Careerscope guide to Careers in Restaurants 2014

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Springboard UK Ltd

A wholly owned subsidiary of

The Springboard Charity

Registered Company Number:

2502511

Registered Address:

44 Copperfield St, Southwark,

London, SE1 0DY

www.springboard.uk.net

Registered Charity Number:

1045411 (England and Wales)

SC040506 (Scotland).

© 2014 Springboard UK Ltd.

The information in this publication

is provided in good faith. However,

Springboard UK Ltd. accepts no

liability for errors or omissions.

Publication Date:

September 2014

All information correct at time of print.

Writer: Dewberry Redpoint

Editorial: Molly Pierce

Penelope Amatt

Design: Culver Design Ltd

With thanks to all participating

companies for their provision

of images and staff profiles.

www.careerscope.uk.net 3

Contents

Welcome

You are 4Why Restaurants? with Luke Johnson 6Stats and Facts 7 Trends 8

ReSTAURANT TYPeS

Big brands & Independents 10Casual dining 12Gastro pubs & restaurants 14Fine dining 16Hotel restaurants 18Cafés, Bistros & Coffee shops 20Fast food 21Pop-ups 22

Job RoleS

Time to decide 23Organise yourself 24Brand Aware 25All the People 26Leading the Team 27Service with a Smile 29Let’s get cooking 32

YoUR cAReeR

Map out 34Work Experience 35Your Career Jigsaw 36Springboard Services 38Springboard Programmes 39CV Tips 40Job Applications 42Interview techniques 43

meeT The emPloYeRS

Contact Information 44

CareerScope

In this first issue of CareerScope’s Restaurant magazine

we explore the exciting world of Restaurants; a buzzing

vibrant place to build your career.

You’ll find useful information on the variety of the types of

restaurants out there. From big brands offering convenient

and moderately priced food and drink to specialist fine

dining establishments with a slightly higher price tag and

lots of others in between.

We meet lots of different people throughout the magazine

who are keen to share their experiences, career highlights

and top tips for succeeding in this fast paced industry. And

one thing we do know is that restaurants need people with

enthusiasm and confidence not just skills and qualifications.

Once you’ve considered which type of restaurant and

perhaps what job you’d like to do, head to the Careers

Advice section. Our team of experts have given you

their top tips to help you create your CV and to hone

your interview technique. We’ve also got details of the

various routes into the industry including college courses,

apprenticeships and work experience.

At the back of the magazine, our Directory gives you a list

of recommended restaurant businesses. We’ve compiled

this list of companies we work with to help you find the job

that will kickstart your career.

Our careers team is always available to help.

Visit our website and join our mailing list where you

will receive all the latest news and information from

CareerScope, www.careerscope.uk.net. Alternatively give

us a call on 020 7921 0420, tweet us @CareerScope_SB

or find us on Facebook and get in touch.

Remember it’s…

4 www.careerscope.uk.net

And browse the menu of careers in Restaurants

take a seat

RESTAuRAnTS ARE THE FASTEST GROWInG PART OF THE HOSPITALITY InduSTRY. Eating out has become an increasingly large part of life in the uK and this trend is driving the development of a varied and eclectic restaurant trade. There are job opportunities for people of all ages and skillsets in the restaurant industry - which means there really is a place for everyone.

The restaurant industry isn’t just about being a chef or a waiter. Roles include event planning, HR, accounts, sales and lots more. Within the industry, your skills will enable you to move around and try different jobs, so make sure you don’t shut yourself off from potential opportunities.

In this section we look at the current state of the industry, why it’s an exciting time to get involved and what key trends to look out for in the next year or two. And if you can identify a few or all of the key characteristics we highlight on this page and page 5 you’ll need to keep reading to find out about the range of opportunities that are out there for you to explore. you aRe…

a people peRson- eNThUSiASTic- AdAPTAble

- love meeTiNG NeW PeoPle

Welcome


you aRe… adventuRous

- hARd-WoRkiNG - moTivATioNAl

- cRAve vARieTY ANd exPeRieNce

you aRe… a team playeR

- oRGANiSed- PASSioNATe

- YoU WoRk Well WiTh oTheRS


Why Restaurants?the restaurant industry has evolved hugely over the last 20 years. there are restaurants to suit everyone’s tastebuds, and a similarly vast range of career options.

There are jobs for all skills and qualifications: Front of House, for those who like meeting new people and helping them; Back of House, for people with a passion for food and who love the

camaraderie of working in a team. There are also opportunities in event planning, HR, sales, accounts and many more roles.

We spoke to luke johnson, Chairman of Risk Capital partners llp, restaurateur, entrepreneur about his career

path, why he is a proud supporter of Springboard’s Restaurants Campaign and what he would look for in a

person looking to enter the Restaurant industry…

I think the defining moment in my career in the restaurant business was taking control of Pizza express which at the time owned about 10 restaurants and about 30 franchises and that happened in early ’93. i became chairman and we grew that business through the 1990s, bought in all the franchise branches and by the time i left it had about 150 company owned restaurants.

on the back of that success my partner and i got involved in the purchase of the business ‘my kind of Town’ which owned a group of restaurants and bars including henry Jb’s and chicago Pizza Pie Factory. Following that i bought control of a business called belgo. This is a belgian beer and moules Frites business. We grew that business and created a new concept alongside it called bierodrome. i bought some high end fine dining restaurants including

some very well-known ones such as the ivy and the re-launched caprice holding’s. We then created the chain Strada.

in 2004 i invested in and became chairman of Giraffe, which at the time had 6 restaurants and grew to 55 restaurants in the Uk before disposing to Tesco. in 2006, i bought control and became the chairman of Patisserie valerie which now has over 100 branches.

i believe Springboard’s Restaurant careers campaign is important to tell people about opportunities in the industry. The industry is huge, it offers millions of different roles for people depending on their skills, be it a Front of house Waiter or manager or a bartender or someone working in the kitchen or back of house. There will always be jobs,

it’s a growing industry, it’s a very sociable industry. i think it has a lot of rewards, above and beyond money. Also i think it offers a wonderful opportunity for those who eventually want to start their own business. most of the entrepreneurs that i know in the restaurant trade have not had bucket loads of qualifications; they weren’t necessarily excited by school or university. They saw an industry that was dynamic and offered opportunities for those willing to work hard and take measured risks.

i look for people who are energetic and reliable, who are sociable and extrovert. i would want people who are passionate about food and drink and who are good team players. There aren’t many other careers that i know of that offer that same level of responsibility and indeed financial reward.

Welcome


Fact

Fact

Stats and FactsTHE RESTAuRAnT SECTOR is a massive employer in the uK. Over one-third of jobs are in the restaurant sector – around 709,700 jobs. There are currently around a quarter of a million people working in kitchen-based roles, and a similar number in Front of House roles. And restaurant employers – let’s remember it’s their job to predict these things – believe that these numbers will grow more over the next few years. In fact, if projections are correct, there will be a further 224,000 jobs in the uK’s restaurant sector by 2020.*

If you’re ambitious, hard-working, and prepared for all the different things the restaurant sector might (and probably will!) throw at you, you’ll find a world that is varied, dynamic, and crucially, rewarding. * People 1st 2013 State of the Nation research

The restaurant industry employed 27% school leavers, 30% college leavers and 27% university leaders in 2012.

hotels and restaurants were recently found to have spent £3,421m on staff training.

Fact

With 254,200 people working as waiting staff, this area has seen an increase of 21 percent since 2007, and reflects the growth in restaurants and food-led businesses.

The traditional way of recruiting, through magazines and paperwork, is well gone now. It’s all online now, and it’s all through networking basically. We are doing some work at the moment to develop our website so it can be used on an app or a mobile. This will mean that you can apply online for a job via your phone. We are also looking at doing some Twitter campaigns and having our own Facebook page.

Sean Wheeler, Area director human Resources, dorchester collection

Fast casualhome style environments

have replaced stuffy restaurants with white

tablecloths and heavy cutlery. And the food is quick, fresh, healthy and tasty – not bad!

South American / MexicanThe burrito is gradually taking over the

world. And who doesn’t love a balanced meal, with protein and veg, all wrapped up

in a soft tortilla? And South/central American cuisine has plenty more to offer; this eclectic

trend is set to grow and grow.

Grab & goWe live in a busy world, so expect to see more

sandwich shops and coffee shops that work with local communities springing up around the world.

Pop-upsStreet food, supper clubs, food festivals; we talk about this trend a little later on.

check out page 22

The pace of moving trends in the restaurant sector can be mesmerising, and any exceptional restaurateur or restaurant business needs to keep up with them. In fact, if you’ve got the skill of identifying where trends are coming from and what the next big thing is, the restaurant industry would be perfect for you.

Trends are driven by global influences, sometimes by economic measures and often by changing consumer demands. Arguably, the biggest trend in the last year has been the desire from consumers at all levels to eat more healthily.

The trend towards healthy eating – whether it’s organic, grassfed beef, or a strict raw food policy, juices, smoothies – stems from several factors. Government legislation, better education about the impact of malnutrition, and massive media interest in what goes on in kitchens have driven all areas of the restaurant trade to

reassess their menus. In fact, there’s pressure for all food outlets to publish calorie counts, fat content and so on as compulsory; so when this happens there’ll be no more pretending!

This blend of classic and dynamic trends, combined with continued economic growth,

will drive strong performance in the industry. This will lead to more

job creation and greater opportunities, so if you’ve got the drive, tenacity, and desire to get into the restaurant trade, now’s the perfect time.


WE’RE ALL FAMILIAR with how food trends in the uK sweep through restaurants – one second you can’t order anything but a burger, the next moment you’re being served plates of vegan, gluten-free, sugar-free health food. These trends work their ways onto supermarket shelves, although more gradually than the speed at which trends change in restaurants.

Ones to watch

CurrenttrendS

next big trend? Street food will continue but with more of a middle eastern theme, very healthy whilst using cheaper and more sustainable ingredients.

Paul Jackson, managing director, Ampersand, (ch&co catering ltd)

ReSTAURANT TYPeS


undERSTAndInG ALL THE dIFFEREnT TYPES OF RESTAuRAnTS can be tricky if you’re not yet in the industry. There are a lot of options for eating out - which also means a lot of exotic (and unusual) names for restaurant genres. deciding where to eat can be overwhelming, let alone making a career decision!

So we’re going to break down the most common types of restaurants and give you some well-known examples of the type of establishment that they represent.

Remember, there are great career options in every type of restaurant, not just the fancy ones. It’s more important to understand the kind of business you want to work in, and the kind of career you’d like to build: don’t let the options that seem to be the most glamourous fool you! In every type of restaurant, you’ll be able to get the foundations for a good career, along with the right kind of training and mentoring.

Restaurants types:

• Big brands & Independent

• Casual dining

• Gastropubs & restaurants

• Fine dining

• Hotels and Members Club restaurants

• Cafes, Bistros & Coffee shops

• Pop-up restaurants

What advice would you give to someone who wants to become an Assistant Manager?

– Know where you want to get to and give yourself realistic timeframes, don’t be afraid to ask for support and help.

Sophie dawson, Team leader, dore moor inn - vintage inns, mitchells & butlers

All SHApeS & sizes


A BIG BRAnd RESTAuRAnT is part of a group of restaurants owned by a parent organisation. Often, this group of restaurants will have the same brand and deliver a similar eating experience to the others under that brand – for example, ASK Italian.

There can also be more than one branded chain of restaurants in a group (ASK Italian and Byron are both owned by the Gondola group). Many of these chain restaurants are owned by groups that are Public Limited Companies (PLCs) or financed by private equity or other investors – but that’s a whole other story! Independently owned groups (ie not PLCs) vary in size, and can include chain restaurants.

However, generally independent restaurants are individual single site restaurants, or sometimes unbranded restaurants with multiple sites under individual ownership, such as the Caprice Group which operates The Ivy, Scott’s, and J Sheekey among others.

As a rule chain restaurants offer organised training and career development opportunities, while an independent restaurant may be more capable of personal mentoring. It’s up to you to decide which appeals more. However, this isn’t to say that Independent restaurants don’t offer excellent career opportunities as well. Have a read of Adam degg’s 60 second profile to find out how his career in independent restaurants has progressed.

Big brands

Arnie Hulmedeputy manager cheshire oak,

ed’s easy diner

schoolSecondary School - Stockport School, Stockport.

Further educationAquinas college, Stockport.

First JobWaiter at britannia hotels Restaurant Stockport. Worked Saturdays and Sundays in between college.

lucky breaki was working as a full time chef when one day my Area manager who was visiting our store came up to me and told me that he’d heard good things about my work and wanted to put me through the management programme. i worked my way up to Assistant manager after a couple of months. This is my lucky break so far in my career as it has propelled me into an industry in which i am keen and successful.

Roles sinceAssistant manager for 2 different brands. A short 5 months after becoming an assistant manager at ed’s i was promoted to deputy manager.

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opening a restaurant is a huge step away from our lives on the football pitch, but we are going to apply the same levels of enthusiasm and passion to try and make Café Football a success.

Gary Neville, co-owner, café Football

ReSTAURANT TYPeS


Independentsadam deggPastry chef, Wild honey & Arbutus

schoolThe Sutherland School, Telford.

Higher educationNvQ level 3, bcFTcS (now University college birmingham).

First JobWashing dishes at la dolce vita, Shrewsbury.

lucky breakFalling in love with cooking when working with Patricia and Gennaro Adaggio at la dolce vita and deciding not to study

accountancy after school, opting for cooking college instead.

Roles sincecommis to head Pastry chef - New hall hotel, Pastry chef de Partie -bonds Pastry, chef de Partie to head Pastry chef – Paramount, head Pastry chef – Wild honey, Group Pastry chef, Wild honey/ Arbutus.

Role modelsAnthony demetre, Ferran & Albert Adria, Ryan Giggs.

Careers mottodulcius ex asperis - “Sweeter out of difficulties”.

Cyrus Todiwalachef Patron – café Spice

Namaste, mr Todiwala’s kitchen, The Park café and Assado

6.00 a.m. Already on my second cup of tea, catching up on work while listening to the news.

8.00 a.m. All ready to leave for work, breakfasted and waiting for mrs Todiwala to join me. i may have done some tidying up in the house before then.

10.00 a.m. if i don’t have an external event or meeting to attend, i’ll now be at work at café Spice Namaste, our flagship, most probably in the kitchen preparing something special depending on the day’s events. Perhaps making pickles or chutneys or just helping

out. There could be meetings to plan menus or to meet suppliers or to tackle all those important issues that restaurants have to deal with.

12.00 p.m. Getting ready for service and making sure all is well. i love to spend time in the kitchen, during lunch or dinner service. There is always so much going on.

3.00 p.m. Time for some chow with mrs Todiwala and some members of the team. it’s a good time for impromptu catch-up meetings as well because that’s when we’re all relaxed. Sometimes we have visitors who come along and join us.

6.00 p.m. Twice or three times a week i get to visit the other restaurants, delivering stuff, discussing issues, problems, checking menus, helping out, standing in

for someone on holiday. in my life, anything can happen which makes for a very varied schedule.

8.00 p.m. i’ll be getting back to cafe Spice Namaste, particularly if it’s busy. i’m always hoping to get back in time for the main thrust of the service.

10.00 p.m. Still working of course, maybe in my office, but hoping to finish soon.

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You might know…ASK Italian, Beefeater, Brewers Fayre, Byron, Ed’s Easy diner, Giraffe, Prezzo, Taybarns, TGI Friday’sTHESE RESTAuRAnTS ARE dIFFEREnT from pure fast food outlets because they usually have waiter service – and a less functional seated environment. The High Street is dominated by this type of dining, and many outlets are open for breakfast through until dinner.

Pubs are becoming more and more food-oriented, so many, gastropub or not, fall under this category. Most fast casual restaurants will take food orders at the table, have food delivered by waiters, and serve alcohol to customers – meaning there are plenty of opportunities for those interested in front of house.

Fast casual dining – often belonging to the chain group – shares the consistent environments, menus and branding of fast food options, and both offer a relaxed approach to dining. However, the quality of the food means that chefs in these restaurants need a higher level of training and experience while the restaurants still need to keep costs down and produce food efficiently.

Casual diningRafal Reszczynski

head chef – ASk italian, colchester.

Winner of the primo Chef competition with his dish, Sicilian Arancini, now on the ASK menu.

What’s the best thing about your job? i have a passion for food and developing new menus, i love building a team and supporting them to achieve great things.

your strongest quality high standards and speed, my kitchen is my pride and joy, and all my chefs know it.

What would you change about your job if you could? Nothing, i love my job.

name a challenge you overcame coming to a new restaurant with no kitchen team, i had to develop a team from the bottom up, implement standards and create a culture around food quality that meant we were set for success.

What would you tell someone who wants to be like you? This is a very hard job at times and takes a lot of commitment and passion, but the rewards are fantastic and the people i have met along the way have been amazing.

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neil macdonald kitchen manager,

morton Park, beefeater

Delivering a first class kitchen and inspiring a world class team is more than just part of the day job for Neil, who was presented with a surprise all expenses paid trip to orlando with his family at our restaurants awards event at knebworth in June as a reward for

all his hard work. After just three months with our restaurant business, Neil went from Grill chef to kitchen manager and has since gone on to lead, train and motivate teams across the business, often working in new sites to help support brand new teams. Neil is taking up more opportunities to pass on his own knowledge working with the learning and Skills team and is excited to support the career development of kitchen teams.

“i’m thankful i have a job in such a respectful company where both the general and regional managers genuinely care and never close the door. everyone has a valid opinion worth listening to!” he says being punctual, happy, enthusiastic with loads of drive is the best way to progress up the career ladder and his team come first every time.

in 2014-15 the team will train 46 new kitchen managers in a course called Progressing into kitchen management, a six month combination of on and off the job training. The programme culminates in a two week assessment of the delegate’s capability before graduating into a kitchen management role.

Chelsey kennyGrill chef, ed’s easy diner

7:45 a.m. Arrive at work. i like to arrive 15 minutes early as i need to get changed into my chef whites. Also if my manager needs to tell me anything before my shift starts this is a good opportunity.

8:00 a.m. check close down from night before.

8:05 – 8:25 a.m. clean fryers.

8:25 – 8:30 a.m. Temperature check all the fridges and freezers.

8:30 – 8:55 a.m. This is where i set up the kitchen to make sure i’ve got all the appropriate equipment i need, also to make sure i have enough food prepared for the day’s service. At our store we keep on top of prep the day before, this makes it easier and helps the day run smoothly. it’s important we don’t prep too much or too little. Prep consists of chopping tomatoes beef and plum, mushrooms, breakfast

sausages, slicing chicken, cutting onions and combo pickles, chopping bacon bits and mixing cheese sauce.

8:55 – 9:00 a.m. double check that the kitchen is set up and ready to go.

9:00 – 11:00 a.m. breakfast service and food temperature checks. if breakfast service is quiet i will check the daily cleaning schedule and make a start on completing the cleaning checks.

11:00 – 11:20 a.m. Second chef arrives (11am) – this is a good time for me to take a 20 minute break. before i go on my break i will let the other chef know if any tasks need completing.

11:20 – 12:00 p.m. back off break! The other chef and i will decide what stations we will work that day, which is either grill or fries. my favourite station is the grill. Service will slowly pick up and get busier and busier.

12:00 – 3:30 p.m. Generally busy all through service, each order needs to

be out within 10 minutes and

every dish that is served needs

to comply with food standards

and company spec. When we have

completed an order we call Food

UP! Then our amazing counter servers

or drinks makers will take out the

food. during this time communication

between the chefs is vital.

3:30 – 3:50 p.m. 30 minutes before

I finish my shift I will cover the other

chef’s break, i’ll also restock and

clean so the rest of the day can run

smoothly.

3:50 – 4:00 p.m. handover with

the night shift chef. during the

handover we will discuss stock levels,

cleaning tasks and any maintenance

issues. i will also be checking that all

of my cleaning rota and temperature

checks for the day shift have been

signed off.

4:00 p.m. After a great day working

at ed’s it’s time for me to go. i ask my

manager if it’s OK for me to finish.

I love engaging with guests, making their day brighter. just by being me and treating them as i’d like to be treated means i can ensure everyone has a great time.

bonny Grant, Team member, brewers Fayre, cross ways, caerphilly

14 www.careerscope.uk.net 14 www.careerscope.uk.net

You might know… Oakman Inns & Restaurants, PCdG, Village Pub & Kitchen, Vintage Inns‘GASTROnOMY In A PuB SETTInG is the extended version of gastro pub, a term often used to describe pubs that offer ‘upscale’, restaurant-style food in a casual, inviting setting. More and more pubs are turning their emphasis on their food offering – not least for better profit margins – but that doesn’t tell the full story behind the rise of the gastro pub.

The trend to serve more local, seasonal and organic ingredients has not been lost on the gastro pub. neither has the focus on craft beers

and carefully selected wines. With a more discerning, ‘foodie’ customer, many pubs have transformed themselves into a place where people can relax in friendly surroundings and enjoy great food at reasonable prices. They are a strong competitor to the traditional restaurant offering a fashionable alternative.

So if you looking for a laid-back atmosphere in which to learn about great food and drink and deliver a friendly, efficient service to customers look no further than your local gastro pub.

Gastropubs & restaurants

Work hard and the rewards will come, this is the best job to have, but you have to make it work for you. Have fun while you’re working, after all hospitality is a way of life not just any job.

Simon James, deputy General manager, PcdG, mitchells & butlers

alan deardonmanager at vintage inns,

mitchells & butlers

First roleStarted with mAb in 2001 as a Potwash at the Red lion Alvechurch.

Current rolemanager at the bumble bee, Gloucester.key to your success?hard work and persistence. What is great about country pubs – great people and friendly atmosphere in the pubs.

What motivates you? my family.

What gets you up in a morning?Want to do well and please people.

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ReSTAURANT TYPeS


Role modelsA few names have inspired me through the years:

panos nicolaou – (my close friend’s father who was a very successful restaurateur for 50 years).John Huber – A legendary pastry chef and college lecturer.anton mossiman – who I first encountered as a student when he was head chef at the dorchester.Craig bancroft – a lifelong friend and brilliant hotelier.marc verstringhe – Former ceo of catering & Allied. A gentleman who understands hospitality and who exudes an enthusiasm for life. jamie oliver – he has a good heart as well as a good bank balance.William baxter – The most positive person i have ever met.

First Job1979: Management trainee at BP’s head offices in Moorgate in the city of london. bP had an in-house catering team of over 200 people feeding the 6,000 bP staff over several buildings. They took 10 graduates (college leavers) each year for a 12-month management training programme. The trainees did stints in the various kitchens, worked in the staff restaurants, the private dining rooms, with the butlers on the executive floor, in the accounts department and even with the tea ladies (no vending machines in those days). each year at the end of the 12 month programme, 2 of the trainees were offered full-time jobs. i was not one of them!

lucky breakin 1984 i was working as the deputy catering manager for Sutcliffe catering at Thames Television in Teddington, middlesex. it was a great place to work as we provided hospitality for many well-known light entertainment shows including This is Your life, morecambe & Wise, Tommy cooper, benny hill, Give us a clue and many more. one day i took a call from a guy called William baxter who said he’d heard about this chap called mike Smith who was apparently quite good and he said he wanted to interview me for a big job that had become available. i subsequently met with William and although he seemed a bit distracted at first, the conversation ended up going well and I got the job. William and i went on to work together for the next 30 years enjoying considerable success and an enduring friendship. however, it wasn’t until the early 1990s that William admitted to me that the reason he’d been a bit distracted when we first met was that I was the wrong Mike Smith. There were two mike Smiths working for Sutcliffe at the time and he’d telephoned the wrong one.

Career timelineThe “big job” that William offered me turned out to be a nightmare and i stayed less than 6 months. i went on to manage all of PriceWaterhouse’s catering operations in the City and the then fledgling Docklands. In 1987 a new foodservice company, baxter & Platts, was formed and i joined William and Robert Platts as their operations manager. over the next 10 years we grew the business to a turnover approaching £30m and from the early 1990s onwards i assumed the role of Sales director. in 1997, Granada bought baxter & Platts and i became managing director of the company and 2 other businesses that were rebranded as baxter & Platts. in 2000 William and i formed baxterSmith which again grew to a turnover of £30m and we merged the company in 2004 with WilsonStoreyhalliday at which baxterStorey was born. i stayed on as managing director of baxterStorey until 2009 at which point i decided to leave and concentrate on oakman inns in which i had been a founder-investor since its inception in 2007. i remain as chairman of oakman inns and i am also an investor in and director of several other start-up businesses.

mike smithchairman, oakman inns & Restaurants ltd

there has never been a more exciting time to consider a career in the

restaurant industry. With casual quality dining gaining in popularity the job roles and opportunities now available offer extensive careers to those who simply love hospitality. In Oakman Inns we aim to recruit our senior positions from within allowing our team members to grow and develop into jobs created through our planned expansion.

Jill Scatchard,hR & Training manageroakman inns & Restaurants ltd


You might know… Belmond Le Manoir aux, Le Gavroche, Paul Ainsworth at number 6, The Seafood Restaurant

Fine dining

Angela Hartnettchef Patron, murano

School:Sacred heart of mary Girls School, Upminster, essex. Higher education:cambridge college of Arts and Technology. First Job:Paper round at martins news agents Upminster. lucky break:Working with Gordon Ramsay and staying a year when very few could. This made up for the fact that i was very inexperienced. Roles since:chef de Partie - Zafferanohead chef, Petrusconnaught hotel, murano, York and Albany. Role models:Joyce molyneux, Nadia Santin, my family – Nonna, mum, Aunts were all amazing cooks. Careers Motto:Try and be fair and learn from your mistakes. You’re only as good as your last meal.

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YES, MAnY OF THESE RESTAuRAnTS are run by celebrity chefs; and yes, a TV show or a book deal is a good way of getting your restaurant to become a household name. But the heart of fine dining success isn’t in magazine covers or TV personalities: it’s in the ability to deliver amazing tasting food, in an exciting and vibrant environment.

Working in the kitchens or behind the scenes at one of these restaurants would be a truly inspirational start to your career. It’s a tough sector to get into – there are only 144 Michelin-starred restaurants in the uK – but having one of these restaurants on your CV will open doors everywhere. And not all fine dining restaurants hold a Michelin star! There are plenty of fine dining establishments that provide exceptional food, service, and atmosphere – and that would be a great learning platform for young and ambitious restaurant workers.

ReSTAURANT TYPeS

www.careerscope.uk.net 17 www.careerscope.uk.net 17

Rui de CarvalhoGuest Relations manager, belmond le manoir aux Quat’Saisons

7.00 a.m. i arrive and walk down the beautiful lavender path ensuring that everything is well presented and that

from the “actual look” of the hotel, both inside and out, we at belmond le manoir are ready for the day ahead.

7:30 a.m Prepare myself and the morning Guest Relations team for the business of the day by doing a morning handover, which entails a brief outlook on all guests and their requests.

8:00 a.m Greet guests for breakfast and see whether they enjoyed their evening and had an amazing experience.

8:30 a.m Greet guests for The Raymond blanc cookery School.

9:00 a.m Start preparing the hotel reception for check outs. This is a really important phase in a guest’s journey, as this allows them to share their experience with us before they depart and gives you

that opportunity to leave them with a positive lasting impression.

11:20 a.m Host the morning department briefing. This allows for all department representatives to get together to discuss the business of the day and to communicate and confirm all guest requests including lunch and dinner guests, departing and arriving guests, friends of the house, events in la belle epoque, proposals, weddings and our viP guests.

11:40 a.m Prepare hotel reception for greeting of all lunch guests.

11:45 a.m Greet lunch guests.

12:00 p.m lunch break.

12:30 p.m. ensure all that has been requested by the guests has been arranged. i.e: Gifts, champagne, chocolates, type of bedding etc.

2:00 p.m. Prepare hotel reception for check ins.

3:00 p.m. Assist the Guest Relations Team with check ins by providing a warm and friendly welcome with that quality of service that guests who are arriving from near and far expect.

4.00 p.m. Together with the “Late Shift” Guest Relations manager we discuss the handover. This allows us to discuss in more detail the business of the day.

in 2008 i made the decision to put my name above the

door and go it alone, and with my team’s loyalty, energy and passion to try to deliver brilliant service and food it has made the restaurant what it is today.

Paul Ainsworth, chef and owner, Paul Ainsworth at Number 6


You might know…Axis At One Aldwych, Alain ducasse at the dorchester, number One at The Balmoral, Locanda Locatelli at the Hyatt, Rhubarb at Prestenfield House, Mosimann’s

Hotels and Members’ Clubs restaurants


?What are Members’

Clubs?A members’ club is a venue exclusive to individuals

that have paid for or have been gifted a membership to the club, so their facilities are not available to the

general public.

They offer restaurants, accommodation, recreational activities and space for business and social meetings.

To find out more about working in members’ clubs take a look at our hotels and

members’ club magazine.

RESTAuRAnTS In HOTELS And MEMBERS’ CLuBS are split between all types of restaurants – you’ll find fine dining in many top hotels and clubs around the uK, as well as brasseries, bistros, cafés and mid-range options.

It’s particularly worth keeping in mind, however, because it offers you another route into the sector, and a wide option of genres. For example, a 5-star hotel may have three restaurant options, and you could find yourself working across all of them. If you’re thinking of broadening your career into the hospitality sector, hotels and members’ clubs are a great place to start.

ReSTAURANT TYPeS


national Waiters day – is the brainchild of Fred Sirieix and is designed to celebrate all front of house staff – whether a waiter in a fine dining restaurant like Galvin at Windows or Rhubarb in Edinburgh; a shaker in Ed’s Easy Diner; a mixologist in Salvatore’s cocktail bar; or a barista in benugo.

This will be a day to celebrate all Front of house staff and inspire people about careers in the hospitality industry. The day aims to change the perception of Front of house and Service as an unskilled job working long hours to one of a job that offers good skills, leads to a rewarding career with good progression routes and amazing rewards.

it will be a day of celebration of the excellence, dedication, hard work and discipline of all 2.5 million working in the hospitality industry in the Uk.

Please check out nationalwaitersday.com to find out what activities Springboard and other employers have organised.

sponsored by


james thomson obeowner & Proprietor James Thomson Collection; Trustee and Founder Patron The Springboard charity

James Thomson, Scotland’s best-known restaurateur, is now enjoying the fourth decade of his first restaurant, the renowned The Witchery by the castle. despite the demands of a growing collection of distinctive and successful businesses in Scotland; The James Thomson collection, James remains an enthusiastic ambassador for Scotland, edinburgh and the wider tourism and hospitality industries. he is actively involved in a range of quality improvement and charitable initiatives.

encouraging talent into an exciting industry is a personal crusade. James supports and funds a number of educational initiatives at primary, secondary and further education levels, including supporting students in both George heriot’s and liberton high schools with cookery competitions, training with our chefs and work experience within his restaurants. Recently he was delighted to see a student from liberton high School reach the Scottish final of the FutureChef of the Year.

his activities and the positive and high-profile promotion of hospitality as an exciting and rewarding career choice continue to encourage a number of promising students to join the hospitality industry. he is a supporter of Springboard Scotland the organisation that promotes careers in hospitality and tourism to potential recruits and to influencers.


You might know… Apostrophe, Caffé nero, Café Rouge, Costa, Côte, Paul uK dId YOu KnOW THAT the uK drinks 1.7 billion cups of coffee annually in coffee shops with 15 million cups of coffee being served every day? 85% of coffee shop visitors do so at least once a week and 1 in 5 visited coffee shops every day in 2013. These figures show what we probably know from our own eyes and experience – that coffee shops are a major part of our High Street leisure experience.

The ‘Big Three’ of Costa (by far the biggest at over 1,800 outlets), Starbucks and Caffè

nero continue to dominate. Costa, part of the Whitbread group, is on the expansion trail and with the economic recovery giving customers an extra shot of confidence, this makes great commercial sense. However, the major chains are not the only ones enjoying the benefits of a coffee shop market that grew 6.4% in turnover in 2013.

The rise of the quality independent coffee shop and artisan coffee culture is offering an alternative to these chain coffee shops. Whilst this is largely a London phenomenon,

it is spreading to other cities nationwide. Micro-roasteries are fuelling an interest in coffee for discerning customers. A wider, varied and interesting take on the food offering has added to their attraction.

What does this all mean to the budding barista? (job description page 30) Quite simply, if you learn how to make a perfect cup of coffee your skills will be in demand in chain or independent alike.

Source: Allegra Project Café UK 2013

i really enjoy making customers happy,

especially if it’s because they love my coffee. i also love being part of a team and i do my best to make sure everyone works well together and has fun at the same time.

dayana coppini, barista, Great castle Street, Apostrophe

Cafés, Bistros & Coffee shops

CAFéS And BISTROS are more likely to be independent restaurants than to be part of a chain – although there are some very successful chains, such as those listed above. These restaurants descend from casual European dining, like the little cafés in France or trattorias in Italy, which offer a relaxed, informal atmosphere for their regulars. Customers come to eat and drink locally-influenced menus; however, in the uK, many cafes don’t serve alcohol, unlike their French or Italian counterparts.

These types of outlets offer a fantastic route into the industry – you can learn how restaurants work, and how the back and front of house should interact smoothly and effectively. Since they tend to be small businesses, you’ll be learning ‘on the job’, and you’ll get the opportunity to see behind the scenes of the industry.

ReSTAURANT TYPeS


You might know… Burger King, Pret A Manger, upper CrustMcdonald’s or KFC are chains, but on the independent side of fast food you would find kebab houses, non-branded burger joints and many fish and chip shops.

You can get onto exceptional career paths in the chain organisations that dominate this sector. Their high profile and international brand recognition rest on delivering a consistent product in every corner of the globe, so international opportunities are available – as are well-planned career journeys and world class training.

Many fast food restaurant chains can be found in train stations. A large company that looks after a number of fast food brands is SSP. They own franchises of restaurants such as Burger King and food outlet upper Crust. For more information on SSP check out our latest Food & Service Management magazine which details how this type of business works.

Fast food


Key characteristics:

• Locations where there are lots of people – eg high streets, shopping centres, service stations or high road traffic volume areas

• Takeaway options

• Quick or instant delivery of your food

• Limited seating

• A more functional, less designed environment


You might know… Grub Club, Kerb, ‘Taste of ’ festivals, dine in digbethTHE POP-uP RESTAuRAnT is a new concept, and it’s an eating experience that wouldn’t really be possible without social media to tell people about the great, fusion, it’s-only-there-until-Sunday-so-better-hurry new places to eat. Pop-ups are by nature trendy, but if you’re looking to make your mark in the industry, get some press, and try your hand at running your own restaurant then they’re a great place to start – as long as you don’t mind negotiating license laws and building regulations by yourself.

There are different types of po-up restaurants. Some are smaller versions of chains or independents that literally ‘pop up’ at events or

festivals such as the ‘Taste of ’

Pop-up restaurants

olivia sibony, co-founder at Grub club.

6.45 a.m Alarm goes off and i sleepily press the Snooze button for the first but not the last time in the morning. Radio 4 in the background but no matter how dramatic the news, none of it really sinks in while i disturb my slumber to go right back to sleep.

6.55 a.m Alarm goes off and i quickly glance through emails on my phone before passing out again.

7.05 a.m Alarm goes off again. Yup, spot the pattern here. i’m not so good at getting up in the morning.

7.45 a.m my cycle in to work in the morning is one of my favourite parts of the day. When i hit the canal which takes me all the way to our offices in Camden, the lush, deep green of the canal water and the trees around me fills me with awe - and cycling right through london Zoo and waiving hello to the warthogs and hyenas on the way always adds excitement to my day.

8.45 a.m Arrive at work, make myself a whole pot of green tea and an entire Cafetiere filled with strong coffee, plus a big bowl of muesli to get me going.

9.00 a.m i try to plan my day before settling in to work. “What are the 3 key things i need to achieve today, regardless of my day?”

9.10 a.m Get stuck in to my emails. This is always a tricky one, because i receive hundreds of emails a day, ranging from building long term partnerships with strategic organisations where we can help each other grow, to answering queries from guests who’ve booked but have lost the address of the grub club they are attending.

2.00 p.m Gobble lunch down while staring at my computer. Emails continue to flood in - a mixture of customer questions about grub clubs they would like to sign up to, chefs asking questions about their menu, venue, pricing and ticket sales, Tv production companies wanting us to organise grub clubs for them to showcase on their programmes, PR agents wanting to do Product Placement grub clubs, such as competitions to win a blender for the most inspiring grub clubs which make use of blenders for each course.

5.00 p.m check my check-list and have managed to research and contact photography schools as well as 3 cookery schools to propose partnerships with them. i realise it’s going to take a lot more work and follow-up than i’d anticipated to form partnerships that are meaningful and beneficial for everyone concerned. So I need

to track properly and create a project plan to make sure i don’t lose track.

6.30 p.m Run out the door and jump on my bicycle to race down to deptford for a bajan Grub club which i know will be great fun. Not quite sure if cycling is a good idea as food will be abundant and it’s going to be a tricky cycle home back to Shepherd’s bush on a very full stomach at midnight. but as usual, i’m running late and cycling is by far the quickest way for me to get there.

7.00 p.m Arrive at the bajan Grub club, in A Pikkle, and all my hectic stresses from the day melt away as i’m welcomed by a big friendly smile and warm hug from karen and mark, who thrust a strong and refreshing Rum Punch in my hand along with spicy fish canapes which kick my senses back in to place.

midnight oh dear, i was right. i’ve completely overindulged in all the amazing food and had such a great time meeting new people, chatting and laughing with them all evening that i completely forgot about my cycle home. What should be a 45 minute cycle will easily become a 1 hour cycle while i struggle through each push of the pedal.

festivals or dine in digbeth. These restaurants sometimes have seating areas but often food is served as takeaway. Another popular type of pop-up restaurants are supper clubs. Supper clubs give individuals the opportunity to host one service or sitting of food to paying guests and can be held anywhere. Often people host a pop up restaurant in their home or alternative interesting venues such as community halls, roof tops and disused carparks.

Below we had a chat with Oliva Sibony who runs Grub Club, an on line booking platform for those wishing to host and attend supper clubs in London. www.grubclub.co.uk

?What are Pop-ups?

A temporary shop, stall or brand experience used to sell goods

and services for a limited period of time. It includes everything from market stalls and street

food vendors, to fashion shops, galleries cafés and bars.

Pop-up retailing produced £2.1 billion in turnover in the year- equivalent to 0.6% of total uK

retail turnover.

* Facts and Definition from the Pop-up retail economy report, 2014, Centre for

Economics and Business Research

Job RoleS


nOW THAT YOu’VE HAd A CHAnCE to look at the type of restaurants out there we’d like you to consider all of the many job roles that could suit you.

We highlight just some of the key roles and their duties in a restaurant/restaurant group team in to the following departments:

• Heart of House- Marketing, Sales, HR

• Front of House- Waiters, Bartenders, Baristas

• The Kitchen- Chefs, Kitchen Porters

It’s important to note here that we haven’t covered every single job role, as there as so many different types of restaurant with their own style, shape and size we couldn’t include them all.

However, on our website we’ve got lots more that you can take a look at so remember to take a look at www.careerscope.com in the ‘About the Industry’ and Job roles section for more.

time to deCide

Hospitality is such a huge and diverse industry with so many facets. there are the most amazing opportunities to add more strings to your bow of knowledge; however, they won’t fall into your lap. You will have to go out and get them.

edward Plunket, house manager, boodle’s

Operations Director

Area Manager

Area Head ChefGeneral Manager

Deputy General Manager

Graduate Trainee Head Barista Head Chef

Restaurant Supervisor

Trainee Assistant Mamnagers

Barista Team Sous/Second Chef Kitchen PortersAssistant

Manager Bar

Chef de PartieRestaurant TeamBar Team

Commis Chef & Apprentice

Restaurant Manager

DeputyRestaurant Manager

Assistant Restaurant Manager x 3

Head Hostess

Host/Hostess x 3

Head Sommelier

Assistant Head Sommelier

Head Waiter/Asst Sommelier x 2

Head Waiter x 3

Chef de Rang x 4

Commis de Rang x 10

FinE DininG RESTAuRAnT STRuCTuREwith thanks to The Langham London

inDEPEnDEnT RESTAuRAnT CHAin STRuCTuREwith thanks to Oakman Inns and Restaurants

BEFORE WE dIVE In TO THE dETAIL of the job roles available we thought it would be a good idea for you to consider how a restaurant team is structured.

Below we have given you two examples of organisation charts for two different restaurants; one fine dining and the other a

gastro pub. These organisational charts don’t include the head office or behind the scenes management teams but are useful to help you understand the staff needed on site. But, remember, every company will have its own structure and no two structures will be exactly the same – these are just a guide.

Organise yourself


Job RoleS


Brand aware

MARKETinG/SAlES MAnAGER• Attracts new clients to company’s hospitality

offer

• Has an in-depth understanding of the very competitive business environment in which the company operates

• Develops a marketing and sales strategy for what customers want and potential new markets, product development including menus, wine lists, styles of service, advertising, public relations and direct selling

• Operates a mystery customer programme to monitor levels of service and identify training needs for staff

• Develops and promotes special events

SOCiAl MEDiA ExECuTivE• Actively promotes the business through

social media platforms such as Facebook, Twitter, LinkedIn, Instagram and YouTube

• Responds to customer enquries and complaints that filter through social platforms

• Develops a strategy for social output that adheres to brand guidelines

• Works closely with the marketing team to develop new campaigns or promote existing ones

Quality of service is now more important than ever, regardless of the type of restaurant. don’t think that customers at casual dining restaurants expect to be treated casually. on the contrary, the meaning of ‘value’ has expanded to include how valuable restaurants make their customers feel.

Gina mcAdam, marketing director, café Spice Namaste

IT’S nOT JuST the team ‘on the ground’ working at the site all the time that keep the restaurants going, there’s a lot of people working behind the scenes to promote the business and encourage new and returning customers. How the restaurant is advertised and promoted is really important. A couple of the types of roles involved in this area of the business are given below.

IT’S REALLY IMPORTAnT to keep staff motivated and well looked after. This is normally the responsibility of the Human Resources (HR) team. This team may also include the Training and development staff. If working with people and trying to get the best out of your colleagues sounds like something you would enjoy perhaps a role in this department may be for you.

All the people

lEARninG & DEvElOPMEnT, TRAininG MAnAGER• Responsible for a training programme for new starters

• Supports the HR team with ideas and criteria for new recruit

• Researches and delivers training courses for existing staff

• Records and evaluates all training to maintain standards across the business

• Creates and manages training materials

• Works to maintain a positive attitude towards training from all employees

HR MAnAGER• Manages employee relations,

change management

• Supports talent management and strategic projects

• Deals with people issues at different levels

• Demonstrates excellent communication, influencing and relationship building skills

• Manages recruitment and retention within the company

every single member of our team is given the

knowledge and skills that they need to be able to perform their role to the best of their ability through a variety of training methods. At ed’s we use a mixture of on-the-job training, in-house development programmes, e-learning modules and coaching by line managers along with off the job instructor-led training to deliver our “ed’ssential” training.

Zoe knowles-Rolfe, Group Training manager,ed’s easy diner.


Job RoleS


OPERATiOnS AREA MAnAGER • Manages a number of sites,

ensuring the services meet company and client standards within financial controls

• Undertakes formal quarterly client review meetings and ensures a prompt and efficient service for clients

• Keeps abreast of market trends

• Ensures company food standards and marketing plans are used in all sites

• Produces annual budgets and looks to maximise income through efficient purchasing, creative marketing and merchandising

Leading the team

MAnAGEMEnT JOBS in a restaurant will provide you with exciting challenges and variety every day - after all, no two days in this industry are the same! These roles come with a lot of responsibility attached, but the potential rewards and career opportunities are fantastic. Restaurant management combines the people skills of front of house roles with the creativity and innovation of kitchen jobs.

As with management roles across all industries, these jobs will suit people who are hardworking, ambitious, and good at inspiring others. You’ll

Working with Mitchells & Butlers there is often change and more recently big changes have happened to their food sectors. the most important thing to remember is that everyone accepts change differently and because of this the journey team members take is often different. it is about having open and honest conversations with the team, and working together to reach that end goal. We have to adapt at pace otherwise we will loose market share and be left behind.

Simon James, deputy General manager, The crown, mitchells & butlers

probably end up leading a team if you build a career in restaurant management - and you could find yourself working across multiple sites, developing strategy for chains and small groups of outlets, and possibly graduating to senior management of a group.

Other skills that will come in useful include: organisation; decision-making; an interest in the commercial and technical side of the industry; methodical; communication; and being great at spotting and adapting to new food and service trends.


GEnERAl MAnAGER• Sets objectives and is responsible for the day

to day running of the restaurant

• Develops all client services on site, recommending and implementing improvements

• Monitors the work of all managers on the site and carries out appraisals

• Works with the Operations Area Manager to prepare budgets and keep food costs within budget

• Controls financial targets while getting the best out of commercial opportunities

• Produces annual development and marketing plans

RESTAuRAnT SuPERviSOR/DEPARTMEnTAl MAnAGER• Runs the restaurants and snack bars

• Supervises a team of counter and food service assistants, waiters and waitresses, cashiers

• Maintains a high customer profile during service

• Develops the reputation of consistent high standards of food presentation and customer service the employer has built

• Works closely with the head chef on menu promotions, the requirements of special parties, and other events

Gareth George General manager,

ed’s easy diner, Soho

What is the best thing about your job?every day is a different challenge and you never know what is going to happen, or who is going to walk through the door here at Soho. What prepared you for working in restaurants?Nothing really because i believe you learn as you go, and grow within the company. What is the best thing about a career in hospitality?it’s a very social job, i enjoy meeting new people and building up a good regular customer base. a Challenge that you have overcome?in April of last year i had a stroke and i was signed off for 12 weeks but came back to work at week 5. This was something i wanted to do, yet was very nervous about doing. everyday was like a new day, picking up from where i left off. What would you say to someone that wants to be like you?“You go Girl!”

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i have been in the hospitality industry all my working life and am currently an area manager for oakman inns. success in this industry is all about having passion for hospitality, wanting to give exceptional service and being the best you can be. i have taken on many of the roles within a restaurant including Head Chef and have progressed to my current role following my time as a General Manager. There is never a dull day in this wonderfully vibrant industry and I certainly wouldn’t change!

Rohan Aldcroft, Area manager, oakman inns and Restaurants

Job RoleS


Service with a smile

FROnT OF HOuSE ROLES - behind a counter, waiting on tables, taking reservations, or specialist roles such as a sommelier - in a restaurant are the primary form of interaction with customers. Apart from the quality of the food coming out of the kitchen, these are the jobs that really shape customer experience - so it’s a lot of responsibility! It’s also a chance to learn about great customer service and to find out how the different parts of a restaurant work together. A positive attitude,

FOOD RunnER • Works with the waiting and kitchen

team to deliver food to tables

• Works with the bar staff to re-stock drinks and equipment

• Helps re-set tables and settings ready for service

• Prepares cutlery, glasses, other table settings for service

It has always been my philosophy to work with the best and to do my best always (it does rub off). I believe in hard work and in the beauty of discipline to achieve one’s goal. there has never been a more exciting time to join the Hospitality Industry, there are opportunities everywhere for those who want them and who are prepared to do what it takes.

Fred Sirieix, General manager, Galvin at Windows, hilton Park lane

a winning smile, great posture and good grooming all send out the message that you’re professional and understand service. And yes - you’ll also want to show that you can anticipate and quickly act on what your customers want or need. Entry level jobs in the front of house section of restaurants are a great building block for a successful career in this industry. And with the right qualifications and hard work, you can take on more responsibility and progress steadily up the career ladder.


BARTEnDER• Welcomes and advises customers

• Prepares and serves drinks and cocktails

• Takes responsibility for the organisation of the bar and lounge area

• Ensures standard of service and product quality are high

• Looks after customer billing and stock of cash

• Ensures that the bar is clean and properly equipped

WAiTinG STAFF• Key in maintaining the image of the

restaurant in normal service and at special events

• Takes instruction from the restaurant manager and kitchen team

• Acts as host and communicates with guests

• Ensures the quality of service and service provision

• Maximises restaurant occupancy

• Increases restaurant sales

philip kingWaiter and duty manager,

ASk italian, Grafton Way

The winner of the Primo Waiter competition and now delivering italian education to teams in london.

What’s the best thing about your job?The best thing about my job is the people i get to work with - people from all over the world who have all come together from different walks of life at different ages. i have worked with people i love, i admire and i respect, and along the way have made some great friends who i know will last a life time.

What prepared you for work in Restaurants?My first job ever was washing pots in a local pub when i was a kid, so i grew up working in the restaurant business. obviously i had training in each restaurant for the position i was working in and that prepared me, but the best training i had was being on the front line with more experienced people and learning from them as we worked together.

name a challenge you overcameWhen I first started working as a duty manager I was still working alongside people who had known me as a waiter, some of them had been doing the job longer than i had, so establishing myself as a duty manager was difficult - getting the right balance of being the one in charge of the shift, but being tactful when dealing with experienced team members. it was all about gaining respect, i couldn’t just go around telling people to do what i wanted, i had to gain their respect first by being humble and respecting them and their experience.

What would you tell someone who wants to be like you?Go for it! be polite and always willing to learn, there isn’t only one way of doing things and sometimes you learn things from the most unlikely people if you listen. Whatever you end up doing make sure you do it well. be proud of it, and that way you will hold yourself to the best possible standards.

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Job RoleS


SOMMEliER • Recommends wines and other

beverages to guests

• Possesses in-depth knowledge of the menu and how to pair food and drink

• Maintains and updates wine lists ensuring current pricing and trends

• Delivers on-going training to waiting staff informing them of menu changes

• Welcomes and seats diners, advising each on their choice of food and wine and takes their orders

• Develops strong relationships with suppliers; can involve foreign travel to update knowledge

BARiSTA • Advises customers about hot and cold

beverages

• Takes customers’ orders

• Prepares their order with the correct ingredients i.e. coffee, milk and flavourings

• Checks the coffee machines regularly throughout the day

• Keeps the machine and work area clean, as well as the shop and displays tidy

• Replenishes stock

• Keeps the shop tidy and the displays presentable

• Ensures cleanliness and hygiene are kept to a high standard on a regular basis

COCKTAil BARTEnDER• Has an in depth knowledge of classic cocktails

• Is able to recommend cocktails to guests based on their preferred taste

• Develops special and contemporary cocktails in line with the food menu and restaurant concept

• If required, performs ‘working flair’ or ‘flair’ to create a special presentation of the cocktail to the customer

• Has a good relationship with suppliers


Let’s get cooking

HEAD CHEF At some restaurants the head chef is the star attraction, responsible for every detail of the kitchen, from menu design, to allocation of all cooking tasks, to the recruitment of all members of the kitchen team.

• Responsible for all kitchen produce

• Co-ordinates distribution of tasks among team

• Prepares all menus in co-operation with restaurant

• Checks customers are satisfied by being present in restaurant at meal times

• Ensures staff motivation and training

• Manages and controls costs of raw materials

GROuP ExECuTivE CHEF• Oversees the food offering for all

restaurants sites

• Works with Head Chefs across the business to create exciting and delicious menus

• Increases sales by creating a cost effective menu

• Works alongside the HR team to develop existing and new training programmes

• Works with the marketing and sales team to advertise new menu

GREAT RESTAuRAnTS need great kitchens. The kitchen is the central engine for everything a restaurant does and is; it is the beating heart of every food outlet. Great kitchens need to be staffed by people who care about every aspect of the food service process: organisation; timing; preparation; cleanliness; innovation; and vision. What qualities do you need for a job in a restaurant kitchen? Whether you’re starting out as a commis chef or even a porter, or you’re advanced in your career and ready to work as a chef, you should be obsessed with food and creating delicious meals. If you’re interested in different cultures and international tastes, then so much the better. There are all sorts of different job roles in a kitchen, focusing on the different aspects of getting food on the table. You might be washing up; you might be setting the menu. Here’s just a few of the jobs involved...

Job RoleS


KiTCHEn PORTER OR STEWARD• Responsible for washing the restaurant dishes and all

the kitchen utensils

• Cleans all the larger items of kitchen equipment and the food production areas

• Understands importance of hygiene standards

• Takes instruction from kitchen staff as restaurant management

• Willing to work hard with physical resilience

SOuS CHEF• Ensures that all meals are served to standard

required: portion size, presentation and that wastage be kept to the minimum

• Plans menus and negotiates the best price and quality from suppliers

• Prepares certain types of dishes with the help of the team

• Keeps preparation surfaces clean and other equipment for raw and cooked foods to prevent cross contamination

• Plans and directs food preparation in the kitchen

CHEF DE PARTiE• Oversees the preparation, cooking, and

presentation of culinary dishes

• Directs chefs in their section in preparing

• Carries out orders handed down to them by the sous chef and head chef

• Enforces strict health and hygiene standards in the kitchen

• Trouble-shoots any problems that may arise


WE CAn’T TELL YOu exactly how to plan your exact route to your dream role in the restaurant industry but what we can do is provide you with some useful hints and tips on how to get your foot in the door.

In this section we take a look at building your own careers jigsaw. There are lots of pieces in the puzzle; you’ll need to fit together a mixture of qualifications, work experience and above all a lot of hard work and determination to reach your end goal of employment. One person who knows about hard work is Sophie Wright. Below we take a look at her career so far and her tips for success.

You’ll also find CV tips, a guide to applications, advice on interviews and we feature just some of the Springboard programmes and services that can help you out.

sophie Wright (Now pepper),

owner of Sophie Wright catering and published food writer

schoolPark School for GirlsWestminster kingsway college

First JobWorking in a local pet shop when i was 13 bathing puppies!

lucky breakI met some very influential people whilst on the competition scene at Westminster who spotted me very early on.

Roles sincehead chef at beach blanket babylon, Notting hill, owner of Sophie Wright catering, exec chef of Grace belgravia, Ambassador for French Goats cheese, Philadelphia cheese, kerrymaid, NZ venison, Freedom foods columnist for Grazia and Great british food magazine, Published by kyle books 3 times.

Role models?my parents and husband. hard

working, down to earth people who taught me never to be scared of taking a chance and going against the grain!·

Careers motto: There is no right or wrong decision in life, if it doesn’t work out, turn back and go the other way.

What’s the best thing about your job? i work my own hours now and have a huge amount of versatility in my job. i love being my own boss. it gives me freedom to use my time the way i want to. i love working with young people and guiding them down the right road and helping them make good choices.

What is the best thing about a career in hospitality? Without a doubt the fact that you never stop learning and meet some amazingly inpirational people along the way. No day is ever the same.

What prepared you for working in restaurants? college prepared me for the restaurant trade and doing lots of stages in various top end restaurants and 5 star hotels.

What is your strongest quality? i am a manager and leader in the kitchen. i can keep my cool and hope that rubs off on my staff.

a challenge you overcame? being a small female in a kitchen and leading men, often older (and taller than me) was a challenge i had to quickly overcome. i proved myself very quickly to be a very good chef who was more than capable to keeping up with the pace of a very busy kitchen and working long and hard hours.

What would you say to someone that wants to be like you? Go for it. There’s nothing special about me except for ambition and pure determination.

What do you do in your spare time?i love yoga and pilates to wind down. i’m also very creative and love a bit of diY. i also spend time in my garden and with family.

15

30

45

60

map outYour route to success!

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Work experience is a really great way to explore your career options, enhance your Cv, develop a range of transferable skills and explore

possible career options whilst ensuring you make a good impression on a prospective future employer. if you are interested in understanding more about the hospitality industry through work experience, the INSpIRe team at Springboard can help you on your way – get in contact now!

Ruth bankover, head of iNSPiRe and Work experience, Springboard

How important is Work experience?The best way to be offered a job is to have some experience - this could be paid or unpaid, short or long periods of time.

Why not arrange a work placement with an employer that will guarantee you a quality experience?

This will give you:

• A true flavour of the industry• valuable experience for your cv• Prove your dedication to your

next employer

Springboard’s iNSPiRe work experience programme works with lots of businesses across the Uk to provide quality work experience for anyone wanting to learn more about careers in the hospitality industry.

Take a look at our website and find out how you can apply for work experience and keep an eye out for the iNSPiRe symbol which means that the employer has been quality checked by one of the Springboard Team and guarantees you a great work experience.

ida linja-ahoWaitress,

Royal Garden hotel

ida linja-Aho is 24 years old and originally from Finland. ida came to the Uk to study hotel and Restaurant management at manchester University and as part of her course requested a 3 month work placement. ida needed to move out of the halls for the holidays and ideally wanted a placement that would include staff accommodation.

ida called Springboard who then contacted the employers on her behalf, looking for staff accommodation in both manchester and london and found a suitable work placement at the 5 star Royal Garden hotel in kensington.

She is working at the Park Terrace Restaurant as a Waitress and her accommodation and meals are included as well as her uniform. ida has been learning english since the age of 10 and has no difficulty with conversing with customers and believes that this has helped her secure previous employment in the hospitality industry.

ida is so happy to be working within a 5 star hotel and she can add this to her cv which will show potential employers that she has worked and interacted with customers in a 5 star hotel. Previous experience has included working in shops in Finland. however, she enjoys interacting with people of different cultures and enjoys working in a busy hotel. She is really thankful to Royal Garden Hotel. The rotas are flexible and there is a good training process in place.

She is looking forward to the future and thanks the staff at Royal Garden for showing her the ropes along with Nathalie hosenbocus the opportunity to complete the work placement along with the support, help and advice from Springboard.

Read of the interview (right) with Ida, a student who completed an INSpIRe placement. then turn over to see how a Springboard work experience placement can fit in with your qualifications to gain employment.

ARE YOU LOOKING FOR QUALITY WORK EXPERIENCE?

WORK EXPERIENCE THAT'S WORTH DOINGGET INSPIREDVisit inspire.springboard.uk.net

Look out for the stamp of approval

NOW!

inspire.springboard.uk.net

sign up


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Your Career Jigsaw

voCationalVocational qualifications relate specifically to a job role, sector or industry. The hospitality industry is very hands on, so the practical skills that come from a vocational qualification are always needed.

However, teaching and exams for these qualifications may still be classroom based. These could be at a Further education college or look out for the new ‘careers colleges’.

interested in vocational training routes? here are some of the available options, and some more helpful websites:

• NVQs / SVQs • Traineeships • Apprenticeships (apprenticeships.org.uk)• Diploma of Higher Education

aCademiCAcademic qualifications can be achieved at any age and span a range of levels which are categorised by their level of difficulty and course content. The academic route, which normally begins with GcSes or Standard Grades at school, is a fantastic way to gain qualifications in subjects that are relevant to the industry.

To find out more about the different qualifications you can achieve, use the links below:

• GCSE• AS/A levels• Scottish Highers (sqa.org.uk) • Bachelor Degree (UCAS.com)

employment

THERE ARE LOTS of different job and career opportunities in the exciting world of hospitality and lots of ways to get into the industry. Our CareerScope services will help you fit together qualifications, education and practical work experience to make your own unique complete careers jigsaw puzzle.

All pieces can be of equal size and value, you can have lots of the same piece or all different and they can fit in anywhere depending on where you are in your career. Your jigsaw will be unique to you. The parts can be lots of the same piece, or plenty of different pieces, and they can fit in anywhere depending on your career. There are plenty of options: we’ve got just a few of the highlights below.

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Your Career Jigsaw OTHeR pROFeSSIONAl QuAlIFICATIONS:There are lots of qualifications that are specifically related to the hospitality industry, and you’ll be able to take these qualifications either on your own time or when you’re working.

These qualifications may have different awarding bodies, we have suggested some below.

• Institute of Hospitality (IOH) qualifications (instituteofhospitality.org)• British Institute of Innkeeping Awarding Body (BIIAB) (biiab.bii.org)• Academy of Food and Wine Service (afws.co.uk)• Wine and Spirit Education Trust (WSET) (wsetglobal.com)• Royal Academy of Culinary Arts (RACA)• CIEH Food Safety (cieh.org/training)

into WoRkone of the great things about hospitality is the

number of entry level opportunities available. if the academic or vocational training route isn’t for you then starting out with a good attitude and willingness to learn will be the key to success in this industry.

For advice on starting out and getting your first role in Hospitality please speak to one of the

careerScope team who will be able to signpost you to some fantastic employers.

many employers we work with are iNSPiRe accredited which means they can offer good quality work experience. See our meet the employer section on the careerScope website for more information on quality work experience.

spRinGboaRd pRoGRammes

our programmes are designed to help boost your career prospects.

From iNSPiRe work experience, Futurechef to iWiSh, take a look at page 39 to see where they could fit into your Career Jigsaw.

employment

37


AT CAREERSCOPE we want to provide you with as much

information as possible to enable you to make an informed choice

about your future career in Hospitality.

CareerScope

youR FuTuRe. youR CHOICe. youR CaReeR.

We provide specialist careers information, 1:1 advice and guidance such as Cv, interview and cover letter tips. We also facilitate excellent work experience as well as offering motivational programmes to help young people make a successful transition into work.

www.careerscope.uk.net@Careerscope_sb

Get inspiRed

WoRk expeRienCe THAT’S WORTH doinG

Working with top hotels, restaurants, private members’ clubs and food & service management employers, we match you to the right company to arrange taster days, work experience for job seekers, 16+ school work experience placements, college/Fe Work Placements, University Work Placements / internships.

www.inspire.springboard.uk.net@sb_inspiRe

THeRe IS AN AMBASSAdOR NeAR YOu!

Springboard Ambassadors support and encourage future talent by giving a real insight into the industry. They can help you learn new skills and advise you on the path that’s right for you.

www.ambassadors.springboarduk.net@sb_ambassadors

First for Careers Advice

it has fuelled my ambitions; the fact i am working means I can also do other things that I wanted to do; I have now passed my driving test and I have applied for a passport which is getting sorted out. i don’t have to make time for people that are going to hold me back. I want my own business and this industry is recession proof. i have so many ideas i just need to focus and channel them. I also want to do the apprenticeship in Hospitality.

Newton ozour, Galvin’s chance Graduate, Working at Duck and Waffle.

ARE YOU LOOKING FOR QUALITY WORK EXPERIENCE?

WORK EXPERIENCE THAT'S WORTH DOINGGET INSPIREDVisit inspire.springboard.uk.net

Look out for the stamp of approval

NOW!

inspire.springboard.uk.net

sign up


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ARe YOu A TeACHeR?

For engaging resources and

support materials please visit

www.resource-gateway.co.uk

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OuR PROGRAMMES

help people into work within the

Hospitality industry by providing

opportunities for education, training,

work experience and employment.

aGed betWeen 12 and 16? GeT COOKING TOdAY!

We will help develop your cooking skills and teach you about career opportunities in the hospitality industry working with chefs and industry leaders. You’ll have fun developing skills and knowledge, and you’ll get opportunities to join apprenticeship programmes with our sponsors.

www.futurechef.uk.net @SBFutureChef

uNeMplOYed ANd HAvING dIFFICulTY FINdING A JOB?

Our range of Into Work programmes are specifically designed for those who are looking to get into the hospitality industry but may need some additional support to help you on your way.

You might need support to build your confidence and self-esteem, or guidance on finding employment if you’ve been out of work for a long time. We offer programmes which include mentoring and 1-2-1 activities, and have a whole range of schemes that can help you.

These range from our hospitality Futures programme which offers practical skills, work experience and advice to get into the hospitality industry to our IWish programme in Scotland offering a flexible programme of training, mentoring and support to get your first step on the hospitality ladder.

Get into WoRk in SCOTTISH HOSpITAlITY

A flexible programme which inspires candidates to find careers in hospitality, tourism and leisure. iWiSh also gives employers a chance to access motivated, appropriately trained staff through offering supported work placement opportunities.

iWiSh

leavinG eduCation?

kickStart is a three week programme consisting of work experience with leading industry organisations, certified qualifications and support, advice and guidance from a dedicated team throughout the programme and beyond. We support you in the transition from education into the world of work.

SpringboardProgrammes


Your path to achievement

Create a great first impressionTop tips to improve your CV

Your CV and covering letter are representing you, so the words you choose and the presentation are vital.

Make sure your CV stands out from the crowd, but always be professional.

Adjust your CV and covering letter - particularly your covering letter - with each job application. Make sure you demonstrate the links between the requirements of the role to your own skills and experience, and always read the job description and person specification carefully.

• Be concise and to the point – too many words and long sentences will put off a busy recruitment manager

• It may be short and to the point, but make sure it’s not so brief that your qualifications and abilities do not come across

• Organise the information clearly. Use sections and mark these with clear headings such as: Personal Profile; Skills Summary; Employment History and Education & Qualifications

• Use your personal details as a heading, detail your first name and surname, current address, telephone number and email address

• Make sure your email address sounds professional – create one for job applications and one for personal use if necessary – but remember to check them regularly

• Always put your most recent qualifications and experience first. Your CV should read as if it’s going backwards in time

• Use short sentences and bullets to emphasise key points

• In the Employment section, describe the result rather than the role – make it achievement focused, and avoid too much detail

• Use language that reflects your personality and originality – use strong verbs like ‘led’, ‘handled’, ‘managed’ and avoid weak ones like ‘liaised’, ‘involved in’

• Don’t repeat yourself – supply the employer with only the necessary information

• Be honest – you may be asked by the employer to explain your qualifications and experience in detail

• Do not send photocopies of your CV, a fresh, clean printout always looks best. This is a must!

• Always try to address your letter to the individual named in the job advert. If there is no one listed then address it to ‘Sir or Madam’

• Sound enthusiastic about their company and their specific role – make them want to interview you

• Always check your spelling and use an easy to read font

• Use quality paper in perfect condition (no ‘dog eared’ scraps!)

• Research the employer – what makes them tick? Check out their website. Work out their priorities and values - state how your skills will fit

• Get someone else, preferably someone with experience, to read your covering letter and CV. Ask them to give you honest feedback

• Dare to be different – include real work-related experiences and achievements that impress and make you a unique candidate

• Do not use abbreviations and avoid jargon

Some Golden Covering Letter Rules:

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Top tips to improve your CV

YOUR NAME Your address line 1, line 2, line 3, POSTCODE Mobile: number here Home: number here

Email: youremailaddress@here PERSONAL PROFILE _____________________________________________________________________

Here you should tell the employer what you feel your strengths are. If you are struggling why not think about your greatest achievement so far. What was it? What did you achieve? What skills did you need to achieve this and what did you learn?

Remember not to be too generic, make your CV stand out from the crowd! Finish it off by stating what your current goal is (make sure this relates directly to the

position you are applying for!) KEY SKILLS & EXPERIENCE ___________________________________________________________________________

• Skill • Skill

• Experience • Experience

WORK EXPERIENCE _____________________________________________________________________ Date from/to Job Title Employer, Location

• Briefly list your duties or achievements in this job • ‘’ ‘’

Date from/to Job Title Employer, Location

• Briefly list your duties or achievements in this job • ‘’ ‘’

EDUCATION & TRAINING _____________________________________________________________________ Dates from - to Educational Establishment/ Training Provider/ Certificate

• Main Modules? • What skills and experiences did you gain?

ADDITIONAL INFORMATION _____________________________________________________________________ Date to – from Brief Description of Achievement Here write about what you enjoy doing in your spare time. What is important to you? What are you passionate about? Or do you hold a UK Driving Licence? Can you speak other languages? Were you given an award? Are you a member of a group? REFERENCES ___________________________________________________________________________

Available upon Request

Always ensure all your contact

details are correct and up to date.

you should list two references - professional

or educational are best.

list those duties that are relevant to the position you want

next, showing similar experience and

transferable skills.

Be unique! Here refer to one or two of your greatest

achievements.

Show progression through your

career. your Cv should tell a story,

illustrating your journey so far.

list your strongest qualities – make

sure they are relevant to the

job you are applying for.

your hobbies and extracurricular activities can

help showcase your passions and

personality.

xxxxxxxxxxxxxxxxxx


Most if not all Restaurant companies invite applicants to apply online, with websites offering information on current vacancies as well as useful background company information.

Remember several companies also use professional and social networking sites like LinkedIn, Facebook and Twitter to post information about their job vacancies.

Specialist one-stop shops like Caterer.com and BigHospitality.co.uk, recruitment agency websites such as Admiral Group or Profile Management and (for more senior job roles) and general job sites are good sources of information and job opportunities.

• Mistake online for informal – always sound professional and use full language; beware text and internet slang creeping into your applications!

• Send it off right away. Get a trusted friend or colleague to double check your application for you.

• Prepare – research the company and write out your answers on paper beforehand to help you focus

• Pay particular attention to spelling and grammar – mistakes can be really off-putting to potential employers

• Try to use the same language and words as the company uses in its job advert

• Give solid examples of how you fit the job specification – remember to think of your transferable skills

• Take breaks while writing your application to clear your mind – but remember to save as you go!

• Keep a copy for reference. It will come in handy for the job interview

• Proof read your application before submitting it. Always.

Applications and Interview Techniques

Your application is one of your first opportunities to make a good impression. It’s what will get you through the door to the all-important interview.

Don’tDo

Create an impression

one of the best tips someone gave me was to always accept a glass of water during an interview. If you get stuck on a question you can pause, take a sip and have a think without looking panicked!

Penelope Amatt, careerScope Project manager, Springboard

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Applications and Interview Techniques

• Do background research on the company and job

• Network with people who may be able to help you – it’s a social world and it’s good to connect with people who can give you advice including the wisdom of their experience

• Prepare your answers to potential questions in advance: for example, why are you the right person for the job? What experience do you have? Why do you want to work in Restaurants?

• Although it’s probably the last thing you want to do, take 10 minutes to jot down all the questions you were asked – you can use these as test questions for future interviews

• Send a follow up email thanking the interviewers for their time

• Follow up if timescales run over and you haven’t heard the outcome as promised

• Always ask for feedback on the interview if you don’t get the job

Before

After

Your chance to shineRESTAuRAnT COMPAnIES are looking for the best. You’ve already impressed them with your CV – now’s your chance to sell yourself again... and cross the threshold to an amazing career!

• Arrive at least 5 minutes early, bringing your CV with you• Dress appropriately – clean, smart, tidy in appearance• Be confident – smile, clear and warm voice, firm handshake• Be upbeat and positive• Build rapport with your interviewer• Look and sound interested• Answer what you are being asked, incorporating your

‘selling points’ and company knowledge• Be clear and don’t waffle• Don’t be afraid to ask for clarification of a question• Don’t dwell on the salary package• Say thank you with a firm handshake and smile

During


Belmond le Manoir aux Quat’Saisonswww.belmond.com/[email protected]/lemanoirauxquatsaisons

Le Manoir aux Quat’Saisons, located in the picturesque Oxfordshire village of Great Milton, is renowned as one of Britain’s finest gastronomic experiences. Created by celebrated chef Raymond Blanc, Le Manoir has been delighting guests since 1984. A year later it was awarded two Michelin stars, which it has now held for a remarkable 28 years. Their team have a unique passion for delivering excellence to the highest standard. They look for people who aspire to learn new skills, are loyal, committed and wish to grow and develop within an inspiring culture. They are an InSPIRE Employer and offer quality work experience.

...And those that offer quality approved work experience!

Byron [email protected]/byronhamburgers

The first Byron restaurant opened on Kensington High Street in 2007, founded by Tom Byng.They have a few restaurants now but their vision to keep serving proper hamburgers remains the same. They are always looking for people to help them serve proper hamburgers the way they should be, whether in the kitchen, on the floor or at management level. You’ll need to have high standards, a good work ethic and a warm personality to share with the customers.

In return Byron offer excellent rates of pay, career development and some fun along the way.

Café Footballwww.cafe-football.com/@cafefootballukFacebook.com/CafeFootball

At Café Football, the idea was to capture the essence of football in both the restaurant and the menu. There’s a fun relaxed dining experience influenced by the spirit of the game. Football fans and foodies alike can appreciate the diverse, well-rounded menu with some subtle nods to the beautiful game. To join their team you have to be a team player, like any good squad, you should never underestimate the importance of working together. Each person contributes something different to the experience at Café Football so your time with them will be memorable, but never predictable.

Ask italian www.askitalian.co.uk/[email protected]/ASKItalian

ASK Italian look for people to join them who share their cuore (heart) and spirito (soul). People who care as passionately as we do about creating amazing dishes, from the freshest food, and serving it to customers with genuine style. You don’t necessarily need relevant experience here - just loads of personalita (personality), plenty of ambition and potential.

So, whatever your ambitions, as long as you’re passionate about people, food and the Italian experience – ASK will work with you to achieve them and support you through an award winning career development journey.

MeeT THe employeRs

meeT The emPloYeRS


Café Spicewww.cafespice.co.uk@CafeSpiceNamast

More than a restaurant, a culinary institution, Café Spice namaste is Cyrus and Pervin Todiwala’s celebrated landmark Indian restaurant, a short stroll from the Tower of London. For nineteen years, we’ve been welcoming guests from all over the world who come to enjoy Chef Cyrus’ delightfully original cooking and our warm, personable service in this pocket of historic London.

Cyrus and Pervin are both fantastic supporters of Springboard. Cyrus currently sits on Springboard’s London Advisory Board, which ensures that Springboard works closely with and understands the hospitality business in the capital to support young, disadvantaged and those facing barriers into work within hospitality.

Corbin & Kingwww.corbinandking.com

Chris Corbin and Jeremy King have been partners in business for over 30 years. during that time they have created some of London’s most iconic and best-loved restaurants and have contributed a significant chapter to London’s restaurant history.Formerly known as Rex Restaurants, the company name was changed to Corbin & King in January 2014. Their portfolio of restaurants currently include; The Wolseley, The delaunay, Brasserie Zédel, Colbert and Fischer’s

Staff must also possess energy, stamina, an ability to work under pressure and a desire to get it right the first and every time. There is a wealth of opportunities for dedicated professionals to join a highly motivated restaurant and hotel brigade, both front and back of house.

do you have what it takes?

The Dorchester Restaurants@DC_LuxuryHotelsfacebook.com/dorchestercollectioncareers

The dorchester collection of restaurants include a variety of fine dining and more casual restaurants. The first one to mention would be Alain ducasse at the dorchester, as one of the world’s most decorated chefs this restaurant has earned a reputation for phenomenal cuisine. Other restaurants that are part of the dorchester collection include China Tang, 45 Park Lane and Coworth Park.

Their recruitment policy is built on a long-term vision; they want to develop the potential and recognize the value of the work for all members of the team. They believe everyone can progress if they put their talent, heart and will into it. They are looking for passionate, creative people, who love working in teams and are willing to learn and grow.

CH & Co (Ampersand & Apostrophe)[email protected]@Apostrophe_UKfacebook.com/apostropheuk

Helping people build successful careers is something that is a key aim for CH&Co, Ampersand and Apostrophe. In order to develop their people, you’ll need to truly buy into the culture of the business. In turn the company works hard to understand each individual’s needs and motivations to be able to offer support through targeted training.

We have industry leading training and development programmes within CH&Co which help us to achieve this. Our commitment to our staff is reflected in the many people who have built their careers with CH&Co.

Ego Mediterranean Restaurant & [email protected]/EgoRestaurants

Ego is all about bringing the best of the varied flavours from the Mediterranean countries, in a fresh, modern environment, with warm friendly service and outstanding value. There are 9 restaurants across England with great views, music and overall dining experience. They are looking for enthusiastic recruits that work well in a team to join Ego as they continue to expand across the country. Their fun and friendly staff and management aim to develop your potential and award hard work. For job opportunities please check their website or follow them on Twitter and Facebook.

Ed’s Easy Dinerwww.edseasydiner.com@eds_easy_dinerwww.facebook.com/pages/Eds-Easy-Diner

Ed’s Easy diner is a brand of much loved retro-diners whose atmosphere and service is designed to replicate the infamous American diners of the 50s and 60s. A typical day at Ed’s is full of energy, rock n’ roll and Ice Cream Floats; it’s a fun place to work and will give you a fantastic set of memories! Ed’s is rapidly expanding with new diners opening across the uK, With rapid expansion comes a lot of jobs to be filled at all entry levels, including regional and head office. Ed’s is a guaranteed fun place to work. They employ for personality and expect their employees to be dynamic with service that always comes with a smile. Applications from all entry levels will be considered so long as you can prove that you will fit in with Ed’s vibrant and engaging atmosphere.

The James Thomson Collectionhttp://thewitchery.com/@TheWitcheryEdinFacebook.com/TheWitcherybytheCastlewww.tower-restaurant.comwww.prestonfield.com/Dining-RhubarbRestaurant.html

James Thomson is Scotland’s best-known restaurateur and hotelier. James has a collection of restaurants including The Witchery, the rooftop Tower Restaurant that has spectacular views of Edinburgh’s castle and the Rhubarb at Prestonfield. In 2003 he bought the Prestonfield Hotel after working there as a waiter in the 1970s; James decided this was an opportunity not to miss. If you would like to consider a career with the James Thomson Collection, please keep a look out for current vacancies on their website. They are passionate about developing staff ’s skills and expertise as much as giving guests exceptional and memorable experiences.

[email protected]/girafferestaurants

Giraffe Concepts encompasses three core brands across 50 sites in the uK. They’re growing taller every day, continuing to take a fresh view of the world! They aim to select the very best talent, provide them with great training, support and encouragement at every level. On-going training and development throughout the year ensures they are able to create opportunities to not only grow the business but provide bright, rewarding careers for loyal and dedicated people. Giraffe say ‘We don’t have to be the biggest, just the most admired hospitality business in our field. That’s what we try to achieve every minute, of every day.’

Ready to make a difference? Come embrace your individuality and consider Giraffe for the career of a lifetime.


Paul uKwww.paul-uk.com@PAuL_BAKERYfacebook.com/paul1889.uk

PAuL is a traditional French patisserie that has stuck to the tried methods of baking, as well as their French roots. They have 22 shops based in London all with a European flair that makes going to the bakery an event. If you are passionate about great food then PAuL will encourage your passion. PAuL offers lots of on the job training as well as excellent Training and development opportunities, including nVQs in bakery, confectionary, retail, team leader and management. PAuL was the first company to offer bakery and confectionary nVQs in partnership with the national Bakery School at London South Bank university.

Paul UK has recently opened its first restaurant in Covent Garden. For job opportunities please check out their website.

Prezzowww.prezzorestaurants.co.uk@love_prezzofacebook.com/loveprezzos

Quality runs through all that Prezzo and will always strive to be a cut above. At Prezzo they believe that the greatest asset to any great business is great people.

They are looking for people who are friendly, positive, energetic team players. Someone that will make every guest feel welcome no matter what the situation. Even if you have little experience but have a genuine passion for hospitality, they would love to share their knowledge and will spend lots of time and energy training and developing you to reach your potential.

Come and experience Italian casual dining with a touch of class and enjoy a rich and rewarding career with Prezzo Restaurants.

Paul Ainsworth at number [email protected]/paulainsw6rth

At number 6 they source brilliant local, seasonal ingredients and then serve them in a simple modern style with a Cornish and British influence. Everything is homemade - they believe great quality food should be accessible and eaten in an enjoyable environment. There isn’t a dress code, just relaxed and friendly staff keen to serve you in warm, cosy and beautifully decorated dining spaces.

If you are interested in working for number 6 they are always on the lookout for new talent to join the team; keep an eye on the website or send your CV to [email protected]

Mosimann’swww.mosimann.comfacebook.com/mosimanns

Mosimann’s is a private dining club in Belgrave Square, London, owned and run by chef, Anton Mosimann. Mosimann’s has been a family run business for over 30 years.

With a bar, main restaurant, 7 private dining rooms, a catering function for corporate events and weddings and the opportunity for cooking classes this club has a lot to offer. Members travel from all over the world to dine at Mosimann’s.

If you would like to consider a career with Mosimann’s, they regularly post vacancies on their website and for more information on working in private members clubs checkout the latest Hotels and Members Club restaurant magazine.

Mitchells & Butlerswww.mbplc.com@eatdrinkmb

You already know of Mitchells & Butlers even if you don’t realise it. So whether you see yourself working in a country pub or tapas in a buzzing city centre restaurant, they have a brand to suit. Whether you’re a Chef, an Assistant Manager, a financial whizz or a marketing guru, M&B will give you the award-winning training and personal support you need to progress in your career.

M&B has widely accredited training for example:

• Structured Induction Programme for all staff

• E-learning modules

• Team Leadership programme

• nVQs available in a range of subjects

• Apprenticeship programmes that cover both front and back of house

• A Management development Apprenticeship programme

nandos www.nandos.co.uk/[email protected]/nandos.unitedKingdom

nandos are a big brand restaurant that have sites all over the uK. This restaurant falls in to the casual dining category. They are expanding quickly and are looking for new team members in the kitchen, front of house and in their central services team. The team at nandos call their staff members nandocas they encourage you to bring own personality to the table every day.They invest £millions in fun extravaganzas for their staff every year. It all adds up to being a great place to work. They’ve even won the awards to prove it.If that’s got your taste-buds tingling, click through on the website to find out more about each of the roles on offer.

Oakman inns & [email protected]/OakmanInnsRecruitment

Oakman Inns & Restaurants began in 2007 and have since opened nine contemporary bars and restaurants in Hertfordshire, Oxfordshire and Buckinghamshire. Imaginative food made from scratch, comfort and elegance in equal measure, a personal service and an open and honest ethos – so far, these are the things that have proved to be essential ingredients of the Oakman recipe, and they are hungry for more.

Working at Oakman Inns can open up a whole new world of opportunities, whether you crave a career in the kitchen or a management role. They reckon this is best achieved through attentive training and on-the-job support, giving you the opportunity to learn, grow and develop your skills with them.

la Salahttp://lasala.co.uk/@LasalaUKwww.facebook.com/lasalauk

La Sala in Spain operates a casual premium restaurant frequented by a wide range of clientele, from the rich and famous to families. Sala Ltd are due to launch this year in the uK offering the “ultimate social and dining experience”, day and night. Customers can choose from the varied menu offering a range of International and Spanish favourites, all made from ingredients of the highest quality. As a new restaurant they will be looking for enthusiastic individuals to become part of the La Sala team. Keep an eye on the website for exciting opportunities.

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Rocket Restaurants & Barshttp://rocketrestaurants.co.uk/@RocketFriendsFacebook.com/RocketCityRestaurant

With a range of restaurants across London, Rocket is a buzzing little Cocktail Bar & Restaurant at the heart of the city. With its fabulous food and drinks range, quirky interior design style and a truly stunning setting to become a unique eating and drinking hot spot.

If you are a chef, cocktail waiter/waitress or bar tender with enthusiasm and initiative and are keen to join the team please fill out the join us application form on the website and keep checking the their social media accounts for new and exciting opportunities.

The Roof Gardenswww.roofgardens.virgin.comfacebook.com/Roof.Gardens.Kensington

The team at The Roof Gardens is fundamental to their success and they are always on the lookout for motivated and passionate individuals to join them.

You should:

• Be excellent at what you do with a desire to develop and become better

• Be prepared to receive feedback positively whether it’s from our guests or your colleagues - you’ll be asked to give feedback too

• Believe that people who work hard together should also have fun together

• Be prepared to roll up your sleeves - we don’t believe in workplace status or “it’s-not-my-job”

• Take pleasure in giving our guests the best experience we can

• Expect to bring your personality to work!

If this sounds like you then get in contact with them now!

St Austell Brewery [email protected]/pages/St-Austell-Brewery/

St Austell Brewery employs over 1,000 people in managed Pubs, Hotels and Inns as well as in Head Office roles, Brewing, Sales and distribution.

They are committed to being the South West’s Employer of Choice in the drinks and hospitality sector and would love to hear from you if you are interested in developing your career.

They are always on the lookout for bright, talented and hard-working individuals with excellent customer service skills. Their pubs, hotels and inns have a wide range of opportunities from bar staff to waiters, chefs and managers.

The Seafood Restaurantwww.rickstein.com/[email protected]/theseafood

Rick and Jill Stein established The Seafood Restaurant in 1975. Since then the internationally recognised business has grown to include four restaurants, a pub, cookery school, four shops, 40 guest bedrooms and four self-catering properties all in and around Padstow as well as a fish restaurant in Falmouth.

There has never been a more exciting time to join The Seafood restaurant. They pride themselves on the fact that they are able to offer a truly unique experience and a great place to work - whether you’re preparing quality food in the kitchen, giving exceptional service to our customers or working behind the scenes to make things happen.

Whitbread [email protected]/WHR.Talent.Resourcing?fref=ts

Whitbread is one of the uK’s largest hotel and restaurant companies – everywhere you go you will see a Whitbread brand from Premier Inn to Costa to Brewers Fayre. All Whitbread employees are eligible for an apprenticeship which provide opportunities to gain nVQs, technical certificates, key skills and maths/English qualifications. Apprenticeships are available in Front Office, Food Production and Cooking, Food and Beverage, Housekeeping and an advanced apprenticeship in hospitality and catering leading to their Shooting Stars programme for potential managers.

TGi [email protected]/tgifridaysuk

TGI Fridays give you the chance to flourish and discover what you are really good at and where you want to go. They’ll provide you with training, on-going coaching and development to ensure you regularly progress on through your career.

TGI Fridays is an InSPIRE Employer and offers quality work experience. Whenever you see the InSPIRE quality standard, you know that company strives to deliver a positive experience to help you begin your career. Some employees of TGI Friday are Springboard Ambassadors; this means they are committed to promoting the Hospitality industry. When you work-alongside one of the TGI Friday’s Ambassadors they give you all the advice and guidance you need to get as far as you can go in your career.

Yo Sushiwww.yosushi.com/[email protected]/YOSushi

If you need a new challenge, start your journey and become part of the team at YO Sushi. Their people are at the heart of what makes them YO! They believe that they ‘wouldn’t be the amazing success that we are today without our employees and that’s why we will invest our time in the very best training to ensure we grow as a company and individuals.’

At YO! Sushi they pride themselves on our training in their own purpose built training academy along with great hands on training within the restaurant. Whether you join them as a team member or a manager they don’t just talk about training, they thrive on it. The only thing more worthwhile than teaching new skills is learning and acting on them.

Rojano’swww.rojanos.co.uk@ rojanosfacebook.com/rojanos

Rajano’s is in an independent Italian restaurant in Padstow, Cornwall. This restaurant is co- owned by Paul Ainsworth. They pride themselves on using local Cornish ingredients to make exciting and delicious food. With chefs working in the kitchen with over 25 years experience it is a great place for any new chef to join and learn the trade.

Take a look at the website at their history, menus and gallery of beautiful food. If this looks like the kind of restaurant you’d like to work in contact the team directly at Rojano’s and find out what exciting opportunities they have available.

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Careerscope guide to Careers in Restaurants 2014

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