Career path
Front of house To become a restaurant manager, you’ll need to have the following:
● ●A proven track record in the hospitality service sector, working up from waiter, maybe, with experience in bar work
● ●A passion for good service, food and drink
● ●Financial and commercial business acumen, entrepreneurial flair and creativity
● ●Excellent communication, management and leadership skills
● ●Stamina, enthusiasm and a desire to make sure that diners enjoy themselves.
Back of house To become a head chef, you’ll need to have:
● ●Experience cooking in respected kitchens
● ●Creativity, rather than just being able to follow a recipe
● ●Management skills to lead your brigade and enable you to work with suppliers
● ●Financial acumen to manage budgets and your gross profit on food
● ●Organisational skills to ensure your staff rotas, deliveries and orders run like clockwork
● ●A cool head and a calm demeanour.
The chef apprentice Charlotte Clarke, Holiday Inn MK East
The assistant food safety officer Jamie Bryce, Amadeus
Jamie Bryce became an assistant food safety officer in February 2019, having already spent three years at Amadeus as a deputy catering operations manager. He is also currently working towards a level 4 advanced apprenticeship as a regulatory compliance officer. The 16-month apprenticeship will see Jamie
gain day-to-day practical experience with Amadeus’ health and safety team. This is the first apprentice role of its kind for Amadeus and one of a handful currently running in the UK. As part of his role, Jamie will be undertaking
food and safety audits for Amadeus’ varied venue and supplier portfolio, and looking after allergen audits and food complaints. He says: “The apprenticeship role was perfect
as it allowed me to stay in work while also studying and furthering my education. I have loved working for Amadeus over the past three years, so I’m thrilled to be able to stay with the business and develop.”
The events and group sales executive Jessica Winskill, the Grand York
How has the apprenticeship changed you? “I’ve definitely learned more skills-wise, but confidence-wise I’ve changed so much… I trust in myself for the first time.”
What has been your biggest success to date? “Winning Chef School MasterChef.
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I was nervous before, but I just thought I’ll get it done and be proud whether I win or not. And then I won! It felt amazing. I guess I can no longer deny that I’ve got some skills!”
What would you tell pre- apprenticeship Charlotte? “I’d tell her to grow up and suck it up because you’re gonna do good!”
Jessica Winskill has been with the Grand York for almost five years, having started in housekeeping and worked in the reception team before progressing to the events department. Despite her young age and joining the
department only relatively recently, she has consistently smashed ambitious sales targets. November and December 2018 saw her exceed a 70% conversation rate, more than twice the industry average of 35%. She is a member of the Junior Board, an
initiative of six enthusiastic junior employees who drive the venue’s agenda on issues and challenges about which they feel strongly. Their first project, the Grand Goes Green, aims to eliminate all single-use plastic by December. Jessica was also invited by senior management to join the Northern Rangers for initiating fundraising ideas for chosen charities. She has embraced training and development
opportunities and consistently goes above and beyond in all aspects of her job.
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