valued. As the company expands, we still hold close the feeling of a family culture, and truly believe that hospitality comes from
the heart and not the boardroom.
What we do for you We nurture and support you throughout your time at The Beaumont, creating a personal career pathway for you that leads you to where you want to get to. The Beaumont is essentially like a school, giving you an all-round, complete hotel education, providing a very solid basis for a long-term future in hospitality. Extensive training programmes are on offer, as well as supplier visits, mentoring, cross- departmental work schemes, internal workshops and much more, enabling you to perform your job to your very best and allowing you to grow and expand your horizons. Whatever your pathway – via our graduate training schemes, the chefs’
programme or our well-established food & beverage development programmes – be assured we will invest in you so you can achieve your goals.
Benefits ● 30% staff discount at all the Corbin & King restaurants
● Discounts at other selected retailers ● Highly popular social events ● Free meals in our staff restaurant while on duty
● Uniforms and dry-cleaning ● Health and welfare schemes ● Refer a friend schemes ● Travel loans for TFL and cycling ● Pension schemes and life assurance
Contact Ninoska Leppard Director of Personnel and Development The Beaumont, 8 Balderton Street, London W1K 6TF 020 7499 1001
www.thebeaumont.com
Case study Daniele Bilardo, restaurant manager, the Colony Grill Room at the Beaumont hotel When Daniele Bilardo (pictured above) arrived at the Wolseley in 2008 he encountered something he had never experienced before: a company culture that prioritised customer service and staff satisfaction above the drive for profit, although profitable it most definitely is. Almost 10 years later, he
remains committed to a company that has nurtured, encouraged and supported him in his rise to the top. With opportunities across seven restaurants and a hotel, he has risen from restaurant waiter then breakfast manager at the Wolseley to being an integral part of the team that opened the Colony Grill Room (winning an award there for Best Front of House 2016 from Tatler magazine along the way). What he has appreciated in his journey has been the knowledge that here was a hospitality organisation where he could make a lifelong career, fully supported along the way with extensive on and off the job training, mentoring and support from the company’s principals. His ambitions to move further ahead have not diminished with time. His plan is to open a restaurant as general manager for Corbin & King one day!
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