Assistant director of food and beverage, the Dorchester, London
Nominator Rachel Banks
A graduate of the Emirates Academy of Hospitality Management, Dubai, Richard Newell's early career enabled him to experience working in Asia, the Middle East and the UK. By the age of 28, he landed the role of assistant director of food and beverage at the Dorchester, where he oversees and supports six departments with a total of 225 team members.
Newell prides himself on being a people-focused leader and has coached many colleagues to promotions. He recognises much success comes from building a talent pipeline, and good networking is a key strength of his.
With the support of a director, he helped develop cross-departmental support by organising ‘crunch teams' – a pool of talent that can move with ease around the business, allowing colleagues to experience other departments while minimising the payroll impact by reducing the need for agency staff.
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?
Our industry is all about people. We need to create opportunities for staff development and to build strong talent pipelines. As a leader there is nothing more rewarding than watching colleagues grow. Diversity is the key to becoming sustainable as it brings equal opportunities and helps the world to become more accessible and open. We need to create equal and fair opportunities for all, to allow everyone to have a place at the table.
Who is your hospitality hero?
Jeremy King of Corbin & King. He is a daring restaurateur who has promoted our industry. After reopening post-lockdown, I was most impressed to see him at the Wolseley, speaking to guests at the tables and engaging with the teams. When in a Gold Service Scholarship speech, he declared: "Heart and soul is a simple starting point", it really resonated with me.