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72 Contact Amaris Hospitality


You’ll have access to a wide range of award- winning training programmes and a host of iconic brands with this UK-wide hotel company


Amaris Hospitality is the UK and Ireland’s leading hospitality employer with over 6,000 employees and more than 70 hotels with 13,500 bedrooms, spanning eight iconic hospitality brands. Amaris Hospitality is the most


exciting hospitality management company in the market today. At Amaris we foster a culture that nurtures talent. We actively recognise and reward high performance, commitment and engagement. Work with us and we will give you the opportunity to: ● be part of the UK and Ireland’s most exciting and fastest-growing hospitality company;


● join an award-winning team with a reputation for developing talent who will encourage you to gain a broader experience in your career than other employers;


● gain experience with world-leading systems in sales and revenue


● develop your career with opportunities in some of hospitality’s most iconic brands, including Hilton Hotels, DoubleTree by Hilton, Hilton


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Garden Inn, Jurys Inn, Mercure, Ibis Styles and Crowne Plaza;


● experience life in a dynamic and fast-paced environment that is growing and developing; and


● enjoy a competitive benefits package that rewards high performance.


A career with Jurys Inn Jurys Inn is renowned for leading learning and development, which gives you the opportunity to stand out from the crowd. We invest in you because that helps us to establish a world-class team who believe in making everyday experiences exceptional. Throughout your journey with Jurys Inn, you will: ● have the opportunity to benefit


“We foster a culture that nurtures talent. We actively recognise and reward high performance, commitment and engagement”


from our GROW Learning and Development programmes and access our award-winning e-learning platform, GROW Online;


● take part in a range of development programmes designed to help you flourish in your role and enable


Train to gain Join the Jurys Inn team as an apprentice and boost your learning and career prospects with us by adding one of our development programmes to your apprenticeship study:


● Chef Development Programme To development the skills and confidence of our junior chefs.


● Insights Trainee Manager Programme Our programme to development junior team members for their first step into duty management and the foundation of management career with mentor support and skill- and knowledge- building workshops.


you take the next step in your career; and


● enjoy working with a leading hospitality employer that is dedicated to using innovative methods to encourage and empower its people.


We encourage development with our range of programmes:


● GROW Graduate Programme For graduates looking for a fast-track opportunity towards a deputy general manager role.


● Accelerate Programme To develop heads of department into future deputy general managers.


● High Potential Programme To develop deputy general managers for future general managers roles.


But don’t just take our word for it, hear how our programmes have helped two of our team members’ careers...


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careers@amarishospitality.com amarishospitality.com/careers


Case studies Jed Weldon, deputy general manager, DoubleTree by Hilton – London, Islington My journey with Jurys Inn began when I was appointed as deputy general manager. The fear of being seen as the outsider was very much in my mind – however, I have to say, I have never felt more at home and that I belonged. Since I have joined, I have been travelling around the UK as part of the High Potential Programme, studying, learning and assisting with openings and hotel rebrands. The aim is to be ready for my first general manager role – no pressure!


Elizabeth Hall, meeting and events sales manager, Jurys Inn Oxford I have never worked for a company where its values are lived and breathed among the team. I had little hospitality experience, but the values I had, such as positivity and willingness, were identified by my manager and I quickly progressed onto the Insights Programme. This enabled me to secure my first management position as sales manager within 15 months. I feel this is just the beginning for me!


Contact


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bartlett mitchell The independent


contract caterer has food at its heart and personal


development at the core of its ethos


bartlett mitchell is an independent contract caterer, founded 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, Wendy and Ian, who are entrepreneurial foodies with all the energy, creativity and initiative you expect from successful entrepreneurs. The company has grown due to the team of 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 know each team member by name. As a result, our 800-plus team members make 35,000 customers


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smile each day with the nutritious, varied and delicious meals we create.


Did you know? bartlett mitchell offers flexible working patterns which means we can offer roles to suit everyone. We cater for nearly 100 different clients across London and the home counties, including the Financial


“We cater for nearly 100 different clients across London and the home counties... we cater across cafés, delis and coffee bars, staff restaurants and fine dining”


Conduct Authority, Fidelity, Friends Life and Old Mutual. We cater across cafés, delis and coffee bars, staff restaurants and fine dining. Sustainability and ethics underpin


everything we do – from sourcing responsibly and reducing waste to supporting communities. We’ve won the Sustainable Restaurant Association’s ‘Sustainable Caterer of the Year’ Award three years in succession, been voted a ‘Best Company’ to work for, and achieved ‘Investors in People Gold’.


Room to grow Every year the company has grown, which provides fantastic career opportunities to move up, not only for chefs, but also for roles in hospitality, management and in head office departments like human resources, finance and marketing. bartlett mitchell provides nationally recognised Health and Safety level 2


and Food Safety level 2 qualifications to every person who joins the company.


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, team management and leadership. Every team member has a personal


development journey that provides individual career options so the pace and direction is set for you to work at your own pace and achieve your career goals. At bartlett mitchell you can develop as far and as fast as you choose and our annual awards recognise individual contributions. Catering is a great career choice


regardless of your education, background or gender because food and cooking speak every language.


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Contact


www.bartlettmitchellcareers.co.uk www.bartlettmitchell.co.uk @cateringbm


Case study Murray Soper, catering manager


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When Murray left university he was uncertain about which career path to take. A friend recommended he join bartlett mitchell as a butler. When we met Murray we


knew he had all the values that we look for and he had a real passion for delivering a great customer experience. Murray moved on to be a mobilisation manager and area business manager. He has worked in large and small sites in London but finds the most rewarding aspect of each role has been developing and managing the team. A typical day for Murray


involves managing the front of house team and liaising with the head chef, communicating with the client and ensuring hospitality is on track. Murray also keeps a tight rein on the site accounts and manages recruitment and team training. Murray will be studying for a management qualification this year and is keen to progress into HR and work on team engagement projects.


BaxterStorey


Turn a job into a career with BaxterStorey


We are BaxterStorey: the UK’s leading independent foodservice provider. We believe that fresh, locally sourced and seasonal produce teamed with excellent service is the key to delighting our customers. We provide deli bars, coffee bars, restaurants, hospitality and fine dining to hundreds of clients across the UK, Ireland and Europe. We work with over 3,000 suppliers, which allows our teams to source produce locally. This means that our food is fresh, nutritious and delicious. Our restaurants aren’t exclusively defined by the food we serve – they are defined by the experience we provide to our customers. Our people are the key to providing this experience and so we invest


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heavily in their development. Our in-house academies create learning opportunities for our talented people.


Chef Academy Our award-winning chef academy has been providing our chefs with great knowledge and skills for a decade.


“Our teams are the lifeblood of our business. We are proud to dedicate resource to their training and development”


Based at the Woodspeen Cookery School in Berkshire, the Chef Academy covers both practical and theoretical training. Our chefs visit and build relationships with suppliers, study provenance and seasonality, and learn invaluable practical skills to take back to their kitchens.


Barista Academy Coffee is what gets us up in the morning and our Barista Academy helps us craft the very best cup. This academy allows us to train our baristas to create well-made and delicious coffee for our customers. Our national barista trainers are both ranked within the top six baristas in the UK – higher than any other foodservice provider!


Apprentice Academy Our Apprentice Academy is a fundamental part of our development programme. We offer a variety of apprenticeships, in the kitchen, front of house or business administration. Our apprentices are mentored by senior BaxterStorey team members and we hope they will continue their journey with us after their training.


Want to join us? We are looking for people who want to create wonderful food and service experiences. If you are one of those individuals, want excellent personal development and an opportunity to work with food in a dynamic environment, then look no further.


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www.baxterstorey.com ● @baxterstorey recruitment@wshsupport.com


Case study Saleem Rahied is a commis chef at one of BaxterStorey’s flagship London locations Saleem has gone from strength to strength. He has grown from an apprentice to commis chef and is continuing his training journey with the Chef Academy. Saleem says: “During


my apprenticeship, the team were so supportive and willing to teach me. It didn’t matter how busy they were, they would always find time to help me learn. “One of the most


important things they taught me was to observe. As an apprentice, it is vital to show eagerness, and I would often stay behind after work to help with events – it was incredibly exciting and enjoyable.”


Contact


82 Brend Hotels


Having its own apprenticeship academy means this south west hotel company is setting the standards for hospitality training


Brend Hotels has become the first hotel company in the south west to launch its own apprenticeship academy. The group, which has 11 luxury hotels throughout Devon and Cornwall, has been offering vocational training to staff since 2004. Formal apprenticeships followed but now, instead of apprentices attending local colleges, all training initially takes place at Brend Groups’ Saunton Sands Hotel. There are currently more than


50 apprentices on the scheme, learning a variety of skills connected with work across the hotel industry, including front of house, bar, waiting, kitchen, administration, housekeeping, concierge and portering. “This is a very positive development


for the company,” said Andrew Mosedale, Brend’s Group HR manager and the new academy principal. “We have spent the last 10 years building up expertise and are delighted to be taking this next step forward and introducing our own academy.” Director Peter Brend Snr said


apprenticeships had proved a very 82


important way of ‘growing your own’ staff: “We are a family company that values its employees and encourages them to stay long term,” he said. “Apprenticeships are an excellent


way of developing and enhancing skill levels, and establishing our own academy means we can offer the very best level 2, 3 and higher apprenticeships on-site. Our aim is to become a beacon of industry excellence in all senses of the term.”


Valuable asset The Brend Hotel Group initiative is blazing a trail in the south west and has been heavily involved in the new government industry standards. HIT Training, a leading specialist


training and apprenticeship provider for the UK’s hospitality, hotel and catering industry, will be responsible


“Our aim is to become a beacon of industry excellence in all senses of the term”


for providing expert support along with training assessors and sourcing funding for eligible learners. We’re very pleased to be working with them,” said HIT’s managing director Jill Whittaker. “Well-trained staff are a valuable asset and can help a business perform well by delivering improved efficiency, better customer service and reduced staff turnover.” Mary Graves, employment services


manager at the National Apprenticeship Service, said: “This is a great example of increasing the scope and impact of apprenticeships in the group. “Apprenticeships are helping


future-proof the skills and proficiencies needed by the business both for new recruits and existing staff. It has been a pleasure to support the Brend Hotel Group in the evolution of its apprenticeship programme and in establishing the academy.” The Brend Hotels is recruiting new apprentices. For more information, call Andrew Mosedale on 01271 372166 or email him at am@brendhotels.com


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www.brend-hotels.co.uk am@brendhotels.com


84 Contact


Case study Chantelle Gerken, NVQ2 Kitchen Services, Barnstaple Hotel, Devon Chantelle started work at the Barnstaple Hotel straight from school. She loves cooking and learned basic skills by watching her mum from a very early age. Chantelle explained: “There were several reasons I chose an


apprenticeship as a way to extend my skills and get a recognised qualification. The most important was that you earn while you learn. Another really important part was that you learn by doing the job, not by just being told about it. “I was attracted to the Barnstaple Hotel because it’s part of the 11-strong


Brend Hotels, and I thought by being able to work in different hotels I’d get a more varied experience and that would improve my skills even more.” The hardest part of the experience for Chantelle has been socialising – she was extremely shy. During the apprenticeship training she has overcome those feelings and grown in confidence personally as well as professionally. Chantelle has recently completed the first part of her two-year


apprenticeship and is now a valued member of the hotel’s kitchen team, contributing by creating her own recipes. Her aim is to become a professional chef.


CH&Co Group


From royal palaces to prestigious schools, this contract caterer has a broad range of brands, delivering food of outstanding quality across most sectors of the hospitality industry


Good food starts with good people Do you aspire to work among the best, in an environment that awakens your flair and stretches your abilities, and within a company that has not stopped reaching for growth? Then let CH&CO Group take you places. CH&Co Group is a dynamic collection of specialist businesses dedicated to delivering the ideal catering and service solutions to clients across the UK. In an industry where the foodservice sector has moved firmly on to centre stage, we have 10 vibrant brands in our group, most of which are known pioneers and innovators in offering peerless food experiences and the best of British cuisine.


Quality at our core For us, taste, flavour, fresh ingredients, provenance and presentation are


paramount, matched by our commitment to the environment, sustainability and healthy eating. For example, our independent school catering business, Brookwood Partnership, holds the Sustainable Restaurant Association’s three-star ‘Food Made Good’ badge, and Charlton House, the epitome of excellence in workplace dining, has won several awards for its healthy eating and wellbeing initiatives. We are thrilled to be working


“CH&Co Group offers a career’s worth of


opportunities to learn and progress”


INDEPENDENT SCHOOL CATERER


with some of the most celebrated, cutting-edge Michelin-starred chefs in the UK today – our specialist City caterer, Lusso, works closely with Tom Sellers to create signature menus, and our venue catering business, Ampersand, has developed event menus with Ollie Dabbous.


A home for talented people We champion talent – good food starts with good people, we always say – and people are our primary asset. We offer ground-breaking learning and development initiatives that begin with our Passport to Success Induction Programme. We have our own Chef’s Academy and CH&Co is an Investors in People Gold Champion. Brookwood Partnership has been ranked number two in The Sunday Times Best Companies to Work For.


If you are ambitious and hard-


working, we can offer you the chance to fast-track your career in a range of environments – from the Tower of London to ZSL London Zoo, from the executive dining rooms of top City firms to education catering, and from cool staff restaurants and cafés to royal palaces and livery companies. We really do offer a career’s worth of opportunities to learn and progress. Imagine the scope to learn and put


into practice your knowledge of new food styles, to use your imagination and creativity, whether preparing canapés and bowl food for receptions, four-course private dinners or banquets.


Want to join us? If you know you are good, and want a career creating good food that takes you places, then your search starts with us.


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http://careers.chandco.net


Case study Jessica Clark, general manager When it comes to demonstrating commitment to hospitality, Jessica Clark has it in spades. Jessica joined Lusso in June 2011 in a graduate position. Her talents were quickly recognised and, after just five months, she became a project manager, responsible for mobilising many prestigious new foodservice contracts worth multi-millions in turnover. In summer 2016 she


was promoted to a general management role in a prominent London law firm, where she is managing a team of 20 and overseeing a £1m turnover business. This year Jessica was


rewarded with a prestigious Acorn Award from The Caterer. Her mantra is “never stop learning”, and she applies this every day, not just to learning new disciplines, but also to sharing her knowledge with others.


This image and right: Cliveden André Garrett at Cliveden Cliveden House and Chewton Glen


The ultimate in elegance: a career at a very fine house in the country


Cliveden House London’s country retreat awaits. Just 40 minutes from central London, the world of Cliveden is tantalisingly close. A 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, including Fredrick, 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


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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, Taplow, Berkshire SL6 0JF Call 01628 668561 or email claire.bartlett@clivedenhouse.co.uk


“Since 1666, Cliveden has been witness to scandal, lavish entertaining and a lust for life”


Contact


86 Chewton Glen Chewton Glen Chewton Glen


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. A very special place, Chewton


Glen is a proud member of Relais & Châteaux and is one of the finest luxury hotels in the UK. It has been voted Best UK Holiday Hotel and listed as one of the World’s Best Hotels by Condé Nast Traveller readers, not to mention being named number one in The Caterer’s list of 100 Hoteliers’ Hotels. The unsurpassed heritage of


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 Call 01425 275 341 or email cparrett@chewtonglen.com


www.chewtonglen.com/careers www.clivedenhouse.co.uk/careers


Case study Ed Fitzpatrick Chewton Glen thoroughly enjoys growing its own talent and one of the best examples of this is Ed Fitzpatrick. Ed graduated from the 10 out of 10 management training programme, where he spent 25 months (five months in five different five-star properties) learning


various aspects of hospitality and building and developing his skills, leadership techniques and management styles. On completion of this programme, Chewton Glen snatched Ed up and made him their Deputy Reception Manager. Ed offered support to front desk and was the guest’s first point of contact. Ed did fantastically well at this and just 10 months later was promoted to Assistant to the General Manager. Again, Ed shone and surpassed all expectations. Wanting to follow his passion for F&B, from November 2014 until March 2016, Ed was our F&B Ops manager and worked wonders with the Dining Room & Bar & Lounge in improving service, implementing training, mentoring staff and being actively involved in everyday service. April 2016 saw yet another promotion for Ed to Operations Manager, working closely with our General Manager in the strategic and operational running of the hotel.


Are you 10 out of 10?


Our training course, 10 out of 10, 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 will set you on a strong career path to hospitality management. The programme 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; testing strengths and highlighting 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. To find out more or to apply for 10 out of 10, email Anita on abower@chewtonglen.com or visit www.ten-outof-ten.co.uk


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Contact


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Compass Group UK & Ireland


This food and support services provider may be big, but that doesn’t mean it isn’t trying to innovate by helping new starters develop


We work hard to deliver fantastic food and memorable experiences, whether it be at high-profile sporting and cultural events, or when feeding thousands of schoolchildren, patients and military personnel every day. However, while brilliant food and service is what we are known for, it is our people that are at the heart of our business. We recognise they are responsible for our success, which helps us maintain our place as the industry leader. As the largest outsourced food and support services provider in the UK, we have a breadth of career opportunities available for passionate people at whatever level you join the business. Many colleagues have joined us for a summer job, or as a graduate or apprentice, and then progressed through the ranks. In the past 12 months we have


actively focused on how we can build opportunities for our employees and continue to be a supportive employer. This has seen the creation of a series of employee-focused initiatives, in particular in our apprenticeships and Women in Food programme.


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Apprenticeships Compass has always recognised the value of apprenticeships. We have already created 3,000 apprenticeships in the past five years and are looking to create a further 1,500 by the end of 2017.


● We believe that the secret to our success is creating genuine apprenticeships that provide a career and learning opportunity for the individual while also creating a role that brings value to our business.


● Our Apprenticeship Pathway consists of 16 different apprenticeship programmes at intermediate, advanced and higher level. There is a programme of development in place for each level and a clear development route into leadership and management.


● The Chef Academy apprenticeship is a specially designed programme for up and coming chefs. Apprentices between the ages of 16-23 take on a full-time job in one of our kitchens and earn a paid salary while working towards


nationally recognised accreditations in professional cookery.


Women in Food We launched this programme to attract more female chefs into our company, as we are very aware of the low numbers of female chefs in the UK – around 18.5%. Our business has 36%, which is good, but we felt we could do a lot better and are looking to achieve 50% female chefs by 2020. We found that many woman aren’t


attracted to the sector for a range of reasons – long working hours and highly pressured environments in the restaurant trade made it difficult for those who have family commitments or wish to work flexibly. Also, like in many sectors, women are less likely to be promoted. But we believe contract catering


offers much more flexible working opportunities. As well as promoting the benefits of the sector, we are also putting in place tailored training and mentoring programmes, that will support female chefs in their career development.


Case study Gemma Evans, executive chef, Chartwells (Education division of Compass Group)


After achieving her diploma at Westminster Kingsway College, Gemma worked for a number of high-profile chefs and restaurants including Aldo Zilli and the famous Pétrus restaurant when it received its second


Michelin star. However, she sought a different direction in contract catering. Gemma joined us as a sous chef at a high-profile client site and moved to head chef and then executive chef within three years. She now oversees a large Academy contract within our education sector and works alongside the central team to support with wider company events. Gemma won a gold medal at the culinary world


Olympics in Erfurt in 2012 – the only woman in the UK to have done so. “Compass Group is a fantastic organisation which offers growth to employees who are hungry for new adventures,” she says. “We all have challenging days at work, but I’m proud to say I work for Chartwells and love supporting our employees and clients to deliver brilliant food all the time.”


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www.compass-group.co.uk www.jobsatcompass.co.uk


Twitter: @compassgroupuk @compassjobsuk @CGUKApprentices


Facebook: @compassgroupuki Instagram: @compassgroupuki


94 Contact Dorchester Collection


Dorchester Collection has a reputation for investing in its people, evident with another two of its top- class managers winning The Caterer’s Acorn Awards this year


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, afternoon teas at The Promenade and last year it opened Parcafé, an artisanal coffee shop overlooking Hyde Park. The hotel boasts a portfolio of event spaces, including our breathtaking 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 voted Best Place to Work at the Cateys 2015.


Coworth Park Set in 240 acres of picturesque Berkshire parkland, Coworth Park boasts modern British dishes from new executive chef Adam Smith 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.


Interested in joining us? We are looking for new talent across our three UK hotels:


Food and beverage 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 experience at CUT at 45 Park Lane. ● Hosts ● Chef de rang ● Commis de rang ● Events team member ● Bartender ● Bar waiter ● Sommelier


Kitchen We are seeking talented chefs to create the world’s finest food. Enjoy the international buzz at 45 Park Lane, or join the country set at Coworth Park. ● Apprentice chef ● Commis chef ● Chef de partie ● Sous chef ● Executive sous


Rooms division We have a role to suit you, whether it’s dynamic or traditional-style service. ● Front desk agent ● Reservations sales executive ● Housekeeping attendant ● Spa therapist


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Many of our roles are open to careers.dorchestercollection.com


those looking for part-time hours as well as full-time hours


Contact


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Chef de partie programme In 2016, The Dorchester, 45 Park Lane and Coworth Park launched their exciting chef de partie programme, designed to develop current commis chefs into chefs de partie within 24 months. Do you want to be the next candidate?


You will be appointed a mentor from the senior kitchen teams, go on supplier visits and undertake additional training programmes in order to facilitate your accelerated growth within the hotel. Apply online for any commis chef role now at www.careers. dorchestercollection.com


Benefits ● Three-night complimentary stay in any of our international hotels, subject to availability


● 50% off food and beverage in our restaurants and bars


● Social events


● Your meals are free while on duty in our team restaurant


● Your uniform is provided and laundered free of charge


● Refer a friend scheme ● Four weeks’ holiday a year


● TFL yearly ticket loan for London and cycle loans


● Pension scheme and life assurance cover


● Numerous healthcare and welfare benefits


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 96 97 98 99 100 101 Ego Restaurants


The Mediterranean family restaurant is expanding, so there’s plenty of room to grow


Ego restaurants are now looking to accelerate the opening programme of its restaurants after the successful opening of two pub restaurants in 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 both Frankie & Benny’s and La Tasca and have a fantastic track record of building successful casual- dining businesses though excellent levels of management, engagement and staff fellowship. The company also has serial


restaurant investor Luke Johnson as a shareholder.


Warm service Ego is a modern, fresh food, Mediterranean family restaurant which delivers outstanding value with warm and personal service.


James Horler says: “The current


estate of 12 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 do so. Our group executive chef joined us as a head chef, both of our operations managers joined us as general managers and 80% of our


“Ego has the


highest number of Twitter followers of any casual-dining business on a per-site basis”


James Horler


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, we have over 90,000 Ego Club members, all of whom are customers who wanted to join our club. We will open six more pub


restaurants in the next 12 months, 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.


Case study Steve Jones, general manager at Ego “I have worked for Ego for the past five years, starting as deputy manager of the Lichfield branch and working my way up to general manager before opening my new site in Cannock. Being part of Ego is really an amazing experience and a real step up from other casual-dining groups. “We have some amazing long-serving employees and I personally


mentored and promoted my colleagues Nehanda and Tara, who worked with me in Lichfield over the last few years and have now moved over to Cannock. They’ve both progressed within the company to the extent where Nehanda is now deputy manager and is travelling to new Ego restaurants to train managers, while Tara has achieved an assistant manager position within three years. “Following Ego’s takeover of Tumbledown Farm, the former duty


manager, Lizzie, has come on board and joined the Ego family. She has shown great potential to climb the ladder and within three short weeks became an assistant manager. “Tom came to us at Ego in Lichfield for a work experience placement


more than three years ago as part of his course at University College Birmingham. It was clear from the outset he possessed many of the attributes to be successful within the industry. We were so impressed by his energy and enthusiasm we took the decision to offer him a part-time position once his work experience had concluded, where he worked for 12 months before jetting off to Australia for 12 months where he gained a lot of bar experience. I made contact with Tom while he was away and offered him an opportunity, and he is now our bar manager.”


www.egorestaurants.co.uk


Contact


www.exclusive.co.uk/people ● recruitment@exclusive.co.uk


@ExclusivePeople@ExcChefsAcademy ● www.facebook.com/exclusivehotelsuk www.linkedin.com/company/exclusive-hotels-and-venues


98 Exclusive Hotels and Venues


Your role could rotate through all these country house hotels, gathering experience along the way


Exclusive Hotels and Venues is a family-owned collection of six individual and characterful country house hotels across the south of England. The hotels are all situated in beautiful locations, surrounded by acres of stunning countryside and gardens, offering every imaginable leisure, wedding, meeting and training requirement and more. With 700 permanent employees, we


are surrounded by a wealth of talented and passionate people. Our vision and values reflect our commitment to both our guests and our teams, encouraging innovative guest service within an exciting and diverse industry.


Ongoing development Our people are at the heart of the outstanding service we deliver to our guests, so it goes without saying that personal development is a key priority. Equipping our people with industry- related skills and knowledge is an everyday occurrence for us and so every team member has the


“The hotels are all situated in beautiful locations, surrounded by acres of stunning countryside and gardens”


opportunity to experience and be involved in our in-house training.


Build your career Our aim is to see people grow, which is vital to our business success and paramount to the profession. You will spend one year in one of our selected properties and move to another on your second. You will also have the opportunities to travel around the business to support the kitchens with special events throughout the year.


Exclusive Ambitions Our graduate programme is targeted at our future leaders and sets the foundation for a successful career within Exclusive. This is your chance to develop your knowledge and skills to


achieve your full potential, guided by a team of outstanding professionals who are committed to building a confident future generation of managers within this rewarding industry. This is a two-year programme moving


through the rooms division, food and beverage, housekeeping, spa, finance and human resources. Your final month allows you to select a department you have not yet explored or to return to a favourite department.


Career choice We welcome talent at all levels and offer a variety of opportunities within a range of departments: ● Reception ● Housekeeping ● Reservations ● Food and beverage ● Kitchen ● Spa ● Grounds and estates ● Maintenance


Benefits


● Competitive salary ● Uniform (operational deptartments)


● Complimentary meals on duty


● Complimentary car parking ● Childcare vouchers ● Pension scheme ● Discounted room nights and food and beverage across all Exclusive properties


● Discounted family and friends rates


● Discounted spa treatments and products


● WOW awards ● 29 days’ annual leave increasing to a maximum of 34 days with service


● Accounts ● Sales and marketing ● Human resources


Exclusive Chefs’ Academy Our two-year programme is aimed at commis chefs with at least one year of experience (preferable). The academy has been designed to equip you with the skills and experience needed to take you from commis to chef de partie.


Firmdale Hotels


Employees can enjoy the most stylish of surroundings at these luxurious London hotels


“Hotels should be living things, not stuffy institutions,” maintain Tim and Kit Kemp, owners of Firmdale Hotels. Firmdale Hotels’ high standard of


excellence and unique design has added up to a winning combination. Kit Kemp, design director, has created the interiors of each property in her signature fresh, modern English style. Firmdale, which came third in The Caterer’s Top 30 Best Employers in Hospitality in 2016, has won several awards in recognition of its investment in people, as well as the Best Career Progression award in the Springboard Awards for Excellence, the Training Journal’s winner for Best Customer Service Initiative and HR in Hospitality’s Excellence in Corporate Social Responsibility award. Firmdale Hotels is looking for


individuals to help it grow, who can offer world-class, personal service in its


restaurants, bars and hotels in London and New York Firmdale wants individuals who will be inspired by working in a dynamic, visually exciting and design-orientated environment.


The family feel Firmdale embraces unique qualities and encourages individuality. It’s looking for those with a zest for life and a passionate interest in the hotel business. It encourages everyone to live its core values: attention to detail, resilience, passion, enthusiasm and the importance of relationships with one another and with guests. Firmdale rewards and recognises


success and offers excellent benefits, such as Firmdale experience vouchers, discounts and incentives. The teams come together each week for afternoon tea and twice yearly for activity-filled employee appreciation weeks.


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.


100 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.


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.


106 Contact Green & Fortune


We are an awarding winning, independent hospitality company, employing over 150 staff in London


Our operations Kings Place has been our home since our launch in 2008. We have built a significant hospitality business, which has contributed greatly to the constantly evolving King’s Cross area. Over the past eight years we


have seen continual growth, which is carefully managed to mirror our values. This year saw the next stage in Green & Fortune’s development: the launch of a second significant site, overseeing hospitality and catering for an international marketing agency based at the iconic Sea Containers building on London’s bustling South Bank.


Our product Excellent hospitality is at the heart of everything we do. We specialise in both the events sector and retail, including the management of restaurants, bars and cafés. We take a tailored approach to each area, exceeding expectations and delivering seamless service, whether it be a morning coffee, an intimate private dinner or a large-scale conference. Green & Fortune hand-picks independent, ethical suppliers across the business. We are proud to have our own farm, Corneyside Farm, in Matfen Northumberland, supplying all our beef and lamb at Kings Place. Our butcher


hangs, ages and butchers all the meat onsite. We also supply selected cuts to our Sea Containers site. This care and ethos allows us to not only deliver a quality product, but to educate our team about this point of difference, enabling them to pass this passion on to the customer.


Our personality At Green & Fortune we put ourselves forward as individuals. We value other people’s personalities, we do things differently, we are creative and we ensure that we are not seen as just titles – people actually know us. Chief executive John Nugent and


director of operations Emma Williams are approachable leaders and confident that people are their biggest assets. We encourage our staff to bring their own personality to the table – we’re not all moulded the same way and that’s how we like it! Personality is one of our five key values, which guide our behaviours and forms the basis of our culture.


Our people Hospitality is in our blood and the business of hospitality is built on the


“We encourage our staff to bring their own personality to the table – we’re not all moulded the same way and that’s how we like it!”


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people in an organisation. Whether that’s on the front line or behind the scenes, including sales, marketing and HR, everyone works together to deliver a product we are proud of. As an independent company, bespoke


training is embedded in the culture of the business and our pursuit of excellence cannot be achieved without our people, meaning that we ensure our employees’ careers develop and that their hard work is rewarded.


We also offer… ● Restaurant discounts of up to 50% ● A company employment referral scheme


● Access to our Hospitality Action support network, which offers confidential counselling and advice


● Full access to a wellbeing, shopping and travel online discount scheme


● On-the-spot vouchers to reward any employee going the extra mile


● Increased holiday allowance and bonus payments for long service


● Free staff meals and drinks ● Christmas parties ● Valentine’s and Easter gifts, ice-cream on hot days, manicures and hairdressing vouchers


Your future? Like what you hear? If you would like to join the Green & Fortune team, we are always on the lookout for people as passionate about hospitality as we are.


Case study Krzysztof Kozaczuk Krzysztof didn’t originally see hospitality as a career option, having little experience in the industry. However, we saw an enthusiasm in him and followed our commitment to employ on personality as well as experience. He joined as a waiter in 2011, seeing it as a quick way of earning money,


but swiftly gained greater interest in the industry. His way of dealing with customers and employees alike confirmed his progression to become a supervisor, overseeing the running of the 150-cover restaurant and terrace over the busy summer. With help from our management training course, he gained the tools needed to become a confident leader. This led to the next step in his career when he was promoted to assistant restaurant manager. The opening of Sea Containers in January created a great opportunity


for Krzysztof to take on a new challenge and for us to use his skillset. He has been pivotal in the mobilisation of the new restaurant and has been recruiting the new team. It has also enabled him to once again work with his former mentor, who re-joined the company for this opening.


107 Hand Picked Hotels


Buildings of architectural interest form the backdrop to a career based on excellent service at this UK-wide hotel company


Hand Picked Hotels, which was formed in 2001, is an award-winning, privately owned collection of country house hotels located throughout the UK and Channel Islands. Our vision was to create a collection


of individual hotels – not a chain – where guests could enjoy the unique architectural features and interiors of historic properties while experiencing a superb level of comfort. Our welcoming and charming service encourages our guests to feel at home, relax, kick off their shoes and indulge! All our hotels have undergone major


refurbishment projects, including a £10m restoration in 2013 of Bailbrook House Hotel and £4.5m renovation project at Fawsley Hall.


Our spas Ten of our Hand Picked Hotels have spa facilities, offering treatments from facials to deep-tissue muscle massage


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to reflexology, as well as spa days and spa breaks – perfect for any occasion.


Our food and beverage Not only are we famous for fantastic buildings, but Hand Picked Hotels have created an enviable reputation for high standards of food and drink. Each Hand Picked Hotel is unique


and has its own identity and destination restaurant within the local area. This philosophy is carried through to our food and beverage teams in the kichen, where each hotel has the autonomy to create its own menus and to source local produce and ingredients.


“We pride ourselves on offering a quality four-star product differentiated by bespoke service from our Hand Picked people”


Our talented brigade of chefs bring


creativity and flare to our kitchens and believe that providing the highest level of guest service is the key to success.


Our commitment to our team members We pride ourselves on offering a quality four-star product differentiated by bespoke service from our Hand Picked people. We seek vibrant people who can provide the highest level of guest service. Our values support a family approach; we are passionate about our people as well as our hotels and welcome those who share our enthusiasm to join us. Our team members can expect


a challenging and rewarding career in a fun environment where they are encouraged and supported to acquire the skills and knowledge to ensure guest expectations are exceeded every time. Our employee charter details our


commitment to our team members at all stages of their journey. This includes a full first-day induction with their head of department and a personal portfolio, which includes a structured 12-week induction plan, regular reviews and an annual appraisal in line with our company values, behaviours and competencies. All new team members attend a full


day’s company induction and award- winning Being Hand Picked training day within six weeks of employment.


Do you want to be Hand Picked? If you are keen to join a progressive company where you can learn, develop and achieve your true potential while enjoying a range of unique benefits, please contact us either through our website or by contacting our resourcing manager, Ewen Moore, on 01732 471260 or email emoore@handpicked.co.uk


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020 7014 2847


recruitment@greenandfortune.co.uk www.greenandfortune.co.uk


108 Contact


keen to continue to develop and grow and I am excited about the future.”


www.handpickedhotels.co.uk


facebook.com/handpickedhotels twitter.com/hp_hotels


Case study Callum Birks, front office manager, Norton House Hotel Callum joined Hand Picked Hotels 10 years ago while still at school working as a casual waiter. His willingness to learn, hard work and positive approach has helped him to progress within Hand Picked Hotels. Callum has moved from conference and banqueting supervisor to assistant, then duty manager, and most recently front office manager following completion of the Hand Picked F&B Academy. Callum is dedicated to


providing exceptional service, is passionate about the customer journey and shares this passion in his role of service training champion. He has been employee of the month on a number of occasions, hotel employee of the year twice, and overall Hand Picked Hotels employee of the year. “I enjoy meeting new people,


building relationships and creating a fun and professional working environment,” he said. “I value the importance of


how all team members’ contributions affect the guest journey and strive to ensure that my team leave a positive and memorable impression on each guest. “I am


Harrison Catering Services


This family-run company has a long history and prides itself on its development opportunities for young people in education


Harrison Catering Services is an independent, family-owned company providing catering at more than 270 sites across the UK. The Harrison ethos is centred around the on-site preparation of healthy, home-cooked meals, using fresh ingredients and providing varied, exciting menus. British produce is used wherever possible to create exceptional food in harmony with the seasons. The company was founded in 1994 by Geoffrey Harrison and it now employs 2,000 employees serving 100,000 meals a day. Geoffrey is proud to have a long heritage in the industry, having previously worked his way up the career ladder from sous chef to catering manager, enabling him to gain extensive skills and knowledge before setting up the company. Harrison prides itself in being


a family-run business and this sets it aside from its competitors. With its flat management structure, decisions are made swiftly and for long-term benefit rather than short-term financial goals.


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Employees are valued and treated as extended members of the family and investment in training is high. These factors contribute to Harrison’s high record of employee retention, which is outstanding within the industry.


Taster sessions Harrison’s commitment to the cause starts long before employment. Saturday chef academies for year 10 and 11 pupils are run at the University of West London and Westminster Kingsway College, providing young people with a taste of what it’s like to work in the industry. Work experience programmes are run annually and the Harrison programme has been awarded Springboard’s Inspire Work Experience quality standard – in fact, some


“There are many success stories at Harrison and plenty of opportunities for career progression”


work experience students have been employed at Harrison’s once they have finished their education. All catering employees embark on


a three-month induction programme to introduce them to the Harrison culture and family values. Employees are assisted throughout their career and are supported to achieve NVQ qualifications at all levels. Harrison recognises that hospitality


offers great career opportunities and that practical culinary skills and knowledge are transferable to other areas of the business. As Geoffrey says: ‘‘It’s not only about developing the core craft skills, it’s also about recognising the next steps and providing people with opportunities for personal growth”. There are many success stories at Harrison and plenty of opportunities for career progression. The training and development of employees is paramount, whether they want to learn a new craft or develop management and leadership skills.


Case study Graeme White, purchasing manager Graeme has come up through the ranks and his story is truly inspiring and showcases how craft qualifications always remain valuable throughout your hospitality career. Graeme held previous positions as a chef and executive chef before taking on various general management and food and beverage management positions within the food industry. He joined Harrison as a purchasing manager in 2008 and has never looked back. ‘I’m proud to say that even back then, Harrison was living the company values and was providing quality meals, prepared on-site from fresh produce. This was way before the public were made aware of what was being served by some caterers in educational establishments and


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as a chef it really attracted me to the organisation.” Graeme is now responsible


for purchasing all food and supplies and he works closely with organisations such as the Soil Association and Red Tractor. Graeme said: “It’s an interesting and varied role, and I’m grateful for Harrison’s support and encouragement. It’s not only been instrumental in my development, but for many others throughout the organisation.”


110 Contact


www.harrisoncatering.co.uk


Contact


112 Hilton Worldwide


This global powerhouse of a brand offers a secure learning environment with lots of scope for development


Hilton Worldwide is one of the world’s largest hospitality companies, offering everything from self-catering accommodation to five-star hotels. Founded in 1919 by Conrad Hilton,


the company boasts more than 4,700 hotels, resorts and timeshare properties comprising more than 775,000 rooms in 104 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, Curio and Tru by Hilton. The organisation’s more than


300,000* team members are its lifeblood, and new talent is constantly


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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 National Apprenticeship Academy Open a door into a great career in the hospitality industry, offering training from industry experts, development workshops and master classes. ● No tuition fees, and earn a wage while building valuable skills and knowledge.


● Develop skills to work in the kitchen, exercise and fitness, front of house, food and beverage, sales, facilities management or 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 team and be part of an inspiring 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.


For more information, contact Claire.Stilwell@lifetimetraining.co.uk, call 0870 120 1207 or go to www.lifetimetraining.co.uk/hilton


*Hilton Worldwide has an estimated 300,000 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.


“The organisation’s more than 300,000* team members are its lifeblood, and new talent is constantly being sought to support its growth”


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Hiltonworldwide.com/careers Facebook: Hilton Careers Twitter: @HiltonCareers


118 Contact ISS Food & Hospitality


Chefs within ISS Food & Hospitality are nurtured with frequent training courses and career development to ensure they are at the forefront of food trends


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 to our clients’ staff. 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 their business. We pride ourselves on continuously


investing in and developing our people alongside caring for their health and


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wellbeing. In 2013 the company gained the Investors in People Health & Wellbeing accreditation – the only contract caterer to achieve this accolade. The company is committed to minimising the effects of the business on the environment and maximising the positive impact it has on society. For our people, the organisation has


created an environment to encourage best practice, innovation and constant development – from the front line to the kitchen and 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 most recent initiatives include: ● A partnership with Leeds City College, including craft-based training and front-of-house training (our Food Development team won the training award at The Caterer’s Foodservice Cateys 2015)


“Each chef and manager has total control over their menus”


● ACE (Amazing Customer Experience), our customer experience programme


● Advantage Food & Hospitality, a welcome programme aimed at new managers within the food and hospitality business


● Mentoring programme to encourage people to fulfil their potential through matching skills and mindsets


● Opportunities to attend field trips to see key suppliers across the country


● Overseas trips to world famous food markets, such as Barcelona in 2014 and Italy in 2015 Career paths extend into all areas,


with opportunities in retail, finance, procurement and operations. A strong management development programme is in place to develop, grow and retain talent and people are also given a chance to shine in bespoke senior management development courses. Joining ISS Food & Hospitality allows


you to work in a culture of development and growth, where the business strives to be the ‘world’s greatest service organisation’ by delivering that through remarkable food, remarkable people and remarkable service.


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Case study Cortez Sorrios, commis chef In May this year, Cortez (pictured below, centre) completed our two- year academy of excellence chef training programme in partnership with Leeds City College Paintworks Campus. He is part of the first group to qualify with VRQ Level 1 & 2 Kitchen together with Food & Beverage. As part of his second-year


development, Cortez undertook a two-week work placement within ISS Food & Hospitality in London, completing his first week at the South Quay Plaza head office, and his second week at a major


London corporate client. He really excelled, resulting in Paul Hegley, chef-manager at South Quay, offering him a full-time position. Dan Wilson, head chef at his second placement, also gave great feedback and said he too would offer Cortez a place in his team. Cortez finished his year as one of the chefs behind our graduation dinner, which was headed up by Glynn Purnell, our chef-consultant and his team. Cortez has an exciting future. With support from ISS, Scott Masey and the teaching staff at Leeds City College, we know he will go far – and you can too.


www.uk.issworld.com


Contact


120 Marriott


This global hotel company makes sure it puts its people first when it comes to carving out a career in hospitality


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


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they can get the most out of their time 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.


“It’s about building relationships, teamwork, passion for hospitality and an eye for the details”


Case study Shanker Walker, chef de partie, London Marriott Hotel County Hall


I joined the Marriott Culinary Apprentice Academy (MCAA) straight out of college after completing my Level 1 NVQ in Hospitality & Catering. Previously I had left school with no GCSEs or formal qualifications and tried to do a hairdressing course, but I found a better fit with Marriott. I’ve been with the company


for just over two years now and I moved up from apprentice chef to demi chef de partie at London Marriott Hotel West India Quay. Most recently I transferred to London Marriott Hotel County Hall as a chef de partie. The training has been amazing. An assessor came into work once a month to observe my progression and aid my development, and I also attended a two-day training workshop in Edinburgh with all the other apprentices from the UK – one of my favourite things I have done with the company. What I love about this job is that


no two days are the same. I would get bored very easily with a nine


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www.marriott.com/careers


www.facebook.com/marriottjobsandcareers www.twitter.com/marriottcareers


www.linkedin.com/company/marriott-international


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to five office job, so the variety keeps me excited and motivated every day. I get to meet some awesome people from all over the world, who I work with as part of a team. For someone with no qualifications, I have had some great opportunities since joining Marriott, and it has helped me to improve my communication skills, increase my confidence and to develop into a stronger person. My advice to any young person


looking to join a company like this is that, despite the hard work and, at times, the long hours, it’s a great place to continue learning and developing. You get a great sense of achievement and a career that will grow if you apply yourself.


Oakman Inns & Restaurants


A carefully crafted Oakmanology training system ensures you can play to your strengths in this growing and vibrant pub and restaurant company


Probably the toughest job in the hospitality industry is trying to convince schoolleavers and graduates that working within it is neither demeaning nor dirty – and that it requires a level of common sense, responsibility and, if planning on a career interacting with customers, good social skills as well. At Oakman Inns, however, head


of HR, Jill Scatchard, seems to have overcome most of those obstacles, and her success has been recognised across a range of awards celebrating Oakman’s exemplary employment policies. But then Jill does have an ace up her sleeve: a training system called Oakmanology. Introduced last year, the


Oakmanology platform delivers knowledge and development through videos, training events, fact sheets, quizzes, supplier training and more. It commences with an online induction covering statutory training, The Spirit of Oakman, working safely, welfare, benefits, etc, and, once completed, the


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employee is assigned the most relevant module to their job role – customer journey, site management, leadership, accommodation, food or drinks. Once completed, team members


are encouraged to become ‘Craft Champions’ and mentor their colleagues across the business. The graduate module was added in May this year, allowing graduates who join the business for their year’s placement full access to all the modules, giving an overview of the whole business. With 17 pubs and three new openings in 2016, the need to find and develop


“Our youngest general manager, a graduate of Oakmanology, is just 22 years old, responsible for a team of 60 and a budget of over £2m per annum”


the right people is vital. Each pub employs on average 50 staff and our youngest general manager, a graduate of Oakmanology, is just 22 years old, responsible for a team of 60 and a budget of over £2m per annum. Jill says: “The best way to describe


Oakmanology is as our own ‘online craft academy’. Our Oakman ethos, ‘To be the best you can be’, is embraced by everyone, from team members to our chief executive. “We have approached all the training and development levels with the first question an employee will want to know: ‘What do I need to learn to be brilliant at my job?’ Progress can be tracked in real time and is linked to an incremental pay programme, based on achievement. Talent is effectively discovered, nurtured, encouraged, developed and set free. “I honestly believe that every one of


our staff could get a job now anywhere in this industry, anywhere in the world.”


Planeta Winery, and was a guest at The Sunday Times 100 Best Companies Awards Ceremony. I’m very proud of how quickly I’ve progressed through the graduate scheme – I never imagined when I started that I would be appointed deputy general manager within my first year!


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www.oakmaninns.co.uk/work-with-us/


124 Contact Oddfellows on the Park


Case study Katie Stevens, deputy general manager, The Globe, Warwick I was originally a dance graduate, but the flexibility of a career in hospitality worked well alongside professional dancing. As I started to progress, I was enjoying my job more and more – the fast-paced environment suits me completely. I enjoy the diversity and the people you get to meet and work with, and there is always a new challenge. I chose Oakman Inns after I was introduced to the company through my


previous employer, and the opportunity to fill in the gaps in my training and knowledge was too good to miss! The graduate scheme alongside Oakman’s own online training platform, Oakmanology, has given me a more well-rounded and substantial overview of the business and the industry as a whole. The past year with Oakman has really helped me progress my career and given me a strong knowledge foundation. The amount of responsibility I have been given has been great.


For each module I have worked through I have been given a project to run with, whether its stock control or working with the HR team. Each manager I have worked with has given me the knowledge and support to work on these independently, which has allowed me to take ownership of my own training and development. I enjoy the variety of my job. There is never a dull day – I’m always being challenged and being given new projects to complete. I also get to work with a fantastic team, which makes it even more enjoyable. I’ve had some amazing opportunities: I have visited Sicily to tour the


Oddfellows Hotels


If you’re looking for quirky design in charming, ancient buildings – along with all the usual perks – you may have found your dream hotel brand


Oddfellows was historically a global society for misfits – for those who didn’t conform to the more conventional professions. The artists and inventors, philosophers and dreamers all belonged to Oddfellows. We carry on the spirit of the


Oddfellows by delighting in the unusual and creative. We’re independently owned and not afraid of challenging the norms in the way we approach our business. Our hotels are housed in interesting


buildings and we revel in the history and stories that surround them. We have a Chester hotel in a


gorgeous Georgian townhouse and one on the way, based in a Victorian mansion in South Manchester.


Oddfellows, Chester Chester is where the Oddfellows story started. In 2012, Jonathan Slater renovated a restaurant and bar with rooms into a unique boutique hotel. Eighteen bedrooms, three apartments, an award-winning restaurant, cocktail bar, stunning event


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spaces and a secret garden followed. We’ve won architectural awards


for our conversion. It’s a beautiful, eccentric and imaginative hotel and it’s a pleasure to work in – we’re very proud of its evolution.


The team Our team is small and impassioned. We have job titles to define things, but we like an atmosphere where everyone pitches in whenever necessary. It means our junior team get involved in as many parts of the business as possible and have the opportunity to learn everything we can teach them. There are a few of us in HQ that


handle the administrative side of things, like HR and marketing, but


“It’s a beautiful, eccentric and imaginative hotel and it’s a pleasure to work in – we’re very proud of its evolution”


we’re regularly in the hotel and the communication is always flowing! If you join us, you can expect a lively atmosphere and a place where ideas are always welcome. We’re striving for innovation and difference in the hotel market and we’re looking for the people that will achieve it.


Why Oddfelllows? Apart from the fact that we are a growing collection and through that is huge opportunity, we also like to think that we treat our team like a family. We reward loyalty and have brilliant staff retention. It all begins with the induction,


where you will have a chance to meet and see the team, and continues with personalised development plans and individual training programmes. If you want to become a senior manager and we see the potential in you, we will nurture, teach and fast-track you. We offer all the usual benefits –


eye-care, pensions, holiday entitlement and more. We also offer discounted rates at our hotels for yourself, your


Oddfellows Chester


friends and your family. These even extend to other Design Hotels™ across the world.


Oddfellows On The Park Early spring 2017 sees our second hotel open, set in the leafy enclaves of Bruntwood Park in a magnificent example of a gothic Victorian mansion. It is a completely different hotel to our first and it’s defined by the story of its past inhabitants – it will feel grown up, rich and opulent. It has 22 beautiful bedrooms, a cocktail bar, a restaurant, amazing event spaces which look over the park and, a first for us, a salon de beauté. The building has been carefully


restored with wonderful original features and our guests will feel the same sense of fun and British hospitality that the Victorians would have enjoyed at a country house party. This is only the second Oddfellows and the very start of our story. We expect our hotels to stampede across the country in the coming decade. Take the reins and join the adventure!


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www.oddfellowschester.com/careers


Case study Ryan Edwards, marketing co-ordinator Ryan joined us December 2011. He was a design graduate who took on a part-time waiter position over the Christmas period, but was spotted as a rising star and offered a full-time role on reception. He excelled with a


keenness with social media and marketing that stood out. He was offered a role in our marketing department and he is now responsible for the social media, website, logos and marketing activity. Ryan says: “I never


thought I’d end up in hospitality, as I’ve always been so passionate about design. Oddfellows are creative hotels and independent, which means I can really contribute to the direction it is taking. “I get to use my passion


for photography, come up with wild and wonderful social media campaigns and design logos in a brilliant atmosphere where no two days are ever the same.”


130 Contact Q Hotels


This award- winning hotel group offers significant development opportunities for a career in hospitality


QHotels is a UK hotel group operating 26 four-star provincial hotels, located throughout the country. It was established in 2003 with two hotels, rising to 21 in 2006, and in late 2014 the company acquired five ex-De Vere Golf resorts.


A few Q facts ● QHotels employs more than 5,000 employees.


● We have won the prestigious AA Hotel Group of the Year award twice.


● We are the largest four-star golf hotel resort group in the UK with 10 golf resorts.


● Last year we invested £1.6m in training our teams.


● In 2015, 38% of our management vacancies were filled by internal candidates.


● Last year, 77% of our management trainees (who join at team member level) were promoted.


● Of our QED management training delegates, 54% were either internally transferred or promoted to more senior positions during 2015.


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What we look for If you are passionate, confident and knowledgeable in your field, then you certainly meet our ‘Inspired By You’ brand ethos, which makes you the kind of candidate we are looking for. With opportunities across the group


in a range of departments, such as food and beverage, front office, kitchen, leisure and spa, as well as graduate opportunities, we really do cater for all areas of a career in hospitality. QHotels is renowned for its training and development opportunities – here is a flavour of what we deliver:


Get Into Q Apprenticeship Programme More than 200 of our employees are studying for one of our Apprenticeships


“If you are passionate, confident and knowledgeable in your field, then you certainly meet our ‘Inspired By You’ brand ethos”


and we plan to increase this number to 300 in 2017. We offer General Hospitality, Spa and Kitchen Apprenticeships starting at Level 2 and progressing to Level 3 in Hospitality.


Earn while you learn with the Management Trainee Programme Our QED Management Trainee Programme is unique in the industry in that it is delivered entirely in-house. The programme is a University College Birmingham-accredited Foundation Degree, offering a fantastic alternative to university. You can undertake the programme while working full-time across a variety of departments.


Fast Track Graduate Programme This programme is offered in Operational Management and Events Sales. It is unique in that it is flexible in length, meaning how quickly you progress to the next step is up to you – it could be just six months after joining us. The programme attracts ambitious, passionate and driven graduates who are keen to progress their career.


Case study Chloe Gardner, Kitchen Apprentice Chloe is completing a Professional Cookery Level 3 course alongside her paid work. She says: “A lot of people when they leave school start jobs where they don’t learn anything. The reason I love my apprenticeship is that I wasn’t thrown in the deep end – I had a lot of lessons and support. I love cooking, I get paid for it, and I’m learning the skills I need to grow my career. Starting my apprenticeship was the best decision I’ve made.” During her apprenticeship, Chloe entered the QHotels ‘Design a Dish’ competition, where she was crowned winner, beating 27 other entrants. Chloe’s dish of grilled mackerel fillets, smoked paprika courgette, parmentier potato, white bean and roquette hit the brief perfectly, with great flavours, textures, colours and seasonality. Her winning dish also now features on all of the QHotels restaurant menus. Chloe has also spent two weeks cooking in the kitchens at The French at The Midland Hotel Manchester with chef Simon Rogan.


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recruitment@qhotels.co.uk www.qhotelsjobs.co.uk


Facebook: QHotels Jobs & Careers Twitter: @QHotelscareers


Contact


132 Red Carnation


This family-run hotel company ensures its employees have access to some career-changing training courses that are of a gold standard


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 and providing excellent levels of service. 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 who are part of the Red Carnation family and unite all members from the UK, Guernsey, Switzerland, Ireland, South Africa and the US with the all-embracing philosophy of “no request is too large, no detail too small”. The Red Carnation Collection and its


employees have a string of awards and accolades to their name. Red Carnation


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has appeared on The Sunday Times 100 Best Companies to Work For list for five consecutive years and ranked third this year, second in 2015, eighth in 2014 and 26th and 71st in 2013 and 2012 respectively – three years in the top 10 is a noteworthy achievement! In addition, in 2015 the Red Carnation HR department was named HR Team of the Year at The Caterer’s Hotel Cateys, the Oscars of the hotel world.


Top of the class Every staff member is given the necessary training and development to ensure they reach their full potential and excel in everything they do. The company has achieved Corporate Investors in People gold award status, a testimony to the quality of the training for all staff members and recognition of a working environment characterised by growth, innovation and triumph. We offer work experience, structured internships, apprenticeships and a


superb, award-winning graduate programme, giving you an opportunity to experience the industry and 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 to help you in your career. Having gold status Investors in People 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 and tap into their talent and potential – which in turn is good for us all.


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Case study Ben Seager, deputy general manager, the Milestone Hotel I started working with Red Carnation in 2005 on the graduate management programme after leaving South Africa, where I studied hospitality management. After completing the programme in 2007 I was promoted to reservations manager at the Chesterfield Mayfair Hotel. In 2008, I was promoted to


front office manager and then again to front of house manager. I also had the opportunity to go to


www.redcarnationhotels.com/careers/find-a-job


Contact


134 The Ritz London


“None of this would have been possible without the training provided by Red Carnation”


South Africa to help open the iconic five-star Oyster Box Hotel. In 2010 I won Front of House


Manager of the Year at the Cateys and in 2011 I received an Acorn award and in 2012 I was awarded a St Julian Scholarship. In 2012 I left the Chesterfield


for the position of rooms divisions manager at the Montague on the Gardens and was promoted to deputy general manager in 2014. In 2016 I moved to our five-star flagship property, the Milestone Hotel, as deputy general manager. None of this would have been possible without the training provided by Red Carnation and HR along with the development and progression opportunities.


With its legendary reputation for service and luxury, this iconic hotel brand needs no introduction


The iconic Ritz London was conceived by renowned hotelier César Ritz in 1906. For over a century, the hotel has been the benchmark by which other hotels are measured and it has been home to the great and the good, the intelligentsia, the glitterati and thousands of discerning guests. In 2002, The Ritz became the


first and only hotel to receive a Royal Warrant from His Royal Highness the Prince of Wales for services to banqueting and catering, and this year it was named Best Hotel in Europe 2016 at the 10th annual ULTRAs (Ultimate Luxury Travel Related Awards).


Our people You can dream, create, design and build the most beautiful hotel in the world... but it requires people to make the dream a reality. With its reputation for legendary


service, The Ritz is committed to ensuring that excellence is delivered at every opportunity. The hotel’s passionate team consistently offers the highest levels of personalised service, resulting in fantastic customer


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engagement. This is achieved by a commitment to training and nurturing talented individuals to develop future leaders of the industry. It’s our belief that it is vital to invest in every employee, ensuring that they have an enjoyable and rewarding career. We take great pride in the employee


retention levels of our 360-strong team. Five percent of the team have over 20 years’ service and our longest- serving employee has 45 years’ service! Each November we recognise and celebrate long-service anniversaries with an elegant reception where each person is presented with a gift. We are looking for people to embrace


our values and deliver Ritz-class service to our guests. Do you have what it takes to become part of the legend that is The Ritz talent team?


“It’s our belief that it is vital to invest in every employee, ensuring that they have an enjoyable and rewarding career”


Case study Ruth Hansom, Commis Chef What is the best thing about your job? The team I work among are a great mix of people who all have different experiences and so are able to teach each other. There is not a day that goes by where I do not learn something new.


Who do you admire the most in the business? My Executive Head Chef, John Williams MBE. His knowledge of French classical cuisine is second to none and his palate is amazing. He is a great teacher.


Where will your next step be? I hope to progress here in The Ritz kitchen over the next few years and also to complete some of the competitions I have ongoing at the moment.


What would you say to someone wanting to follow your footsteps? The Ritz and John Williams have given me the most extraordinary opportunity to develop my skills and career, which has resulted in me winning nine awards to date. I couldn’t have done it without their support. To anyone wanting to become a chef, I would say it’s going to be difficult; however, if you have the correct ethos and desire to make people happy, it can be the most satisfying job in the world. Why don’t you come and join us?


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www.theritzlondon.com/working-at-the-ritz Follow us on Twitter and Instagram @TheRitzTalent


Case studies Andrew Jeffery, quality and development manager, The Balmoral, Edinburgh “I joined The Balmoral four years ago as a training and quality officer. The company has supported me in my development and offered relevant training, which led me to be promoted a year ago to quality and development manager. Now they are taking career support to a new level with the Map My Future app. “Coming from a quality and development background, I could not


136 Contact


Benefits As an aspirational employer, we offer our staff an exciting and fulfilling working environment, fantastic training, career development opportunities and excellent benefits, including: ● The Ritz Management Development programme


● Recognised industry qualifications


● Apprenticeship opportunities ● The five-year Ritz Academy programme


● Staff recognition programme ● Complimentary laundry services for your uniform


● Complimentary meals when on duty


● Regular staff social events ● Two annual staff parties ● Ritz sports events ● Discounts on Ritz gifts and in The Ritz Salon


● Christmas gift vouchers ● Long-service awards ● A dedicated training facility ● Study assistance sponsorship


● Cycle to work scheme ● Season ticket loan ● Pension scheme


Rocco Forte Hotels


Your career takes centre stage at this family-run hotel company, which offers a personalised career map where you can set out where you want to go


Rocco Forte Hotels is a growing family-run company. Sir Rocco, his sister, Olga Polizzi, as well as his two daughters, Lydia and Irene, are all working in the company. There are nine hotels (including


Brown’s Hotel in London and The Balmoral in Edinburgh), one resort, as well as the Assila Hotel in Jeddah, due to open late 2016, 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 a colourful, characterful building with interiors that resonate with the local culture. 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 best of their cities to their guests and, through insight and knowledge, shape guests’ experiences of them. The team


is a family of individuals, with a family of hoteliers that care at the head of the company.


Map My Future Rocco Forte Hotels believe that their team is their greatest asset and they consistently look at ways in which they 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. The Map My Future app allows team members to access a career map showing all the possible career paths beyond their role, as well as the training


“Rocco Forte Hotels team members bring the best of their cities to their guests”


needed to progress. They can also set career goals, access relevant training content and receive job advice from specially training career coaches, 24 hours a day. Learning time is flexible and


therefore not dependent on time restraints that are often imposed in the hospitality industry, allowing for all team members to benefit from the app. Map My Future is revolutionising the way Rocco Forte Hotels develops its 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. Rocco Forte Hotels provides


opportunities for individuals to pursue careers in many different areas, with cutting-edge and innovative methods to help them progress.


www.roccofortehotels.com/careers


To find out about the Map My Future app, visit www.mapmyfuture.co.uk


be more excited about the app. Not only does it make my job easier by giving team members direct access to training and coaching support, but I can also truly say that our team members are empowered to develop themselves and their careers. “It also opens up a world of possibilities for creating free learning


resources, such as videos and online modules, and gives them plenty of information about the hotels, our brand and what makes us all unique. I can now say goodbye to generic training modules – my online training will now be as tailored as The Balmoral’s tartan uniforms!”


Irene Forte, brand and training manager “Having grown up in the world of hospitality, I spent most school and university holidays working in different Rocco Forte hotels. “After graduating from Oxford University in May 2012, I started work


in one of our hotels. During my time there 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 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. “I have also continued to work on training, development and team


engagement, especially focusing on how we can be innovative employers. With this aim in mind, Ros Young, our HR director and myself, were awarded funding to develop a ground-breaking new career progression, communication and up-skilling app for our employees. The app was launched to our two UK hotels earlier this year and is already making an impact, which certainly makes it an exciting time to work for Rocco Forte Hotels. We next plan to make the app available to other employers in order for them to enjoy the same benefits and to promote careers and support growth across our industry.”


Contact Contact


www.ashtongatestadium.co.uk/ Twitter: @AshtonGateStad Facebook: AshtonGateStadium


www.thebelfry.co.uk


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Ashton Gate Stadium


Bristol’s new sports ground is now host to a Michelin-starred chef


Bristol’s ‘new’ Ashton Gate Stadium is ready for the top flight having completed its £45m redevelopment project. The stadium has invested in its hospitality and catering team to deliver a personalised and premier experience. Bristol City and Bristol Rugby’s


home ground has been transformed over the last two years into a state- of-the-art, 27-000-seater stadium, ready just in time for Bristol’s return to the Aviva Rugby Premiership.


Chief of stadium operations Mark


Kelly said: “We want Ashton Gate to be a focal place in the south west, not just for sport, but for business too. “All too often sports stadia outsource their catering so it becomes a faceless, margin-driven industry. We want fans and delegates to come here and enjoy a unique and tailored experience. “We’ve focused on developing great


local partnerships; for example, from linking up with Bristol’s Michelin-starred chef Josh Eggleton co-designing our matchday hospitality menus and choosing Devon’s Chunk Pies as part of our traditional stadium fare.” With 36 purpose-built meeting


rooms, 18 executive boxes, directors’ box, players’ lounge and flagship restaurant – all available to hire on non- matchdays – it is no surprise that the stadium team have stolen a march on the conference business in the city.


“We want fans and delegates to come here and enjoy a unique and tailored experience”


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From left: Josh Eggleton, Mark Kelly and George Opondo


Case study Bristol-based Michelin- starred chef Josh Eggleton has signed up to work with Ashton Gate’s executive head chef George Opondo to co-design all the matchday hospitality menus “Having Josh join us for the


first season is tremendously exciting,” says chief of stadium operations, Mark Kelly. “His passion for food and sport is fantastic and to have a chef of his calibre wanting to partner with us is a huge compliment. Josh added: “I’ve always


had an association with sport in Bristol. Ashton Gate is designed to give customers a great hospitality experience and to be a national leader, something I fully support.”


The Belfry Hotel & Resort


Kick start your career in hospitality at the home of the Ryder Cup


The Belfry Hotel is a leading four-star resort in 550 acres of West Midlands countryside. It was voted England’s Leading Resort in the World Travel Awards for the second consecutive year in 2016 as well as England’s Best Golf Hotel and England’s Best Golf Course in the World Golf Awards 2015. The 700-strong team at the Belfry


are the foundation of this iconic and unique resort and proudly act as our brand ambassadors. Our team members are not just responsible for preserving and carrying on the legacy of this world-renowned venue, but also in delivering exceptional service and an amazing customer journey. Our world-class facilities include luxurious guest bedrooms, over 20 conference and events rooms, restaurants, bars, a nightclub, a luxury spa and health club and, of course, amazing golf! The Belfry is proud of its rich sporting history and heritage and it has hosted the Ryder Cup four times in 1985, 1989, 1993 and 2002.


With the best possible talent joining the Belfry, we understand the importance of recognising and rewarding our team members who excel at what they do. In return, we offer opportunities for career development and an extensive benefits programme. For further information on all of our careers, please visit our website www.thebelfry.co.uk or email jobopportunities@thebelfry.com


“We are hugely proud of our


team and excellence in service”


Marcus Wareing Restaurants


Case study Arek Sielski, The Ryder Grill, Food Services Manager Growing talent from within is part of our learning and development ethos at The Belfry. Arek Sielski our Food Services Manager is one such success story, starting his career at The Belfry in 2004 as a food and beverage assistant, and quickly growing through the ranks and by 2008 Arek was appointed restaurant manager. After the extensive hotel refurbishment and the launch of the Ryder Grill, Arek was again promoted to his now current role and is a true model for aspiring hospitality professionals. Arek has won many internal accolades voted as ‘Belfry


Hero Manager of the Quarter’, he has also been recognised in the upcoming HR Hospitality Awards 2016 and shortlisted for the Tom Crowley Award. The Hotel Cateys have also recently recognised the Ryder Grill Team shortlisting them in the ‘Restaurant team of the Year’ category which is a true testament to the dedication and hardwork of the team under Arek’s guidance.


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This award-winning team can pick from three modern English restaurants operated by a Michelin-starred chef


Marcus Wareing Restaurants comprises three celebrated restaurants: Marcus, The Gilbert Scott and Tredwell’s, each cooking contemporary British food while showcasing the next generation of talent led by an ambassador for British cooking. Marcus Wareing’s intrinsic


involvement within the group has produced award-winning teams, including group operations director and chef-patron of Tredwell’s, Chantelle Nicholson (pictured above),


who won Manager of the Year at the 2016 Cateys. Marcus Wareing Restaurants


takes pride in being able to adapt the team structure to suit the talents of every individual and offers highly valuable opportunities to its teams, enabling individuals to learn and grow within the group. The dynamic nature of the company has enabled more than 20% of the team to move from one restaurant to another, providing the chance to develop their potential as well as their portfolio of skills. Showcasing passion, enthusiasm and a strong sense of willingness to learn is paramount, and are traits that will be always be recognised and rewarded.


“Marcus Wareing Restaurants takes pride in being able to adapt the team structure to suit the talents of every individual”


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Case study Felix Stenhouse, chef de partie, Marcus “I started at The Gilbert Scott as a waiter, and I quickly learned how to deliver an amazing guest experience. Although I loved my role, I found the interaction in the kitchen to be something new and exciting and the creativity inspired me. “I was lucky that the


company allowed me to follow this passion and didn’t think twice about the move from front to back of house. “I took on the role of a


commis chef and haven’t looked back. I have been challenged, developed my skills and been promoted a couple of times. I am now working with an incredibly talented team and loving it.”


Open House


These are pubs with a difference for a modern London audience


Open House represents a modern approach to casual dining, drinking and socialising. We draw our inspiration from the


informality and authenticity of the pub, with great food, drink and service delivered by a small, tightly-knit London team. We create venues that exceed expectations, where our customers feel welcome, tempted and at ease.


“We’re discerning, because to thrive in London’s hospitality scene, you have to be”


From a familiar welcome at the


door to delicious seasonal cocktails, fine wines and food made by our passionate team, we have thought of every step of the customer experience. We’re discerning, because to thrive in London’s hospitality scene, you have to be. Executive chef Diego Cardoso has


created modern British menus with European influences for breakfast, lunch, dinner and weekend brunch. Seasonal and sustainable produce is at the forefront of our pub menus. Our bars offer delicious cocktails alongside biodynamic, sustainable and affordable wines as well as independent craft beers and ales. Our design philosophies respect the integrity of each location and we create inviting, comfortable and warm interiors that draw people in. These are key characteristics of our all-day experience, for any occasion or budget.


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Case study Jon Van der Mije, sous chef, the Lighterman “I arrived in London in 2009 after working in Michelin- starred restaurants in the south of France. I started as a chef de partie, working with fresh, seasonal products, and in August 2015 I joined Percy & Founders as a sous chef. I then worked as part of the opening team at the Lighterman, and I’m enjoying every single minute. “Last month I was invited


to Switzerland to cook and present a dish of my creation in restaurant Casa Tödi. It was a great experience!”


Contact marcuswareingrestaurants.com careers@marcuswareingrestaurants.com


http://openhouselondon.com/work-with-us Contact


144 SUSHISAMBA


You can work your way to the top at this exciting young company based in a London landmark


Have you got Samba soul? Beating at the heart of every SUSHISAMBA is a deep appreciation for enjoying life and celebrating with friends. SUSHISAMBA strives to offer a dining experience to our guests that exceeds all expectations. From the carnival-inspired colours to the beat of our samba music, our dynamic and inspired staff are the soul of SUSHISAMBA.


Our history SUSHISAMBA swung its doors open in New York City in 1999 and the group has celebrated more than 15 years of singular, soulful style and superlative dining, proudly opening locations in Miami Beach, Las Vegas and London.


From left: head chef Aaron Ashmore, Jon Van der Mije and executive chef Diego Cardoso


Investing in our people SUSHISAMBA is located on the 38th and 39th floors at 110 Bishopsgate, London, and we are always looking to add to the Samba family and provide opportunities for our team members to progress. We encourage ownership, foster


entrepreneurial spirit and celebrate initiative. Employee feedback surveys give our employees a voice in how the company operates, and our customised training programmes are designed to develop and inspire our team as they progress in our ever-evolving company. With up to 800 covers a day,


we advocate a work hard, play hard attitude. Company-sponsored Wine & Spirit Education Trust courses, employee discounts and reward schemes are some of the benefits we offer, as well as complementary family meals in our staff canteen every day. We have a dedicated staff lounge complete with PlayStation, foosball and book-swop station to allow staff to unwind during their breaks, so we hope you’ll consider joining our Samba family!


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Case study Petr


Sistek, training officer Petr joined us in 2015 as a training officer after spending time learning about every aspect of the restaurant industry. At SUSHISAMBA we


have a programme for new employees that teaches them how to be great in their role, encourages them to set goals and strive towards career growth. “We have a saying – ‘Samba Love’ – the idea of embracing the Samba culture,” says Petr. “We want people to progress. One of our floor managers, Jacobo, started as a polisher and worked his way up – he has truly embraced the Samba Love!”


Contact 020 3640 7349


londoncareers@sushisamba.com www.sushisamba.com


Contact www.fourth.com/en-gb


146 Fourth


Do you have what it take to be a customer success manager with Fourth?


Who are we? Fourth is the world’s leading provider of cloud-based solutions to the hospitality industry. Enabling the sector with complete control of spending in all key business areas, including workforce management, purchase to pay and inventory. Established in 1999, Fourth provides solutions to more than 1,200 customers in 60 countries, including many global brands, such as Hilton Hotels, PizzaExpress, Gordon Ramsay and Sodexo. Fourth understands the challenges


hospitality operators face. The mission is to take the KPI grind away from managers to allow them to spend the time with customers, improving their experience and increasing revenues. Fourth is a values-driven company


and we practise what we preach, living by our values and take it very seriously. Happiness drives success – not the other way round – and while we work extremely hard to deliver, we really do enjoy life, keeping it simple and delivering quality.


What are we looking for? We are looking for fantastic people with a background in senior hospitality operations to join the customer success team at Fourth. You’ll need a minimum of one years’ experience of working in an account management/relationship management/customer success role or experience at an operations/area manager level from within hospitality. This is a customer-facing role,


so you will need to be articulate and professional with the ability to identify opportunities and think on your feet.


Why us? Fourth is no ordinary software business. Rather than simply trying to ‘retain’ employees, we focus our energy on creating an environment and ethos that inspires people to deliver their best work every day. We know the sum of all our efforts


is greater than the individual parts, which is why we pull together to be a company of which we can all be proud. To find out more, please visit www.fourth.com/en-gb/about/careers


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“We are looking for fantastic people with a background in senior hospitality operations”


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