70 Bartlett Mitchell Contact
www.bartlettmitchell.co.uk www.innoroutevents.co.uk
iwantthatjob@bartlettmitchell.co.uk iwantthatjob@innoroutevents.co.uk Twitter: @Innoroutevents @cateringbm
Bartlett Mitchell
‘Fundamentally food’ is this contract caterer’s mantra, which it demonstrates in the meals it creates for its huge portfolio of varied clients
Bartlett Mitchell is an independent contract caterer created by Wendy Bartlett and Ian Mitchell, whose ‘fundamentally food’ mission is to deliver delicious food and great service that makes a positive difference to our customers’ day. Our culture is based on the
personalities of our founding owners, who are entrepreneurial foodies with all the energy, creativity and initiative you expect from successful entrepreneurs. We look for like-minded, ‘can-do’
people, who enjoy building strong, long-term relationships with clients.
It’s personal Our vision is to run a catering company that keeps its team and ‘fundamentally food’ principles at its heart. Wendy and Ian try to know everyone’s name – no one is just a number at Bartlett Mitchell. And as a result, our 800-plus team members make 35,000 customers smile each day due to the nutritious, varied and delicious meals we create. We cater for nearly different 100 clients across London and the Home
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Counties, including the Financial Conduct Authority, Fidelity, Friends Life and Old Mutual. We cater in cafés, delis and coffee bars, staff restaurants, conference facilities, hospitality and fine-dining restaurants.
Room to grow Every year the company has grown in size and we have recently added a new division to our portfolio: Inn or Out Events, specialising in catering for livery halls, venues, events and celebrations. This provides fantastic career
opportunities to move up, not only as a chef, but also in roles in hospitality, management and in head office departments like human resources, finance or marketing.
Development opportunities Bartlett Mitchell takes real pride in the development opportunities it provides through targeted training that builds confidence and flair in culinary arts and craft, food safety, finance and team leadership and management.
“Wendy and Ian try to know everyone’s name – no one is just a number at Bartlett Mitchell”
Our team member journey gives
everyone career options and lets you set the pace and direction for your career growth. At Bartlett Mitchell you can develop as far and as fast as you choose, and our annual awards recognise individuals’ contributions.
Did you know?
● Bartlett Mitchell was part of The Sunday Times Best 100 Companies to Work For in 2013, 2014 and 2015.
● Catering is a great career even if English is not your first language as food and cooking speak every language.
● Bartlett Mitchell employs more women than men. Contract catering has varied working patterns that can offer real flexibility.
● Bartlett Mitchell awards more than 600 nationally recognised qualifications each year to its employees – a great way to enhance your career prospects.
Case study Stuart Cawley, business manager Stuart epitomises everything foodie and entrepreneurial about life at Bartlett Mitchell. Stuart studied hotel management and joined the company in 2008. He put his learning into practice when he was appointed general manager to a team of 20 at a prestigious London site. He was quickly noticed for his ‘can-do’ attitude, bright ideas and motivational style and, as a result, he was promoted to business manager with responsibility for five client accounts. A typical day for Stuart involves developing food and
marketing ideas, team training and development, client requests and managing the accounts. We have no doubt a promotion to area business manager will happen soon.
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72 BaxterStorey Contact
www.baxterstorey.com @baxterstorey
recruitment@wshsupport.com 0118 935 6752
BaxterStorey
The BaxterStorey academies foster young talent from apprenticeship through to management, training some award-winning chefs along the way
At BaxterStorey, we’re passionate about our food and our approach is very simple: we focus on delivering fresh food, sourced locally, cooked and served by well-trained people. We love this business and understand that the strength of our product is our extraordinary people. It is only with them that we are able to develop an exceptional and bespoke service for each client. As such, investment in training and
personal development is core to our success. That’s why our whole business is built around an academy structure, which supports our team members and enables them to flourish in their roles. In fact, last year alone, 33 chefs
graduated from our Chef Academy, we trained over 1,200 people through our Barista Academy, and more than 2,100 people became allergen champions following the introduction of new guidelines. We’ve even seen our talented
individuals win three prestigious Catey awards, become finalists in the Craft
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Guild of Chef Awards, and placed third in the UK Barista Championships – the highest finish ever by somebody in our industry. We are really proud of these achievements and understand the importance of strong and wide-ranging training programmes. In our fast-paced industry it’s essential that we support our chefs to stay at the forefront of their craft, and that’s why our Chef Academy offers inspirational training opportunities both to encourage culinary creativity and hone restaurant management skills. Our chefs are provided with a broad
range of opportunities, including working with notable figures such as John Campbell, who hosts our Chef Academy at the Woodspeen Restaurant and Cookery School in Newbury.
Bright young things Recognising the need for the hospitality and foodservice industry to step up and act as an ambassador for young people, this year we added our Apprentice Academy to our training agenda.
We know that without a strong, fully trained workforce, our business cannot achieve its full potential, which is why our Apprentice Academy is specifically designed for 16- to 19-year-olds. Since the launch of the Apprentice
Academy in March, we have over 30 new apprentices working in BaxterStorey, training to be chefs and managers. It is our goal to create 200 new roles through the Academy by 2018.
Leaders of the pack We also value the importance of developing the industry’s future leaders, so our popular Leadership Academy provides tailor-made management programmes for supervisors, managers and senior managers, providing a clear career pathway. Working with BaxterStorey isn’t just
a job; it’s an opportunity for talented individuals to carve a successful and rewarding career for themselves, all with the support of our extensive training programmes.
“Our people are the most important ingredient for our long-term success”
Case study Sascha Lyons, apprentice chef, EMA, BaxterStorey Sascha Lyons is a hugely valuable member of the team. “The thing I like most about my apprenticeship with BaxterStorey is that we’re making everything from scratch,” she says. “I’m on the breakfast theatre bar at the moment and I’ve
most recently learnt to make eggs benedict, including my own hollandaise sauce. The team here are so nice and genuine and they’re very supportive.” It is hoped that at the end of her apprenticeship, Sascha will join BaxterStorey permanently as a commis chef and enrol on our Chef Academy to continue her development journey with us.
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80 Cliveden House and Chewton Glen
Contact or email Anita Bower on
abower@chewtonglen.com Visit
www.ten-outof-ten.co.uk
Chewton Glen
82 Corbin & King Contact
The Colony Grill, The Beaumont
www.corbinandking.com/recruitment The American Bar, The Beaumont The Delaunay Cliveden House Cliveden House and Chewton Glen
The Ten Out of Ten training course unites these two examples of English elegance with a thorough introduction to the highest levels of hospitality
London’s country retreat Just 40 minutes from central London, the world of Cliveden is tantalisingly close. This place for celebration, romance and indulgence is just a stone’s throw away. Since 1666, Cliveden has been witness to scandal, lavish entertaining and a lust for life. Its illustrious guest list is endless and includes Frederick, Prince of Wales, Queen Victoria, Edward VII, Winston Churchill, Teddy Roosevelt, George Bernard Shaw, Charlie Chaplin and the Beatles. This grand stately home is set in the heart of the Berkshire countryside, surrounded by 376 acres of magnificent National Trust-managed, Grade I-listed formal gardens and parkland. Cliveden has wonderful panoramic views over the River Thames and is one of the finest luxury hotels near London and Heathrow Airport. Cliveden House & Pavilion Spa, Taplow, Berkshire SL6 0JF 01628 668561
claire.bartlett@
clivedenhouse.co.uk www.clivedenhouse.co.uk/ hotel/careers
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An English original Chewton Glen is a luxury country house hotel and spa set in 130 acres of Hampshire countryside on the edge of the New Forest National Park, and just a few minutes’ walk from the sea. Chewton Glen is a very special
place and a proud member of luxury hotel fellowship Relais & Châteaux. It is one of the finest luxury hotels in the UK and has been voted ‘Best UK Holiday Hotel’ and listed as one of the ‘World’s Best Hotels’ by Condé Nast Traveller readers. The unsurpassed and effortlessly
gracious English hospitality and the balance between heritage and evolution is what makes Chewton Glen a five-red-star luxury Hampshire country house hotel and spa that constantly surprises. Chewton Glen Hotel & Spa, New Milton, New Forest, Hampshire BH25 6QS 01425 275 341
cparrett@chewtonglen.com www.chewtonglen.com/hotel/ contact-the-hotel/hotel-careers
Case study Callum Hird, Cliveden House Callum has just finished his last placement for the Ten out of Ten management training programme and will be graduating at the end of the month. He spent five months in five different properties developing and perfecting his skills, leadership techniques and management styles. During this time, Callum has excelled
at front of house and guest services so much so, that on completion of this programme, Cliveden House offered Callum the chance to stay on and join the front of house team in a permanent role. Callum is a great team player and absolutely fantastic with the guests. We really are delighted that he will be continuing his career progression at Cliveden House and have great expectations for his future.
Ten Out of Ten The hospitality training course Ten Out of Ten is an exceptional opportunity to enter the hospitality industry at the highest level, learning skills from some of the most well-respected professionals in exceptional properties around the UK. This is the chance of a lifetime and it will set you on a strong career path to hospitality management. Ten Out of Ten allows you to spend time in 10 different hospitality
sectors (from sales and marketing to housekeeping and kitchen) within 10 different world-renowned hotels. This is a great way to learn the ins and outs of the hospitality industry first hand and it will test strengths and highlight areas for improvements. This 25-month training programme is sure to set you off on the right path for a strong career in hospitality management.
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Case study Ed Fitzpatrick, food and beverage operations manager, Chewton Glen Chewton Glen thoroughly enjoys growing our own talent and one of the best examples of this is Ed Fitzpatrick. Ed graduated from the Ten out of Ten management training programme, where he spent 25 months split into five months in five different five-star properties. On completion of this programme,
Chewton Glen snatched Ed up and made him its deputy reception manager, where he supported the front desk and was the guest’s first point of contact. Just 10 months later, he was promoted to assistant to the general manager. Again, Ed shone and surpassed all expectations. He wanted then to follow his
passion for food and beverage, and since November 2014, Ed has been our food and beverage operations manager. He is working wonders in improving service, implementing training and mentoring staff.
Corbin & King
The Wolseley, The Delaunay and The Beaumont hotel are just three of the grand London institutions owned by this respected and growing company
Chris Corbin and Jeremy King have been business partners for over 30 years and, in that time, have developed, owned and managed some of London’s most respected, revered and successful restaurants. In 2003 they opened what was
considered to be London’s first grand café, The Wolseley on Piccadilly, which regularly tops the lists as London’s favourite restaurant in the Zagat and Hardens guides. In 2011, they opened The Delaunay, a grand café with a mittel-European slant, located on the corner of Aldwych and Drury Lane. The adjacent Counter at the Delaunay is a relaxed café and take-away. In June 2012, they opened the 240-seat, spectacular art deco Brasserie Zédel just off Piccadilly Circus in London’s Soho, serving classic French brasserie food at remarkably low prices; the venue also houses the Bar Américain, ZL Café and a cabaret space, the Crazy Coqs. In the same year they also opened Colbert, an informal neighbourhood brasserie on Sloane Square in Chelsea. Fischer’s, a neighbourhood café and
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konditorei, evocative of Vienna in the early 20th century, was opened in June 2014 on Marylebone High Street, and this year also saw the opening of their first hotel, the 73-bedroom The Beaumont in Mayfair. This autumn Corbin & King will
be opening a new neighbourhood restaurant, Bellanger, in Islington.
Mutual growth Corbin & King is a company driven by a deeply held set of fundamental beliefs and values, which is reflected in all we do on a daily basis. We like to make our employees
feel motivated and challenged and – more than that – feel valued and given opportunities to grow, as the company continues to grow. As a Times Top 100 Best Employer (2014), we have a broad
“We still hold close the feeling of a family culture and truly believe that hospitality comes from the heart, not the boardroom”
Chris Corbin and Jeremy King
range of development programmes for our people, such as a Chef’s Academy, bespoke leadership programmes, skills training, service and soft skills training, as we want to nurture the chefs and managers of the future. This is further supported by our PoLe
Position programme, which identifies leaders of the future and enables them to develop the skills required to embark on the next step in their career. Many of our former employees have
gone on to become household names, from Mark Hix to Chris Galvin. Although the company now employs 1,000 people, as each person joins us we still hold close the feeling of a family culture and truly believe that hospitality comes from the heart, not the boardroom.
The Wolseley
84 Dorchester Collection Contact
careers.dorchestercollection.com
those looking for part-time hours as well as full-time hours
Many of our roles are open to
Case study David Brosnan, housekeeping manager, The Dorchester “After studying at Ireland Shannon College of Hotel Management, I joined The Dorchester as a rooms
division management graduate. I worked in various departments, such as reservations and front office, gaining an all-round understanding of what makes a hotel tick. “I received a lot of great guidance along the way from my mentor
Dorchester Collection
Case study Adam S, senior waiter, Brasserie Zédel “Having started at Brasserie Zédel with only a few months’ experience in restaurants, I was really excited to be part of such a big operation. “My initial role was as a junior waiter, but after only three months
I was encouraged by my manager to become a senior waiter. So far, I have been through an induction where Jeremy King came in to meet us all and talk to us about how he and Chris Corbin built the company, and more recently I was on a two-week training programme – both in the classroom and back on the floor. “All the staff have been very supportive in making sure I feel part of the team and giving me advice on my new role. I am now working in a busy and fun environment where I get to put all the training into practice and I work with a very passionate team of professionals.”
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With all three of its hotels ranked in the top 15 of The Caterer’s Best Places to Work in Hospitality, the Dorchester Collection is a top-class choice
The company Dorchester Collection’s UK hotels – The Dorchester, Coworth Park and 45 Park Lane – are some of the most iconic and aspirational names in the business. Each hotel provides the highest
standards of care and attention – something that is only possible with a world-class team dedicated to the pursuit of excellence. The award-winning human resources team has developed an internal training programme that attracts some of the best young talent.
Internal progression We have a dedicated team to support you from day one. Whether you are on a graduate programme or making a career change, we partner with you to ensure your success. We are passionate about our people, which is why we always look to promote from within and have a great track record of this.
The Dorchester The Dorchester is one of London’s most iconic hotels, celebrated for its impeccable service and extraordinary
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heritage. Located in the centre of London, overlooking Hyde Park, it is a favourite choice of celebrities, world leaders, royalty and high society. The hotel has a selection of some
of London’s best-known restaurants, including the three-Michelin-starred Alain Ducasse, authentic Cantonese at China Tang, modern British at the Grill and afternoon teas at the Promenade. The hotel also boasts a portfolio
of event spaces, including our breath- taking ballroom, the only venue of its kind in London to offer à la carte dining for 500 guests.
45 Park Lane Our contemporary hotel, 45 Park Lane, is just steps away from its sister hotel, The Dorchester. Each of the spacious rooms and suites enjoys captivating views of Hyde Park, while the penthouse suite’s wrap-around balcony looks down on panoramic cityscapes. It opened with internationally
acclaimed chef-founder Wolfgang Puck’s first restaurant in Europe – Cut at 45 Park Lane – which has quickly
established itself as one of London’s best modern American steak restaurants. The hotel is the meeting place of choice for the city’s in-crowd, and was recently voted the Best Place to Work at the Cateys 2015.
Coworth Park Set in 240 acres of picturesque Berkshire parkland and on the borders of Windsor Great Park, Coworth Park boasts modern British dishes at Restaurant Coworth Park, afternoon tea in the Drawing Room, and relaxed style and rustic charm in the Barn – all a short drive from central London and Heathrow Airport.
Interested in joining us? Here are some of the great positions.
Front of house Our award-winning restaurants and bars are run by the most welcoming teams. You could join them at Coworth Park for afternoon tea; at Alain Ducasse for the finest contemporary French cuisine; or for a more modern American
as well as from my superiors and friends. After a year I was offered a job as laundry manager, which really set the wheels in motion for me. I applied myself 100% every day and learned as much as I possibly could. After 16 months, my hard work paid off, and I was offered the role of housekeeping manager, which I have been doing for the past five months. “There is no such thing as a typical day in a hotel as every day is a new
challenge, but my day can consist of holding the housekeeping meeting, making rotas, ordering, recruitment, resolving guest complaints, making sure the public areas and rooms are kept clean and inspecting VIP rooms.”
experience at Cut at 45 Park Lane. ● Restaurant management ● Host/ess ● Chef de rang ● Commis de rang ● Event casual
Kitchen We are seeking talented chefs to create the world’s finest food. Enjoy the international buzz with a London beat at 45 Park Lane, or join the country set at Coworth Park with cuisine that rewrites the rules. ● Apprentice chef ● Commis chef ● Chef de partie ● Sous chef ● Executive sous ● Chef de cuisine
Sommelier/bar Whether you are seeking a dynamic experience or a classic, opulent interior, we have stylish bars to suit your style. ● Sommelier ● Bartender ● Bar waiter/ess
85 Benefits
● Three-night complimentary stay in any of our international hotels, subject to availability.
● 50% off food and beverage in our restaurants and bars.
● Your meals are free while on duty in our team restaurant.
● Your uniform is provided and laundered free of charge.
● Four weeks’ holiday a year, which increases with service.
● TFL yearly ticket loan for London and cycle loans for everyone.
● Free life assurance cover.
● Numerous healthcare benefits. ● Childcare voucher scheme.
The Dorchester London 45 Park Lane London Coworth Park Ascot Le Meurice Paris Hôtel Plaza Athénée Paris Le Richemond Geneva Hotel Principe di Savoia Milan Hotel Eden Rome The Beverly Hills Hotel Beverly Hills Hotel Bel-Air Los Angeles
92 Elite Hotels Contact Elite Hotels
Ashdown Park, Wych Cross, Forest Row, East Sussex RH18 5JR 01342 824988
Personnel 01342 820289
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Luton Hoo Hotel, Golf & Spa Elite Hotels
With four beautiful hotels making up its collection, there’s plenty of variety and career progression at Elite Hotels
The company Elite Hotels offers four hotels of distinction in the south of England, providing outstanding career opportunities in a truly elegant setting. Ashdown Park Hotel & Country Club sits in 186 peaceful acres of the Ashdown Forest; the Grand Hotel stands majestically on the Eastbourne seafront; Tylney Hall Hotel & Gardens is set within 66 acres of rolling Hampshire countryside; and Luton Hoo Hotel, Golf & Spa in Bedfordshire has a Grade I-listed mansion as its centrepiece. Elite has an outstanding reputation in the industry for career development, and many employees have progressed to the top of the ladder – including our managing director, who first joined the company as head waiter. As an Investor In People organisation,
operating at the luxury level, employees can be assured that training and development programmes are tailored to their individual needs and are both thorough and engaging.
92 Each hotel offers a range of
apprenticeships, from kitchen posts to gardening, at reception or in the spa, so opportunities to work and gain a qualification ‘on the job’ are readily available. The hotels work in partnership with
Bournemouth and Poole College to deliver the Specialist Chefs course, which includes three years of on- and off-the-job training to achieve a top qualification. Several former apprentices have gone on to manage their own kitchens across the globe.
Long-term learning The company ethos is to promote life-long learning, so further development and training is provided to employees to develop their career and support any changes. The hotels will want to celebrate your successes with you as you progress. Just one example of the opportunities
for career progression is the Trainee Management programme, which runs over 22 months and encompasses
all hotels and departments. The Elite Hotels Trainee Management programme aims to encourage motivated and enthusiastic hospitality individuals to develop into first-class members of our management team, highlighted by the fact that our 2014 graduates have now taken up junior management positions. Elite Hotels offers a quality environment with a successful team of dedicated professionals able to guide you through the technicalities and skills of their special area of expertise to enhance your understanding of the hotel industry. The programme represents an
opportunity to establish a career where the emphasis is on style and quality. Each of the four Elite hotels has its own unique characteristics, with all offering guests the highest standards of personal service and hospitality. It is our firm belief that by developing new managers from within, we empower them while enabling them to build their skills and capacities to achieve successful long-term careers.
Case study Chris Fry, assistant conference and banqueting manager, Luton Hoo Hotel, Golf & Spa Chris joined the management trainee programme in September 2012 and completed placements at Tylney Hall, Ashdown Park and Luton Hoo across multiple business functions. After completing the programme he successfully applied for the
event manager position at Luton Hoo in April 2013 and has since been promoted to assistant conference and banqueting manager. Chris says: “Conference and banqueting is completely different
every day; you can be doing a dinner for eight people one day and the next you can be setting up a conference for more than 250. “The experiences I have really enjoyed have included taking
responsibility for the non-residents’ Christmas day lunch and receiving positive feedback from the guests, plus all the big corporate events we hold at the hotel.”
93 Gravetye Manor
This award-winning 17-bedroom, country house hotel and Michelin-starred restaurant is looking for passionate hospitality professionals who want to kick-start their careers
An independent company Gravetye Manor is a quintessential Elizabethan manor house, located within 1,000 acres of stunning Sussex countryside. Under new ownership, the four-red-
star-hotel, Michelin-starred restaurant and world-renowned garden have recently undergone an extensive multi-million-pound renovation. Gravetye is independently owned and
therefore has been able to retain its unique charm and ‘home-from-home’ atmosphere, helping to differentiate it in a highly competitive market. The hotel has a long history (since 1958) of providing some of the very best in country house hospitality and service, and this commitment continues, thanks to the Gravetye ‘family’ of around 65 employees. The hotel is a proud member of the
highly prestigious Pride of Britain Hotels group, as well as Relais & Châteaux.
Hotel of the year Gravetye has gone from strength to strength in recent years and now has
a bulging trophy cabinet. Most recently, it was awarded Hotel of the Year (Independent) at The Caterer’s very own industry awards, the Cateys 2015. In 2014, the hotel won the Condé Nast Johansens award for Best Countryside Hotel, as well as AA Hotel of the Year, England for 2013-14. The recent successes are testament to the fantastic team Andrew Thomason, managing director, has assembled over the years at Gravetye. The hotel is looking to continue this success and is always looking for highly motivated hospitality professionals with a passion for providing the very best country house experience.
Your career starts here Gravetye can offer professionals a fantastic entry point into the rewarding hospitality industry and will provide the right candidate with a comprehensive training and development programme. Kitchen apprenticeships can also
be arranged, and our newly Michelin- starred restaurant is an excellent place to start a career.
Case study Dominic Philips, restaurant manager Dominic started his career in hospitality in 2009 at the age of 18 as bartender. He quickly developed a passion for hospitality and in particular food and beverage. Dominic was soon promoted to bar manager, where he developed extensive customer service and management skills. After proving his potential, Dominic became
assistant hotel manager at a five-star country house hotel, where he further developed under the mentorship of the general manager. In 2013, Dominic joined Swinton Park as tournant manager and was able to experience all operational hotel departments. Dominic joined Gravetye in early 2015 as
restaurant manager and has relished the opportunity to create a cohesive team of friendly, knowledgeable and passionate hospitality professionals. Leading by example, Dominic is hoping to continue and improve the exceptionally high service standards that have become synonymous with Gravetye.
“Gravetye has gone from strength to strength in recent years and now has a bulging trophy cabinet”
Case study Sam Woolmore, acting marketing manager Sam started out by studying tourism, leisure and hospitality
at school and then college, where he became deeply interested in this sector. Sam then worked in customer service before deciding to go to university to study tourism and hospitality management. As part of his degree programme at the University of Surrey, Sam was encouraged to take part in a professional training year.
Sam joined Gravetye Manor in 2012 as part of his
degree programme on a one-year junior management trainee programme. As part of this, he was able to experience a range of hotel departments, ranging from food and beverage to sales and marketing, before returning to university for his final year of study. After graduating in 2014, Sam was keen on a career in
sales and marketing and was asked to return to the team at Gravetye as acting marketing manager. Over the past year, Sam has had the opportunity to implement a range of exciting projects, ranging from developing the Gravetye brand to creating marketing videos.
Great Northern Hotel
This stylish and sophisticated hotel, bar and restaurant is setting the standard for cutting-edge London design
The Great Northern Hotel, A Tribute Portfolio Hotel, is an impeccably re-imagined Grade II-listed Victorian landmark in the heart of central London, and the first European member of Starwood Hotels’ new Tribute Portfolio brand. It is the world’s first great railway
hotel, located just 25 metres from the Eurostar terminus in the heart of King’s Cross St Pancras, and it endures today as one of the UK’s finest independent boutique hotels, creating an urban oasis for travellers. A £40m refurbishment saw the building stripped back to its brick core, sensitively referencing its architectural and industrial heritage. Our 91 luxurious rooms blend
contemporary design, bespoke furniture and period features, and specialist soundproofing turns them into peaceful sanctuaries. All the rooms receive super-fast 500Mbit Wi-Fi, a generous
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entertainment package and access to a complimentary, ‘home-from-home’- style pantry, stocked with fine coffees, teas, homemade cakes and iconic sweets.
Plum + Spilt Milk Theatrical destination restaurant Plum + Spilt Milk is celebrated for the quality of its seasonal British dishes, created by famed chef-director Mark Sargeant and executive chef Mike Denman. It is joined by the dramatic GNH Bar, which opens directly onto King’s Cross Station and serves cocktails and small plates, with regular live music nights and up-and-coming DJs. Our hole-in-the-wall Kiosk, opening
onto the Western Concourse of King’s Cross Station, serves hand-carved hot roast meat sandwiches, and exciting future ventures include a new martini lounge to be launched in 2016
Youthful outlook Our high standards of customer care are maintained through a dedicated and highly professional team of 132 staff from around the world. Approximately 60% of our staff is aged between 20 and 30 years old. We have multiple career
opportunities across our food, drink and hotel-related areas, including bar-backs/luggage porters at GNH Bar and waiter and commis chef vacancies at Plum + Spilt Milk
One to watch The Great Northern Hotel, A Tribute Portfolio Hotel, has received multiple awards and accolades in the two years since it opened. Most recently it has been shortlisted for Outstanding New Hotel of 2015 by the Independent Hotel Show Awards, with previous awards including Condé Nast Traveller’s Global
Hot List Top 100 Hotels 2014, The Telegraph’s 10 Best UK Hotels of 2014 and the Best UK Restaurants in the Tatler Restaurant Guide 2015. We are passionate about
provenance, and buy homegrown, seasonal produce from small suppliers around the British Isles, including 28-day-aged prime beef from Mey Selections, part of the prestigious North Highland Initiative, which champions high standards of animal welfare and was launched by HRH Prince Charles. We work closely with several charities, including Veterans Aid, providing a room each month for a veteran and their family. In the words of the hotel owner Jeremy Robson: “We are delighted to be able to offer these brave ex-service personnel a little respite in return for everything that they do and have done for us.”
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Case study Benjamin Walker, concierge “I am 23 years old and I started working at the Great Northern Hotel, A Tribute Portfolio Hotel, eight months ago as a concierge. “I was previously at
university studying Russian and Italian. I graduated and was lucky enough find this position almost immediately – I love how it allows me to make good use of my languages. “One day I’d like to become a
Clef d’Or concierge [a member of the Society of the Golden Keys], as it would allow me to be part of a fine tradition while opening doors to countless exciting opportunities.”
94 Gravetye Manor Contact
www.gravetyemanor.co.uk @GravetyeManor
careers@gravetyemanor.co.uk
96 Great Northern Hotel Contact
www.gnhlondon.com/about/careers recruitment@gnhlondon.com
104 ISS Food & Hospitality Contact
Chef Mark Sargeant with ISS chefs on training day (left) and with Leeds College apprentices (right)
Contact us to find out more:
info@uk.issworld.com www.uk.issworld.com
ISS Food & Hospitality
An Academy of Excellence and strong paths into management roles are up for grabs with this contract caterer
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. We work within business and industry environments, offices, distribution centres and manufacturing sites – in fact, anywhere where we can deliver great food and drink to our clients. Fresh and tasty food can help
motivate people and improve their performance. That’s why our teams go all out to create nutritious and delicious menus for everyone to enjoy. For us, this is a great platform on which to build healthy organisations. Each chef and manager has total
control over their menus and we encourage an entrepreneurial attitude to managing a business. We recruit and train top talent, and create exciting, seasonal menus.
104 We pride ourselves on continuously
investing in and developing our people, 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 also committed to minimising the effects of the business on the environment and maximising the positive impact it has on society.
Links with Leeds For our people, the organisation has created an environment to encourage best practice, innovation and constant development – from the frontline to the kitchen to management level. Our teams 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 our recent initiatives include:
● A partnership with Leeds College, including craft-based training and front of house training. ● Our Food Development team was nominated for the training award at The
Caterer’s Foodservice Cateys awards. ● ACE (Amazing Customer Experience) is ISS Food & Hospitality’s new customer experience programme. ● Advantage Food & Hospitality, a welcome programme aimed at new managers within the food and hospitality business. ● A mentoring programme to encourage people to find their true potential through matching skills and mindsets. ● Opportunities to attend field trips across the country to see key suppliers. ● Overseas trips to world-famous food markets, such as Barcelona in 2014 and Italy in 2015.
At your service 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
“We recruit and train top talent, and create exciting, seasonal menus”
and growth, where the business strives to be the ‘world’s greatest service organisation’ by delivering that through the ‘world’s greatest people’.
ISS Academy of Excellence Last year saw the start of a special partnership between Leeds College and the ISS Academy of Excellence. Sixteen students were chosen for this three- year programme, where they will attain VRQ level 1, 2 and 3 diplomas. The students will work both front and back of house within the ISS business and spend time with the Food Development team before entering
work placements in May next year. Leeds College and the ISS
partnership are extremely proud and excited to be nurturing future talent for our amazing industry. Our next generation of young
talent joined the academy in September, so this term will see us with two sets of fantastic students, headed and mentored by Scott Masey at Leeds City College. Scott has mapped out some great visits and work placements for the students, including five-week placements for the level 2 academy students within the ISS business. Another first for this year was
our academy students entering the ISS Food Excellence awards, with Sacha Townsend being crowned the winner and picking up a fine set of new knives.
106 Jumeirah Contact
careers.jumeirah.com www.jumeirah.com
Jumeirah
This luxury hotel group regularly promotes its staff, rewards its stand-out stars and offers varied roles on a global scale
At Jumeirah, we are committed to encouraging and developing our colleagues in world-class environments. We value diversity and equal
opportunity, employing more than 14,000 colleagues from over 100 different countries. We pride ourselves on embedding
our company culture and Jumeirah Hotels & Resorts, London, was awarded with this accolade at the HR in Hospitality Awards 2015, and has also been recognised as one of the Best Employers in Hospitality by
Caterer.com.
Jumeirah Carlton Tower A beacon of British style and sophistication, this renowned five-star London hotel is located on Sloane Street, the hub of Knightsbridge. Boasting 216 guest rooms including 58 suites, the hotel is also home to one of London’s most exclusive health clubs, the Peak Health Club & Spa.
Jumeirah Lowndes Hotel This boutique Belgravia hotel offers 88 designer bedrooms and suites located moments away from Knightsbridge.
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Guests can enjoy modern British dining at Lowndes Bar & Kitchen, outdoor summer dining at the Terrace and complimentary access to all facilities at the nearby Jumeirah Carlton Tower.
Grosvenor House Apartments The newest luxury ‘hotel concept’ on Park Lane offers residences that combine the best of five-star hotel service with the privacy and discretion of having one’s own Mayfair property. Managed by Jumeirah Living, the 130 serviced residences range from studios to the five-bedroom Grosvenor Penthouse, and offer truly personalised touches for effortless living.
The place to start Our promise is to ensure all new colleagues are given the best possible welcome and induction into our company. All new starters at our London properties undertake a two- and-a-half-day orientation, which covers in detail our Hallmarks, Guiding Principles and Vision, the importance of these and the way they link back into our company culture.
The place to belong Our promise is to ensure that all colleagues are involved and play a continuously active role in our company cultures, as demonstrated through our corporate social responsibility. For example, all colleagues can convert a normal working day to a day out of the hotel to support a designated charity. We are also committed to
sustainability and the environment, as demonstrated with us achieving Green Globe Certification in 2015.
The place to grow Our promise is to develop our talent by giving colleagues every opportunity to use their knowledge, skill and experience at work and to support development so that individuals can learn critical skills to flourish and grow. In 2015 over 10% of our workforce in
London achieved an internal promotion or transfer to alternative roles and departments, and a number of our colleagues transferred internationally to exciting destinations such as Dubai, Abu Dhabi and the Maldives. Our promise is to reward and
recognise the commitment and achievements of our colleagues. We have a diverse recognition programme which awards the employee of the month for both front and back of house and an employee of the year prize. Our benefits are very competitive and include additional holiday for a significant birthday and length of service, amazing discounts for colleague, friends and family on accommodation and food and beverage at all of our properties worldwide, time off for professional development, season ticket loans, a company pension scheme and high street discounts, to name but a few.
108 Lime Wood Group Contact
jobs@limewood.co.uk jobs@thepighotel.com @the_pig_careers
www.limewoodgroup.co.uk
Case study Silviu Silav Silviu joined Jumeirah Lowndes Hotel as an agency worker, supporting our seasonal summer business. His focus on guest service and
commitment to the hotel was rewarded with a promotion to a permanent waiter position, which he undertook for two years. Silviu’s leadership skills were
recognised with a promotion to supervisor, and he was recently given the title of assistant food and beverage manager. Silviu’s belief in team development has been demonstrated in some outstanding results for the hotel both in revenue and customer feedback. We look forward to seeing where Silviu’s career takes him to next!
Case study Honoree Rutaganda A graduate in hospitality management from HotelSchool The Hague, Honoree began her career in food and beverage before moving to an HR administrator role with Grosvenor House Apartments by Jumeirah Living. Honoree’s passion for hospitality and her belief in
attracting top talent to Jumeirah was recognised recently with her promotion to HR officer, specialising in
recruitment at Jumeirah Carlton Tower and the Lowndes Hotel. 107 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. Equally, our stylish ski-in, ski-out hotel – Portetta in the French Alps
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at Courchevel 1650 – adds an exciting European dimension to our group. This will house our new restaurant, Cucina Angelina, which will serve Italian- influenced mountain food, blending the local Savoyard style with the best Italian kitchen specialities, grilled over an open range within the restaurant.
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, THE PIG–on the beach, and THE PIG–at Combe (opening in 2016). 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”
THE PIG–at Combe Our newest PIG is due to open in 2016 in Honiton, Devon. Formerly Combe House hotel, this honey-coloured Elizabethan hideaway is set in 3,500 acres of Devonshire countryside, just eight miles from the coast and 15 miles from the cathedral city of Exeter. As with our other PIGs, the kitchen garden and restaurant will be the beating heart of our new addition, growing and supplying most of the produce for the kitchen. Subject to planning approvals, our intention is to increase the number of bedrooms to around 33 by converting the stable yard and other buildings and spaces. The rooms, restaurant and treatment rooms will, of course, come with the usual PIG signature.
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116 Oakman Inns & Restaurants Contact
www.oakmaninnsrecruitment.co.uk
Case study Nick Mann, trainee “I’m Nick Mann, I’m 22 and I’m on the Graduate Management Scheme at Oakman Inns & Restaurants. “Through hospitality I have
Oakman Inns & Restaurants
This young and energetic company is looking for like-minded people to be trained to work in its 13 pubs across the Home Counties
The whole issue of your “career” presents you with a tremendously difficult decision. It’s an enormous first step and it requires a great deal of thought and commitment. Should I? Shouldn’t I? What happens
in a year? What happens if I meet someone? Where will I live? How you answer those questions will depend on your character and on whether you’re able to cope with pressure and all the issues that will affect your personal goals, lifestyle choices and, ultimately, your future. All we can tell you is that, at Oakman Inns, the people who join our Graduate Management Scheme learn, progress and become the managers and team leaders we respect, and they know the answers to most of those questions. They’ve proved they can make tough decisions and take responsibility, and they are well regarded by those they manage and by those who manage
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them. They’ve proved they have the desire to be the best and they give their best without complaint and always with a smile.
An inspirational business Maybe people want to work with Oakman because we’re a young company with a truly holistic approach to employment. We’ve only been going since 2007, and in those eight years we’ve acquired and built 13 pubs and coaching inns and won more awards than most businesses twice our age. The entire Oakman Collection has
been awarded two stars from the Sustainable Restaurant Association (this year we’re trying for three), because as a company we care about our communities and the people who live and work in them – and that includes our employees. In addition, this year we have
been recognised by the London Stock
have to show us character, purpose and enthusiasm”
“To be selected for one of the eight places, you
Exchange as among the elite of the UK’s ‘1,000 Companies to Inspire Britain’. But most importantly of all for you,
we’ve been recognised as one of The Sunday Times 100 Best Companies to Work For in the UK, because our employees rate our future leader programmes, Graduate Management Scheme, and our sustainability and ethical food policies. We train our people well and we
give responsibility and trust to those who have shown us they have the personality, care, dedication and desire to make a visit to an Oakman-owned coaching inn, hotel, bar or restaurant a very special occasion. Our Graduate Management Scheme
started just over a year ago, and we are already seeing the first intake move into their first site management roles. With four key modules (craft,
supervisory, management and leadership), our training programme
offers internationally recognised qualifications, such as the Wine & Spirit Education Trust (WSET) and a Cask Marque Bar and Cellar Management qualification, as well as a Personal Licence certificate. Oakman Inns also provide graduates with the option to complete a number of higher level qualifications, such as a Mini MBA, a Foundation Certificate in Marketing, a Certificate in Human Resource Practice and the Dale Carnegie Management Leadership Qualification.
Are you the one? To be selected for one of the eight places on our Graduate Management Scheme, you have to show us character, purpose and enthusiasm. But more importantly, that you are a future leader, capable of running your own business, and with the charisma to inspire your team. Those are the Oakman people. The ones who do.
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found an industry where I’m on my feet, interacting with people face-to-face, and building relationships with customers and a great team of colleagues. I work with delicious, fresh food and, of course, a vast array of beverages. I feel like I’m actually doing something for people, providing a quality service as well as a bit of fun and enjoyment – and that’s what it’s – and I’m – all about. “Oakman Inns is all about
people. The company not only invests heavily in the development but also the happiness and wellbeing of its people, which attracted me because, well, I’m a person, which a lot of businesses forget. “Oakman also carefully
selects the best-quality food and drink suppliers – not for price, but for quality – and works only with companies that, like them, prioritise ethics and corporate social responsibility.”
Peach Pubs
This independent pub group is looking for enthusiastic, like-minded new starters who want to become partners in a fun young company
Are you the next Peach success story? We are an exciting, award-winning group of gastropubs with a mission to serve the good stuff. And we’re on the lookout for confident, friendly, energetic people to join us. Established in 2002 by founders Lee Cash and Hamish Stoddart, we opened the Rose and Crown in Warwick with the vision of two more pubs on the horizon. Seventeen pubs later, the passion, hard work and dedication of everyone involved in the Peach story has created a successful, much-loved business that continues to grow. “Creating the perfect environment
for your guests is an art,” says Lee Cash, Peach co-founder. “It means serving the good stuff, and perfecting the environment with lighting, music, temperature and aesthetics, all of which create ambience. “We believe in reading each table,
tailoring the experience to each person or group, and making our pubs unique,
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be it for the leisurely lunch, business meeting, the refuel stop or dinner with family and friends. We do all of this, and sprinkle some fairy dust to make it memorable, so our guests can’t wait to come and see us again.”
A perfect partnership There are two factors at the heart of our success – teamwork and continued development. We believe in the progression of our people, and fully support those who wish to become the next Peach Partner or even start their own hospitality adventure in the future. Our prosperity has been built on the
vision of ‘our house is your place’ along with our values – the Peach rules for how we work together and with our guests to achieve our vision. The best way to find out about us is to hear from one of our team. We are very lucky to have lots of
great stories from people like Michael both front of house and in the kitchen, so what have you got to lose?
118 Peach Pubs Contact
or contact our recruitment manager Natalie Langman at
Natalie.langman@
peachpubs.com quoting ‘I’m Your Peach!’
Visit
www.peachpubs.com
120 PPHE Hotel Group Contact
www.pphe.com
www.pphe.com/careers www.parkplaza.com www.artotels.com
www.arenaturist.com
“Inspiring our guests through individuality and passion”
Case study Michael Halbert, head chef, the Fleece in Witney
What first led you into the kitchen as a commis? Cooking was something I used to do at home and at school and I remember the first dish I ever made was a curry for my dad. I trained at Stratford College and then did an apprenticeship with Nuthurst Grange and enjoyed it from the get-go.
What has been your biggest inspiration? The people above me working in the kitchen. Seeing what they were doing and how they worked motivated me to try and become more like them and get to their position. I’ve worked under a number of head chefs in Peach, such as Trevor Blake [pictured], who has helped me a lot in my career and is the life and soul of the kitchen. I also
worked under Mathias Rouvray at the Fishes who, although may come across as a tough chef, has taught me a lot. He still calls me to see if I need any help.
Have there been any mistakes along the way? One Monday night I forgot to do the stock order and so I had to get the bus to another pub to borrow some stock. And the time I put salt in the sweet pastry didn’t go down too well!
What are the most important lessons you’ve learned? Listen to what people are saying and take on responsibilities. Always keep driving forwards and don’t be afraid of hard work.
What Peach said about Michael Chef-director Corin Earland said: “Michael is calm and dedicated to his job. He is also a quick learner and, once he has been shown something, he can repeat the same thing again. That’s what Peach and our guests need – consistency. Michael is the second person we’ve ever had move from commis to head chef at Peach and I don’t think it is possible to do in less than four years.”
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Benefits
● Great salary with extra rewards and benefits, and long-term profit share. ● The opportunity to join an award-winning, well-respected, ambitious pub company. ● Dedicated training and career opportunities. ● An achievable ‘Route to Partnership’ programme. ● A 25% team discount when you eat in any Peach Pub. ● Support and encouragement to achieve your personal goals, ambitions and qualifications. ● An invitation to the best team party around – Peachfest, our very own annual festival. ● Peach Adventure Days, where you will learn more about the good stuff we serve.
“We believe in the progression of our people, and fully support those who wish to become the next Peach Partner”
PPHE Hotel Group
A diverse property portfolio means a wealth of career
opportunities coupled with a comprehensive learning and development programme
PPHE Hotel Group is a multi-brand international hotel owner and operator. Most of our hotels operate under two distinct brands: worldwide brand Park Plaza Hotels & Resorts and our European boutique hotel group art’otel. We have an exclusive licence from
Carlson Rezidor, a global, privately held hospitality and travel company, to develop and operate Park Plaza Hotels & Resorts in Europe, the Middle East and Africa, and we fully own the art’otel brand. In addition, we have a minority
ownership interest in Arenaturist, one of Croatia’s leading hospitality companies, and we also operate a range of award- winning food and beverage concepts, including Asian restaurant Chino Latino and 5&33, a restaurant in Amsterdam.
Why should you join us? We are constantly on the lookout for talent to help us deliver the outstanding
guest experiences for which we are well known and to support our ambitious plans for growth in key markets. We seek to recruit team members who share our passionate and proactive approach and to uphold our mission of: “Inspiring our guests through individuality and passion.” Throughout our business, we
aspire to deliver inspirational service excellence, both to our guests and to our colleagues. We will never compromise on this, so we recruit the best people, we deliver world-class learning and development and we build effective and efficient teams who focus on delighting our guests. We invite guest feedback and use
the information they provide to constantly improve at an operational and service level. We are committed to delivering a product and service that sets ever-higher standards for the hotel industry.
“We aspire to deliver inspirational service excellence, both to our guests and to our colleagues”
Our company benefits Our employees gave us a satisfaction rating of 83.5% in 2014 so, with the unswerving support of our outstanding management team, there is no better place to launch or develop your career. Our team members can enjoy an
extensive package of benefits, such as employee and friends and family rates in all our hotels. Each newly appointed team member is invited for an ‘Inspiring Stay’ in their hotel, where they enjoy a stay as a guest, but are also invited to provide feedback so that, as a company, we can optimise our guest service. We also believe our team members
are our ambassadors, so when a team member helps us to recruit new team members, we thank them with our ‘Recommend a Friend’ bonus.
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Case study The you:niversity Plus programme A place on the you:niversity Plus programme is a truly unique experience, where your development is our priority. Whether you want to hone your skills in meetings and events or food and beverage, we will ensure that you receive industry-leading training and development. Our one-year placement gives you the opportunity to
develop skills and work experience, but also to focus on supervisory, leadership and project management skills. Each student is expected to complete at least one business- critical project during their placement, and each student will be assigned a mentor from our senior team and the opportunity to attend management meetings at a hotel. To be eligible to apply for this fantastic programme for summer 2016, you should be currently studying hospitality at degree level. We will be looking for applications very soon, so go to
www.pphe.com/careers to find out more. Are you up for the challenge?
128 Rocco Forte Hotels Contact
www.roccofortehotels.com/careers/
Map My Future:
www.roccofortehotels.com/ mapmyfuture
130 Z Hotels Contact
hr@thezhotels.com www.thezhotels.com
Z Hotels Rocco Forte Hotels
A new app to help Team Members navigate a fulfilling training pathway is just one way this famous family company is attracting new graduates
Rocco Forte Hotels is a growing family-run company. Sir Rocco, his sister Olga Polizzi, as well as his two daughters, Lydia and Irene, all work in the company. There are nine hotels (including
Brown’s Hotel in London and the Balmoral Hotel in Edinburgh), one resort, and The Assila is due to open in Jeddah next year, along with a hotel in Shanghai in 2018. The hotels are landmarks right at
the very heart of the city, except for the resort, which is suitably remote. Each property is part of every location’s landscape. They are colourful, characterful buildings with interiors that resonate with the local culture.
Local knowledge Being part of the Rocco Forte Hotels group means having an ambition to excel and being committed to delivering the highest quality of service. Rocco Forte Hotels Team Members bring the
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Rocco.indd 128-129
best of their cities to their guests, and through insight and knowledge, shape guests’ experiences of them. Their team is a family of individuals, with a family of hoteliers that care at the head of the company.
Map My Future At Rocco Forte Hotels we believe that our team is our greatest asset and we consistently look at ways in which we can support them throughout their careers. In early 2015 Rocco Forte Hotels began to develop a groundbreaking new app, accessible by smartphone, which brings hospitality training and development into the 21st century. Our Map My Future app allows our
Team Members to access a career map showing all the possible career paths beyond their role, as well as the training needed to progress. They can also set career goals, access relevant training content and receive
“Map My Future is revolutionising the way we develop our team”
job advice from specially trained career coaches, 24 hours a day. Learning time is flexible and therefore not dependent on time restraints that are often imposed within the hospitality industry, allowing for all Team Members to benefit from the app. Map My Future is revolutionising the way we develop our team. “Map My Future is a fun, easily
accessible learning and development tool. I am very confident this unique app will open many pathways to Team Members seeking career progression,” says Lee Boulton, Deputy Head Concierge and Career Coach. At Rocco Forte Hotels, we provide
opportunities for individuals to pursue careers in many different areas, with cutting-edge and innovative methods to help them progress.
Case study Irene Forte, brand manager “Having grown up in the world of hospitality, I spent most school and university holidays working in Rocco Forte hotels. After graduating from Oxford University in May 2012, I started work in one of our hotels. I embarked on a fast-track development programme, where I spent time understanding crucial hotel departments: front office, housekeeping, revenue management, accounts, and sales and marketing. I moved to the Rocco Forte central team in January 2013 as a quality standards executive, joining my sister Lydia Forte, who is Food and Beverage Development Manager for the group. My role initially was to create Rocco Forte brand standards, including a new service philosophy and values. In January 2014, my role expanded to Brand Manager. Brand projects have included launching our new families programme, Families R Forte, as well as creating a Rocco Forte Spas brand, which is a big part of my focus today. I have also continued to work on training, development and team engagement, focusing on how we can be innovative employers in our industry. With this aim in mind, our HR Director Ros Young and myself were awarded funding this year to develop a groundbreaking new career progression, communication and up-skilling app for our Team Members. The app will be launched in January 2016, which certainly makes it an exciting time to work for Rocco Forte Hotels.”
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The bigger the better, right? By introducing compact, luxury accommodation to the UK, Z Hotels would beg to differ
Dare to be different Throughout life we are faced with the notion that bigger is better. Be it the purchase of a car, a television, a garden shed, an apartment, a house. The same is the case with hotel accommodation. How many times have we been
so excited that our room came with a sofa or a separate lounge, or a bath that was big enough to swim in, that we couldn’t wait to tell (or tweet or FaceTime) our friends? We’ve all done it, and it makes us feel good, great in fact. Booking and staying in a hotel is
highly emotive, and an experience we all wish we could have more. So why would Z Hotels introduce a hotel concept, which, at the heart of the product offer, has a bedroom half the size of a standard room? Surely we all want bigger, not smaller. Well, not always. Did we have time
to take a swim in that giant bathtub, laze around in the lounge, or roll out the yoga mat in the ample space around our hotel bed? The reality is that sometimes we simply don’t have time for all these luxuries.
“Team members are consistently referenced as being one of the main reasons guests enjoyed their stay, and why they would come back”
And so Z Hotels was born. Z Hotels
gives you all the luxuries you need while ensuring you’re not paying for luxuries you don’t need. At Z Hotels, guests experience a fantastic night’s sleep in a bespoke, hand-crafted bed in a compact bedroom in a prime, central location. Each bedroom offers outstanding in-room entertainment (Samsung HD TV including all Sky Sports and Movies) and an en suite shower room, while Wi-Fi is provided free throughout the hotel. What’s more, guests are also treated to complimentary wine and a delicious selection of cheeses every evening. The Z Hotel offer has proved to be highly successful. Since Z Soho opened in November 2011, Z Hotels has opened a further five hotels (three
in central London, one in Liverpool and another in Glasgow), with two London hotels opening in the next few months. In addition, there are plans to open 10 hotels over the next few years, predominantly in central London.
The Z Team Team members, brand ambassadors, creatives, fun individuals, career planners, brand advocates. Ideally, companies want their employees to be all these things. Why do people love working at Z Hotels? In short, it’s because those working at Z Hotels feel like they ARE all these things. It shows in customer reviews – team members are consistently referenced as being one of the main reasons guests enjoyed their stay, and why they would come back – and it shows in terms of staff retention and promotion (all hotel managers started out as guest service assistants). The Z Hotel team is key and integral to the success of the brand and will continue to be so. With a fantastic group of talented individuals, Z Hotels continues to employ and invest in the best people in the industry.
Case study Dominika Pieloch, area manager, Z Hotels “I remember the day I put my first ever safety hat on and went for a show around Z Soho with Bev [King, founder of Z Hotels]. His excitement and charisma were second to none! We entered a building site that was soon to become one of the most popular and profitable hotels in the portfolio. Since that day Z Hotels have opened a further five hotels, and I have had plenty more opportunities to wear safety hats!
“In April 2012, I was promoted to hotel manager in Soho and
only a year later promoted to area manager. Ever since I started working in hospitality, I always had one philosophy: to treat our guests as if they were visiting long-lost relatives, help them when they need it, smile, spend time with them and entertain them. I finally found a company that shares my vision and values. “As for the team – ‘you are only as good as your weakest link’. What do we do to get everyone to be the best? Through a number of job chats, personal reviews and training sessions, we identify development opportunities and address them. “If you are an ambitious individual that loves people and values honesty and friendship, then this is a place to open your wings and fly!”
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SHOWCASE SHOWCASE
Ian Mitchell and Wendy Bartlett handing out one of the many annual awards of appreciation
Chewton Glen
SHOWCASE André Garrett at Cliveden SHOWCASE SHOWCASE
Tylney Hall Hotel & Gardens
SHOWCASE SHOWCASE SHOWCASE Ashdown Park Hotel & Country Club
SHOWCASE SHOWCASE SHOWCASE
Robin Hutson
SHOWCASE SHOWCASE SHOWCASE
SHOWCASE SHOWCASE
Find an employer that’s right for you with our selection of the industry’s best
Grand Hotel Eastbourne
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