cocktail and drinks list. The Bingham is also perfectly suited
for client entertaining with its events space, private terrace and gardens, all offering a wide choice of casual or more formal dining and entertainment options. Indeed, it won the prestigious Condé Nast Johansens Awards of Excellence for Weddings, Parties and Special Events in 2014.
Frontiers of change What keeps the Bingham evolving and moving forward? “Everyone at the Bingham wants to be part of a positive team that pushes and encourages itself,” says Kervaon. “In this age, we all appreciate that
change is intrinsic to progress, but in hospitality opportunities for change rarely come at the right time, so we’re quick to respond and adapt. “Our people are the best
advertisement for our business, so
“You need a smile and passion to work in hospitality. If you’ve got those unique skills, you can be cross-trained to fulfil most roles”
on a busy bank holiday weekend you will find us ‘popping-up’ at the BBC Good Food Festival in our 120-seat restaurant. The atmosphere is fun, food and festival – a gastro Glasto!” he says. It’s an ‘all hands call’, so even the back of house support team, comprising marketing, accounting, housekeeping and conference organisers, experience a slice of the action.
Scouting for talent The Bingham is quick to recognise the strength of its team and it has a culture of internal development and promotion. “This can be a double-edged sabre: the same people that help change and adapt our business also challenge themselves to move onto bigger hotels and restaurants or take the entrepreneurial path of opening their own business,” says Kervaon. “We’re always scouting for rising talent within our employees and externally.”
Case study Andrew Cole The Bingham’s home-grown new head chef Andrew Cole is a rising star in London’s hospitality dining scene. Andrew was born in Kingston, not far from the Bingham, and has loved food since childhood, when he watched his grandmother in the kitchen. “I’d be with her every weekend,” he remembers. “I just loved it — watching, learning, discovering. I always wanted to get better.” Andrew studied catering at Richmond College before joining the Great Eastern Hotel in London, where he honed his skills in the hotel’s three- and two-rosette kitchens and its Japanese restaurant. He discovered a particular love of fish and brought that skill, invention and respect for quality produce to the Bingham. Andrew joined the Bingham as senior sous chef in 2010,
working with Shay Cooper. A change of chefs in January 2015 sealed Andrew’s instant promotion to head chef, and just four months later he was awarded his own set of three AA rosettes. Cole is possibly the youngest chef to achieve this at age 28 and in the shortest timeframe.
What I love about the Bingham “I love the short chain of command and the way my management are open to new ideas. I recently wanted to improve the working conditions for my kitchen brigade. They’re competitively remunerated, but do work long hours. I’ve been backed in giving the team three days off each week when they work double shifts (and I don’t call them in if I’m short-staffed). “I appreciate the autonomy to develop my team and
the direction we take the food in – it means I can focus on delivering exceptional dining experiences for our guests.”
77 78 79 CH&Co Group
There’s a host of different brands within this catering company, meaning that employees can try different roles until they find where their talents lie
A broad range of opportunities CH&Co Group was formed by the recent merger of two leading foodservice businesses and this has brought even more opportunities for young talent. Employees now have the potential
to move within the eight brands owned by CH&Co Group, which cover many sectors of catering, from events and venues to directors’ dining, staff restaurants and trendy cafés, education and healthcare catering, reception services, and even event sales and marketing. Our new, bigger company has 4,500
employees and sales of nearly £200m from over 400 operations nationwide.
Key facts about CH&Co ● We have a very diverse range of clients, so our training reflects the wide
variety of client needs – from creating the best cuisine at a historic City Livery Hall to serving healthy, nutritious lunches to 2,000 ground staff at Virgin Atlantic’s training headquarters, or helping mums keeps the kids happy with tasty lunch boxes on a trip to ZSL London Zoo. ● CH&Co provides graduates and school leavers with a great learning opportunity, ensuring their training equips them to do their job well and develop within the company and take advantage of promotion opportunities when they arrive. ● Our company holds Gold Champion status by Investors in People, which is awarded to just 1.2% of recognised organisations across all industries. ● Since 2009 CH&Co has taken on 26 placement students from Bournemouth
University and many have returned to the company upon graduation. ● CH&Co invests in its people – our company is investing £2m over five years to accelerate and enhance its award-winning training plans.
Fantastic foodservice Alison Gilbert, HR director for CH&Co Group, thinks you could find all your career options in one sector: “The foodservice sector provides such a huge range of opportunities at all levels and across so many different career routes. “As well as many different catering roles, we have a whole host of
companies provide hugely diverse opportunities, and not only in the roles – it’s in the types of locations and services provided too”
interesting jobs that support the work our front-line catering teams do – from HR and accounts to marketing, sales and purchasing. “Our catering companies provide
hugely diverse opportunities, and not only in the roles – it’s in the types of locations and services provided too. “In our company we have cafés in ancient buildings and fine-dining and staff restaurants in state-of-the -art office blocks, but we also cater for schools and factories and even at tourist attractions like ZSL London Zoo and stately homes. “And with the right training and skills, people can move around in the company, building their experience along the way.”
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Case study Ben Garnett-Sinclair, apprentice chef, Lusso at Norton Rose Fulbright This year, the Craft Guild of Chefs named Ben as their 2015 Apprentice Chef of the Year. Speaking about the experience, Ben said: “Apprenticeship has suited me perfectly and it has made me the envy of my mates. You could say I’m a good example of what you can do with on-the-job experience! I really liked the idea of earning and learning at the same time. This definitely suits me.” According to Alison Gilbert,
HR director for CH&Co Group, Ben is a great role model for his generation. “Today, many school leavers and young people are looking for opportunities that don’t mean going into full-time further education. Vocational training like apprenticeships give young people the opportunity to enter the workplace straight away, earn, and gain qualifications at the same time. “Ben really shows what can be achieved with enthusiasm, a can-do attitude and the right amount of support and training. We’re very proud of Ben and his other apprenticeship colleagues.”
76 The Bingham Contact
www.thebingham.co.uk twitter.com/thebingham
facebook.com/binghamrichmond
78 CH&Co Group Contact
http://careers.chandco.net
86 Eden Collection Contact Bovey Castle
www.edenhotelcollection.com/careers
youtube.com/user/edenhotelcollection @EHC_training 0845 351 0980
Eden Hotel Collection
If you fancy a career working in luxurious and unique hotels in some of England’s most beautiful locations, this small hotel group could be for you
“Eden Hotel Collection does not operate as a big company – indeed, it isn’t one – and the strength of our hotels is in the care and attention which comes from a personal ownership and a group of dedicated professionals who care about their product, service and performance of the business,” says Eden Hotel Collection owner and chairman Sir Peter Rigby. While each property in the collection has its own unique character and personality, all uphold the impeccable standards of service, quality and attention to detail for which we are renowned.
Small luxuries The group was proud to have been awarded AA Small Hotel Group of the Year 2014-15, one of the highest accolades within our industry. Individually, our hotels are members of Relais & Châteaux, Small Luxury Hotels, Mr & Mrs Smith and Pride of Britain, dependent on their individual personalities. As standalone properties, our hotels are award-winning in their own right,
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scooping gold and bronze for Hotel of the Year at the Visit England awards, not to mention coming out top in multiple regional hospitality awards and constantly adding to our tally of AA rosettes and AA stars.
Personality first With such diversity, Eden Hotel Collection offers fantastic opportunities for anyone looking to start and progress their career within the hospitality industry. We are a young, exciting and rapidly
expanding company, always looking for hospitality superstars with big personalities to join our team of dedicated professionals. You will be joining a team of colleagues that quickly become friends and a company you can be proud to work for. Food is at the heart of everything
we do, and our food philosophy is born out of each head chef’s passion for food. It’s seasonal and fresh and often gathered from our kitchen gardens, orchards and bee hives. We love to mix hard work with flair, passion and imagination, and our Battle
“We are a young, exciting and rapidly expanding company, always looking for hospitality superstars with big personalities”
of Eden – where our chefs go head to head to create the best course to impress our guests – is the epitome of this. We are keen to invest in our
people with a choice of learning and development workshops, internal stages at other properties, mentoring, apprentice schemes and NVQs, and we can boast terrific stories of just how far you can progress within Eden Hotel Collection. We also participate in ‘Ten out of Ten’ – a unique opportunity to work in 10 of the best luxury hotels in the UK as a graduate trainee manager. To follow our team chats and see what Eden life is like, just search #edenfamily. Love your life. Love your job. Come and join us.
Case study Josefine Blomqvist, general manager, the Arden, Stratford-upon-Avon Josefine Blomqvist is a shining example of career development within Eden Hotel Collection. Josefine started in 2005 when the group had only one hotel, Mallory Court. She began her career as manager of the newly built Brasserie at Mallory and was promoted to Brasserie and Knight Suite manager in 2007. Since then, Josefine has travelled down to Buckland
Tout-Saints in Devon to fill in as acting general manager before moving back to Mallory Court in 2009 as deputy general manager. Her skills were further recognised when she was asked to be deputy general manager for the group’s new hotel in Stratford-upon-Avon, the Arden. In 2011 Josefine developed her skill set further with the position of operations manager for the rapidly expanding group’s head office, which she enjoyed for two years before settling as general manager for the Arden in 2013. Josefine is a fantastic member of the team and an asset to Eden Hotel Collection.
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88 Ego Restaurants Contact
careers@egorestaurants.co.uk www.egorestaurants.co.uk
90 Elior Contact
Follow us on Twitter @elioruk See our vacancies at
www.elior.co.uk/vacancies
Elior Ego Restaurants
There’s ample chance of promotion at this new Mediterranean restaurant chain, which is growing rapidly across the UK
Ego Restaurants is now looking to accelerate its opening programme after two phenomenally successful pub site openings within the last 12 months. The company is led by James Horler as chief executive and Adrian Abbey as chief operating officer. Both were instrumental in the development and success of Frankie & Benny’s and La Tasca, and have a fantastic track record of building successful casual- dining businesses through excellent levels of management engagement and staff fellowship. The company also has serial
restaurant investor Luke Johnson as a shareholder.
About us Ego is a modern, Mediterranean family restaurant which delivers outstanding value with warm and personal service.
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Horler says: “The current estate of 10 sites is based in the Midlands and North – however, we are now looking to expand across the UK.” General managers are developed
to operate with a lot of autonomy and freedom and are encouraged to lead from the front, be business managers and great leaders of their teams. We love to promote from within and will always attempt to do so. Our group executive chef joined us as a head chef; our operations manager joined us as a general manager; and 80% of our general managers joined us in more junior roles and have been promoted. A lot of our success has been because we have engaged with the local community through social media. Ego has the highest number of Twitter followers of any casual-dining business
on a per-site basis, and we also have over 80,000 Ego Club members, all of whom are customers who wanted to join our Club.
Could you be part of our future? We are keen to open more pub-restaurants, because we know that we can deliver a great fresh Mediterranean experience across the country and do a much better job than our competitors. In order to grow, we need to attract
people who are keen to learn, have a natural desire to deliver hospitality to customers, and who have that little bit of ambition that makes them want to be a general manager in the future and want to look after teams of staff.
“Ego has the highest number of Twitter followers of any casual- dining
business”
Case study Jodi, general manager “I’m Jodi, I’m 30 years old and I’m in my seventh year of working for Ego. “After a recent promotion, I’ve just opened the
newest addition to our family, Ego at the Beverley Arms in Ackworth near Pontefract, which so far has been a huge success. “I was previously the general manager for our Sheffield site, where I started when I was just 24. Through the guidance of the two directors and in more recent years our operations manager, I have flourished in my career and accomplished my personal goals. “We really care about our staff and have so
many training options so they can achieve their own goals and move up within our ranks to start their careers too. “In my years, I’ve seen a kitchen porter become a senior sous chef and a runner become an assistant manager. We breed great people, great Ego representatives and inspirational leaders. “I believe motivation, loyalty and determination
come from above and I see evidence of that every day. In turn, I show that same enthusiasm to my team, who show the same to our customers. Everyone’s happy. Here’s to my next goal!”
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A flourishing Chef School is one reason for this contract caterer’s success, as well as its track record of receiving multiple awards
Who are we? Elior is a multi-award-winning global player in the contract catering and related services sector, with operations in over 15 countries and over 100,000 colleagues. Here in the UK we have 12,000 colleagues helping us deliver our promise in achieving excellence in everything that makes up the customer experience. We operate across 650 client sites and we are experiencing fantastic growth. We work with world-leading commercial, professional and financial service companies, the armed forces, education, the care sector, famous sports stadia and wonderful museums – the opportunities for personal growth and career development are endless.
Reasons to be proud We have won and been shortlisted for numerous awards for excellence, from prestigious awards for all-round performance in the industry, such as Caterer of the Year 2015, to recognition
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for the craft skills of our chefs and other colleagues in menu development and innovation in service. We are also extremely proud to have
been recognised beyond our industry and benchmarked against the highest- achieving companies. For example, we are award winners of The Sunday Times Best Big Companies to Work For 2015, as well as achieving recognition for learning and development, health and safety, and our record in managing our impact on the environment.
About our people’s growth At Elior, we focus on the progression of our colleagues and open up opportunities to develop their potential. The Elior Academy is the centre for all Elior’s learning and development and it offers more than 40 programmes. We are always developing our
offer for learning and development and we are about to embark upon the delivery of a Management Development Programme, designed with our Site Managers in mind, which will give them
“As a minimum, we offer all apprentices the national minimum wage rate for their age, which is far higher than the apprenticeship rate”
exposure to the wider business and enhance their careers with us. Our new and improved Chef School has been an incredible success for all who completed the 10-month programme. One client commented: “The graduating chefs and the graduation lunch are a great reflection of how well you look after your people.” A huge 88% of the delegates are now full-time chefs with us, having developed and proven their skills to such high standards. In last year’s Careers Guide, we
talked about our apprenticeship strategy, which has continued in its success, and we are proud to publish that, as a minimum, we offer all apprentices the national minimum wage rate for their age, which is far higher than the apprenticeship rate. We’ve many success stories of
our apprentices who have qualified and gone on to further their career, such as Stephanie McPherson, who provides her story as our case study for this edition.
Case study Stephanie McPherson, Site Manager Stephanie joined us in June 2012 as a General Assistant, and within weeks she became one of our Service Champions. By the following February she was promoted to supervisor and completed her Level 3 Apprenticeship in Customer Service. Continuing in her success, Stephanie was promoted to Catering
Manager at one of our hospital contracts early this year. In March, she was awarded Apprentice of the Year at our prestigious Elior Awards for Excellence and she spent nine days in South Africa on the winner’s trip. Learning from her own experience of progression within Elior, Stephanie has recruited one of our colleagues from our French business as her support manager – a successful transfer from within the wider, global business. Stephanie embodies the Elior values, demonstrating her warm and friendly approach with everyone she meets, and she continually shows a genuine interest in exemplary service. With her fantastic attitude and determination, Stephanie is a great example of how to build a career in our industry. Needless to say, Stephanie is about to start her Level 3 Management Apprenticeship. We wish her every success in her career with us.
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98 Harbour Hotels Contact
careers@harbourhotels.co.uk www.harbourhotels.co.uk/careers
Send your CV now! Harbour Hotels
With winning waterside views and hotels set in some stunning locations, this hotel and spa company offers an idyllic life working beside the sea
Harbour Hotels is a collection of luxury hotels with fabulous restaurants and spas, set in some of the UK’s finest locations. The company has ambitious plans for expansion to locations including Brighton and Southampton. We are seeking passionate, dynamic and ambitious candidates and we will be offering exceptional opportunities for career progression as our group develops over the next three years. Each hotel is located in naturally sensational settings, exploiting every inch of its surroundings, with renowned dining and luxurious harbour spas. The Group’s award-winning Jetty
restaurant concept, headed by chef-patron Alex Aitken, successfully champions sustainable, local seafood, with a series of accolades to support this – most recently as runner-up for The Caterer’s 2015 Seafood Restaurant of the Year. In addition to food and beverage
success, the unique Harbour Spa brand has been established across the hotels, with luxury facilities alongside indulgent treatments. Recently described by Harper’s Bazaar magazine
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“We are seeking passionate, dynamic and ambitious candidates and we will be offering exceptional opportunities for career progression as our group develops over the next three years”
as “world-class”, the brand is even set to feature its own in-house range of desirable treatments.
Harbour Hotels Academy With exciting plans for growth across the UK, we are delighted to announce our new Harbour Hotels Academy, which will provide extensive career development and opportunities across all areas of the business. The new academy will house a
full preparation and development kitchen, a bedroom for housekeeping training and interior design innovations, and a treatment room for spa therapist training and research, which is where we will develop our own signature treatments, oils and products.
100 Harrison Catering Contact
www.harrisoncatering.co.uk info@harrisoncatering.co.uk 01844 211950
102 Hilton Worldwide Contact
Hiltonworldwide.com/careers Facebook: Hilton Careers Twitter: @HiltonCareers
Hiltonworldwide@lifetimetraining.co.uk Samantha.Neeld@
lifetimetraining.co.uk 0870 120 1207
Our managing director With over 25 years’ experience in the industry, Mike Warren’s career has included≠ significant periods at a number of prestigious establishments, including the world-renowned Chewton Glen in Hampshire and more recently at Hotel du Vin and Malmaison as brand director and chief operating officer. In his role as managing director, Mike oversees
the group’s expanding portfolio of luxury properties, with a focus on building the right teams to establish Harbour Hotels as one of the UK’s leading luxury hotel and restaurant groups
Our chef-patron Our restaurant teams are headed by Alex Aitken, whose impressive career has included launching Limewood Hotel and retaining a Michelin star in three different locations across his 30-year profession. Alex teaches a relaxed yet classic
style and philosophy of fresh, local, seasonal food, with menus written around “food that you want to eat”. Alex actively encourages his young chefs to
learn and create new dishes, which are often then used on the menus. You can also expect to enjoy foraging trips, fishing trips and visits to local producers and growers, to understand and respect the work that our suppliers go to in order that we can have such fantastic produce.
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Harrison Catering Services
This nationwide contract caterer focuses on nurturing each of its 2,000 members of staff to become the best they can be
About the company The outstanding food and service provided by Harrison Catering Services starts with its highly skilled catering teams. They are the people who make it happen, preparing delicious, nutritious food from high-quality, fresh ingredients, every day, at more than 270 educational establishments and staff restaurants throughout England. To ensure that we attract and retain the best talent, Harrison strives always to be the employer of choice. This starts with the core values upon which the company was founded – family, respect, honesty, pride and exceptional performance, together known as the Harrison Five Fundamentals. As an independent, family-owned
company, we treat our 2,000 staff as members of the extended Harrison family, and we recognise the valuable contribution each one makes.
100 Our training and development
programme – which was shortlisted for the Training Award at the 2014 Foodservice Cateys – begins with a three-month induction, introducing new team members to our values and standards and providing them with our core training in health, safety and food hygiene, nutrition and customer care. From there, every member of staff has
access to further training opportunities, whether they want to learn new craft skills or to develop management and leadership skills to enable them to move beyond the kitchen into more senior operational management. We support our staff in achieving NVQ qualifications at all levels.
Added extras We offer additional benefits to all our staff, including the Harrison Family Rewards employee benefits scheme,
access to Hospitality Action’s Employee Assistance Programme, life insurance, a Christmas voucher and a personally signed birthday card from our chairman and founder Geoffrey Harrison. We are equally committed to
developing the next generation of catering professionals. Our work experience programme has received Springboard’s Inspire Work Experience Quality Standard and has uncovered some real talent, with two students who completed the programme recruited to work within the company. Our charity, the Geoffrey Harrison
Foundation, supports Saturday chef academies for year 10 and 11 students at the University of West London and Westminster Kingsway College, providing young people with the opportunity to develop craft skills and get a taste of what the catering and hospitality industry has to offer.
Case study Naseema Rasheed When Naseema Rasheed joined Harrison as a cook supervisor, her dedication, hard work and potential were evident. She became one of the first staff members Harrison sponsored to study for an NVQ Level 2 in professional cookery at the University of West London, and she went on to earn an NVQ Level 3 and a foundation degree in International Culinary Arts – Kitchen and Larder. With Harrison’s support, Naseema achieved her BA (Hons) in International Culinary Arts in 2012, receiving the Frederick Forsyth CBE Award, a special award for the student overcoming the greatest difficulties in their studies. She completed all her qualifications while continuing to work and raising her family, and most recently she has begun working toward her NVQ Level 3 diploma in hospitality management.
“Harrison has given me great opportunities, support and encouragement” Naseema Rasheed
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Hilton Worldwide This global
powerhouse of a brand is looking for staff to be trained into jobs with a world of opportunity
About the company Hilton Worldwide is one of the world’s largest hospitality companies, offering everything from self-catering accommodation to five-star hotels and resorts. Founded in 1919 by Conrad Hilton,
the company boasts more than 4,444 hotels and timeshares, offering more than 731,851 rooms in over 95 countries and territories, with an enviable record of international growth. Year after year, independent research
confirms that Hilton Worldwide is the world’s most powerful hotel brand. We own, manage and franchise some of the best-known and highly regarded brands in the world, including Waldorf Astoria Hotels & Resorts, Conrad Hotels & Resort, Hilton Hotels & Resorts, Doubletree by Hilton, Embassy Suites Hotels, Hilton Garden Inn, Hampton Hotels, Homewood Suites by Hilton, Home2 Suites by Hilton, Hilton Grand Vacations, Canopy and Curio.
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The organisation’s 330,000* team members are its lifeblood, and new talent is constantly being sought to support its growth. Opportunities await in positions ranging from housekeeping and reservations to finance and senior management. Hilton Worldwide’s ongoing global
expansion is creating new openings and job opportunities all the time.
Apprentice programmes Hilton Worldwide: National Apprenticeship Academy Open a door into a great career in the hospitality industry, offering training from industry experts, development workshops and masterclasses. ● No tuition fees, and earn a wage while building valuable skills and knowledge. ● Develop skills to work in one of the following areas: kitchen, exercise and fitness, front of house, food and beverage, sales, facilities
management and hospitality. ● You will receive support from both our Hilton Worldwide team and Lifetime trainers, a structured learning environment and worldwide career possibilities. You will be appreciated as a valued and respected member of the Hilton team and be part of an inspiring and stimulating culture that embraces new thinking. ● You could join a manager for a ‘day in a life’, be nominated for Hilton Worldwide Apprenticeship Awards, learn about different teams and job roles, visit different Hilton Worldwide hotels and experience all our brands. ● We recruit every three months and the next date is 2 November 2015.
*Hilton Worldwide has an estimated 330,000 team members at its corporate offices, owned, managed and franchised hotels, and timeshare properties, though Hilton Worldwide does not employ team members at its franchised hotels.
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110 Malmaison & Hotel du Vin Contact
www.malmaison.com/careers www.hotelduvin.com/careers
Malmaison & Hotel du Vin This boutique
hotel and restaurant group relies on its talented people to create memorable experiences at its luxurious properties
About the company Our philosophy at Malmaison & Hotel du Vin is a simple one and it translates into everything we do. We want everyone who we welcome through our doors to have a wonderful, memorable time, and we can only do this by delivering the very best in hotel comforts, service and gastronomic experiences. Our hotels are full of character and personality, with a rich history enhanced by our dedicated team members who work in them. We’re a people-centric organisation
and are determined to constantly improve for both our guests and team members. We aren’t afraid of hard work, but most importantly, we also have a lot of fun! No day is the same, and every day
brings its own set of unique challenges, but that’s what makes Malmaison & Hotel du Vin an exciting, unique employer. We have a collective DNA which binds us together, but beyond this, the two brands have their own distinctive personalities, which live and breathe in our properties and in our people.
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Bespoke training We believe that an investment in our people is an investment in our future. They are the backbone of Malmaison & Hotel du Vin and they are what make our hotels special, by delivering memorable experiences for our guests. We take our responsibility for our
people very seriously and we want the best for them at every stage of their career. That’s why everyone who joins Malmaison & Hotel du Vin receives a personalised development plan that’s right for them and us. We like to take the time to get to
know our people and understand what makes them tick. We provide a range of personalised training programmes, which will develop our future leaders and inspire others, giving our people the opportunity to grow with us. We have dedicated trainers at each hotel to ensure that everyone gets the right start and this is maintained throughout each person’s journey within Malmaison & Hotel du Vin.
Case study Jake Davis, chef “The Chefs’ Academy has been great for my development, both in the kitchen and in my personal life. It has given me the confidence to do my job but, more importantly, to have self-confidence as a person. I feel that in attending this course I have learned great skills. For example, knife techniques, and the ability to work on every stage of the process, from developing my own menus through to delivering the final product onto the plate. “Working for Malmaison has given me the ability
to learn and grow in the kitchen environment. It is great to work for a company which is prepared to invest in the talent of the future and help us grow through great courses they provide. This course has given me the opportunity to bond with other chefs as well as experience other kitchen environments. “Winning the Malmaison Chefs competition was
a great honour. Having a mentor in John Woodward has also really helped me to broaden my outlook beyond the kitchen; for example, John has introduced to me to our suppliers. All this has helped deepen my understanding of the business.”
“We take responsibility for our people very seriously and we want the best for them at every stage of their career”
What we feel this course has done for Jake Since joining the Chefs’ Academy, the change in Jake and his self-confidence is evident. As he has developed his skills, so has his confidence; for example, he is moving round the kitchen with ease and a quiet self-assurance. He has really started to shine. Since finishing his courses, Jake’s ability in the kitchen has even surprised him. He is a real team player and it is a pleasure to watch him go from strength to strength.
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112 Project 1898 Contact
The Chapter House Bar at the Royal York Hotel, designed by Michaelis Boyd
www.project1898.com people@project1898.com
The brand identity for Project 1898
Project 1898
This newly formed team will be revitalising hotels and creating exciting new restaurants across the country as part of a major rebranding exercise
About the company Project 1898 is the holding name for a new British hospitality company following the acquisition by Starwood Capital of Principal Hayley, De Vere Venues, Four Pillars and the Townhouse Collection. With a vision to create great British hotels that are local at heart, the new hotel company will be launched in spring 2016 with a brand new identity and the creation of City and Country Divisions. These ambitious plans will be supported by a significant recruitment campaign with excellent training and development. The new City Division is being led by
chief operating officer David Taylor, who joined the company from the London Edition, an award-winning collaboration between Ian Schrager and Marriot Hotels, where he was general manager. Before that, David ran the ‘budget boutique’ – the Hoxton Hotel in the East End of London. His senior team includes Sean Wheeler
(director of people development, ex-Dorchester, Malmaison and Hotel du Vin) and Simon Willis (brand director, ex-Conran Holdings and D&D London). The new City brand will launch with,
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among other hotels, the Palace, Manchester; the Royal York in York and the George Hotel in Edinburgh. All of them will showcase new interior schemes by internationally renowned designers, overseen by design director Sara Cosgrove, who previously worked her magic at Harrods. Many of the bedrooms at the
George and the Royal York have already benefited from the new schemes, with a brand new look and feel that is contemporary and luxurious, while being sensitive to the rich heritage of these landmark buildings. In Manchester, work is under way
on the bedrooms as well as the ballroom and casino. The big reveal in Manchester will form the centrepiece of the brand launch next spring.
Destination dining An exciting component of the project is the creation of destination restaurants and bars. The first of these will open this autumn in Edinburgh and York, and we have been working closely on the concepts with Des McDonald and his team, whose hits include the Ivy,
Scott’s, Dean Street Townhouse and the Holborn Dining Rooms. First off the block will be Burr & Co,
a smart little coffee shop serving Caravan coffee, juices, pastries and sandwiches. Next door, the Printing Press Bar & Kitchen will focus on the rich abundance of seasonal Scottish produce, overseen in the kitchen by Colin Fleming and front of house by Stephen Begg. Hot on the heels of Edinburgh comes
the Refectory Kitchen & Terrace in York, as well as a bar and games room called the Chapter House. The latter occupies a prime corner of the hotel facing the station, while next door the Refectory Kitchen and Terrace will be a spectacular open-plan space with a glazed terrace and a menu stuffed with fresh, seasonal Yorkshire produce.
“These ambitious plans will be supported by a significant recruitment campaign with excellent training and development”
Case study Matthew Brierley, deputy general manager, Palace Hotel, Manchester Matthew Brierley had no idea that he would have a career in hospitality when he left school in 2000 and joined the Territorial Army. A year later, he enlisted into the Cheshire 22 Regiment and was five months into a six-month tour of Iraq in 2004 when he was injured. Over the course of a one-year rehabilitation programme
run by the army, Matthew acquired a variety of skills and his girlfriend (now wife) suggested he apply to her place of work, which he duly did, joining Cranage Hall in Cheshire (part of Principal Hayley) as a painter and decorator. Since then, in-house training and development allowed Matthew to progress first to maintenance manager and then front of house and finally operations manager. In 2014, Matthew joined the Palace in Manchester, where he has fallen in love with the hotel and is relishing the opportunities that come with the Project 1898 rebrand. “Throughout my time with the company, I’ve been really helped by colleagues and by in-house training,” he says. “I could not have done it without the team.”
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On the menu at the Printing Press in Edinburgh: seasonal Scottish produce, including Buccleuch beef
114 Marriott Contact
www.marriott.com/careers
www.facebook.com/marriottjobsandcareers www.twitter.com/marriottcareers
www.linkedin.com/company/marriott-international
Marriott
The global brand manages to retain a friendly, family feel at its hotels, and it’s looking for people with a genuine desire to create a great experience for its guests
About the company Discover the power of belonging. At Marriott, we feel it every day. It comes from being recognised. It comes from knowing Marriott sees talent in each of us. And it comes from working together, as a family, to make our guests feel as much at home as we do. It’s why so many of our associates come for a job, but stay for a career. If this sounds right to you, join us and find the place that’s right for you. Marriott hotels reflect the unique
styles of our associates and our guests in thousands of destinations worldwide. From luxurious to casual, modern or exotic, there’s a perfect Marriott brand and a perfect place where you can find a career and feel that you belong. Whether front of the house or
heart of house, we are looking for your friendly, authentic approach to a unique and personalised experience for every guest at our hotels. Creating a smooth and easy stay for guests so they can get the most out of their time
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with us is critical. It’s about building relationships, teamwork, passion for hospitality and an eye for the details. At Marriott, we never stop searching
for inventive ways to serve our customers, to provide opportunities for our associates and grow our business. The company that began as a nine-seat root-beer stand is recognised today as a top employer and for its superior business operations, which it conducts based on five core values: put people first, pursue excellence, embrace change, act with integrity, and serve our world.
A career launch pad Whether you’re looking for a new job, are still at university, or you’re a recent graduate, Marriott is a great place to explore jobs and launch your career. The first step in the selection process
is to explore the Marriott Careers site at
www.marriott.com/careers, where you can use the ‘Explore Career Paths’
section to learn about possible job areas and career growth. The ‘search for jobs’ button is on every page, and you can also learn more about the company or read about our business and career paths. We encourage job seekers to talk with us – ask questions, learn more about our business and discover what’s happening at our hotels and business locations. All over the globe, our associates are sharing news and making connections, so why not download our Marriott Careers app, visit our careers page and connect with us.
“We are looking for your friendly, authentic approach to a unique and personalised experience for every guest”
Case study Rebecca Scott, assistant front-office manager “I did my placement year from Oxford Brookes University at the London Marriott Hotel Grosvenor Square in 2011 and loved the role and my experience so much that I stayed on working there part-time while I completed my studies. Although I don’t miss the long commute from Oxford! “Once I’d completed my degree in hospitality in 2014, I joined the Marriott International Voyage Graduate Scheme and started working at the London Marriott Hotel Park Lane. I soon got promoted to front-desk supervisor and just nine months after that I am now the assistant front-office manager. “So why do I love Marriott? I love that it has developed from a small family business and, despite the fact it now has 4,100 hotels, there really is still a family feel in each. There are development opportunities globally, too; for example, when I was travelling in Australia, I was able to visit Marriott properties and have career chats with key managers. Everyone is so welcoming and open, so if that sounds like something you would value, or if you love to travel – I think it’s the perfect company to work with. “I’m also able to get involved in more than just my day-to-
day job. I’m the hotel charity champion and am currently organising an event to raise money for the Prince’s Trust. As for the future, I want to be a general manager with Marriott and run my own hotel.”
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122 Rapport Contact Gary Acheson
Head of HR and training Rapport
24 Martin Lane
London EC4R 0DR 020 7280 0708
gary@rapport.eu.com www.rapport.eu.com
124 Red Carnation Contact
hr@rchmail.com www.redcarnationhotels.com/careers
126 Restaurant Associates Contact
Victoria Marshall Head of HR
Restaurant Associates 24 Martin Lane
London EC4R 0DR 020 7280 0700
www.restaurantassociates.co.uk
Rapport
Rapport guest services train and nurture front and back of house staff to work with corporate clients
A great place to work Rapport is a specialist company providing corporate organisations with high-quality front and back of house guest services, including reception, concierge, client meeting rooms, switchboard and other call services. Rapport truly is a great company
to work for. This has been affirmed by the fact that it was recently recognised with some of our industry’s highest awards, including a placing in the Top 30 Best Places to Work in Hospitality and a two-star accreditation by Best Companies, the people behind The Sunday Times Top 100 Companies to Work For. These awards were achieved following honest feedback provided directly by the people who work for us. Our reputation and success depends
on the achievement of consistently high standards in everything we do. It is therefore vital that all our people receive high-quality and focused training so they can perform their duties to the highest standards. We appreciate too that people are happier in their work when the company cares
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about their development and places it high on the list of priorities and this, in turn, improves advocacy. The marketplace in which we work is ever-changing and it is critical that the team is also consistently retrained and that their knowledge is current. We have core strategies to achieve this, including Welcome to our Business and Effective Induction, the Rapport Training and Development programme, personal development plans for each team member and a combination of coaching, training, mentoring and cross-exposure to best practice.
Training opportunities All new and transferring employees are welcomed to Rapport through our On-Boarding programme. Each employee is provided with a personal induction plan at site, and this is supported by our Welcome Engage Impress programme and client-specific site inductions to ensure the individual is able to engage with both Rapport and the client site as quickly as possible. The Rapport Training and
Development Academy programme is available to all our staff and provides a range of bespoke training sessions including Employee Engagement, Five Star Service and Achieving Excellence, Engaged Tone (professional telephone techniques), Elocution Skills, Inspirational Leadership and our newly launched Diversity, Disability and Protocol Awareness training course. We also offer our employees the
opportunity to undertake workforce qualifications, including a Supervisor Passport, aimed at high-performing frontline team members who want to be promoted to supervisor or team leader; Accelerate, a six-month supervisory development programme; and Evolve, a senior management development programme, designed to create passionate, skilled managers. Operational excellence is underpinned
by Rapport’s award-winning guest services programme Impressions, which is an industry-leading initiative encompassing aspirational key standards, core training modules, quality auditing and employee recognition.
Case study Katrine Skovgaard, deputy executive services manager for a major banking client, Canary Wharf, London “Having started my career in the hotel industry, I was looking to expand my skills when I discovered Rapport. I was impressed with its focus on providing five-star service within a corporate environment. The company was looking for enthusiastic people who were passionate about achieving remarkable service, and I knew straight away this was my career path. Four years later, I still love my career with Rapport. “Career development and transfer opportunities between contracts
are actively supported, as I have personally experienced. My first role with Rapport was as a receptionist at a leading professional services firm on the main reception and client floor. Within one year I was promoted to duty supervisor. I later transferred to my current bank as reservations team leader, managing a team of eight. A year after that, I was promoted to deputy manager, taking on another four employees at our sister office. My role is fast-paced and involves operations, human resources, budgeting, statistics and developing other colleagues. One of my team was recently promoted, moving to a new Rapport contract win as team leader. “Rapport has a family feel that allows us to visit colleagues at other sites, on the many training courses offered and at Rapport’s brilliant social events. Their recognition schemes identify those who work hard and the fact that everyone in the company, including the managing director, knows your name, makes you feel valued.”
123 Red Carnation
This international hotel collection really looks after its employees, from apprenticeships for new trainees to a specialised Management Programme
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. At the heart of Red Carnation is its
people. Whether these are the guests staying at the hotels, or the staff ensuring that they have a memorable experience, this family-run company is deeply committed to looking after each and 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, Channel Islands, Switzerland, Ireland, South Africa and the USA with the all-embracing philosophy of “no request is too large, no detail too small”.
Best of the best 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 four consecutive years, and ranked second this year, eighth in 2014 and 26th and 71st in 2013 and 2012 respectively. In addition, in 2013 Red Carnation was named Best Student Placement Provider in the Springboard Awards for Excellence and was awarded Best Management Development Strategy in 2014.
Gold standard Every staff member is given the necessary training and development to ensure they reach their full potential. The company has achieved Corporate
Investors in People Gold Award status, a testimony to the quality of the training programme for all staff members and a recognition of a working environment characterised by growth, innovation and triumph. We offer work experience, internships,
apprenticeships and a graduate programme, giving you an opportunity to experience the industry and to help you achieve your career goals. Whatever job role you join us in at
Red Carnation Hotels – intern, apprentice, receptionist, chef, as a manager or on our Management Programme – you will find we have the training and development that will help you in your career. Having gold Investors in People status means that our training and development plan links directly to our business goals and strategy, which is communicated openly with all our people. We provide personalised training
to our employees. We offer learning opportunities that can be applied in your personal life and 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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“We offer learning
opportunities that can be applied in your personal life and that are internationally recognised”
Case study Arjeta Arapi, food and beverage manager, the Montague on the Gardens Hotel “Since moving to the UK I have progressed without academic experience to my current role, and this is an achievement of which I am very proud. My passion for food and beverage started when I was a little girl working in my family’s restaurant, watching my father run the business while teaching me along the way. “I joined the Montague on the
Gardens Hotel in 2003 and I have never looked back. It feels like a ‘home from home’, and that’s one of the reasons why I love working for Red Carnation Hotels. It’s a family-run business that cares for each employee, and if you work hard and show you have passion, you will always have opportunities to grow and develop. “Twelve years ago I started as a
waitress before moving up through various positions within the F&B department, and became food and beverage manager in January 2014.”
Restaurant Associates
Providing great foodservice to clients across the hospitality spectrum, Restaurant Associates makes sure its staff are well trained and ready to cater to a variety of bespoke needs
Developing the team We are passionate about the power of great food and service and its ability to inspire, connect and empower. We couldn’t deliver this without the brilliant people who make up our teams. That’s why we spend so much time and money on developing our staff, and why we offer great career opportunities for everyone, as long as they have the right attitude. Our clients expect a tailor-made
service, which is the same way we approach the training and development of our teams: bespoke training that fits the need of each individual. This includes every career level, from formal apprenticeships and on-the-job culinary training to our award-winning Impressions customer experience programme and management development programmes. In addition to the basic training that all employees receive, our team can
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expect tailored programmes, delivered by our own experts, covering every aspect of the hospitality industry. The diversity of the roles within
Restaurant Associates offers our colleagues a breadth of experience they won’t get elsewhere: they can get retail experience; own a commercial profit and loss account; create fine-dining food and service; work in a Michelin-starred restaurant; or manage restaurants across hundreds of different locations. We encourage our individuals to gain as much experience as possible across all areas of the business, and by joining Restaurant Associates one can expect to build a great and diverse career in hospitality. We’ve got executive head chefs who started as kitchen porters, a head of operations who joined the company as commis chef, and general assistants who are now group account managers.
Working with the best We believe in great food and service and we also understand the benefits of working with leaders, which is why Michel Roux Jnr, Albert Roux and Jason Atherton partner with us to run their restaurants at Roux at Parliament Square and City Social, both in London. These partnerships not only
cover food, but expert knowledge of hospitality, service, training and management. Our chefs work alongside these culinary legends on a regular basis, and our front-of-house teams benefit from the world-class service training that is expected from these iconic restaurateurs. And we’re not just in the UK – being
part of the world’s largest foodservice organisation, Compass Group, means opportunities exist in all corners of the world, from new establishments in New York and Sydney to Dubai, Hong Kong, Rio de Janeiro and Johannesburg.
Case study David Nelson, head chef, prestigious professional services client, London David joined Restaurant Associates as a 20-year-old, eager to work in food, and so took a position as a commis chef in one of our Canary Wharf kitchens. David was instantly drawn to this high-pressure world, watching and learning as much as possible. David’s attitude was evident from the beginning and his head chef offered him an apprenticeship, something David took without hesitation. In the following years, after his apprenticeship, David completed stages in Le Gavroche, Maze and City Social, where he helped prepare dinner with Ferran Adrià of El Bulli. David has also completed multiple Restaurant Associates courses – including Advanced Health and Safety, Finance for Chefs and Personal Development Planning – and joined his chef peers on culinary visits to dozens of suppliers, from pig farms to abattoirs, to see and learn about the whole process. He has also travelled to France to undertake a culinary masterclass from the head pâtissier of Europe for Valrhona chocolate. “Working for Restaurant Associates throughout my career has
given me so many opportunities to work with so many great chefs in the industry, such as Jason Atherton, Michel Roux Jnr and even the great Albert Roux,” he says.
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James Horler
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