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Best places to work 2017 SHORTLISTED FOR THE BEST EMPLOYER CATEY


THE LONDON EDITION In a nutshell A Ritz-Carlton partner hotel, this is a slick, uber-cool property with 173 Ian Schrager-designed rooms and Michelin- starred chef Jason Atherton overseeing the restaurant Location Berners Street, London W1 Employees 311 Average staff turnover Undisclosed


The London Edition hit the London scene in 2013, launching a new-generation luxury hotel in the UK, created by Ian Schrager working with Marriott International.


This city-slick hotel in the heart of Fitzro- via combines innovative design and cutting- edge dining and entertainment with personal, friendly, modern service. To keep it like that, there’s been a stellar effort to maintain high employee engage- ment. Scores of 81% in 2014 and 76% in 2015 and 2016 show that the London Edition has surpassed the Ritz-Carlton engagement benchmark of 70% for three consecutive years. Credit for this success can be attributed to a large extent by its fresh approach to creating a bonded team. Berners Street Social, for example, comprises a group of employ- ees who devise a fun social scene for their colleagues. Let’s face it, not many hotels offer their staff the prospect of a boat party on the Thames, zombie laser tag, a private cinema screening, party in the park, Christmas lunch, pub quiz, bowling or trampolining. No won- der that in 2016, an average of 72.5 employees joined every month. One of the company’s priorities for this year has been wellness, through yoga and medita- tion classes. Pop-ups that support this health push include massage sessions, a juice bar and a breakfast bar. But it’s not all play and no work. Bi-monthly communications meetings update staff on business performance and a small group of employees are invited every month to meet with the general manager. Key courses on offer include: Essential Skills, to enhance management and supervi- sory skills for high performers; Departmental Trainers, which helps staff to gain leadership skills within their department; individualised training for heads of department; and Cross Training, a hotel-wide policy that encourages internal movement. So far, 80 employees have graduated from the Essential Skills course, 75% of whom were promoted during their time on the pro- gramme. And in 2016, there were 85 internal promotions.


40 | The Caterer | 28 April 2017


www.thecaterer.com


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