Tags:

Starwood and Brookwood Partnership make Sunday's Times Best Companies to Work list

Chris Druce
Monday 10 March 2008 12:30
Starwood logo

Six hospitality employers have been placed in this year’s Sunday Times 100 Best Companies to Work For list.

Luxury operator Starwood Central London Hotels came in at 71 on the list of the top 100 companies (for those with 250 to 4,999 employees). It has 555 staff at three hotels in the capital with average staff turnover of 16% - at least half the industry average and significantly lower than for many hospitality employers.

The Brookwood Partnership – a double Caterer Best Places to Work in Hospitality Winner winner - was a new entry in the list at 81. The contract caterer has 457 staff and employee turnover of just 15%. 

Brookwood joint founder and managing partner, Sue Parfett, said: "Brookwood are delighted to have achieved this award but equally happy that contract catering has been recognised within the Sunday Times 100 Best Companies To Work For listing."

Revolution vodka bar owner Inventive Leisure placed at 82 in the list of the best 100 businesses to work for.

In the list of 20 best large companies (5,000 employees up), hotel giant Marriott was at 14 with Butlins owner Bourne Leisure just one place behind.

The award comes just a year after Bourne was forced to pay £1m compensation to staff after a court ruled that deductions for gas and electricity they used when living on holiday sites was illegal.

The Sunday Times Starwood listing >>

The Sunday Times Brookwood listing >>

The Sunday Times Revolution listing >>

View the full Sunday Times list here >>

Marriott signs deal with JobCentre Plus >> 

By Chris Druce

E-mail your comments to Chris Druce here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here