From Cadbury World to the National Exhibition Centre and the Genting Arena – this events caterer knows how to create something special for every occasion


anyone why they work for Amadeus and the resounding answer is ‘the people’”


ith a kitchen boasting more than 650 industry awards, it’s fair to say the Amadeus catering team know what’s required to deliver daring menus for every dietary

requirement and budget imaginable. Consideration and innovation is evident on

every plate. Whether that’s sustainably sourcing local produce, scrutinising nutritional values or adding a little live theatre to table service. Amadeus delivers catering solutions to

venues and event organisers who want to provide visitors with a unique and memorable food experience. Unlike its competitors, Amadeus does this differently, by drawing on 40 years’ experience operating in venues and creating events as part of the NEC Group. We serve four million visitors per year at

48 48

the NEC Group’s five world-class venues (the National Exhibition Centre, the International Convention Centre, Arena Birmingham, Genting Arena and the Vox Conference Centre), as well as top external events, including six major international sporting tournaments and venues such as Cadbury World, Belfast Castle and Stratford Racecourse. Our wide-ranging portfolio sees us specialise in retail, conference, banqueting, hospitality and event catering. In all cases, our job is to wow people with our food and passion. Day after day, dish after dish. Ask anyone why they work for Amadeus and

the resounding answer is “the people”. Whether working front or back of house, everyone at Amadeus is driven by the brand vision: to make a difference to customers’ experiences across our venues. The Amadeus team like to be adventurous. They see challenges as opportunities, and they’re open to new thinking and inspiration. When it comes to recruitment, we’re

unapologetically picky. After all, we only want the best talent! We want people with a real passion and flair for foodservice, who’ll constantly push us to be sharper, braver and more inventive. It’s the reason we don’t interview potential employees, but get them to audition live instead. We’re also committed to nurturing our talent, which is why we provide new recruits with extensive training and one-on-one masterclasses from the off. We’re also on-track to reach our target of

training 200 apprentices by 2020. Our world-class chefs provide coaching the whole way through the programme and inspire apprentices to aim for the very highest standards.

Contact Amadeus, Centre Stage, The NEC Birmingham, B40 1NT 0121 767 3329 @amadeusfood

SHOWCASE Case study


you enjoy a challenge and thrive in a fast-

paced environment, our graduate

Alvaro Bastos, 34, fully qualified chef, International Convention Centre Alvaro joined Amadeus as a kitchen porter at the ICC. From day one, his talent shone through and he was put forward to take part in Amadeus’ apprenticeship scheme. Over 18 months, Alvaro trained as a chef

apprentice, spending one day a week at Solihull College and University Centre, where he gained his maths and English qualifications and attended theory sessions. The rest of the week was spent learning practical skills in the kitchen. Today, Alvaro is a fully qualified chef at the International Convention Centre in Birmingham. Alvaro said: “Amadeus is a great company

to work for and it puts a lot of effort into training and developing its staff. Training as a chef apprentice with Amadeus really appealed to me as the company offers a great package. In addition, only the venues within the NEC Group can give you this level of experience, variety and excitement while training as an apprentice, and I truly believe that if you can stand the pressure in the kitchen while working for Amadeus, you can stand it anywhere!”

programme could be for you”


Love food? Passionate about people? This contract caterer wants to hear from you


or us, a successful career starts with a shot of passion, a dollop of creativity and

a generous helping of positivity. As one big family, our people are proud of what we do. We don’t offer jobs – we offer career

opportunities. From retail and leisure to automotive, we work across many exciting sectors. With award-winning training programmes, apprenticeships and industry-recognised qualifications, we’re passionate about developing our talented teams. If you enjoy a challenge and thrive in a

fast-paced environment, our graduate programme could be for you. Over nine months you could have hands-on experience across all areas of the business, including HR, leadership and nutrition, taking part in breadmaking workshops, food festivals and mobilisations. The best way to learn about the business is to be in the business.

Chef Academy From street food pop-ups, nutritious deli bars to live theatre cooking, our talented chef teams create delicious food from locally sourced ingredients. More than 500 students have graduated from our

award-winning Chef Academy, providing them with a variety of specialist qualifications, including NVQ3, the new commis chef and chef de partie standard apprenticeships, and a BSc in Culinary Arts. The academy develops kitchen finance skills,

49 50 De Vere “We

know people with an upbeat, enthusiastic

and warm attitude are the best fit for our business”

Following a £100m restoration project, these country estate hotels are on the hunt for fresh, talented people for industry-leading training programmes


eople are at the heart of everything we do and we believe that all of our colleagues

should have an inspired De Vere career. We put our heart and soul into developing

our colleagues, to ensure guests staying at our stunning country estate hotels have the best possible experience. Without our amazing colleagues, we couldn’t bring to life the incredible experiences we want all our guests to enjoy. So how do we do it? We start at the beginning

by hiring the best people. Firstly, and most importantly for us, we look for the right attitude. We know people with an upbeat, enthusiastic and warm attitude are the best fit for our business and give the best experiences to our guests. But we also dedicate ourselves to great training

and development. We don’t just pay lip service to this, we put our money where our mouth is. That’s why we have our own, dedicated, in-house training facility at our Inspire Academy and Chef Development Kitchen. There, we have outstanding training facilities that showcase our commitment to the learning and development of our teams. We also support our people to develop inspired


careers and provide clear paths for progression through our internal development programmes which include: ●●Emerging Leader Programme A top-class hotel supervisory apprenticeship programme that supercharges our hotel colleagues to become the brightest managers of the future. ●●Graduate Programme An industry-leading

hotel graduate scheme that offers unique, blended learning on- and off-site, to make sure our graduates are equipped to be the next set of industry leaders. ●●Inspire to Manage/Inspire to Lead Advanced hotel management programmes for team leaders, heads of department and operations managers, supporting them to take their next step in their management careers. ●●Chef Academy Dedicated to commis chefs, chefs de partie and sous chefs, supporting them to continually develop their culinary skills and stay ahead of the field. Our colleagues enjoy great benefits, too.

As well as offering competitive salaries, we offer fantastic hotel-based incentive and recognition schemes, access to a comprehensive staff benefits portal, discounted colleague stays at our hotels, free uniforms, free meals on duty, free parking on-site, and financial rewards for delivering sensational service. We’re investing for the future: we’ve spent almost £100m carefully restoring and refurbishing our collection of country estate hotels and modern event spaces, meaning they’ve undergone an astonishing transformation. But that investment means nothing without our outstanding colleagues, who pride themselves on delivering memorable moments to our guests each and every time.

Contact To find out more and to see our current vacancies, go to


Sally Van Santen, Banqueting and Events Supervisor, De Vere Beaumont Estate “Finishing college at 18, I did what a lot of young people do and kind of fell into hospitality, but I soon realised that it is exactly the job and industry I was cut out for. I worked for four years at a local gastropub before realising I needed to be somewhere I could really spread my wings and move up to the next level. “As soon as I pulled through the gates

at De Vere Beaumont Estate I knew that I had to work there. I felt a connection with the hotel straight away, and when I was offered the role of Banqueting and Events Supervisor, I accepted immediately. “I now manage a team of 25 and together

we run many different types of events and dinners. In fact, there can often be more than 1,000 conference guests in the hotel on just one day! This job is amazing because of the variety of work and the face-to-face contact I have with guests every day. “You get to know the smallest details of what guests want, and I’m encouraged to surprise and delight them by going that extra mile. I have fantastic training opportunities on tap and get to stretch myself with the support I need. That helps me constantly improve what I do to make sure our guests have the best possible experience. I’m so excited about developing my De Vere career and am already looking forward to what the future holds.”

why we will always look to develop our internal talent and promote from within”

people are at the heart of what we do, which is


SHOWCASE Case study

leadership techniques, culinary talent, creative thinking and nutrition knowledge. Not forgetting exciting food study tours to livestock farms and fruit and vegetable growers, and experiencing a fisherman’s life out at sea.

Barista Academy To match our love for fresh, quality food, our Barista Academy has its own dedicated training centre. Our highly skilled barista team will take you through the entire coffee bean journey, from brewing and roasting to perfecting your sensory and latte skills. Our passion for coffee has seen our barista Remy compete in the World Barista Championships and our Academy manager Jana place as top UK female barista.

Service Academy Our in-house Service Academy is an industry first! The behaviours and knowledge learned will be sure to give you confidence in delivering memorable guest experiences. From site visits to chef masterclasses and WSET wine training, we support your learning through recognition and accreditation.

Advanced Management Journey Our Team Leader Apprenticeship offers industry- recognised qualifications for supervisors who see a career path in management. In a programme like our Advanced Management Journey, what will make you stronger and more confident is recognising there might be a better way of doing something. Linked to a Level 5 Operational Management Apprenticeship, it’s designed to help managers take the next step on the managerial ladder. At the heart of the Advanced Management

Journey is business coaching and networking masterclasses, introducing managers to cutting-edge tools to make a difference to their leadership ability.

Dona Murray, chef de partie “I started my career at BaxterStorey as a kitchen porter, but I knew I wanted to develop my career to become a chef. When my manager suggested I join the Chef Academy, I jumped at the chance! “The academy has developed me, not only as a chef, but as a person. I’m more organised and confident. I appreciate the importance of seasonality and how to consider this when creating my menus. The support from the chef trainers has encouraged me to make managerial decisions, and I love putting my new skills into practice in the kitchen. “Since graduating, I have been promoted to chef de partie. I worked hard and achieved my goal – a definite career highlight!”

Contact Want to be a part of our family? We would love to hear from you. Contact, @baxterstorey, or 0118 935 6705


are a family business that values its employees and encourages them

to stay long-term” Peter Brend Snr

SHOWCASE Case study

Dona with chairman and chief executive Alastair Storey

Brend Hotels

Work experience and training is the focus, with an Apprenticeship Academy and support to carve a career at one of 11 hotels in the stunning south west


rend Hotels was 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 its staff since 2004. Apprentices used to attend local colleges, but now all training takes place at Brend Hotels’ Training Academy and on the job at its hotel sites. There are more than 60 apprentices on the scheme, learning a variety of skills connected with the hotel industry, including front of house, bar, waiting, administration, housekeeping, concierge and portering. We also have a group of newly qualified commis chefs, some who have graduated with distinction, working towards their chef de partie qualification level 3, supported by the HIT Training Chef Academies, which offer practical workshops. Andrew Mosedale, Brend Hotels’ HR manager and academy principal, says: “We have spent the past 12 years building up expertise and are delighted with the progress. It is certainly a positive aid to grow and develop skills vital to our industry, along with staff retention and reduced staff turnover, given that Brexit is around the corner.” Director Peter Brend Snr says apprenticeships


The Dorchester T

he Dorchester, part of Dorchester Collection, is one of London’s most iconic hotels. Aside

from the hotel itself, it is the people who work here who make it special. Our teams are incredibly passionate about what they do and strive to deliver the ultimate guest experience. Whether it is working with us for a six-month placement or mapping out your career here, The Dorchester is the ultimate choice. Our people are at the heart of what we do, which

is why we will always look to develop our internal talent and promote from within. At The Dorchester we allow our employees to participate in our cross-exposure programme, which sets us apart from many other hotels. This allows our employees to gain experience in many different departments and progress in a field they are passionate about. Our award-winning graduate programme is also designed to take our graduates to the next level, not only through time spent in their departments, but also through internal training on topics such as recruitment, PR and leadership. However, it’s not all about work! We want your place of work to be somewhere

fun. Our ‘We Care’ philosophy means we offer many team events, such as competitive pub quizzes, kids’ Christmas parties with a special visit from Father Christmas, summer picnics in the park, and our annual winter ball in our stunning ballroom, as well as much more. Our hotel is an environment that is caring, enjoyable and has endless possibilities, helping you to get the most out of your career. Care to join us?


Hotel Café Royal H


want people who relish a

challenge, who are looking to be inspired, and who seek a professional craft”

otel Café Royal enjoys an unrivalled setting, where the elegance of Mayfair, the energy of Soho and the sophistication of St James’s combine. It’s where history, culture, business and the stage are just steps away. That’s one reason why, for 150 years, people who make a difference have made their way through these doors. For Oscar Wilde and Muhammad Ali, Winston Churchill and David Bowie, David Chipperfield and Albert Adrià, Hotel Café Royal has always been the vibrant living room of London – the place to convene, converse and celebrate. As much as these luminaries have enjoyed their time in the building, so we strive for all our colleagues to take pride, enjoyment and passion in all they do.

The Set At the most outstanding addresses in the world’s most vibrant cities, The Set is creating the modern grand hotels of our time. In each one, we beautifully compose experiences that capture the hearts and minds of our guests, and the spirit and pace of their contemporary lifestyles. The group, which consists of the Hotel Café Royal in London, the Conservatorium in Amsterdam and Lutetia in Paris, is inspired by the artistic and imaginative heritage of the buildings and their iconic cultural and vibrant locations.

72 Check in Showcase Hotel Cafe Royal.indd All Pages

The best of the best Hotel Café Royal has been reincarnated as a luxury lifestyle hotel. Its reopening heralded the return of an iconic London landmark that has continually evolved to define and capture the mood of the capital throughout its 150-year history. Throughout the years, Café Royal’s motto has been, ‘employ the best of the best’, and

SHOWCASE Case study

This London hotel has welcomed luminaries for 150 years, and now it’s looking for fresh talent

today, as a luxury hotel of the 21st century, we strive to continue that tradition. We are growing and are looking for dynamic

individuals at all levels. We want people who relish a challenge, who are looking to be inspired, and who seek a professional craft or career; who take pride in what they do, no matter how small or big the task. We aim for perfection. We expect and

value exceptionally high standards from all our employees. Do you truly aspire to commit to sincere and heartfelt service? It’s more than a pleasant welcome, a warm smile and granting a wish – it’s anticipating a desire before it has been spoken, making the impossible possible, and giving our guests an unforgettable journey.

Development opportunities We are very proud of our dedicated Learning and Development team, who will look after your career progression and development needs through our training programmes, which include: ●●Management First ●●Mentor Programme ●●Internships ●●Apprenticeships ●●Training Ambassador Programme ●●Departmental cross-training ●●Internally and externally organised training sessions tailored to develop your skills.

Contact Want to join us? Go to: Instagram: @hotelcaferoyal LinkedIn: cafe-royal/

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Dita Klavina, Assistant Executive Housekeeper Dita is a true example of where hard work and dedication can take a young, motivated person. She joined Hotel Café Royal in 2013 from an agency after moving to London and quickly proved her value among the ranks of the housekeeping team, impressing both the supervisors as well as the executive housekeeper. After just four months, Dita joined Hotel Café Royal on a permanent basis. Translating her enthusiasm and dedication

to her work, and guided and encouraged by the management training programme at Hotel Café Royal, Dita quickly progressed into a role as a housekeeping supervisor, where she excelled. Hotel Café Royal has recently undergone an

extensive refurbishment programme, resulting in the creation of a brand-new lobby and world-class restaurant. Dita was instrumental in co-ordinating the housekeeping team, consisting of over 75 members, and managing both the public area team and room attendants. This hard work and dedication, and Hotel

Café Royal’s commitment to developing its team has paid off, with Dita being promoted twice over three years, leading to her current role of assistant executive housekeeper.


Oddfellows Hotels O

ddfellows was historically a global society for misfits – for those who didn’t conform to


expect our hotels to

stampede across the

country in the coming decade. Grab the

reins and join the adventure!”

the more conventional professions. The artists and inventors, philosophers and dreamers all belonged to Oddfellows. We carry on the Oddfellows spirit by delighting in the unusual and creative. We’re independently owned and not afraid of challenging the way that we approach the hospitality business. Our hotels are housed in interesting buildings and locations and we revel in the history and stories that surround them.

Oddfellows Chester Chester is where the Oddfellows story started in 2012, when Jonathan Slater renovated an existing restaurant and bar with rooms in one of the city’s most beautiful examples of Georgian architecture into a unique boutique hotel. Eighteen bedrooms, apartments, a restaurant, cocktail bar, stunning event spaces and a secret garden have followed suit. We’ve won architectural awards for our conversion. It’s a beautiful, eccentric and imaginative hotel, a pleasure to work within and we’re very proud of its evolution.


Oddfellows On The Park Our second hotel joined us in spring 2017. Set in the leafy enclaves of Bruntwood Park in a magnificent example of a Gothic Victorian mansion, Oddfellows On The Park is defined by the story of its past inhabitants. There are 22 beautiful bedrooms, a cocktail bar, the Galloping Major restaurant, amazing event spaces overlooking the park and a salon de beauté, the Pigsty, all in a building that has been carefully restored.

SHOWCASE Case study

For a career with character, consider this independent company’s beautiful, quirky and original hotels

This is the very start of our story. We expect our hotels to stampede across the country in the coming decade. Grab the reins and join the adventure!

The team Our team is small and impassioned. We have official job titles to define things, but we like an atmosphere where everyone pitches in. 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. Meetings will regularly include the senior team, so if you bring an idea to a meeting that works, you can expect the go-ahead to have it implemented immediately.

Why Oddfelllows? 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 the chance to meet the existing 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 and your friends and family and these extend to other Design Hotels™ across the world.

Contact To find out more, go to www.oddfellowschester. com/our-story/positions-available or


The Oddfellows team are unashamed foodies! Our hotels have a very strong food and beverage slant and our two head chefs are young, dynamic and brilliant. Elliot Hill (above left) leads the team at

Chester, where he brings his seasonal and very local ingredient-led food to restaurant Cultivated, private dining and events. Elliot is passionate about the ingredient and has introduced vegetable planters and a herb garden to the Oddfellows city centre hotel. He has transformed the menus to introduce his ‘odd plate’ concept – where dishes are designed by size according to the ingredients and the richness or flavours of the dishes. Ross Chatburn holds the reins at Oddfellows

On The Park. He finds inspiration from the parkland that surrounds him for his dishes – not only through foraging, but also creating ingredients like fir-needle vinegar and reflecting the seasonal colour of the park through his food. The Galloping Major restaurant (named after the second owner of the hall, a major who ran the parkland as an equestrian stud) is just part of the food offering at Oddfellows On The Park, which can include everything from casual bites on the terrace to weddings and corporate events. Both chefs are passionate about their brigades and train and nurture their team. Oddfellows run an apprenticeship scheme in conjunction with Total People, with on-the-job training and learning.

“We want our teams to feel

like they can get a lot out of their career with us”

“We believe in providing our

colleagues with opportunities for development around the world”

Contact Instagram: @peopleofthedorchester

Whether you prefer front or back of house, you can gain experience in each department before deciding where your passion lies at this luxurious London hotel Case study

Firmdale Hotels “H

otels should be living things, not stuffy institutions,” maintain Tim and Kit Kemp,

owners of Firmdale Hotels. Firmdale Hotels’ high standards of excellence

and award-winning interior designs add up to a winning combination. The interiors are beautifully designed by Kit Kemp in her luxurious, modern British style for which her innovative, exciting mix of colour, pattern, texture and art is world-renowned. Firmdale Hotels puts people at the heart

The Grill at The Dorchester The Grill at The Dorchester, known for its table-side carving, the best soufflés in London and its breathtaking interior, is brought to life by the wonderful food and beverage team, who make the diner’s experience so special. Our restaurant manager, John

Smith, began his career serving pints in a pub, but quickly aspired to work in a luxury environment. He joined The Dorchester in the restaurant as a supervisor, and quickly climbed the ranks to assistant manager and then to his current position.

63 John’s team is at the forefront

of everything he does, and he drives his colleagues to perform to the best of their ability. Our assistant restaurant

manager, Pia Flavell, has also grown through the company. She started off in our graduate programme, where she completed a six-month rotation in the Grill, mastering each and every task, all the way from commis de rang to supervisor. She is never afraid to jump in and help the team out anywhere she is needed. Working alongside the Grill

is Alain Ducasse protégé and executive chef Guillaume Katola and master sommelier Christopher Delalonde. With these amazing leaders at the helm, the team can truly learn from some of the best in the business, whether they are on our graduate programme, doing an internship, or wishing to grow and develop in a team like John’s. The Grill is an excellent place to start a hospitality career, offering year-long placements, internship and full-time roles. We welcome your passion here!

living things, not stuffy institutions”

Tim and Kit Kemp, owners of Firmdale Hotels

64 SHOWCASE Jumeirah Carlton Tower

As well as being a luxury London hotel, this group has opportunities on a global scale J

umeirah Carlton Tower, a Knightsbridge establishment for more than 50 years, is a

renowned five-star hotel in central London. In addition to its 216 contemporary guest rooms and suites, Jumeirah Carlton Tower features three restaurants and bars – the Rib Room Bar & Restaurant, the Club Room and the Chinoiserie lounge – along with extensive function space, including the grand Ballroom and the light-filled Garden Rooms, as well as one of London’s most exclusive health clubs, the Peak Health Club & Spa, which includes a state-of-the- art gym and 20-metre indoor swimming pool. Sister property Jumeirah Lowndes Hotel is a

boutique gem in the chic London neighbourhood of Belgravia. The 88-room hotel is renowned for its modern British dining at Lowndes Bar & Kitchen; seasonal al fresco restaurant and bar the Terrace; Map Room function space; and access to the nearby Peak Health Club & Spa. Combining the refined services of a luxury serviced apartment with the privacy and comfort

Case study

Peter Searle, guest relations manager, Jumeirah Carlton Tower One of Jumeirah’s guiding principles is continuous growth, and a fantastic example of this is Peter Searle. Peter joined Jumeirah Carlton

Tower in June 2015 as a rooms division graduate from Shannon College of Hotel Management and after 10 months he was promoted to a front office team leader. After showing a keen eye for

detail, creating exceptional guest experiences and being able to build

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a rapport on a personal level, Peter was promoted to guest relations manager in January 2017. Now managing the guest relations

team, Peter has helped implement a number of initiatives, including our Jumeirah ‘Wow Moments’, which encourage the entire team to create unique and memorable moments for our valued guests. Peter has also been instrumental in redesigning the amenity programme to help leave lasting and memorable impressions, and he has been mentoring and

training the hotel’s new graduates and interns, sharing his Jumeirah knowledge and passion. In May 2018, Peter was selected

to complete the Jumeirah High Performance (HiPo) programme, which enables our top talent to transition from their current position to the next level in a global arena. Following completion of the HiPo programme, we hope Peter will continue to grow within the company and become a future leader with us.

of a contemporary hotel, Grosvenor House Suites by Jumeirah Living offers a unique experience in the heart of Mayfair. Situated on London’s exclusive Park Lane, overlooking iconic Hyde Park, Grosvenor House Suites are just moments from the best of London, offering convenient access to major airports and the financial district. You will join a diverse team made up of

more than 39 nationalities across 55 exciting departments and undertake an extensive Jumeirah brand and departmental orientation programme within your first two weeks. Further training opportunities and support with professional development are on offer to colleagues at all levels through our extensive training calendar, which includes supervisor skills workshops and training in how to build a personal brand. Jumeirah Hotels & Resorts offers colleagues

an award-winning array of benefits, including: ●●Accommodation and food and beverage discounts from day one

●●Free meals on duty ●●‘Recommend a friend’ bonus payments ●●Subsidised dental and eye care ●●Monthly social events and CSR/volunteering. We believe in providing our colleagues with

opportunities for development around the world. In line with our guiding principles of continuous growth and people focus, we strive to ensure our colleagues have a long and happy career with us. With more than 20 global hotels, including the flagship Burj Al Arab Jumeirah in Dubai and an exciting global expansion pipeline with new openings inthe United Arab Emirates, Indonesia, China, Oman, Jordan, Malaysia and the Kingdom of Saudi Arabia, Jumeirah offers plenty of opportunities for colleagues to advance through international promotions, as well as at its London properties.


Call 020 7858 7024, email or visit

interested in a CV with a list of achievements, we care about what makes you outstanding”

aren’t “We

Kew Green Hotels S

o, who are we? Well, the Kew Green family tree has been growing since 2001, but we have

come a long way from our first hotel. Over the past 16 years we have become one of the UK’s leading hotel management companies and we are proud to be one of InterContinental Hotels Group’s (IHG) largest Holiday Inn franchise partners in Europe. We have 55 hotels in our UK portfolio, offering

careers across international brands such as Holiday Inn, Crowne Plaza, Hilton Hotels & Resorts and Marriott. You could work with renowned brands in a company that values you as an individual and within which you can realise your full potential.

Life at Kew Green Hotels You probably have an idea of what a career in a hotel is like, but it means so much more than ensuring check-in runs smoothly or that your restaurant receives rave reviews. It’s about consistently going above and beyond to make everyone’s day, creating unforgettable experiences for your guests.


45 Park Lane 45

Park Lane, part of Dorchester Collection, can be found

opposite Hyde Park, hosting incredible rooms with stunning views. Our teams at 45 Park Lane are dedicated to creating the most incredible experiences for our guests, whether it’s through our hosts/butler team, who are the guest’s right-hand man, or through our teams in the restaurant, CUT at 45 Park Lane, who are there to create a delectable dining experience. Our leadership team strives to bring the best out of their teams, through one-to-one meetings and departmental activities – our people are at the core. And it’s not all about work! Our ‘We Care’ philosophy gives

employees the opportunity to take part in many CSR events throughout the year, including fancy dress boat races, Valentine’s abseiling and sponsored cycles. We want our teams to feel like they can get a lot out of their career with us. Our hotel is an environment which cares for and nurtures its people. Care to join us?


Contact en/careers 45-park-lane Instagram: @peopleof45parklane

Niamh Larkin, head pastry chef and welfare manager, 45 Park Lane Niamh started her pastry career at Galway-Mayo Institute of Technology, where she fell in love with all things sweet. Her career with Dorchester Collection started with a role in The Dorchester’s pastry kitchen, followed by Coworth Park and then her current role as head pastry chef and welfare manager. A key part of Niamh’s

role – outside of creating some of the best pastries in London – is looking after the whole kitchen team, ensuring that we create an environment where everyone looks forward to coming to work.

What’s your favourite part of your job? I love creating delicious cakes on a daily basis and making our guests happy with sweets! I really love all the different pastries and cakes we

Case study

create at 45 Park Lane, and with the new American afternoon tea offering, CUTcakes & Tea, I have more mouthwatering creations to share with our guests. Working with a team that makes me smile every day is also so special. Seeing some of them grow from commis chefs to where they are now has been an amazing journey for me to guide them on and I am really lucky to have that.

What is important when leading a team in the kitchen? It is important to get to know team members who might be new to London or just adjusting to a new work environment. No member of my team is the same as another, which is why it is important that I get to know each and every one to build on their strengths and their needs.

What piece of advice would you give to a chef just starting their career? Keep your head down and focus – this will help you succeed. Working in the kitchen can be tough, but with the right mentor and passion behind you, you can go really far.

A central London location, impeccable service and outstanding fine dining – a career with Dorchester Collection is for those who want the very best

offer learning opportunities that can be applied in your personal life and that are

internationally recognised”


This multi-award winning luxury hotel chain puts the training of its people at the heart of its values Every staff member is given the necessary

Red Carnation T

he 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 unites 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 is too small”. The Red Carnation Collection and its employees

85 86

have a string of awards and accolades to their name. Red Carnation was proud to be placed in the top four of the Best Places to Work in Hospitality in 2018 by The Caterer. In addition, in 2017, the Red Carnation Collection received the Princess Royal Award for Training and Development, specifically for the Graduate Management Programme, of which Red Carnation is very proud. In 2017, Red Carnation Collection was awarded the HR in Hospitality Award for Excellence in promoting careers. This year the company also launched its Degree Apprenticeships programme, an exciting initiative whereby students study towards earning a business degree while working in beautiful London properties.

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. The company offers 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 have at Red Carnation

Hotels – intern, apprentice, receptionist, chef, as a manager or on the management programme – you will find the company has the training and development to help you in your career. Having gold status Investors in People means that the training and development plan links directly to the business goals and strategy, which is communicated openly with all its people. The investment in training and development

at Red Carnation means the service has been recognised across the industry. Accolades include being recognised as the number two hotel brand in Travel + Leisure’s World’s Best Awards, and five of the London properties have been voted as a top 10 hotel on TripAdvisor, with Hotel 41 ranked as the number one hotel in London.


We’ve got a career for every taste Chef School Programme We offer a three-tier chef development programme that commences with a commis-level apprenticeship and is designed to develop you through to becoming a head chef within five years. You’ll take part in abattoir, farm and coastal city visits that show you where produce starts its journey to our plates, alongside practical, interactive classes and learning how to number-crunch.

“Hotels should be

of its business. Team members are filled with passion, enthusiasm and love for what they do. Firmdale Hotels received Best Employer Award at the Cateys 2017 and has also won several awards in recognition of its investment in people, including Best Candidate Experience and Excellence in Employee Engagement.

Love what you do Firmdale Hotels is looking for individuals to help it grow and continue to offer world-class, personal service throughout its restaurants, bars and hotels in London and New York. Firmdale wants people who are motivated by working in a dynamic, visually inspiring environment with designs of exceptional quality and service to match.

The family feel Firmdale embraces the unique qualities of each team member and encourages individuality – it starts with the person, not their CV. The company

Just like its hotels, this company wants staff who are original, dynamic and innovative

offers a warm environment, treating both employees and guests with respect and inclusivity. Firmdale inspires its teams to love what they do and live its values: attention to detail, resilience, passion, enthusiasm and an understanding of the importance of relationships with one another and with guests. Firmdale’s commitment to its people is to

deliver a great place to work, where excellent perks and benefits are offered, where success is recognised and rewarded, and long service is celebrated. Everyone is involved in the weekly, monthly and quarterly staff events, which include afternoon teas, appreciation weeks and our Firmdale Employee Engagement events and awards throughout the year. Firmdale believes that all its people have

the opportunity to grow and progress, whatever their role. Management development and mentor programmes, apprenticeships and an inspiring learning directory actively increase their knowledge and skills. Firmdale relishes originality, and innovative,

proactive thinking is at the heart of how it operates. The company believes that every team member’s opinion matters and it encourages employees to share their suggestions in order to improve the guest experience.

Contact Email: Website:

Samantha Moore, reception manager, Haymarket Hotel “After studying hospitality management at university, I had experience in both food and beverage and in front office, so Firmdale had the perfect graduate programme for me to work in both areas. “The programme also gave the opportunity

to work on extra projects, such as holding the financial controller position when organising the annual staff party for the company. It became clear that working in front office is my passion, and I am immensely proud to now be a reception manager. “I love my job, mainly because no two days

are the same! Firmdale is an amazing company to work for, they are always looking for new ways to keep staff motivated and we all feel part of one family. For me, no other company focuses as much on training and investing in people, and it’s for that reason that I am excited about a long future within Firmdale.”

have proved a very important way of ‘growing your own’ staff. “We are a family business that

values its employees and encourages them to stay long-term,” he explains. “Apprenticeships have proved to be an excellent

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

Professional qualifications The Apprenticeship Academy initiative is blazing a trail in the south west and the group 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 for providing expert support and training assessors, as well as sourcing funding for eligible learners. HIT’s managing director Jill Whittaker says: “We’re

very pleased to be working with them. Well-trained, competent staff are a valuable asset and can help a business perform by delivering improved efficiency, better customer service and reduce staff turnover.”

Contact Brend Hotels is recruiting new apprentices. Call group HR manager Andrew Mosedale on 01271 372 166 or email

Phoenix De Giorgi, chef, Saunton Sands Hotel When starting out as a chef, Phoenix De Giorgi knew he wanted “a hands-on experience”, so when he was offered the opportunity to do an apprenticeship with Brend Hotels, he jumped at the chance. On leaving school at the age of 18, Phoenix

was presented with two options to start his career as a chef: to go to college or to do an apprenticeship. Phoenix decided to do a level 2 commis chef standard at Brend Hotels’ Saunton Sands establishment. Based in North Devon and overlooking

three miles of beach, Saunton Sands is a four-star art deco hotel and a flagship for Brend Hotels, which has a collection of 11 luxury hotels across the south west. The hotel has won many prestigious awards, most recently achieving two AA Rosettes for dining. Speaking about his decision to do an

apprenticeship, Phoenix says: “I have gained a huge amount of experience while working towards my apprenticeship, not just in how to be a chef, but in time management, handling responsibility in the kitchen and organising my workload. It is such an inspirational environment to be part of as everyone loves their job, which means I’m inspired and constantly driven to do my best at all times too.”

SHOWCASE Case study


SHOWCASE Case study



Whether front or back of house, this hotel management company has created intensive, interactive training packages to smooth your hospitality career path

KG Graduate Scheme Our two-year programme offers a rotation across our key functions and our diverse range of brands and is your chance to develop your knowledge and skills while ensuring you achieve your full potential. You’ll have the ongoing support of a team of outstanding, successful mentors and you will be on your journey with a group of graduates with whom you can share your experiences and journey.

Where else can I get started? We offer some fantastic work experience within our hotels, having recently been part of the National Hotel Takeover, where students from across the UK ran 15 of our hotels for one week. You can learn more about this programme by searching #NHTO18. If you’d like to undertake work experience, to learn first-hand what life in our hotels is like without the commitment, we’d love to hear from you. But if you prefer to jump right in, we offer opportunities at all levels across: ● Reception ● Food and beverage ● Leisure ● Kitchen ● Sales and marketing.

Our commitment to you Our teams live and breathe guest experience and, in return for their commitment, we pull out all the stops to ensure our training and benefits are second to none. We offer: ● Discounts across retail, restaurants, events

and days out (because we know that life isn’t just about work) ● Friends and family discounts in hotels across the Kew Green Hotels estate ● Employee discount at other hotels within our brand family (and you’re not just limited to good old Britain – our family has hotels that span the world!) ● Free hotel leisure club membership at any Kew Green hotel ● A complimentary meal when on-shift (as all that outstanding service will work up quite the appetite) ● A good holiday entitlement and the ability to influence your earning capabilities ● Room to grow, with opportunities across the UK and internationally ● A focus on rewards and recognition.

How do I apply? Visit our careers site and show us who you are. We aren’t interested in a CV with a list of achievements, we care about what makes you outstanding. When applying for opportunities at Kew Green Hotels, we want you to take centre stage and record a 15-second audition. Why not show us how you prepare your signature dish, or tell us why you think we’d be a perfect fit?

Go to to see our current vacancies or contact our careers team at for a chat and advice on where your career can take you


SHOWCASE Case study

Maisy Gale, guest services manager, the Rubens at the Palace Hotel “I started working for Red Carnation Hotels in 2013 after studying food and beverage at Yeovil College in Somerset. “I am based at the Rubens at the Palace Hotel,

a beautiful four-star property near Buckingham Palace. I first started at the Rubens as an afternoon tea waitress, serving guests a royal afternoon tea experience in the palace lounge and serving beverages in the bar areas. In 2014 I received the Employee of the Month award while working as a waitress; I was then promoted to afternoon tea/bar supervisor after only a year in the company. “From here, I started to be introduced to

hospitality management and the training and development I received from the company helped me to succeed. In 2015, I was nominated to attend the Ambassador in Management Programme level 1 and I was then promoted to guest services manager at the Rubens, experiencing a whole new role and division. “In July 2017 I was awarded Manager of the Quarter and I have recently completed the Ambassador in Management level 2, which has allowed me to introduce new ideas into the company. None of this would have been possible without the training provided by Red Carnation and HR along with the development and progression opportunities I have received.”



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