Senior general manager, the March Hare, Guildford (White Brasserie Group)
Nominator Richard Ferrier
For someone who started as a ‘runner' with the White Brasserie Group at the age of 18, Daniel Wratten Sanchez has run fast! He was promoted to an assistant manager role at the age of 20 and then to the role of general manager of the Sun Inn in Chobham, Surrey, at the age of 22. He went on to open a new site for the group, the Black Horse in Reigate, at the age of 24, and at 27 is now senior general manager in charge of the March Hare in Guildford, the highest-grossing pub in the White Brasserie Group.
While ascending the ranks, he has trained six other general managers for the group and takes time to visit the new managers in their sites on his days off to ensure they feel supported.
He has extensive kitchen knowledge and is fully adept at running a fresh-food kitchen. He is often found running the pass at his sites during the busiest services.
Do you think the hospitality industry could be more sustainable? Not just in terms of plastics and waste but in terms of careers and diversity, training and growth?
As someone who has grown from a runner to a general manager within the same company, I believe that sustainable corporate growth could be more of a focus within the industry. Hiring all promotions from within the organisation instead of externally would attract ambitious junior career professionals who could learn the company culture before stepping into the role.
Who is your hospitality hero?
Sam Wood, the operations manager of Brasserie Bar Co. Sam was the first general manager who went out of his way to develop and coach my skills, which then allowed me to progress further into a general manager role.