Winner of Springboard’s FutureChef 2017 Announced

Winner of Springboard’s FutureChef 2017 Announced

 

Katie Cooper, 16, from University College Birmingham, won Springboard’s FutureChef 2017 cooking competition, beating over 9,000 12-16 year olds from across the UK in the process. FutureChef has now seen over 100,000 school pupils involved since it began in 2000.

On hearing she won Springboard’s FutureChef 2017 Katie said: “It’s taken me three years to reach the National Final. It’s great to have made it and to have won. I see myself going on in the industry and going as far as possible, possibly opening my own restaurant.”

Katie served up a menu of pan-fried sea bass with cauliflower puree and a red wine reduction, followed by a dessert of chocolate cheesecake with raspberry and caramel shards. She was mentored by Anthony Wright, University College Birmingham.

Speaking at the National Final, Anne Pierce, Springboard’s Chief Executive, said: “Congratulations to all of our hard-working, committed finalists – they have all been part of a great FutureChef. It really is amazing to see the quality of work by young chefs improve year on year, the talent we see as a result of the Springboard FutureChef initiative is remarkable and Katie is a true winner.”

Brian Turner OBE, FutureChef Chairman, added: “It has been a fantastic day and it’s good to see so many dedicated young people with so much talent. Thanks must also go to teachers and mentors who make such a great contribution to the success of the event. Katie  is a great winner.”

First place: Katie Cooper, 16, University College Birmingham, Birmingham

This year’s winner receives a visit to Ascot, courtesy of sponsor Sodexo. The winner will work with top chefs and they and their guests will enjoy Ascot’s full hospitality. Their school also receives a voucher to the value of £500 courtesy of Bunzl Lockhart.

Second place:  Amy Campbell, 14, Hazlehead Academy, Aberdeen

The winner of this prize will be able to invite three people to the Delaware North box at Wembley for the 2017 Summertime Ball. The winner will also undertake a work placement in the VIP area before the concert, shadowing Executive Chef for Hospitality, Mark Reynolds. The prize includes seeing the back of house area at Wembley Stadium, with the winner joining their guests for the concert itself. Courtesy of Delaware North.

Third place: Kieran Jones, 15, Homewood School and Sixth Form, Kent

This prize will allow the winner and their mentor to work on an inspirational dinner with a celebrity chef and the Elior development chefs to produce a fine dining banquet for 100 guests. Courtesy of Elior.

All finalists receive:

-       £100 cash prize from the Worshipful Company of Cooks

-       Personally embroidered aprons provided by Russums

-       Commemorative plates supplied by Bunzl Lockhart

-       Commemorative medals supplied by Craft Guild of Chefs

-       Personally embroidered chef jackets provided by Johnsons Stalbridge Linen

-       Skull caps sponsored by Tonstate

-       Copy of Adam Handling’s book: ‘Smile or Get Out of the Kitchen’

-       The full Firmdale experience, packed full of exciting learning opportunities headed by Group Executive Chef Robin Reed and Group Kitchen Trainer Stephane Cerisier, including demonstrations, kitchen tours, meet and greets with head chefs and the opportunity to ask questions alongside a variety of innovative masterclasses.

Key Statistics:

-       Over 100,000 school pupils have been on the FutureChef programme

-       In the 2016-17 competition over 8,000 12-16 year olds have taken part nationwide

-       By 2020, one third of the culinary workforce is expected to retire, which will increase pressure on the hospitality industry

-       The hospitality industry represents 10% of GDP and supports 4.6 million jobs in the UK

Compressed time to hire is essential when recruiting for hard to fill roles

Top employers told us how they aim for an agile recruitment process

We enjoyed a really valuable discussion at our Caterer.com employer roundtable yesterday with recruiters from Rosewood Hotels, Leon, Hotel Care, One Aldwych, Malmaison Hotels, Jumeirah Hotels, The Cavendish and Jamie Oliver Group visiting our offices in Bankside, London.

The relaxed discussion over breakfast covered the challenges faced in retaining talent throughout the recruitment process. Time to hire is critical when recruiting for hard to fill roles, and nobody knows it better than employers in hospitality. But engagement goes way beyond the moment of hire. At every stage of the recruitment process, from the moment of application to the first day in the job and beyond, recruiters have a struggle on their hands keeping sought after candidates engaged. Our guests yesterday shared insight and tips on how they approach these commonly faced problems.

Jan Minderman, Recruitment & Training Manager of Rosewood Hotels recommended responding to applications within an hour and interviewing candidates that same day wherever possible. That way, you keep them engaged from the start in an agile and effective recruitment process. The longer the response time and the bigger the gap between interview stages, the more likely you are to lose top talent to the competition.

Once you have the candidate in role, how do you retain them? For hospitality employers who want to hold on to talent, the recruitment of a candidate doesn’t end once they become an employee. Through on-boarding, training, and benefits, top talent needs to be regularly reminded they have made the right decision to work with you, and should stay. In other words, you never stop recruiting them.

Whilst there is no one size fits all solution when it comes to recruitment processes, sharing best practice and learning amongst employers is essential. We’ll be running regular employer roundtables through 2017. If you’d like to come along, just contact your Caterer.com Account Manager or email kathy.dyball@caterer.com

Top hospitality employers gather for Caterer.com Social

Argyll Street in London’s West End was the place to be on Wednesday 8th March as top hospitality employers and recruiters gathered at Aqua Nueva to attend our Caterer.com networking social evening. Drinks and canapes were enjoyed while taking in the spectacular views of the London skyline from the sumptuous fifth floor bar and catching up with friends, colleagues and peers.

150 guests were welcomed by Caterer.com including employers and recruiters from The Connaught, The Principal London, The Red Carnation Hotel Group, D&D London, The Berkeley, LEON Restaurants, COREcruitment, Springboard, Hakkasan Group, Just Chefs and Compass Group.

Caterer.com also announced key launch information for this years’ Caterer.com People Awards. The 2017 Caterer.com People Awards will take place on 5th October at The Park Plaza Westminster Bridge. Entries open on May 2nd and close on July 1st. This year sees the addition of a new category awarding Diversity in recruitment. Full details will be on the new website from 18th April.

Thank you to all our guests at this event – it was wonderful to see you!

Hospitality apprentices graduate at exclusive National Apprenticeship Week celebration event

 On Tuesday 7th March 2017, at the luxurious Lancaster London Hotel, 40 hospitality apprentice graduates were recognised for their commitment to lifelong learning and their achievements over the past 12 – 18 months; including securing sustainable employment within the sector.

Hosted by elite hospitality apprenticeship provider, Umbrella Training, the ceremony also saw the awarding of the inaugural Purple Umbrella Award, given to the individual who has shone during their apprenticeship and demonstrated extraordinary commitment which adds value to their employer.

Sarah Nerys-Judge, a level three chef apprentice at the Hyatt Regency London, was awarded the hotly contested apprentice of the year title by celebrated chef, Brian Turner CBE, who was the evening’s special guest. Judges of the award said: “Sarah is an exceptional apprentice who had gone above and beyond not only in her role at the Hyatt, but also in her promotion of apprenticeships as a viable career route for those interested in joining the hospitality sector.”

The celebration evening marked the second day of National Apprenticeship Week; designed to celebrate the positive impact apprenticeships have on individuals, businesses and the economy. Earlier in the day, a group of hospitality employers teamed up with Umbrella Training to travel across the South East and Central London on a co-branded Route Master Bus to promote hospitality apprenticeships, and careers in the sector, to young people.

Adele Oxberry, Managing Director at Umbrella Training said: “National Apprenticeship Week is a great opportunity to get out there and shout about the opportunities that our sector has to offer those interested in an apprenticeship. We loved visiting schools and businesses across the South East and London today, working with our employer partners to help young people understand how an apprenticeship can lead to a fantastic career in hospitality.”

Find out more about Umbrella Training.

QHotels win the Distinction in Developing Future Talent award at the HR Distinction Awards

Congratulations to QHotels on winning the Distinction in Developing Future Talent award at the HR Distinction Awards. This annual event serves to recognise the most creative and engaging company projects, as well as rewarding inspirational rising stars of the HR industry.

Established in only 2003, The QHotels group now operates 26 four-star provincial properties located throughout the UK and currently engage over 5,000 employees. They have twice won the AA Hotel Group of the year award and were shortlisted in the Emerging Talent Initiative category in the 2016 Caterer.com People Awards.

Continuing their hard work in engaging with and developing top talent, QHotels launched it’s ‘Get into Q’ apprenticeship programme in 2016 with 52 apprentices, and now the group is looking to recruit a further 100 apprentices this year. The apprenticeships are available in a range of specialist areas such as operational management, maintenance, accounts, food and beverage and spa. In addition, QHotels’ Professional Hospitality Operations Management programme is the first qualification of its type to be provided by a UK hotel group and is awarded by University College Birmingham.

The bespoke hospitality course has given employees a hands-on education whilst in operational, managerial and sales roles. The foundation degree is offered to current employees and external applicants to learn while they work on a full-time basis.

Nichola Roskell, Director of HR at QHotels, said: “We’re delighted to have received a HR Distinction Award. To be recognised outside of the hospitality industry is a huge achievement and this award is testament to the work of our dedicated HR team and the success of the training and apprenticeship schemes we have delivered across the group.”

She added: “We are very mindful that we only achieve business success through employing like-minded people, and through providing real development opportunities for a sustainable career in hospitality. Our focus now will be on continuing to attract and retain the very best team members, as the employment market becomes ever more challenging.”

The HR Distinction Awards, which took place as part of the HR Directors Summit at ICC Birmingham, were judged by leading authorities and HR specialists from across a range of sectors.

The panel of judges commented on QHotels’ accolade: “The hospitality industry faces very unique challenges, which is why QHotels really stood out for the Developing Future Talent Award, due to their holistic approach to identifying and developing talent.”

We congratulate QHotels and wish them continued success.

The Great Hospitality Show

 

The UK’s largest exhibition for foodservice and hospitality, the Great Hospitality Show, returns to Birmingham in a matter of days promising a programme of expert speakers, innovative products, hot debates, business mentors, top chefs, culinary competitions and, most importantly, over 250 ground breaking exhibitors.

With so much to see and do, the show has compiled a troubleshooting list helping visitors in need of fresh impetus, those with pressing business challenges, or trend spotters on the hunt for everything new in the marketplace, to find inspiration, fast.

What are the coming trends in 2017 and how can I use them on my menus?

As far as the Great Hospitality Show is concerned, New Year means new insight and new ways of thinking. With that in mind, the very first address of the entire show (11am, Mon 23rd Jan – Business Briefing Stage) will see Executive Director of horizon scanners, MCA, Simon Stenning, impart key trends and a comprehensive forecast with detailed sector, operator and consumer insight.

From there, why not look at booking a 20-minute mentoring session with Gareth Billington, Sodexo Executive Head Chef at Everton Football Club, who will take you through how to use trends to create popular and delicious menus. Fellow mentor and wine expert, Alistair Morrell, will also be on-hand (12pm, Wed 25th Jan – Business Briefing Stage) to demonstrate how visitors can spice up their wine menus to keep up with the Jones’s while improving the bottom line.

What will Brexit mean for hospitality?

Undoubtedly the biggest story of 2016, Brexit and the uncertainty it has wrought continues to cast a long shadow over hospitality. Great Hospitality Show ambassador, Cyrus Todiwala, OBE will lead a panel including: Peter Ducker, Chief Executive of the Institute of Hospitality; Executive Director of People 1st, Martin-Christian Kent; Sarah King, Managing Director of Orcinus Recruit Ltd and Jill Whittaker, Managing Director of HIT Training, who will try to unpick the bureaucracy and predict what it all means for your business (11am, Wed 25th Jan – Business Briefing Stage).

My business is facing a number of challenges, should I hire a consultant?

Before you do, why not book a completely free one-on-one session with a business mentor. It may be the most productive 20 minutes of your business year! The show’s Business Mentor Programme offers business surgeries with some of hospitality’s brightest minds. Need help with staff motivation? PR & marketing? Revenue management? Technology? Design & Branding? Kitchen Management? Training or web development? The show has hired its largest and most varied pool of experts ever. With a limited number of spaces available, those looking to book a 20-minute consultation should visit: http://www.hospitalityshow.co.uk/business-mentors-form.

I want to see the latest products but my time at the show is limited

We understand that time away from the business is precious, which is why the Great Hospitality Show has made it quicker and easier than ever to find the very latest products from some of the industry’s most innovative suppliers – both large and small.    

The 12 most important products of 2017 will be on display throughout the three days as part of the show’s Great Product Awards. Sourced from the sectors of Food & Drink, Catering Equipment, Technology and Interiors & Tableware, a panel of industry experts will decide on an overall winner to be revealed (4pm, Mon 23rd Jan – Business Briefing Stage). Show Ambassador and lover of innovative new products, Andreas Antona, will be announcing the winner and handing out the spoils. 

The show is also host to a number of specialist start-ups and fledgling companies from the worlds of food and drink and technology by way of the Small Producer’s Village and Fresh Tech Zone, respectively.

An inaugural technology ‘PechaKucha’ session, hosted by Jane Pendlebury, CEO of HOSPA, will also invite a selection of exhibitors from the Fresh Tech Zone to take part in an exciting and inspiring product pitch showcase (4pm, Tues 24th Jan – Business Briefing Stage).  

The quick-fire format calls on presenters to show 15 images, each for 20 seconds, offering visitors the chance to find out about the latest innovative technology set to take the hospitality sector by storm.

I have an important meeting during the show, is there somewhere I can hold it?

La Parade des Chefs, the competitive fine dining restaurant serving up a gourmet 3-course menu to show visitors and the perfect place for a business lunch, is now taking midday reservations.

This year, the prestigious competition focuses on promoting young talent with teams comprising six members, five of whom must be aged 23 or under, mentored by one senior chef.

Costing just £32 per head, reservations for this unique dining experience are expected to sell out quickly. Click here to book: http://www.hospitalityshow.co.uk/laparade

Which big name chefs are going to be at the show?

In 2017 the Great Hospitality Show has amassed an all-star brigade of chefs. 

Holder of two Michelin-stars, Tom Aikens, will be joined by founder of the World Gourmet Society, Matthias Tesi Baur, to discuss what it takes to reach the very pinnacle of the profession (12pm, Tues 24th January – Business Briefing Stage).

2017 also sees the return of Staff Canteen Live; a chance to get up-close-and-personal with some of the UK’s best known chefs as they create recipes from their respective repertoires. Birmingham’s very own Glynn Purnell and his dedicated pastry chef, Luke Butcher, lead a stellar line-up, including: The Beehive’s Dom Chapman; Brad Carter of Carters of Mosley; Beverley Dunkley and Julie Sharp from high end chocolatiers, Callebaut; Shay Cooper of The Goring Hotel; Hywel Jones of Lucknam Park Hotel; Nick Edgar from Cumbria’s The Samling; Cliveden House’s André Garrett; Mark Abbott from Midsummer House and Adam Reid from the French.  

How will the Apprenticeship Levy affect my business?  

The introduction of an apprenticeship levy in April of this year will bring significant change and additional cost to businesses across the visitor economy, but how will yours be affected and what, if any, opportunities could it present?  The Great Hospitality Show Apprenticeship Levy debate is your opportunity to learn all about the levy, its implications and how you can use it to your advantage. Expert participants include, show ambassador, Sally Beck, GM of the Lancaster London; Director of Strategic Policy for People 1st, Annette Allmark; Director of Youth Strategy for Hilton Europe, Middle East & Africa, Kathryn Porter; International Interim/Consultant, Human Resource Director for the Casual Dining Group, Karen Davies and CEO of Remit Training, Sue Pittock (2pm, Wed 25th January – Business Briefing Stage).

How do I keep up with the show once it’s in full swing?

Keep @HospShow in your twitter timeline for a comprehensive rundown of show updates, alerts, and live tweeting of panel sessions.

Register here.

Gotham Rises – Hotel Gotham win our People Award for their Launch Campaign

“Culture eats strategy for breakfast,” is a quote attributed to the late management consultant, Peter Drucker. Whether he actually said this or not is still up for debate, but it is a maxim by which many in hospitality management work.

However, consider this: What if it were only half true? What if, in launching a new enterprise, you were to create a culture from scratch? This is exactly what Bespoke Hotels did in the creation of Hotel Gotham, winning them the Launch Campaign award at the 2016 Caterer.com People Awards. From the very beginning, this was an ambitious and expansive project.

“The idea came from the 1920s/30s design of the building,” explained Charlotte Summers, Head of People and Development at Hotel Gotham. “With this previously being a bank, this fed the minds of our team to create characters with stories behind them which we feature on our website.”

Bespoke Hotels opened Hotel Gotham on King Street, Manchester in April 2015 and in doing so, fashioned a unique world, a world in which Preston Sturges meets Bruce Wayne, a world in which guests could immerse themselves completely. However, their creation also served another purpose. In order to bring this idea to luxurious life, Bespoke Hotels required not only the skills, but the mind-set of the finest hospitality staff in the Greater Manchester area. They set about creating a series of online videos that teased the upcoming hotel, they hinted at flavour and mood and featured fictional, stock characters who set the scene of what was to come. The thinking behind this was thorough; Bespoke Hotels needed staff who knew the local area and who understood and bought into the world that was being built. Equally, they needed candidates who could be discreet and play their role in ensuring that when the hotel finally opened its doors, it was as dramatic an event as possible. It was essential that they recruited in line with their brand personality, attracting a team who boasted quality local experience, alongside the flair and passion needed to bring Hotel Gotham’s unique character to life. The teaser videos were a huge success in paving the way for the first recruitment advertisements. Within 24 hours, Bespoke Hotels received 836 applications.

Charlotte Summers said, “The hiring criteria was all about personality, confidence, cheekiness with hospitality experience. The interview was about auditioning and testing the team on these areas within our behavioural framework. This was broken down into four specific areas – ‘Dazzle’ at first sight, this being all about the first impression – ‘Capture’ your audience and cast warmly, this being all about relationships – ‘One Cast’ mentality, focusing on teamwork and ‘Curtain call’ always striving to achieve an encore, which is all about the guest, their uniqueness and anticipating their needs before they need them.”

Hotel Gotham’s on-boarding too fed into the theatrical scope of the whole enterprise, with ‘cast members’ being given a Gotham “script”. It was a fun way for the hotel to be able to present their rigorous service requirements and standards in an engaging, original and entertaining manner, without the process becoming draconian or excessively dry.

All key team members recruited during this time are still in place, including Hotel Gotham’s Sales Manager, Head Chef, Front of House Manager, Head Housekeeper, Maintenance Manager, F&B Manager, and Reservations Manager. Charlotte feels that such a high level of personnel retention is testament not only to the passion and dedication the team has for their business vision, but also the precision of the recruitment process itself, which ensured candidates were able to demonstrate their commitment to the Gotham brand.

Bespoke Hotels are overjoyed at their win at the 2016 Caterer.com People Awards. Charlotte Summers said, “It means everything to be recognised for our achievements in this fairly small boutique hotel. We thought it was special, however finding out that our peers feel the same as we do means the world.”

We congratulate Bespoke Hotels on their well deserved win in the Launch Campaign category at the 2016 Caterer.com People Awards and wish them and Hotel Gotham continued success.

The power of post interview feedback: why even unsuccessful candidates can be your brand ambassadors

Interviews are a two-way street. A vital part of getting to know candidates better, they also help shape a candidate’s opinion of a company and its culture. In a brand-conscious job market, interviews are now a dual exercise that can affect the employer brand – and it’s up to employers to ensure that effect is positive.

The importance of a positive job-seeker experience

To secure top talent, an organisation has to make a good impression both pre and post interview. Every candidate will walk away from a job application process with some impression of the company, and they’ll share this experience with others. It means that every encounter with a candidate represents an opportunity to build a positive brand, and perhaps create a new brand ambassador in the process.

Word gets around…

In a world of shared experiences and instant word-of-mouth, people aren’t only sharing their experiences as consumers, but as employees and potential employees, too. There’s a growing online window into what it’s really like to work for Company X or Hospitality Brand Y. Candidates are free to share honest opinions and reviews, which means the onus is on employers to ensure that the interview process is as carefully managed as its marketing campaigns.

Why is it important to provide post-interview feedback?

Besides the fact that it’s just plain polite, there are several reasons why getting back to every candidate after an interview is vital:

Building your brand: Candidate feedback provides an opportunity to gain, or lose, a brand champion for the future. If a company is together enough to proactively update its candidates and follow up with feedback, it indicates a culture that’s pretty desirable, and a company that most candidates will want to keep on their radar.

Candidates love communication: Job-seekers still cite an employer failing to get back to them as one of the biggest bugbears of applying for work. Would you rather be one of the countless companies that choose to ignore unsuccessful candidates, or one of the few that choose to make a positive impact? We know which candidates prefer.

Word of mouth still holds sway: Research reveals that personal recommendations are still the most credible form of advertising. When people talk about interactions with your company, be they positive or negative, their friends, relatives and social networks will listen.

Positive for the industry as a whole: As the hospitality industry continues to struggle with skills shortages, it’s important to also consider the bigger picture. Self-doubt is never helpful when candidates have to present themselves confidently at their next interview. Providing valuable, constructive feedback on their strengths and weaknesses can give them confidence going forward, helping them improve the skills they need to perform at the highest level within the industry. 

How can you use the process of post-interview feedback to create brand ambassadors for you?

Get in touch: Always let candidates know you’ve received their application. Make use of tools and applicant tracking software that allow you to send personalised automated emails to ease the process.

Feedback: When a candidate has spent real time and effort applying, researching your company and attending interviews, it’s just not acceptable for their efforts to be ignored. Feedback should be timely, telling them something useful and including relevant examples from the interview.

Stay in touch: Keep them updated with current or future vacancies. They’ll appreciate being kept on file and hearing from you if anything suitable comes up.

Successfully follow these tips and you should start to notice a positive change to your company perception from candidates that come for interview. The calibre of applicant is likely to improve – and even if they’re unsuccessful, you’ll be making a brand ambassador to pass on the torch.

Red Carnation launches new apprenticeship programme

Red Carnation Hotels have partnered with Umbrella Training to launch a new apprenticeship programme across its London hotels; ahead of the new apprenticeship levy and standards being launched on 06th April 2017.

Since launch, a total 17 colleagues from across Red Carnation have enrolled onto an apprenticeship through Umbrella and have begun their training to complete the apprenticeship and gain new qualifications and skills which enhance their career opportunities.

As part of this new partnership, Umbrella Training will be carrying out a mapping exercise to transfer all training materials, programmes and standard operating procedures into the new Apprenticeship Standards; enabling Red Carnation Hotels to obtain the best return on investment for the levy payment.

Sam Coulstock, Business Relations Director at Umbrella Training said “It’s great to work with such a forward-thinking business like Red Carnation Hotels who have gained a great understanding of the reforms, embraced the changes, upskilling their workforce and are building a talent pipeline for the future.”

Claire Golden – HR Director at Red Carnation Hotels said “It’s been great to partner with Umbrella from the beginning. They have really helped us understand the levy and the new standards; particularly with their brilliant mapping exercise which makes sure we are aligned with the new standards. We are delighted that it has been a success and we are looking forward to a continued relationship with them.”

Find out more here.

Annual Awards Celebrate Outstanding Achievers

Springboard’s Awards for Excellence took place at Novotel London West on Thursday 24th November 2016 and as always Caterer.com were proud sponsors of the Best Recruitment Initiative category.

Over 550 people attended the award evening, where inspiring people, organisations and initiatives from across hospitality, leisure and tourism were celebrated through Springboard’s annual Awards for Excellence, now in their 14th year.

QHotels took home three awards for their efforts over the past year: The Education and Industry Partnership Award, Best Recruitment Initiative Award, and Best Use of Digital Media to Attract Talent.

David Noble of James Hallam won Springboard’s coveted Chris Beaumont Special Award for his contributions towards Springboard’s aims. David Noble, director of James Hallam Insurance, has developed a long standing relationship with Springboard. Over eight years, as both a patron and a board member, he has actively engaged and supported Springboard. He first trekked on Springboard’s Trek and Community Challenge in China, and since then he has embarked on two more! Earlier this year, David donned the lycra and joined Springboard’s Team Velo Challenge. In the process, he has raised vast sums of funding for the vital work of Springboard, and his actions have supported Springboard time and again.

Best Employer Award went to The Peach Pub Company, who beat the highly commended Stonegate Pub Company. Their vision, values and benefits made them standout as an excellent employer.

Two Springboard beneficiaries shared the Fiona Colley Award, open to anyone who has overcome barriers to employment and completed a Scottish IntoWork programme. Both Kai Palmer and Connor Pomroy completed Springboard’s Let’s Cook programme, and each will now receive a career development scholarship to support their next steps of their career and personal development.

Anne Pierce, Springboard’s CEO, commented: “Once again we enjoyed a wonderful evening in celebration of everything that our industry has to offer. The winners this year have shown themselves to be true champions of our industry, raising hospitality’s profile and attracting talented individuals into vibrant careers.”

Winners

Category 1 – Promoting Careers

The Springboard Ambassador’s Award sponsored by Bestway

Individual:
Gareth Billington (Sodexo)

Group:
Gather & Gather

Best Regional Initiative Award sponsored by Conviviality Plc
The Glasgow Marriott

The Education and Industry Partnership Award sponsored by Serviceline
QHotels

Category 2 – Attracting and Developing People

Best Work Experience Provider Award sponsored by James Hallam
Harrison Catering Services Ltd

Best Use of Digital Media Award to Attract Talent sponsored by drp
QHotels

Best Recruitment Initiative Award sponsored by Caterer.com
QHotels

The Young People Award sponsored by American Express
Inspired Youth

Best Chef Development Strategy sponsored by Gram
Lucknam Park Hotel & Spa

The Best Housekeeping Team Initiative Award sponsored by Bonasystems
Tzveta Ivanova – The Milestone Hotel

Best Management Development Strategy
Lexington Catering

Best Food and Beverage Strategy sponsored by Handpicked Hotels
Park Plaza Westminster Bridge

Category 3 – Best Employment Practice

The Best Apprenticeship Strategy sponsored by Lifetime Training
Greene King

Best Career Progression Award sponsored by COREcruitment
St. Austell Brewery

The Retention Award sponsored by CH & Co Group
Byron Hamburgers

The Community Engagement Award sponsored by Diageo
Food Cardiff

Best Employer Award sponsored by Learning Curve Group
The Peach Pub Company Ltd

Chris Beaumont Special Award sponsored by Bidvest Foodservice:
David Noble

Fiona Colley Award:
Kai Palmer and Connor Pomroy

For more information about the winners, and also the highly commended entries please click here.

 

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