search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
THE CHATTERBOX


Chris Thompson General manager at Hotel du Vin Cheltenham


How did your hospitality career start? I began by working in bars to get through university. I caught the hospitality bug and couldn’t see myself doing anything else. I was hooked. I then moved around a few local hotels to gain more in-depth knowledge of the various departments, with particular emphasis on F&B.


What encouraged you to stay on beyond your original role? I love being around people and have a passion for wine and top-end spirits, I was essentially being paid to talk to people all day and try all kinds of beverages to continually improve the hotel’s offerings. It made me realise that while it is a challenging industry there are plenty of perks and it really is a great industry to be part of.


THE PEOPLE PERSON


James McMahon Assistant concierge, the Beaumont


How did you begin your career in hospitality? I formerly worked for John Lewis and found that you could only offer so much service, so hospitality appeared to be the next logical step. After leaving retail it became clear very quickly that the industry offered challenges that suited my ambitions – not to mention it was a lot more fun.


What does being on the concierge desk involve? We book restaurants, organise car transfers, and get tickets to musicals and sporting events. This we do


What do you enjoy most about your job? The people. Whether it’s guests and being part of making someone’s special day special or the great sense of pride you get from watching your team grow and develop.


Who has inspired you most in hospitality? Bill Oldfield, MD of Oldfields Noted Eating House, Durham. We only had a brief spell working together, but as an independent restaurateur he taught me you can’t afford at any point to


sit still – you always have to be one step ahead of the competition.


What would you say to a young person considering a role in a hotel? Hospitality isn’t a nine-to-five job and you need to be committed and prepared to work long hours, evenings, weekends and Christmas. The upside is that there is flexibility in when you want to work. You’ll usually be able to settle into a working pattern that suits your lifestyle – I’ve got two little kids and I manage to balance both work and life.


What do you enjoy most about your job? Each day is different; no two are similar. This keeps the job fresh and interesting.


What is the strangest thing you’ve been asked? I had a guest from Saudi Arabia ask me to purchase an ex-RAF English Electric Lightning fighter jet. I was on the phone for half an hour and ended up quoting over £175,000.


through building relationships with maître d’s, ticket agents, even florists and couriers.


17


Where do you see your career taking you next? I will certainly stay on the desk. I am still a few years off the ‘keys’ [the Golden Keys – a professional organisation for concierges], but I am more than happy to continue exploring London.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144