Nominations are being sought for the 2011 Hotelier of the Year, sponsored by Casna Group. Winning the award represents the pinnacle of a career in hotelkeeping so we ask last year's winner, Andrew Stembridge, what the award has meant to him and the key qualities that are required to carry off the coveted title
Receiving his award as 2010 Hotelier of the Year, Andrew Stembridge, managing director of Chewton Glen in New Milton, Hampshire, was concerned as to whether he was worthy of the title.
"Walking into the room for the presentation lunch and seeing all the past winners there - people who I have looked up to and sought for advice throughout my career - was immensely flattering," he explains.
Stembridge's humble thoughts on his success are no surprise, for he is a man who would prefer to deflect attention away from himself and on to the people around him at the award-winning, five-AA-red-star, 58-bedroom country house hotel. Indeed his support and encouragement in ensuring his staff fulfil their potential, together with his commitment and passion in driving Chewton Glen forward, was a key factor in Stembridge being named the 2010 Hotelier of the Year.
"This has very much been a team effort," he says. "Having a strong team around is what has made this possible."
Stembridge regards the award as both a responsibility and a privilege, which is now inspiring him to fly the flag for the hospitality industry whenever given the opportunity.
"I've always worked hard, but I think the award has encouraged me to work even harder to make sure that I live up to people's expectations," he says.
Several speaking opportunities have come Stembridge's way in recent months, most significantly the address he gave to the Master Innholders' General Managers' Conference, held at the Savoy in London.
"I wouldn't necessarily choose to do public speaking as I find it quite nerve-racking - particularly in front of the audience at the Savoy, which was made up of all the great and the good of the industry - but I ended up enjoying it. I use these opportunities to spread the word about the positives the hospitality industry has to offer."
In June, Stembridge will address the Tourism for All Conference at the BT Centre, St Paul's, London, and in September he will sit on the judging panel which will select the 2011 Hotelier of the Year.
ANDREW STEMBRIDGE'S TIPS FOR BECOMING A TOP HOTELIER
• Be inspirational and strong as a leader.
• Communicate with, and in particular, listen to and hear what your staff and guests have to say.
• Deliver good, old-fashioned hospitality, something which is easy to lose sight of within a commercial environment.
• Have a clear vision for your business.
• Never rest on your laurels - even if you win an award or receive a good review, ensure you always live up to and exceed guests' expectations.
• Have a sense of humour and be prepared to laugh and move on from a tricky situation.
• Stay fit - the psychological benefits of being healthy are just as important as the physical and will ensure you are level headed in the work place.
• Show humility, encourage involvement of the whole team and provide the environment for staff to shine and grow.
• Practise your plate spinning - one minute you may be immersed in the finer details of selecting a new pepper mill, the next you could be looking at the wider picture of million-pound budgets.
• Show drive and dedication.
• Care for your staff and do what you need to do to ensure they are happy. If the staff are happy, the guests will be happy.
• Enjoy your role. The hospitality industry can be brutal, but can also be a wonderful profession to be part of.
PAST HOTELIER OF THE YEAR AWARD WINNERS
• 2010 Andrew Stembridge, Chewton Glen, New Milton, Hampshire
• 2009 Jonathan Raggett, Red Carnation Hotels
• 2008 Andrew McKenzie, Vineyard at Stockcross, Newbury, Berkshire
• 2007 Michael Gray, Hyatt Regency London, the Churchill
• 2006 Richard Ball, Calcot Manor, Tetbury, Gloucestershire
• 2005 John Stauss, Four Seasons, London
• 2004 Patrick Elsmie, Gleneagles, Auchterarder
• 2003 Robin Hutson, Hotel du Vin
• 2002 Gordon Campbell Gray, One Aldwych, London
• 2001 Karen Earp, the Four Seasons Canary Wharf, London
• 2000 Peter Crome, Chewton Glen, New Milton, Hampshire
• 1999 Nick Ryan, the Crinan, Argyll
• 1998 Nicholas Rettie, the Metropolitan, London
• 1997 Peter Lederer, Gleneagles, Auchterarder
• 1996 Chris Rouse, Turnberry, Ayrshire
• 1995 Ricci Obertelli, the Dorchester, London
• 1994 David Levin, the Capital, London
• 1993 Ken McCulloch, One Devonshire Gardens, Glasgow
• 1992 Dagmar Woodward, the Mayfair InterContinental, London
• 1991 Martin Skan, Chewton Glen, New Milton, Hampshire
• 1990 George Goring, Goring hotel, London
• 1989 Grete Hobbs, Inverlochy Castle, Fort William
• 1988 Ronald Jones, Claridge's, London
• 1987 Eion Dillon, the Copthorne Tara, London
• 1986 Harry Murray, the Imperial hotel, Torquay
• 1985 Terry Holmes, the Stafford hotel, London
• 1984 Ramón Pajares, the Four Seasons, London
• 1983 Richard Edwards, the Chester Grosvenor, Chester
SKILLS AND QUALITIES OF A HOTELIER OF THE YEAR
Personal attributes
• Total commitment and dedication to the hospitality industry
• Demonstrates fair and decisive leadership skills
• Excellent communicator
• Well respected in the industry
• Exemplary business track record
• Innovative and creative
• Strong attention to detail
• Manages by example
Hotelkeeping skills
• Runs well-maintained hotel that consistently surpasses its competitors
• Consistency of delivery: ensures all guest stays exceed expectations
• A personal touch with guests
• Offers value for money
• Develops and introduces new services to enhance customer experience
Commitment to employees
• Focuses on developing employees' careers and maximising potential
• Willing to impart knowledge to employees
• Organises staff surveys and acts on them
• Empathic and approachable
Commitment to the industry
• Supports government initiatives to promote hospitality as career of choice and raise standards of training
• Engages with local community to promote industry
• Supports hospitality organisations and events both personally and with his/her hotel/business resources
Social responsibility
• Contributes personally, and with hotel resources, to help charitable initiatives
• Has well communicated and effective environment policy
HOW TO NOMINATE
The Hotelier of the Year award will be presented at a celebration lunch at Chewton Glen in New Milton, Hampshire, on 1 November. The winner will then be introduced to the audience of the Hotel Cateys at the London Lancaster hotel on 18 November.
If you know or work with a hotelier that delivers an exceptional guest experience in an inspirational atmosphere of excellence, we want to hear from you.
To make a nomination for 2011 Hotelier of the Year, visit www.hotelcateys.com. The closing date for nominations is 15 July 2011.