Savoy drill
Mention the Savoy hotel and most people conjure up images of luxurious surroundings, wonderful dining and, last but not least, great service. To this end, the human resources department works hard to get the staff in place to ensure its service lives up to such high customer expectations. Indeed, the Savoy's reputation as a training ground for some of the world's best hotel managers - through its former graduate training scheme - has been second to none.
It's no surprise, then, that a food and beverage management training scheme has been launched to groom a new generation of managers at the five-star hotel.
"The ultimate aim at the end of the two-year programme is for the trainee to move into the position of an assistant manager in one of our larger outlets, or maybe even as manager of one of our smaller outlets," says Debbie Hole, the human resources and recruitment officer responsible for the programme.
To ensure that trainees are ready to move into such positions following their training, the programme immerses recruits in the working environment of every food and beverage department of the hotel. Serving 442,000 meals every year through five restaurants and bars, 10 banqueting outlets and a room-service department serving 263 bedrooms, the Savoy ensures that trainees will have a comprehensive overview of its food and beverage operation.
As well as gaining a practical understanding of each food and beverage area, every trainee is expected to achieve a good knowledge of the administrative and financial functions of food and beverage, attend a variety of training courses - such as basic food hygiene, basic health and safety, manual handling and putting people first - and complete a major work project.
Michael Papaioannou became the first trainee to be appointed to the hotel's food and beverage management training programme in July 2002. A second trainee will be recruited to join the Savoy in January 2003, with further recruits being appointed every six months.
Papaioannou, 25, arrived at the Savoy with an exemplary academic record, which includes an HND in tourism and hospitality management, a BA in hospitality management from Bournemouth University and an MSc in tourism management and marketing from the International Centre for Tourism and Hospitality Research. Over the past five years he has gained considerable experience in between his studies working in a number of five-star hotels in Greece and England, including the Porto Sani Village Holiday Resort in Greece and the Royal Bath hotel in Bournemouth, Dorset.
History and professionalism
A Greek national, he came to England in 1997 and speaks fluent English and Greek and some basic German, and is currently learning Portuguese. Papaioannou was attracted to the Savoy by its history and the professionalism of the staff, past and present. "It is a well-established, internationally known hotel that has reputable training programmes," he says.
Papaioannou was particularly keen to further his training in food and beverage because it is the area of hotels that he loves. "It is very rewarding to satisfy people through food and beverage, to give them the best and see them happy," he says. "That is why I am here at the Savoy, to learn how to do this, with the best training possible."
During the first year of the training programme trainees will concentrate purely on operational tasks, with experiences in different food and beverage departments, for three or four months at a time at a supervisory level. Papaioannou is currently in the stewarding department, which has links to all of the food and beverage outlets of the hotel. In this back of house area he is learning how the kitchens are organised and how all the food and beverage equipment, whether it be cutlery, glasses or china, is controlled.
In January, Papaioannou will move to either the room-service department, which operates a 24-hour room-service menu, or the Thames Foyer, the lounge area at the heart of the hotel which serves everything from morning coffee to afternoon teas, drinks and light meals from 8am to 11pm.
This will be followed by a stint in one of the Savoy's two main restaurants, either the 150-seat River restaurant or the 100-seat Savoy Grill, both renowned locations in their own right. Papaioannou will learn the role of every member of staff in each location, from the commis through to the manager.
The second year of the training programme will concentrate more on the administration and control of food and beverage at the Savoy, and trainees will spend time in a management position in one of the food and beverage outlets. This will take them through the banqueting operations department, which will involve setting up events as well as waiting at specific functions. In the banqueting office, Papaioannou will get involved in the selling and planning of functions and will become involved with individual clients. There will also be training in the purchasing and food and beverage control departments, the latter looking after the financial side of all areas of the Savoy's food and beverage operation.
For their final assessment, trainees will have to complete a project that will possibly be related to their operational experiences during year one of their training. "It will probably relate to a problem in a specific department," Hole says. "The trainee will be expected to research the problem and come up with solutions." As well as providing a written report, trainees will be expected to present their work to the executive team of the food and beverage department.
Ultimately, Papaioannou hopes that the training programme will provide the first steps towards his ambition of becoming a general manager of a five-star hotel. "Hopefully within the Savoy Group," he says.
Another series of articles on training is planned for later this year
The Savoy hotel
Bedrooms: 263
Food and beverage outlets: five - the 150-seat River restaurant, 100-seat Savoy Grill, Thames Foyer (lounge), American Bar and Upstairs
Banqueting outlets: 10 including the ballroom, which can cater for up to 500 at a dinner and up to 800 at a reception
Total annual turnover: £36.7m
Total food and beverage turnover: £19.1m
Total staff: 500
Food and beverage staff: 239
Number of meals served annually: 442,000
How to join the Savoy programme
How do you apply?
Contact Debbie Hole, human resources and recruitment officer, The Savoy, Strand, London WC2R 0EU. Tel: 020 7420 2425. Web site: www.savoy-group.co.uk.
Who can apply? Candidates must be aged between 21 and 25 and will have successfully completed a recognised hospitality course of at least two years' duration. The course should preferably be a degree, but HND and diplomas will also be considered. A minimum of one year's work experience within a five-star de luxe hotel is also essential, as is fluency in at least two languages, including English. The candidate must have a permanent entitlement to work in the UK.
How long is the training scheme? Two years.
What is the starting salary? £13,000-£16,000, depending on experience.
