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10 Which sector is right for you? Hotels, foodservice or restaurants – it’s up to you
16 Choose your path From kitchen porter to general manager, there’s a role for everyone in hospitality
22 A journey of a thousand miles...
...starts with a single step into a hospitality apprenticeship
26 Social butterfly How to adapt your online presence to win over the professionals
30 Time to impress Ways to market yourself to a potential employer
www.chemours.com/Teflon/en_US/
index.html
www.ukhospitality.org.uk
34 Putting pen to paper Tips for creating a winning CV
40 Meet the boss How to succeed at the interview stage
46 Employer showcase The companies on the hunt for candidates like you
www.umbrellatraining.co.uk www.uel.ac.uk www.uwl.ac.uk CH&CO Find your room to grow with CH&CO “We
could reel off a long list of
employees who have carved impressive paths in the business – and we’re very proud of them”
Why hospitality? Hospitality is such a dynamic industry to be a part of – it’s always changing and innovating and there’s rarely a slow day. There’s a broad and varied spectrum of roles on offer – more so than many other industries – so whatever level you’re at, there are plenty of opportunities to grow and achieve your goals.
What wows us in a potential employee? CH&CO is built on brilliant people and we’re always on the lookout for new talent! If you’re positive, brimming with energy and endlessly passionate about food and service, you’ll go far with us. We value people who come to work with a smile, support their teammates and really get stuck in, wherever you choose to work – be it our offices in London and Reading, ZSL London Zoo, Liverpool Cathedral, Historic Royal Palaces or at a leading law firm.
Why CH&CO? CH&CO is a catering company with more than 750 locations in the UK and Ireland, supplying delicious food and memorable service to clients across many different sectors, including workplaces, education, venues and destinations. This year, we’ve been listed in The Caterer’s
www.westking.ac.uk www.wsetglobal.com
Top Places to Work in Hospitality and were shortlisted for the Best Employer Catey. This is thanks to our inclusive nature, the way we communicate with our teams and because we actively encourage our people to grow with us. We could reel off a long list of employees who have carved impressive paths in the business – and we’re very proud of them. CH&CO is constantly growing and evolving, making it an exciting business to be part of. You’ll learn loads, work with like-minded
people who love food and people as much as you do, and there’s always room to develop – whether it’s your skillset or your role within the business. On top of that, we work in some of the most incredible locations throughout the UK and Ireland – think world-famous visitor attractions and event spaces, head offices for leading companies and law firms, livery halls, independent and state schools. Oh, and we hold a Royal Warrant for catering services to Her Majesty the Queen. Aside from our passion for food and service,
we care about the environment and have a strong focus on sustainability in all our locations. Reducing our impact on the planet, as well as promoting health and wellbeing to our customers, is visible in everything we do – and we’ve won awards for it.
What’s in it for you? If we haven’t already sold it to you, here’s some of the benefits we offer our employees throughout the business: ● A tailored induction programme that gives you all the information you’ll need to hit the ground running and feel included. ● Ongoing training. We give you the tools to succeed, including a Chefs’ Academy, Front of House Academy and Leadership Academy, as well as apprenticeships, work-based training, coaching and mentoring. ● Secondments across the business. ● Flexibility to change your career direction. ● Support to take part in industry competitions and events. ● Opportunities to work at famous, high-profile events. ● Plenty of holiday days throughout the year. ● Paid time off for voluntary work.
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Alex Milligan, chef de partie When Alex Milligan joined the business in 2015, he was making sandwiches and catering for buffets and banquets in the City. “I didn’t know what I was doing or where
my career was going at first,” he says. Fast- forward four years, and Alex is hospitality chef de partie for a prestigious insurance firm. Working under head chef Guillaume Chambon, Alex has the freedom to bring his ideas to the table and cook with exciting, innovative produce. In 18 months he has learned how to refine his cooking, polish his plating and develop his palate. A stage at L’Enclume in Cartmel, Cumbria,
has increased his love for seasonality and farm to fork cooking, too: “I experienced techniques and flavour profiles that are completely out there, and I’m working on incorporating what I’ve learned into our menus.” So, what’s next for Alex? “I’m learning
more about the business side of being a chef, with the aim of managing my own site within CH&CO. I’ve got a really clear pathway now.” With a natural creativity that he applies to
his cooking, an incredible palate and great mentorship, watch this space for Alex!
● Workplace pension scheme. ● A rewards platform that gets you discounts across loads of well-known brands.
Contact us Go to
www.chandcogroup.com to find out more
SHOWCASE Case study
Savvy Hotels S
“The sector can
certainly never be guilty of
‘groundhog day’” Steven Hesketh
avvy Hotels operates three hotels: the 31-bedroom Townhouse in Chester, the 152-bedroom aparthotel the Richmond and the 108-bedroom ‘poshtel’ Sleep Eat Love, both in Liverpool. The group, headed by husband and wife team Steven and Nicola Hesketh, employs just over 120 staff across its businesses and, over its years of growth, has seen many of the team rise through the ranks. The company focuses on training and team and personal development and credits that as a big part of its success. Steven – who started as a window cleaner in a holiday resort in Australia – has now lived in the UK for 20 years. He has worked in the majority of hotel departments and was a previous winner of The Caterer’s Acorn Award. Steven believes that the independent hotel journey is often very different to the chain hotel route and that those who thrive on responsibility, hard work and wanting to put their personality into a venue should look at the independent route into the industry.
Case study
The Savvy Hospitality Academy The Savvy Hospitality Academy introduces people to the wonderful world of hospitality and provides fully funded pre-apprenticeship traineeships. Participants are sought through a
partnership with Wirral Metropolitan College. After a short profiling exercise, participants are interviewed by the Savvy hotel management team to gain a placement.
The following 10 weeks sees them work
with college tutors on their employability skills and they then proceed to a live working environment across the businesses. The trainees work in a ‘buddy up’ system,
with one of the many academy mentors within the companies. They lead the students through a hands-on training programme and offer an introduction to working in the hotel trade. The programme is split into two parts, where
students spend time in the kitchen and then work front of house in the restaurant, or they may work on reception and then in housekeeping. This helps the students understand the different challenges of each department while working in an overall team environment. The academy has seen 80 students to date, with a further 40 expected to undertake the programme over the next 12 months.
SHOWCASE
Those looking to develop a comprehensive set of hospitality skills would be wise to look at an independent hotel group for a well-rounded experience
Steven says: “While working for the big hotel and restaurant chain operators can be very exciting and bring great kudos, the entrepreneurial spirit in a privately owned, smaller operator venue is a really different experience for an employee. I personally believe the independent route often brings a more varied skills requirement of employees, meaning more day-to-day variety in their roles. The sector can certainly never be guilty of ‘groundhog day’.” Savvy Hotels has the added benefit of its team being able to experience different operations across the portfolio, from a hostel and vegan eatery to the serviced apartment sector, as well as everyday hotel operations, weddings and events. Steven continues: “We are also working with City & Guilds for the remainder of 2019 and 2020 as it launches its global hospitality badge qualifications across the sector. We are looking to be a case study in the independent hotel market position.”
Benefits ● Employee assistance programme (via Hospitality Action). ● Employee scratch cards to give instant thanks, rewarding staff with a £20 voucher or an overnight stay at a hotel, for example. ● Additional holiday days after two years, up to a maximum of five extra days. ● Meals and uniforms provided. ● 50% discount on all food and drink at all Savvy venues. ● £250 support for employee entrepreneurs who are trying to start a business while working with us. ● Annual Christmas and summer parties as well as company awards. ● £150 refer a friend scheme
Contact us Visit
www.savvyhotels.com, call 0151 236 1220 or email
steven@savvyhotels.com
40 34 26 6 Careers in hotels
There’s never a dull moment when you take on a position in a hotel. If you’re looking for personal development, the hotel industry has some of the highest levels of training in the hospitality sector. The great thing is that employees can
Which sector
experience a variety of positions across the business. You can opt to build a career in the UK or work around the world. You can progress gradually without qualifications, or fast-track
Why hotels are a great place to work
is right for you?
Hospitality covers a variety of businesses and roles. You could be welcoming guests from high-end hotels to sports stadiums, serving people in palaces or pubs, or preparing dishes on street food stalls or fine dining restaurants. The choice is yours...
Make a different in hospitality
“The hospitality industry is a fun place to work. By its very nature it is a social environment, because we are in the business of people! “We have the privilege of taking care of and anticipating the needs of our guests. We have the opportunity to make lasting impressions
on the people we welcome through our doors, to blow them away through making a special memory for them. It’s such a pleasure to do this and so easy to achieve, because often our guests are joining us to celebrate a special
occasion: a birthday, a christening, a wedding, an anniversary. How amazing it is to create a lasting memory for someone, and what job satisfaction! No other industry comes close to this rewarding feeling.
“The work is meaningful and social, often
you work as part of a team that rely on one another in order to deliver a seamless service. The people that you work with become very
important to you because of this; you need one another and you are doing fun work together, so it is easy to make lasting friendships!” Emma Jayne, people and culture director, the Dorchester, London
“Working within hotels provides an opportunity to make a difference to the everyday experiences that guests come to enjoy. The industry thrives on working with people who love what they do, and no two days are the same. “Opportunities to learn about different elements of the sector while developing new and existing skills are widely available, allowing
for progression within individual hotels and the wider industry. “While hotels can be very busy and working hard is important, the industry is very rewarding, varied and fun, with the opportunity to thrive and develop a long-lasting, successful career.”
Julia Murrell, director of people and development, Firmdale Hotels Careers in restaurants
If you’re looking for a fast track to management or the chance to run a business – or you simply want to work with food and people in a high-octane environment – look no further than restaurants. There is a role for everyone in the UK’s
booming restaurant sector. As a nation we’re eating out more than ever, which means there are opportunities galore for those keen to work in an energetic environment. There are 70,000 restaurants in the UK and you can soon rise up the ranks – in fact, many managers are still in their twenties. From the cool casual dining operators, such as
Pho, Byron and Ego Restaurants, to established high-street favourites like PizzaExpress and Franco Manca, and fine dining restaurants such
10
as Jason Atherton’s Pollen Street Social in London, Tom Kerridge’s Hand & Flowers in Buckinghamshire or Raymond Blanc’s Belmond Le Manoir aux Quat’Saisons, you’re guaranteed to find the kind of environment that suits your personality. Although initially your pay may seem lower than in other industries, it’s possible to rise through the ranks faster and further. You’ll also be working with a team of young, fun-loving people who will become your second family. And you may even get to hone your skills with some of the most inspirational people around. If you are ambitious, the good news is that
there are many routes into restaurant management, and a hospitality degree is only
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one of them. Many talented professionals have entered the industry as part-time workers, realised they enjoyed it and then worked their way up the career ladder. Others are happy to remain working the floor, getting a buzz out of making customers happy. If operational management interests you, you
could take advantage of the career structure in a large chain, such as Casual Dining Group, which operates Café Rouge and Las Iguanas. If fine wines are your passion, look at training as a sommelier at a Michelin-starred establishment. Your skills are never wasted. You can move from a Michelin-starred restaurant to a relaxed gastropub, or from a small bistro to a busy brasserie. Just make sure your experience counts.
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“With so many different roles needed to make a hotel run smoothly, it creates endless opportunities. If you are curious and ambitious, the sky’s the limit. “Hotels offer opportunities for you to develop and grow, allowing you to learn about different departments and disciplines. You could start in
housekeeping and then move to reception, then on to sales and marketing. “If you enjoy socialising, you can meet people from different parts
of the world and learn about different cultures. “Like to travel? Hotels are found in every country, so you can find
yourself travelling to all parts of the world. With your role constantly changing, you will never get bored!”
Ana Coles, talent officer, Mandarin Oriental Hyde Park London
into management with degrees and diplomas. And it’s not just about general managers,
housekeepers, chefs and receptionists. They also employ florists, gardeners, human resource experts, engineers, accountants, sales and marketing teams and other types of professional. Fortunately for you, the opportunities are
abundant. Certainly, London is as good a place as any to hone your skills and some
of the biggest brands in the world have their foothold in the city – Dorchester Collection, Four Seasons, Hilton – as well as some of the coolest – Z Hotels, Firmdale and Red Carnation, to name a few. It also commands some of the highest salaries, with general managers earning an average of £85,000, and top earners banking £200,000, according to Berkeley Scott’s hotel and leisure salary survey.
Contents
6 Your career in hospitality starts here Everything you need to know about joining this vibrant and diverse industry
Check Into Hospitality editor James Stagg • Production and art editor Chris Russell • Deputy production editor Kirsty Utting Sub editor Lauren Bowes • Marketing executive Sam O’Connor • Digital production editor Katherine Alano • Head of sales Rob Adam • Account manager Cheryl Townsend • Chief executive Duncan Horton • The Caterer editor Chris Gamm
HOTELS
FOODSERVICE
RESTAURANTS
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