Contact
www.gnhlondon.com/about/careers recruitment@gnhlondon.com
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.”
97
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.”
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132