Grand hotel wins national award for best hospitality employer
The Grand hotel on Brighton seafront has won a national award for being the best employer in the hospitality sector.
The hotel won the award at the “Cateys” – the oscars organised by the Caterer magazine for the food, drink and hotels sector.
The award is given to employers who recognise and nurture their staff to create a healthy, thriving business environment.
And to win, the Grand beat competition from luxury rivals such as the global Red Carnation and Firmdale chains.
The Grand said that the award demonstrated that it was “a truly desirable place to work”, adding: “Proof lies in the hotel’s retention record. Up to one in 10 staff have served a decade or more, with 70 per cent of employees maintaining more than one year’s service – an increase from 47 per cent in 2014.
“Underpinning the positive people culture at The Grand Brighton is an emphasis on recognising employees who deliver exceptional hospitality with reward vouchers that can be exchanged for treats including cinema tickets or spa experiences.
“The hotel also boasts strong development programmes in management, food and beverage skills – all part of the institution’s focus on career progression which saw 57 promotions among staff in 2018.”
General manager Andrew Mosley said: “We’re delighted and extremely proud to have the Grand recognised for its positive working environment.
“We strongly encourage an entrepreneurial spirit among our employees to find the freedom and flexibility to express their ideas.
“It’s their ideas and unrelenting dedication which makes this historic institution on Brighton’s seafront such an exceptional place to visit.
“A happy and motivated team certainly allow us to provide an enriching experience for guests and we really hope that customers will notice the award in practice when they come to hotel.”
Another local business was pipped at the post at the Cateys, with Giggling Squid founders Pranee and Andy Laurillard shortlisted for the Restaurateur of the Year prize.
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