Acorn Awards 2025: Abroza Yasmin, Stamford Bridge hotel

Age 29               

Position Food and beverage manager, Stamford Bridge hotel                        

Nominator Mark Gregory-White, general manager, Stamford Bridge hotel

Abroza Yasmin has brought a rare mix of commercial acumen and inclusive leadership to her role as food and beverage manager at Stamford Bridge hotel in London, driving both business results and cultural change in a high-pressure, high-profile environment.

With a career that began on the restaurant floor, Yasmin has worked her way up through some of London’s busiest venues, including working at Spanish hotel chain Melia’s ME London hotel, located on the Strand. Her experience spans large-scale events, standalone consultancy and premium hospitality – giving her the versatility now essential in leading both day-to-day hotel operations and matchday service for Chelsea FC, where hospitality tickets reach £600 a head.

In the last year, Yasmin has overseen a full supplier transition following a management change, introducing new menus and wine partners while maintaining F&B sales were delivered ahead of target. She personally visits all temp staff agency providers to ensure statutory adherence as well as a shared cultural alliance with the hotel and football club. Matchday satisfaction has remained above 85%, and new initiatives, including post-match dining for evening fixtures, are projected to boost future revenue and occupancy.

But Yasmin’s impact is broader than numbers. She leads a pioneering F&B work immersion programme for young people with autism, which has already resulted in permanent employment for one student. The scheme is due to be introduced to the hotel’s housekeeping department in the next academic year. She also serves as the hotel’s neurodiversity and safeguarding champion and has embedded inclusive practices into every level of her team’s operations and training.

Grounded, forward-looking and deeply engaged with the community around her, Yasmin is reaching new heights with inclusive hospitality leadership.