Contact
www.firmdalehotels.com recruitment@firmdale.com
Case studies Alex Cooper, restaurant manager, Haymarket Hotel I joined Firmdale straight out of school aged 18 and started as a room service waiter at Knightsbridge. I had no experience when
I first started, but am proud of being the youngest ever supervisor after being promoted seven months after joining. I have completed a
management development course and was also awarded environmental champion of the quarter and employee of the quarter and of the year.
Firmdale also rewards achievements
at regular award events, including long-service milestones, celebrated annually with recognition for excellence in service and value.
Career development Firmdale has a comprehensive career and development programme certified by the Institute of Leadership and Management to help people develop into successful department leaders. Firmdale never expects anyone to begin a new job without the right knowledge, training and support and
“Firmdale is looking for those with a zest for life and a passionate interest in the hotel business”
encourages cross-training between departments to allow each team member to try something different. Other learning programmes on offer include a graduate management programme, chef and customer service apprenticeships.
Innovative thinking Firmdale relishes original thinking. It continues to promote the abilities and skills of its people in order to stay at the top. Innovative, proactive thinking is at the heart of how it operates. The company believes that every team members’ opinion matters. It encourages employees to share their suggestions in order to help improve the employee and guest experience. If you feel you have the spark,
passion and enthusiasm, Firmdale can offer you an exciting, challenging and fun working environment.
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Kamal Allen, chef apprenticeship, The Soho Hotel All apprentices get the opportunity to prepare lunches where we are in charge of cooking a meal for all of the hotel general managers and head chefs. It’s great to see how far you have come and to work together as a team to produce good food. I receive training each week and do coursework with my tutor. Everyone is very supportive and will help you to the best of their abilities. I am so thankful to all the chefs who have taken their time to help me become better.
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