Awards
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Jason Gutteridge Age: 25
Position: Cluster sales manager, Ramada Jarvis Hotels, High Wycombe, Buckinghamshire
Career to date...
Gutteridge began his long association with Ramada Jarvis back in 1997, working as a restaurant attendant while still a teenager, before his attendance on a trainee management programme was rewarded with a management position. Having successfully turned around the restaurant operation of one its hotels, he then spent time as a conferences and events manager, food service manager and operations manager, before moving into sales, rising from assistant account manager and regional account manager to his current position where, since late 2006, he has been responsible for 11 properties with a turnover of about £39m.
Why is he a winner?
Gutteridge's combination of passion, varied experience and knowledge of Ramada Jarvis makes him a hi
Posted: 10 May 2007 | 00:00
Brett Hercock Age: 27 Position: Director of catering operations, Grosvenor House Park Lane, London
Career to date...
Hercock has been at Grosvenor House since taking a position as a conference and banqueting management trainee in 1999. A series of annual promotions then saw him rise through the ranks from conference and banqueting co-ordinator, assistant conference and banqueting account manager, event manager and senior event manager to the position he holds today. As director of catering operations, a position which he began in 2005 aged 26, Hercock is responsible for 80 full-time and more than 300 casual staff and oversees high-profile events such as the BAFTAs.
Why is he a winner?
Hercock's rapid rise from management trainee to director of catering operations in just six years is testament to his passion and incredible ambition. As well as being a great lea
Posted: 10 May 2007 | 00:00
Gregg Hollister Age: 23 Position: House manager, the Mitre Pub, Southampton, on behalf of Greene King Pub Company
Career to date...
Hollister cut his teeth in the pub trade as a part-time barman at a Greene King pub in Southampton while still a student. Following some in-house training he was promoted to key holding supervisor. After graduating he spent a year setting up his own music business, but then moved back to Greene King full-time and took up a number of relief management positions in the South before being given management of the site he started out at - the Mitre pub in Southampton - on Christmas Eve 2005.
Why is he a winner?
Hollister has made excellent use of his degree in business management and music at Greene King and his employers were quick to recognise and reward his business ethos, customer focus and penchant for organising effective promotions.
A
Posted: 10 May 2007 | 00:00
Age: 29 Position: Front office academy manager, Thistle Hyde Park Hotel, London
Career to date
James began her career at Thistle Hotels in 1996 when, aged 18, she took a job as a trainee receptionist at the Thistle Euston in London, rising to reception manager within two years. Two years ago, following stints as front-office manager at the company's hotels at Kensington Gardens, City Barbican and Royal Horseguards, she decided she was ripe for a new challenge and, after eight years in operations, moved into corporate training and took the position she holds today.
Why is she a winner?
Since moving from her native Wales to London 10 years ago to kick-start her career in hospitality, James has consistently exceeded expectations. Despite the inherent challenges involved in moving from a team-based role where she managed 25 staff to an individual role, she has taken to her latest chal
Posted: 10 May 2007 | 00:00
Lewis started his career as a chef de partie and spent six years working at various concepts owned by The Restaurant Group (TRG) such as Est Est Est, Wok Wok and Frankie & Benny's, graduating to the position of head chef.
Posted: 10 May 2007 | 00:00
McFall worked in F&B and rooms division in four- and five-star hotels in South Africa, Thailand and the USA before returning to the UK and taking a job in PR and marketing at Hilton International
Posted: 10 May 2007 | 00:00
Millar started working for Ego at one of its sites in Chester, where between 1997 and 2000 she progressed from part-time waitress to assistant manager.
Posted: 10 May 2007 | 00:00
After graduating from catering college in Northern Ireland in 1998, Neilan moved to England and worked at the Dining Room in Reigate from 1999 to 2002, rising from waiter to assistant manager.
Posted: 10 May 2007 | 00:00
Career to date
Rawlings began at the five-star Hilton Glasgow in 1999 as an apprentice chef. After a gap of one year, he returned to the hotel in 2003 as demi chef de partie.
Posted: 10 May 2007 | 00:00
Rowden joined Debenhams direct from university in 2003. Having started out as a management trainee in the West Midlands, he was soon given the role of deputy catering manager at the company's site in Dublin, progressing to catering manager in late 2004.
Posted: 10 May 2007 | 00:00
Age: 29 Position: Customer operations manager, Royal Bank of Scotland PLC Business School, Gogarburn, Edinburgh Career to date Simpson started out in 1996 as an assistant restaurant manager at the Thainstone House Hotel in Inverurie, Scotland. She then became a restaurant manager at Simpson's Hotel, Brasserie & Bar in Aberdeen, before switching to the role of conference and banqueting manager at the Copthorne Hotel, Aberdeen, in 1998. Then followed a four-year stay at the Westin Turnberry Resort, Ayrshire, where, following a fast-track management programme, she rose to regional account manager before taking a role as regional director of events at the St Martins Lane and the Sanderson in London for Ian Schrager Hotels. She then moved to Compass Managed Services, quickly progressing from events manager of her current site to her current role of customer operations manager. Why is she a winner? In her wide and varied career Simpson has demonstrated an apt
Posted: 10 May 2007 | 00:00
Smith started with Whitbread in 1997, working part time at a Brewers Fayre in Motherwell while still a university student. Taking a trainee assistant manager role at the site two years later, he worked there for two-and-a-half years before being given an assistant manager's post at the Buchanan Gate in Glasgow.
Posted: 10 May 2007 | 00:00
Tagliamonti has worked hard to progress from a 17-year-old delivery driver to the position he holds today. His big break came when, aged only 19, he bought into his first Domino's outlet in Woodford Green, London.
Posted: 10 May 2007 | 00:00
Waller started out at the Headland Hotel in 1998 as a part-time room attendant, taking a full-time role as ground-floor cleaner and room attendant the following year.
Posted: 10 May 2007 | 00:00
Warwick began his career with five years in the kitchens of Manchester restaurants the Brasserie St Pierre, the Reform Restaurant and the Lincoln Restaurant, where he moved into pastry work.
Posted: 10 May 2007 | 00:00
Wears-Taylor joined Hospitality Action in 2002 as a fundraising executive and was promoted to her current post the following year.
Posted: 10 May 2007 | 00:00
After a short spell at the Pink Geranium in Cambridgeshire in 1997, Welch moved to London. Following stints at City Rhodes, Aubergine and Le Gavroche, he left for Paris, spending two years at L'Arpège.
Posted: 10 May 2007 | 00:00
Wilton began her career in 1998 as a training co-ordinator at a TGI Friday's outlet in Surrey, later joining the trainee management programme.
Posted: 10 May 2007 | 00:00
Tom Kitchin, chef-proprietor of The Kitchin in Edinburgh, is the overall winner of this year’s Scottish Chef Awards.
Posted: 09 May 2007 | 16:39
School’s out for summer. School’s out for ever. So might as well throw away those Tesco school equipment vouchers I guess.
Posted: 27 April 2007 | 00:00
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