Edward Harvey, 40, works at Grosvenor House hotel on London's Park Lane, where he heads up one of the largest hotel food and beverage operations in Europe.
He oversees £28m-worth of food and beverage turnover at the hotel, and presides over up to 400 staff. He's currently involved in the restoration of the hotel, and is dealing with the planning for the new restaurant and bar in the Marriott-owned Mayfair property.
In his late teens Harvey worked part-time in a bar in his home town of Shropshire, which led to him reconsidering what exactly his career would be. With A levels in maths, physics and economics, he intended to study engineering at university, but the buzz of his first hospitality job changed his thinking.
Instead, he took an HND in Hotel, Catering and Hospitality Management at the Westminster Hotel School after leaving secondary education.
"College gives you the backbone and a good grounding needed to equip you for the industry," he says of his studies.
Harvey began his full-time career in 1989 at the Savoy, where he was fast-tracked as a trainee manager, and where he was later appointed deputy banqueting manager in 1991.
He moved to a party services manager post at Mosimann's in 1995, but a year and a half later was appointed banqueting manager at the Hyatt Carlton Tower, London.
At the rebranded Carlton Tower he was promoted to assistant director of food and beverage in 1999, and was made director less than a year later.
After five and a half years at the Carlton Tower with Hyatt and latterly Jumeirah International, he joined his current employer in June 2003.
"I've been extremely fortunate, as finding employment has never been a problem," he says. "But it's important to continually hone your skills and develop expertise in your field to build a successful career in this business."
Harvey reckons that having good communication and delegation skills are a must for someone in his role, along with strong leadership. In the future he's keen on tackling a general management role but is unlikely to forget his roots.
"Food and drink is my passion, and they'll continue to be, but I'd like to get involved in the management of a large hotel. There are lots of opportunities around."
By Jen Crothers
Salary watch: food and beverage managers
All UK locations
- Three-star, up to 100 rooms £16,000 £18,000 £28,000
- Three-star, 100-plus rooms £18,000 £22,000 £28,000
- Four-star, up to 100 rooms £18,000 £25,000 £30,000
- Four-star, 100-plus rooms £20,000 £28,000 £38,000
- Five-star, up to 100 rooms £22,000 £28,000 £40,000
- Five-star, 100-plus rooms £25,000 £35,000 £60,000