News / Press / 2008 Caterer and Hotelkeeper Awards

THE PEOPLE'S CHOICES

The winners of the 2008 Caterer and Hotelkeeper Best Places to Work in Hospitality Awards were announced this week. Karl Cushing looks at what the top companies did to impress the judging panel.

The latest instalment of Caterer and Hotelkeeper's Best Places to Work in Hospitality Awards, sponsored by COREcruitment, saw a flurry of entries across the eight categories. The winners were announced at a glittering awards ceremony on 18 February in the Prince Consort Rooms at the Honourable Artillery Company in London. The winners ofthe 2008 awards were chosen by a panel of hand-picked judges from the worlds of hospitality and human resources. They were looking for examples of companies that consistently went above and beyond the basic legal HR requirements and could clearly demonstrate a commitment to staff development and employee benefits.

PLATINUM AWARD WINNER:

Malmaison and HotelduVin

While there were no shortage of stars at the awards ceremony, the ultimate star of the night was hotel chain Malmaison and Hotel du Vin, which walked off with not one but two Best Places to Work awards: the overall Platinum Award and the trophy for hotel chains with more than 11 sites.

"They are absolutely excellent," commented one judge; "Amazing," gushed another. All pointed to the fact the company never stood still and kept building on its position. Staff satisfaction is high, as the company's annual employee survey shows, with staff achievements recognised at events such as its annual Corker Awards. New initiatives last year, such as the Housekeeping Olympics and a chef apprenticeship programme, have helped to keep staff educated as well as motivated.

All 1,900 employees have access to its talent toolbox online appraisal system, which also creates personal development plans, while the Online Academy gives management 24/ 7 access to development tools and information. Malrnaison has impressive internal succession rates - 70% for general managers and 90% for deputies and head chefs - and to support work-life balance there are part-time work opportunities and flexible working hours in all its hotels. The company also actively discourages excessively long hours for all roles, with a target of a 45-hour week for chefs.

21 February 2008