SHOWCASE Contents SHOWCASE
has invested so much in me, I want to invest my
future in them” Shannon Wildgoose, apprentice
“Brend
Brend Hotels B
rend Hotels believes that through training we achieve a quality workforce with the skills and
knowledge to progress within our organisation. We launched our Training Academy in
2015, specifically for our apprenticeship programmes across all areas of the business, and have achieved great success since with more than 355 apprentices and an achievement rate of 75% over a four-year period. The directors of the company believe in
the philosophy of growing your own people and talent for the future and, given the testing times to come, we believe we are in a good position to influence staff retention through training, coaching and mentoring. We invest time and effort in working with
local schools and attending careers events and workshops, and we offer more than 100 work experience places each year – these people are our future apprentice workforce. People are our strength and the investment
in training and development has proved a very important way of ‘growing your own’ staff. We are a family company that values its employees and encourages them to stay long-term. The new apprenticeships are an excellent way of developing skill levels for the future. To further enhance our apprenticeship
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individuality – it starts with the person, not their CV”
“Firmdale embraces the unique qualities of each team member and encourages
programmes we have recently developed our management academy to invest in the skillsets of our junior and middle management teams to equip them for a career for life within the hospitality sector. Apprentice Shannon Wildgoose said: “I have
completed my team member apprenticeship and am currently on my level 3 apprenticeship team leader programme. Brend has invested so much
CH&CO
The Devon- and Cornwall-based luxury hotel group is offering a guided career path for its apprentices from trainee to future management team
in me, I want to invest my future in them. Being an apprentice has given me so much confidence, which I just didn’t have before – I went from underachieving to excelling. The Academy has made me who I am today.” Liam Bailey, junior assistant manager at the Imperial hotel, said: “Through hard work, determination and help from the Imperial hotel heads of department, my mentors and HIT Training, I finally gained a level 2 hospitality team member qualification. I really benefitted from the whole apprenticeship experience and would not hesitate in recommending the opportunity to anyone.”
Our objectives ● To raise the standards within Brend hotels through further investment of our people. ● To work with the industry body on the Trailblazer standards for the hospitality industry to improve standards, delivery and assessment. ● To support and maintain retention of staff and encourage and motivate people through training and assessment to further their aspirations. ● To develop our workforce to be able to adapt for the future needs of the industry. To formalise our training offer to our people and commitment to training and development at all levels. ● To develop an apprenticeship training academy for the Brend group that develops and encourages all staff and future apprentices to further their career in Brend Hotels and the wider hospitality industry.
Contact us Find out more at
www.brend-hotels.co.uk/ careers
55 Case study 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”
Oliver Northcott, assistant manager Oli is a local boy who attended St Wilfred’s school and went on to Honiton College to do a course in business studies. On leaving college he started working for the Devon hotel in Exeter in 2017 as conference and banqueting assistant. He was soon promoted to junior management in February 2018. The hotel manager said that he saw
something in Oli and that he was keen from the start. When we put him on the apprenticeship programme he thoroughly enjoyed the learning aspects and was able to transfer them to his daily work – and he was a hit with the customers. We are very pleased that he gained a distinction overall and will put the skills to good use. Oli said he wanted to thank the Brend
group for giving him the opportunity: “I will move on to further training and development with Brend Hotels at level 4 management, but the course has given me a love and passion for the industry and its people,” he said.
56 SHOWCASE
Firmdale “H
otels should be living things, not stuffy institutions,” maintain Tim
and Kit Kemp, owners of Firmdale Hotels. Firmdale Hotels’ high standard of excellence
and award-winning interiors add up to a winning combination. The hotels 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 of its
business. Team members are filled with passion and enthusiasm. Firmdale Hotels received the 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
Case study
Joanna Mazurkiewicz, head housekeeper, Dorset Square Hotel “After working in a medium-profile commercial restaurant as a chef for several years, I decided that a change of industry was required. I applied for something new and completely unknown to me – housekeeping. “I started as a room attendant at the Covent Garden Hotel 10 years ago, completely
64 “Harrison
is proud to have won many
prestigious awards for its training and is supportive of staff needs”
ounded in 1994 by Geoffrey Harrison, Harrison Catering Services is an independent,
family-owned company providing contract catering to educational establishments and corporate clients across the UK. Harrison is a dynamic organisation and prides itself in creating innovative dishes served by exceptional people who provide a great service. People are attracted to Harrison’s culture and
ways of working. In fact, the retention rates far exceed the industry average. The workforce is diverse, but team members share common characteristics: a good work ethic, a willingness to learn new skills and a desire to deliver exceptional service to our customers and clients. Harrison actively supports staff with a desire
to improve and progress their careers through supported training programmes. The organisation invests in training to ensure people become the best they can be in their existing role or develops them so they can progress up the career ladder. In fact, Harrison is proud to have won many prestigious awards for its training and is supportive of staff needs, providing opportunities for personal development. Some Harrison staff who join the organisation
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at entry level have no craft skills, but express an interest in gaining formal qualifications. They are supported to undertake their professional cookery qualification through on-the-job training. It’s fantastic to be able to support this and it’s very rewarding to see people develop their skill-set and further their career. It’s not just craft skills that are taught.
Management programmes are also in place so those who wish to diversify into different roles are supported too. Many Harrison managers
unaware of where the position would take me, but I jumped at the opportunity to work hard and grow. My first chance to step up was completing an NVQ and, during this programme I was promoted to floor housekeeper at the Knightsbridge Hotel. “Working with great managers and mentors at Firmdale, along with the company
connections with schools and training environments, I had the chance to complete the Management Development Programme. This path has taken me to my current job, which I thoroughly love – head housekeeper and duty manager at Dorset Square Hotel. This great adventure is not finished yet!’
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Award-winning, contemporary interior design links a series of hotels located in the UK and US that put service and a warm environment to the fore
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 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. 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 knowledge and skills. Firmdale relishes originality, and innovative,
proactive thinking is at its heart. The company believes that every team member’s opinion matters and it encourages employees to share their suggestions to improve the guest experience.
Contact us Email
recruitment@firmdale.com or go to
www.firmdalehotels.com
“Our
service isn’t just about good food, it’s about
creating a social space that provides an opportunity for colleagues to relax”
Fooditude
e are Fooditude, the UK’s most people-focused office caterers. We’ve been shattering the traditional contract catering market since 2005 with our unique business model that combines fresh, seasonal food cooked from scratch with a delivery service. At the heart of our business is the belief that
a shared meal has the power to motivate and reward staff. Our service isn’t just about good food, it’s about creating a social space that provides an opportunity for colleagues to relax, socialise and thrive. For companies that share this ethos, Fooditude delivers value through close working partnerships, constant innovation and a commitment to responsible business. Working at Fooditude is like being part of a large,
extended family. The company is run by husband- and-wife team Dean and Sam Kennett. Their positive approach towards work-life balance is reflected in our benefits and policies. What other company in hospitality gives you your birthday off? And as we operate in the contract catering sector, all of our jobs have sociable hours. We don’t work weekends and evening work is occasional.
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Harrison Catering F
have developed their careers and used the skills and knowledge they build up with Harrison to progress to more senior roles. Harrison works in partnership with
organisations such as Project Search (which provides supported internships) and specialist college Foxes Academy, ensuring that people are given the chance to be the best they can be. Alex Taylor, learning and development
manager, enthuses: “It’s very rewarding that Harrison is so supportive of individuals who wish to advance their careers through formal and informal management development programmes. It’s fantastic to see the immediate application of learning in the workplace, which is meaningful and retained long term. This is hugely beneficial to employees and clients.”
Benefits Staff are recruited on a permanent contract and work either during term-time or 52 weeks, dependent on their role. Employees receive: ● A comprehensive and structured induction programme ● A range of craft training ● Excellent development opportunities ● Management accredited training programmes ● EAP (employee assistance programme) ● Full and part-time roles ● Pension scheme ● High street and online discount scheme ● Life assurance ● Birthday card and Christmas gift ● Long service awards.
Contact Go to
www.harrisoncatering.co.uk for more
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SHOWCASE Case study
This corporate and school caterer is all about training, pushing its people up from trainee to management
Judith Wase, group head chef Judith left catering college with a BTEC and worked as a chef in a variety of establishments in the UK and abroad. She first learnt of Harrison when her son attended a nursery where Harrison was the caterer. She was impressed with the fresh food, recognising that Harrison cared about providing a child with a well-balanced and delicious meal. Judith wanted to get a better work-life balance and realised that her skill-set would fit well with Harrison, and she joined as a chef manager in 2008.
A typical working day for Judith Judith’s time is split between working in the kitchens onsite and alongside teams in the back office, managing staff and recruiting and training new employees. Mornings are spent travelling to different sites and working in the kitchens. Her skills in French pâtisserie are often put to good use, especially when clients have special events, and she also develops menus and recipes. Judith is involved in event planning and
promotions, using her skills to create bespoke marketing initiatives, and she spends her afternoons on administrative tasks, such as people management, recruitment and auditing. Judith’s development over 11 years is testament to the ethos and culture of the organisation, which is always looking for exceptional people with a passion for great food.
Benefits ● Free breakfast and lunch during shifts. ● Work only Monday to Friday with weekends, bank holidays and Christmas off. ● Birthday day off. ● A paid day off to volunteer each year. ● Free uniform. ● Perkbox benefit platform that gives discounts at various shops, restaurants and online retailers. ● Child’s first day of school off. ● 24-hour employee assistance programme through Hospitality Action. ● Annual employee awards. ● E-learning platform for employee development.
66 But it’s not all about the benefits. We
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
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
SHOWCASE
This office caterer is all about innovation and rewarding partnerships W
recruit people that share our fun-loving attitude towards work so that everyone enjoys contributing to the team and getting the job done. We have an initiative called ‘A Day in the Life’ that provides the opportunity for staff from across the business to try a different job for the day. The idea is to foster collaboration and help people think about their own career progression. One of the great things about working at
Fooditude is that no two days are the same. As one of our assistant managers says: “I love the variety of cuisines we get to learn about and serve. Our chefs put a lot of effort into menu writing and their creativity makes work exciting.” As a growing company, we have lots of
opportunities for career progression. In fact, 62% of upper management positions have been filled by
Case study
partie. Every year Fooditude pay for one chef to do a professional cookery course. In 2019 Luigi completed a level 2 course at London’s Westminster Kingsway College. He has worked in all sections of the hot kitchen and now manages the vegetable section. He also supports the development team by visiting client sites and cooking for pop-ups and events. Here’s what Luigi has to say: “In the past
Luigi Di Pietrantonio Luigi Di Pietrantonio joined Fooditude in 2015 as a kitchen porter. Seeing his potential, the company soon promoted Luigi to commis chef. In 2017, he was promoted to demi chef de partie and in 2018 he was made chef de
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four years there have been a lot of ups and downs, but when I needed help, I always got it. We’re a good team and Fooditude is a good company to work for. Next I’ll be doing my level 3 and my hope is that I’ll continue to improve and get promoted.”
SHOWCASE
Hotel Café Royal F
or 150 years, Café Royal has adapted as London has changed, remaining at the
“An amazing
product is only the beginning without the people within it: our amazing employees, who deliver outstanding service, day in, day out”
forefront of luxury hospitality, and is now one of London’s finest five-star hotels. But an amazing product on its own is only the beginning without the people within it, our wonderful employees who deliver outstanding service day in, day out. 2018 was a year of considerable change
for Hotel Café Royal. A larger and grander architect-designed lobby was built, and this was followed by the opening of two new signature restaurants: Laurent at Hotel Café Royal by renowned chef Laurent Tourondel, and Cakes & Bubbles, a unique dining experience led by the world’s best pastry chef, Albert Adria. 2019 has seen the business go from strength to strength, only made possible by our committed and passionate teams. So what makes Hotel Café Royal a great place
to work? We start with our two-week bespoke induction programme for every colleague, which includes a two-day hotel induction (with afternoon tea) and our Capturing Hearts & Minds workshop, where our values are instilled in all of our new colleagues. We have a variety of departments to suit
76 SHOWCASE
Maybourne Hotel Group E
ach of our hotels has a distinct personality which is reflected in its team. Claridge’s in
Mayfair has a timeless elegance; effortlessly refined with a natural confidence, and delights in welcoming guests back time and again. The Connaught, overlooking Carlos Place in Mayfair Village, is warm and discreet with a personalised touch, discerning eye and elegant allure. The Berkeley, meanwhile, is a vibrant environment with contemporary design and an innovative outlook, set between Hyde Park and Belgravia. For generations Maybourne Hotel Group has
cultivated world-class hospitality professionals, giving them unrivalled experience and training into some of the most successful careers in the industry. Investment in our people is key. All three hotels are renowned for their dedication to developing teams who strive to deliver
Case studies 84
“Personality, ambition and enthusiasm are essential traits you’ll find in each candidate we recruit”
Ioannis Karsikis, Assistant Reception Manager, The Connaught Ioannis joined The Connaught in May 2016 and by 2017 had already won the hotel’s Rising
Talent award for his outstanding performance as a Front Office Supervisor. Since then he moved on to both Assistant Night Manager and Duty Manager roles on his remarkable journey to his current position. This experience has given him first-hand knowledge and experience of the responsibilities of each role in his team of 12.
For Ioannis, hospitality is a lifestyle.
He explains: “First you need to have this passion. It is the same as welcoming people into your home – you have to genuinely want them there.” And as for his team, his mantra is simply: “Take them by the hand and show them what Maybourne luxury means”.
Nerijus Zakarevicius, Assistant Bar Manager, The Berkeley Bar & Terrace After beginning as a Cocktail Waiter in the Blue Bar at The Berkeley in 2016, Nerijus was quickly promoted to Bar
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Supervisor and now, just three years later, has been given the opportunity of opening the new Berkeley Bar & Terrace for the hotel. Nerijus is a great believer that, “as long
as you put the hard work in, you will always get get results”. The successful launch of the new bar, for which Nerijus co-designed his own bespoke glassware, is testament to this mantra. However, he credits his achievements to the support of the hotel’s Food & Beverage Manager, whose guidance he hopes to be able to replicate with his own team to, “deliver the best bespoke service, individualised to every single guest coming to the bar.”
memorable experiences. As a result, personality, ambition and enthusiasm are essential traits you’ll find in each candidate we recruit. For those willing to demonstrate these qualities, we can offer personalised career progression through a combination of on-job and off-job training, cross-training, supplier visits and globally accredited courses. We aim to transfer and promote internally and this is supported by our tailored training programmes at both supervisory and management level, which identify our leaders of the future and offer the chance to refine their management skills and develop an effective leadership style. We employ more than 1,000 permanent team members representing 80 nationalities and speaking over 50 languages across a diverse range of positions on a basis to suit
PPHE Hotel Group
London’s leading luxury hotel company comprises three world-renowned hotels – Claridge’s, The Connaught and The Berkeley – each offering a different experience
each individual, from part-time to apprenticeships, or as full-time employees. We reward them with generous salaries, opportunities to train and develop their skills, preferential room rates, a 50% food and beverage discount across the hotels, monthly wellbeing events, meals during working hours and social activities throughout the seasons. As dedicated custodians of such iconic hotels,
there has never been a more exciting time to join this exceptional team, with new openings and developments across the group on the horizon.
Contact us If we’ve captured your imagination and you have a passion for hospitality delivered with flair, please visit
maybourne.com/careers to see our current opportunities
“Our
open, fun and inclusive working climate is supported by great leadership”
An award-winning, in-house educational facility means continuous career development for trainees looking for a structured path to the top
P
PHE Hotel Group is an international hospitality group that owns, operates
and develops hotels, resorts and campsites, including the Park Plaza®
Under a master franchise agreement from Radisson Hotel Group, Park Plaza®
and art’otel brands. is
an upscale and upper-upscale contemporary hotel brand featuring individually designed hotels in vibrant city centre locations and select resort destinations across the world. We are renowned for creating memorable
moments through inspiring service, stylish guest rooms and versatile meeting facilities that are perfectly complemented by award- winning restaurants and bars. We have an international footprint across
five countries, with more than 4,100 team members and over 30 nationalities. We invite our team members – our Creators
– to bring their own individual strengths and commitment to their day-to-day work, and by listening and learning we create the most value – together. We know that our team members are the ones who delight our guests every day through engaging service. Our open, fun and inclusive working climate is supported by great leadership. Leaders who connect, inspire, innovate and empower.
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Royal Lancaster London T
This ‘happy hotel’ offers a huge range of staff benefits and wants to put its new starters first
“An inverted hierarchy means
frontline staff are the most important members of the team”
he newly designed Royal Lancaster London, located next to Hyde Park, aims to be the ‘happiest hotel in London’. Its unique ‘We always care’ culture gifts
overnight stays and ‘happiness bags’ to all new starters, along with birthday celebrations and massages for those on the payroll. These new policies have seen this harmonious environment flourish, with greater trust, communication and respect between all staff members. An inverted hierarchy means frontline
staff are the most important members of the team, with senior management supporting them in their roles to provide five-star service. As a result of this happy staff culture, Royal Lancaster London has a low turnover rate of 30%. But perhaps even more telling is the number of long-term employees. In March 2019, the hotel celebrated long service awards for 47 members of staff, who had a combined length of service at the hotel of 824 years. Such is the commitment to staff that even when half the hotel was closed for renovations, not a single member of staff was made redundant; instead, people were redeployed to sister hotels and other departments. Since completion of the refurbishment, the hotel has welcomed 128 new starters, with the staff now comprising 70% full- time employees and 30% agency recruits from 42 nationalities – a proud measure of diversity. A fully funded apprenticeship enables
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colleagues to ‘earn while they learn’ and gain a multitude of skills that are both valuable to the hotel and to the individual. Royal Lancaster London has partnered with Remit Training to provide Level 2, 3 and 4 apprenticeships, where staff are given full support and time to study.
Industry accolades truly illuminate the leading
example of Royal Lancaster London’s staff recruitment and retention policies – particularly being awarded 38th position in The Sunday Times Top 100 Companies to Work For in 2019. General manager Sally Beck was also awarded Manager of the Year at the Catey Awards 2019, for being “one of the most naturally gifted and inspirational leaders of her time.” Royal Lancaster London has created an
environment where colleagues can be the very best version of themselves every day.
Benefits ● Birthday celebrations. ● Meals on duty. ● 24-hour dry cleaning for uniform/business dress. ● Royal Lancaster London Academy – a fully funded apprenticeship programme. ● Chiropody and massages for staff each quarter. ● Eye tests for computer-based workers. ● Life assurance. ● Cycle to Work scheme. ● Workplace pension. ● Season ticket loans. ● Friends and family rates. ● Employee assistance programme. ● A ‘Friends Fund’ to support staff. ● Employee recognition scheme. ● Awards, including a celebration night. ● Children’s Christmas party. ● Medical plans. ● Football/softball teams. ● ‘Perkbox’ with online GP service.
Contact us Visit
www.royallancaster.com
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SHOWCASE Case study
Tatiana Martin, Accommodation Services Manager (right), and Kirsty Williams, Business Development Manager
TM “I have been at Royal Lancaster London for 12 years, rising from Floor Supervisor to Accommodation Services Manager. I undertook my Level 3 in the Future Leadership programme and also completed the Umbrella Training NVQ – Level 5 in management and leadership in hospitality, both of which have been beneficial to my career development. My favourite thing about the hotel is the people and developing new and existing relationships.”
KW “I was initially hired as a Reservation Supervisor, but I was encouraged to embark on the Level 3 apprenticeship for hospitality supervisor, where I received a distinction. I then studied the Level 4 apprenticeship for hospitality managers and was promoted to Business Development Manager. I have had amazing support from Royal Lancaster London throughout my studies. I’ve gained more confidence in my position and learned so much during the process.”
“The sector can
certainly never be guilty of
‘groundhog day’” Steven Hesketh
Build your career with us We place great value on the quality of our people, as they are what make our business unique. We support their professional development through our learning and development platform – you:niversity – with custom-built learning programmes.
you:niversity offers blended learning for team members, leaders and key executives, and its programmes have won several awards and accolades, including Talent Development Team of the Year from the Institute of Hospitality, and Excellence in Promoting Careers and Excellence in Learning and Development from HR in Hospitality.
Our Apprenticeship Academy We offer multiple award-winning apprenticeship programmes at a variety of levels. With our Apprenticeship Academy we attract people at entry-level roles, such as front of house, housekeeping, food and beverage, chefs and engineering. We also offer a wide range of qualifications in human resources, finance, payroll, management and leadership. Our apprenticeship framework gives
us flexibility and guidance on how to best train and develop our apprentices, design our programmes and integrate our you:niversity offerings to suit a wide range of needs. We provide qualifications to take our talent to new levels and offer fantastic career development, as well as improving team performance, confidence and skills. Our goal at PPHE Hotel Group is to
continuously and proactively develop our people and promote careers. Are you ready to build your career with us?
Contact Go to
jobs.pphe.com or email Chris Hawcutt, resourcing manager (
chawcutt@pphe.com) or Paresh Vara, talent development programme manager (
pvara@pphe.com)
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Michael Chambers, graduated commis chef apprentice “Since joining the Chef Academy at PPHE Hotel Group, I have learned so much. I’ve seen personally what I am able to do when I push myself, and it has been an amazing and very structured learning journey, which has taken me to where I am today. “Previously, I was quite immature and
carefree with my lifestyle and attitude, which has led me into trouble in the past, but PPHE Hotel Group looked past my circumstances, saw my potential and enthusiasm and gave me a chance, and for that I am really grateful. “I love the family feel of the company, and with the support of the teams, there are so many avenues available to me. “I have definitely changed as a person:
I am more focused, I can see the bigger picture and am now able to strive towards it. Just knowing that the future is bright makes all the difference when I’m having a tough day or working long hours. I know why I’m doing it and it helps me remain ‘in the zone’. “In three years’ time I see myself within
the company, still trying to put my own particular brand of creativity into everything asked of me, trying to do new things and making a positive impact in everything I do. Most importantly, I see myself still learning. I want to be the best chef I can possibly be by not putting any limits on myself.”
all career outlooks. Of course, we have food and beverage, kitchen, housekeeping, spa and front office, but there are also full on-site teams who look after finance, purchasing, sales, marketing, public relations, engineering and human resources. We are committed to developing our
colleagues internally and across our business. Recent promotions have included our reception manager, who started as a receptionist, and our hotel manager, who has just been promoted
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This iconic five-star hotel is always evolving, supported by a committed and passionate team who are offered a range of development programmes
to the role of general manager at our sister property in Paris, Hotel Lutetia. We have a range of internal programmes, including supervisory and management development for the leaders of the future, and we also use our apprenticeship levy to develop our teams internally for those who wish to learn new skills, such as finance or HR. But all work and no play is no good to
anyone, so the hotel has developed a series of social and wellbeing events and benefits. Our recent summer party was held at the Ivy and the teams are already anticipating our annual awards next January. We have laid on various opportunities for colleagues to learn new skills too, including floristry, sushi- making, calligraphy, yoga and kickboxing.
Benefits ● Free meals on duty in our colleague restaurant, Oscar’s ● Uniform and laundry of uniform ● Birthday, length of service and Christmas gifts ● Life assurance to all employees ● Pension provision ● Annual complimentary room nights ● Access to discounted room rates for friends and family in London, Paris and Amsterdam ● 50% off in food and beverage outlets ● 25% off treatments in Akasha spa ● Subsidised chiropody, reflexology and back therapy appointments
Contact If you are interested in joining the Hotel Café Royal family, visit
www.hotelcaferoyal.com/ careers or email
careers@hotelcaferoyal.com
77 Case study
Michaela-Mary Hegarty
Michaela joined the team this year as HR and recruitment co-ordinator. Prior to joining Hotel Café Royal, Michaela-Mary had only ever worked in hotel operations. She attended
Shannon College of Hotel Management in Ireland, where
she obtained her bachelor’s degree in business and international hotel management in 2018. As part of the degree course, she also undertook a number of work placements in rooms and food and beverage, including working at Gleneagles in Scotland, the Dylan hotel in Dublin and the Doubletree by Hilton Times Square in New York. She then completed a 12-month graduate
management programme in the rooms division at Jumeirah Carlton Tower, during which she also undertook a number of weeks of cross-training in human resources and fell in love with all things HR. Michaela is testament to the fact that
there are numerous opportunities within the hospitality industry to develop a career in different directions and she is now an integral part of our HR team.
SHOWCASE Case study
SHOWCASE
Savvy Hotels S
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 96
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.
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
64 Firmdale 66 Fooditude 68 The Grand Brighton 70 Grantley Hall 72 Harbour Hotels 74 Harrison Catering 76 Hotel Café Royal 78 Kew Green Hotels 80 Manchester Hoteliers Association 82 Mandarin Oriental 84 Maybourne Hotel Group 86 PPHE Hotel Group 88 Red Carnation 90 The Ritz 92 Rosewood London 94 Royal Lancaster London 96 Savvy Hotels 98 Splendid Hospitality Group 100 Z Hotels
47
Work in Hospitality awards we placed at lucky number 21! We’ve also been shortlisted by The Caterer for Boutique Caterer of the Year at the 2019 Foodservice Cateys.
Contact If you’ve got a positive attitude and the desire to learn something new, we want to hear from you! Contact Felicity and Bijal in our HR team at
recruitment@fooditude.co.uk to learn more. You can also follow us on Twitter and Instagram @WeAreFooditude @LifeAtFooditude
www.fooditude.co.uk
internally promoted talent. Our head of operations started as a catering manager; our office and events managers started as catering assistants; even our director of food started as a head chef. In this year’s The Caterer’s Best Places to
48 Amadeus 50 bartlett mitchell 52 BaxterStorey 54 Brend Hotels 56 CH&CO 58 Corinthia London 60 Compass Group UK & Ireland
62 The Dorchester, 45 Park Lane and Coworth Park
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