Having started my career with an NVQ in restaurant supervision, I was accepted to the Ten out of Ten training course in 2011.
It has been a long and fruitful journey having met and worked under some of the finest general managers and managing directors in the country in some of the UK’s most revered country house hotels. My list of 5 properties consisted of Lucknam Park where I worked with the Michelin stared team in the Park restaurant as everything from runner to head waiter and shadowing the managers learning every aspect of how the restaurant is run.
Property number 2 was the very different Calcot Manor, working on the reception desk of this family based hotel. Working along side the reservations manager, I was taught every aspect of their reservations strategy including yield management, room rates and back of house systems. From country to city, I moved up to Chester city centre and the 80 room Chester Grosvenor hotel. Here I learnt the importance of a sales and marketing team and personally took on appointments to bring in new business focusing on corporate clients and events (I even secured a couple of contracts).
I moved to the city of Bath to start the dreaded time as a house keeper, which I was not very good at, but soon settled in to the team at The Bath Priory and learnt the incredibly high standards of cleanliness expected at the 5 star level.
Finally, I finished my placements at Le Manoir in the kitchens under the watchful eye of Executive chef Gary Jones and of course Chef Patron Raymond Blanc. The exceptional opportunity this program offers gave me the groundings I needed to progress to my current position of Deputy Restaurant Manager at Cliveden House. Of course there’s also the undivided support and encouragement of the friends and mentors within the industry that you pick up along the way.”
Ryan Humphreys, Deputy Restaurant Manager, Cliveden House
The Ten out of Ten programme has been a fantastic journey, giving me in-depth experience of Sales, Revenue and Front of House roles in five unique businesses.
In addition to my hotel placements, I undertook Finance and Revenue training courses and attended events to develop my Industry understanding and network.
I’ve learned so much: most importantly how critical strong leadership is to any business. I’ve also developed a better understanding of different leadership styles and how to make them work for me.
The Ten out of Ten programme is recognised by top hoteliers in the industry and I would recommend anyone with hospitality management aspirations to apply to be part of the programme.
Lance Keirle, Events Manager, Belmond Le Manoir aux Quat’Saisons
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