Who will be judging the Restaurant Manager of the Year 2018?

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As the closing date for entries into the Restaurant Manager of the Year approaches, we reveal who will be judging the final in January 2018. We are delighted to reveal three new judges who will help find the next big name in hospitality. Romain Pottier from Rhubarb, Paul Hurren FIH from Lusso and the current title holder, Matthew Mawtus from Pollen Street Social join an already prestigious list of names. John Cousins will be the chair of judges for the final and joining him on the expert panel is: –

  • Alper Zan
  • Rory Kelly-Naughton
  • Stephane Davaine
  • Chantelle Nicholson
  • Johanna Wimmer
  • Ian Sturrock
  • Ludovic Solmi
  • Roy Sommer

What will the judges be looking for to find their next winner? What does it take to be a good restaurant manager? And why should you enter? We caught up with some of the judges to find out more.

Roy Sommer, Chairman of the F&B Managers Association commented: “The Restaurant manager of the Year award highlights the great talent in our industry. Its history has shown many deserved winners from all backgrounds. This award is about the overall package and shows that it doesn’t matter if you work for one of the best hotels in the UK, or for a high street chain. To be an award-winning restaurant manager you need to have everything under control, remain calm, guide your team through service and ensure that guests have the best possible experience. And if they don’t, it’s how restaurant managers deal with the situation that makes them stand out. For those considering entering, there is nothing to be afraid of. You will take away a lot from the day itself which will help you in your career. Previous winners have included people from contract catering, high street and Michelin restaurants, private members clubs and hotels. Everyone has as much chance as each other to take this title.”

Rory Kelly-Naughton, hotels divisional manager at Evolve Hospitality said: “This is a great opportunity for a UK restaurant manager to show their skills and knowledge to the wider hospitality industry. I am going to be looking for someone with personality, the ability to interact with everyone and a positive attitude. To be a great restaurant manager you must have an ability to cope under pressure, a logical mind set and a great sense of humour. I have been involved in this competition for five years and I have enjoyed seeing how it has developed and how the winners have done in their careers, I look forward to discovering who will take the title next. To anyone who enters the competition, my advice would be to enjoy the experience, make connections with your competitors and judges, be yourself and have fun.”

Reflecting back on his success in 2016, Matthew Mawtus, general manager at Pollen Street Social added: “To be a great restaurant manager you need to know your business inside out, have complete product knowledge, show fairness and a desire to motivate and develop staff, whilst always engaging with your guests. As a judge I am going to be looking for confidence, clarity, warmth, personality and enthusiasm but above all, a genuine love of hospitality.”

Alper Zan, operations manager and hospitality consultant, won the title in 2014 and so he has seen this competition from both sides. He told us: “This is a really special award for our industry because it provides an opportunity to recognise, learn and celebrate the success of front of house managers. It can help influence the next generation as they discover how the UK’s leading managers adapt to exceed guest expectations and help their teams develop. Hospitality is a way of life for me and not just a job. I believe we need to do more to champion front of house service and restaurant managers in our country. It is a privilege to support, learn and influence people who have devoted their life to serve others.”

Romain Pottier, director of restaurants at Rhubarb was delighted to be asked to judge the award this year. He said: “This award provides a great opportunity for talented individuals to challenge themselves in front of a panel of experienced and senior industry experts. It sets the standard of what is expected from a restaurant manager nowadays, exposing them to all areas of our wonderful industry. I will be looking for a natural ability to lead and influence people in a positive way. Candidates must be very well groomed, articulate and clearly passionate about the art of hospitality.”

Restaurant mangers have until the 24th November 2017 to enter this award and the entry form can be completed online at http://www.restaurantmanageroftheyear.co.uk/enter/.
To enter, managers must answer three questions as well as submitting a CV and reference.  The best candidates will compete in a final on Monday 8th January 2018.

 

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The Menu Museum

menu museum logo large(1)A Brighton-based academic is bringing a unique archive of menus to the attention of the wider international hospitality industry and education practitioners with the aim that it will remain free to users and continue to grow.

The Menu Museum is an interactive online menu archive that facilitates research and teaching in menu design, pricing and food and beverage trends. It currently features more than 640 menus and has over 1,500 users.

Ioannis Pantelidis FIH, principal lecturer in hospitality and culinary arts at the University of Brighton, started the website with his colleague Ken Woodward. Pantelidis says: “I had a big collection of restaurant menus that I was using for food and beverage management-related modules, so I had numerous folders that I used to carry to my classes. When I came to Brighton I started teaching a module with Ken. He had his own collection, so when we put the two together we had about 500 menus which we scanned and uploaded onto the website. Since then a further 140 menus have been uploaded by users, which is great.”

The collection includes a menu replica from the Titanic (1912) and a 19th century menu from the Dorchester Hotel, London.  Menus can be searched for by country and year of origin. Once registered, users can upload their own menus or collections of menus.

Pantelidis adds that the website continues to be a work in progress and wants to bring it to the wider attention of the international hospitality community in order for it to grow.

The website can be an important teaching aid. Pantelidis has used it to compare a 1970s Dorchester menu with its equivalent today. He says: Students are able to explore the differences – how the pricing strategies differ, the design and the types of dishes on the menu. I want to keep the website free and I want the community to use it.”

The Menu Museum won the 2017 Teaching Innovation Award,  presented by
The Council of Hospitality Management Education, in association with the SHARE center.

The Menu Museum received initial funding from the European Union. Subsequently both the Savoy Educational Trust and Trigger Solutions have helped with server hosting and maintenance costs.

For further information about supporting the Menu Museum, please contact:
Dr Ioannis S. Pantelidis FIH – Principal Lecturer
Admissions, recruitment, marketing & WP leader
School of Sport and Service Management
University of Brighton,  Darley Road, Eastbourne, BN20 7UR
Tel:  +44 1273 64 4748   Email: isp12@brighton.ac.uk

HQ Magazine Autumn 2017 out now

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Your autumn edition of HQ Magazine has arrived in the UK and been dispatched to the rest of the world. It is available to view on our website now.

In this issue, our cover feature is on how to close the gender gap in hospitality. Globally, 70% of hospitality and tourism workers are female, and yet men hold the vast majority of management and board positions.

More women than men gain university degrees and women earn more than men early in their careers. But the situation starts to reverse when people get into their mid-thirties. Sometimes the pay gap appears because women take time off to have children. Sometimes they get ‘stuck’ at a particular level.

Tracey Fairclough MIH presents brand-new research based upon interviews with 100 women from our sector and, most importantly, provides a new road map towards achieving greater equality.

We report from an Institute of Hospitality roundtable discussion of GDPR and present the best ways to prepare for the new data protection laws that come into force in May 2018. Our participants found that GDPR is actually a good opportunity to spring-clean their data and re-think their marketing strategies.

Other topics covered this autumn include preparing chefs for the open kitchen environment, job-jumping and what it means for career progression and the new health-conscisousness sweeping through hospitality.

Editor Ben Walker AIH says: “I am encouraged to see so many of our members taking the initiative to get in touch and contribute excellent articles to the magazine. The majority of our magazine is generated by members for members. My warmest thanks go to all of our marvellous contributors. A big thank you also to our designer Miranda Willan at H2O Publishing for an especially eye-catching cover.”

Members can view the magazine by logging into the members’ area of our website.

If you are not a member, please join the Institute of Hospitality now to receive your copy of HQ Magazine.
Here is a free download from the current issue:

Report from Institute of Hospitality Roundtable on GDPR

 

 

 

 

Institute’s New Management Standards available now

Management Standards 2017_banner chefsThe Institute’s new Management Standards provide a valuable reference tool and checklist to enable individuals and organisations to achieve success and professionalism in their hospitality management careers.

Peter Ducker FIH, chief executive, Institute of Hospitality, says: “A common complaint is that, as an industry, we are not very good at communicating career progression and yet, in terms of employee numbers and revenue, our sector is one of the largest in the world. Our new Management Standards are an important technical resource that reinforces hospitality management as a true profession.”

Authors Ruth Asker-Browne and Phil Raynsford says: “Aspiring managers can use the new standards at the start of their career to see the key areas they need to master to be able to do their job well.”

“They can then use them to investigate other areas of the business, to identify opportunities to build new skills and knowledge and to help improve in their role or help to plan for promotion or a career move.”

The Management Standards are essential for:

  • Individuals – to help build a professional career in hospitality management
  • Employers – to identify the roles and responsibilities required in their business
  • Human Resource professionals – to aid recruitment, training, retention, career planning and progression and capacity building for their workforce
  • Managers and leaders – to determine their continuing professional development
  • Educators and training providers – to create learning programmes and benchmark against curriculum
  • Careers advisors – to understand the wealth of opportunities and range of occupations within the industry

We are grateful for the expertise of the many individuals from across the industry and education who took part in the consultation to create our new Management Standards.

Members can download their free copy here

Non-members can view a sample of the New Standards and purchase a copy for £75 inc VAT

Aspiring Managers Awards Shortlist Announced by Institute of Hospitality

four-seasons-domeA shortlist of rising stars in the world of hospitality management has been announced ahead of the Institute of Hospitality Aspiring Managers Awards.

The awards, now in their tenth year, take place at the magnificent new London venue Four Seasons at Ten Trinity (pictured) on Friday 10 November.tentrinity_full_640x740

The event is organised by the Institute of Hospitality London Branch. The overall winner will receive an awards package focused on further professional development and networking, including invitations to five key industry events, a mentoring programme and accredited training.

This year’s shortlisted rising stars are:

Callum Curtis-Bennett, Deputy General Manager, The Brookwood Partnership
Carmen Rademacher, Director of Sales, Hilton London Bankside
Charlotte Horler,  Front of Office Manager, Montague on the Gardens (Red Carnation Hotels)
Ciaran Burns, Assistant Front Office Manager, The Dorchester London
Daniel Dreiseitel, Assistant  Restaurant Manager, The Ritz London
Daniel Thompson MIH, General Manager, Thurlestone Estates (Mullion Cove Hotel)
Laura Amos, Catering Manager, Ampersand
Rebecca Cupitt, Group Manager, Lusso Catering

The evening starts with drinks at 6.30pm followed by a sumptuous three-course dinner in the grand ballroom, live music, a magician’s performance and an inspirational guest speaker, Jason Allen Scott, an entrepreneur and expert on event management.

The Institute of Hospitality Aspiring Managers Awards
Date
: Friday 10 November 2017
Time: 6.30pm
Venue: Four Seasons Hotel Trinity Square, London
Tickets for Institute of Hospitality members: £150 per person
Tickets for non-members and guests: £175 per person
Table cost for members: £1400 for a table of 10

Bookings: Contact Paul Evans FIH at paulevans@consultinc.co.uk
Or Antionio Fernandes FIH at asfernan@blueyonder.co.uk
Bookings deadline is 1 November 2017.  Act now to avoid disappointment.

Last year's winners
Last year’s finalists, including overall winner Gaia Martini, now joint managing director of the Danilo Cortellini Hospitality School (centre).

 

Institute to share high-quality research with industry

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Lecturers, including Maria Gebbels MIH at the University of Greenwich, are encouraging their students to submit research to the Insitute of Hospitality Digest


Calling all hospitality management students. Have your coursework published in the Institute of Hospitality Digest and share it with industry leaders ( first edition deadline is 16 October).

The Institute of Hospitality Digest will be a new online collection of the very best research by student members studying at our international community of universities and colleges. We are now accepting submissions for the first edition.

The aim of the Institute of Hospitality Digest is to collect the very best academic research and share it with the Institute’s wider community of operators and managers.

The Institute’s chief executive Peter Ducker FIH says: “We hope that the Institute of Hospitality Digest plays a role in bringing academia and industry closer together and encourages colleges to undertake research that has a practical application for today’s and tomorrow’s managers.”

The Digest has been welcomed by lecturers. Dr Maria Gebbels MIH, Lecturer in Hospitality Management at the University of Greenwich, says: “This is a brilliant idea and I hope that our students will be excited to share their dissertation research on this e-platform.”

Cora Huen, Head of Program, Division of Tourism and Hospitality, Hong Kong College of Technology, says: “This idea is indeed an effective platform for institutions to showcase the employability credentials of their students.”

Professor Brian King, Hong Kong Polytechnic University, says: “Our students will be greatly encouraged to know that such an outlet is available to disseminate their work.”

The Institute has 75 universities and colleges on its Education Membership Scheme, adding up to more than 3,000 student members across the world.

The Institute of Hospitality Digest welcomes your submissions.
Submit your research now.
Download the submission guidelines

 

Institute of Hospitality Endorses Training Programmes for the Homeless

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Providence Row bakery trainees celebrate the endorsement of their training programme by the Institute of Hospitality.

The Institute of Hospitality has endorsed training programmes that help people affected by homelessness enter the catering industry and turn their lives around.

The catering and bakery training courses are provided by Providence Row, a charity that works with more than 1,400 homeless and vulnerably housed people a year in East London, offering an integrated service of crisis support, advice, recovery and learning and training.

Peter Ducker FIH, chief executive, Institute of Hospitality, says: “Endorsement by the Institute of Hospitality demonstrates that Providence Row’s training courses meet a wide range of essential criteria and benchmarks relating to quality standards and quality learning outcomes.”

Dominic Gates, Enterprise and Training Manager, Providence Row, says:  “We’re absolutely thrilled to gain this prestigious endorsement as it’s a fantastic acknowledgement of our team’s great work offering catering and baking training to people affected by homelessness, substance misuse and mental health issues. In the last seven years, we’ve developed a traditional ‘soup kitchen’ into a supported training kitchen, offering people quality training to help them move away from homelessness and back into employment.”

Providence Row Charity has been helping vulnerable people for 160 years. It has been running the Catering Trainee Scheme for the last seven years, having worked with over 200 trainees, food designers, and nutritionists and over 20 professional chefs at Andaz Hotel Liverpool Street and other catering establishments. Providence Row has two full-time chefs with catering backgrounds. In addition, Andaz Hotel Liverpool Street provides workshops and work experience placements for trainees.

The Institute of Hospitality offers an endorsement service to training providers for the recognition of quality professional development and training.