Awards
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Have you got what it takes to win the Young Chef Young Waiter 2007 competition?
Posted: 31 May 2007 | 10:10
In the past, the words "hospitality" and "best places to work" haven't been natural bedfellows. But by launching the 2008 Best Places to Work in Hospitality Awards, Caterer and Hotelkeeper and sponsor Corerecruitment again aim to dispel the myth that hospitality is all about low wages, low skills and no prospects, and celebrate all that's best about working in the sector.
Posted: 31 May 2007 | 00:00
Time is running out to enter the inaugural Hotel Cateys. You only have until 1 June to be part of a great new event on the hospitality calendar from Caterer and Hotelkeeper.
Posted: 25 May 2007 | 14:26
May's star of the month is Marina Benton, restaurant supervisor at gastropub the Country Girl in Bromsgrove, Worcestershire. Nominated by the pub's owner Tim Churchman, Marina went beyond the call of duty when Churchman was involved in a serious car crash and was forced to take time off work to recover.
Posted: 24 May 2007 | 00:00
The AA has announced the winners of its annual B&B Awards, which this year have been redesigned to include three new categories.
Posted: 23 May 2007 | 17:00
Scottish tourism body VisitScotland has awarded six restaurants with the EatScotland Gold Award, the top accolade in the national restaurant award scheme.
Posted: 17 May 2007 | 10:25
Arora International boss Surinder Arora has been named KPMG’s Entrepreneur of the Year at the 11th annual Eastern Eye Business Awards 2007.
Posted: 14 May 2007 | 09:25
Let’s hope Piccadilly Licensed Properties didn’t have their beer goggles on as they’ve paid more than peanuts, £82.5m to be exact, for 279 pubs Marston’s didn’t want.
Posted: 11 May 2007 | 16:00
Each year, Caterer unveils 30 rising stars, affectionately known as the Acorn Award winners. These under-30-year-olds are not only making an impact on the industry today, but we believe they will continue to do so for some time to come. We took this year's crop to Surrey's stunning Pennyhill Park Hotel and Spa to celebrate their success. Karl Cushing and Amanda Afiya report
Posted: 10 May 2007 | 00:00
Tze-Huei Age: 27 Position : Banqueting operations manager for Starwood Hotels and Resorts at the Park Lane Hotel and Sheraton Park Tower Hotel, London
Career to date...
Tze-Huei's relationship with Starwood began as a steward and F&B attendant at the Sheraton Brisbane in Australia during his second year at college. While at the hotel Tze-Huei displayed a flair for banqueting and was soon promoted to the role of senior banqueting supervisor, before transferring to the Park Lane Hotel in London as assistant banqueting operations manager in 2004. He was promoted to banqueting operations manager the following year with the added responsibility of the Sheraton Park Tower Hotel.
Why is he a winner?
In his current role, Tze-Huei finds himself managing 20 full-time and up to 120 casual staff and overseeing a department that generates annual revenue of up to £5.6m. Since being given
Posted: 10 May 2007 | 00:00
Age: 26 Position: Deputy general manager, Trowell Service Area, near Nottingham, for Moto Hospitality Career to date Dennis's career at motorway service area firm Moto began back in 1996 when, aged just 16, she started working part-time in the self-service restaurant at Trowell Service Area near Nottingham. Two years later, having completed her A Levels, she joined the company full-time as a customer services assistant, achieving the role of supervisor in 1999. After joining an internal fast-track programme in 2001, Dennis then moved on to various management roles at Moto's Donington Park Services, before returning to Trowell Service Area in 2003, where in 2006 she was promoted to the position of deputy general manager. Why is she a winner? Dennis's tireless energy and commitment to the Moto brand has seen her rise quickly through the ranks to a point where she is now responsible for 160 staff and 10 operating brands, including Fresh Express, Burger Ki
Posted: 10 May 2007 | 00:00
Age: 29 Position: Head chef, the Vineyard at Stockcross, Berkshire Career to date Eaton started out at the Old Manor House in Keynsham, Bristol, as an apprentice/commis. He stayed for four years before moving to Homewood Park hotel and Restaurant in Hinton Charterhouse, near Bath, for another four years, rising from commis to sous chef. He then spent a further four years at Le Manoir aux Quat'Saisons in Great Milton, Oxfordshire, starting out in 2000 as a demi chef de partie and rising to senior sous chef by the time he left to head up the kitchen at the Vineyard at Stockcross under executive chef John Campbell. Why is he a winner? In his time at Le Manoir aux Quat'Saisons, Eaton showed he wasn't afraid to muck in and worked in every section of the kitchen. He played a very active role in the organisation of the American Food Revolution event, which brought together culinary leaders from France, the UK and the USA. The skills he gained at this time hav
Posted: 10 May 2007 | 00:00
Mark Golding Age: 29 Position: Group back-of-house manager, the Wolseley and St Alban restaurants, London
Career to date...
Golding began his career in 1997 as a cafeteria chef at Lloyds of London, gaining experience as a commis chef, sauce chef and roast chef before moving on to a chef de partie role at Rabo Bank in 1999. A year later he moved to the Conran restaurant Mezzo, where over the next two years he rose from purchasing assistant to back-of-house manager. Having spent a year working as an agency chef for a friend's company, WBJ, he joined CKL Restaurants as back-of-house manager at the Wolseley, where he took responsibility for setting up all back-of-house and purchasing operations at the new restaurant, becoming group back-of-house manager when St Alban opened in 2006.
Why is he a winner?
Golding has gained a wide range of experience over the p
Posted: 10 May 2007 | 00:00
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
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