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How I got here

13 January 2005 by
How I got here

Marion Stone had worked part-time in restaurants to earn money while studying, but it was the world of banking that was to become her full-time employer when she left school.

Working in the heart of the City of London for a pension fund, Stone lost her job due to recession. A subsequent holiday getaway to Ibiza lasted two years after she joined the club and bar industry out there.

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"Always try to do what you feel passionate about," says Stone of her career moves after leaving the City. In 1991 Stone returned to the UK and to Market Bar in buzzing Notting Hill Gate, London. On leaving, in 1993, she had moved up to manager. After a brief departure back into the music business at James Wyllie Management, Stone returned to hospitality in 1996 as restaurant manager at London's Legends nightclub. A move to Saint bar as general manager in 1997 was another step up the professional ladder and the moment when she realised hospitality had become more than a stopgap. "I have always been a people person and love to be front of house," says Stone. "Working in London is great, because it's always buzzing and there's always something happening." Stone joined Ian Schrager's empire in 1999 as general manager of Light bar in the St Martin's Lane hotel, during which time she did three months at Spoon restaurant in sister hotel the Sanderson to brush up on her restaurant skills. Stone recommends employees take any relevant training offered, having found it extremely useful. After four years at St Martin's Lane, Stone needed a new challenge, and took a brave gamble, joining the Sanderson at the start of last year as food and beverage operations manager. She is now in charge of six departments and also oversees chef Alain Ducasse's restaurant Spoon. Her working week at the hotel is typically 60 hours, with several weekends off a month depending on the events that are on. Stone's day usually starts at about 8am and often extends into the early evening. Her new role involves plenty of planning and making sure projects are completed. Despite this, she makes sure she's out on the floor as much as possible to talk to staff and check on customers. Career highlights 1997 General manager, Saint bar 1999 General manager, Light bar, St Martin's Lane 2004 Food and beverage operations manager, Sanderson hotel
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