An average day at Hdv Winchester....there is no such thing except maybe ensuring that all light fittings work. Very important as attention to small detail sets us apart as a quality hotel group.
An 18th Century building controls the maintenance manager as she tells us of her needs .This could be by water leaks, movement of the inner timber frame cell, cracking walls, doors that suddenly do not fit the openings, floors that squeak or lift and of course the general bumps and knocks from guest use. These need to be touched up bi weekly to keep reception and the corridors looking sharp as these areas are the first seen by guests and first impressions count. Then there are the various functional items such as phones, televisions, CD players, mini bars, air con, towel rails, hair dryers and the list goes on . All these need to be maintained and kept in a safe working condition. Within the maintenance remit is the garden contractor management and exterior building fabric.
My background was after a 6 year apprenticeship in building related functions i worked for British Gas technical for 33 yrs. Top up training is provided through the projects director and is on a self identification basis. My last course was a portable appliance testing course at a local college arranged by me and funded by the Company. Development is ongoing as new challenges are met and managed, for example the cleaning and repair of the brickwork,carried out by Salisbury cathedral works dept . This involved Health and Safety considerations and consultation with English Heritage regarding methods used. Plus keeping up with new legislation and record keeping.
The company is vibrant at the moment with new smoking booths going in , this was left to the maintenance to source the base ,power supply and landscaping . This enables us to complete the work sympathetically to suit our own hotel and have ownership of the task ,which can be very rewarding. Working for the company to me is never being bored ,seeing my efforts as i walk around ,receiving good feedback from regulars ( the recent new lawn prompted many positive comments ) and being a part of looking after this fine building which we hope to hand on to the next generation in better condition than we found it.
Alan Bevis – Maintenance Winchester Hotel du Vin
Born into a traditional Indian family, food was always the focal point of my life. I was enthralled by the frequent trips to the local fish market with my Father to see fresh river fish being gutted. A fascination about the chemistry of cooking and how my mother could turn ordinary meat and vegetables into delectable curries drew me into being a Chef for the rest of my life. After working in various parts of India ,Saudi Arabia and Oxford I started working in Hotel du Vin in Tunbridge Wells in the later half of 2005. Soon I was enjoying the unique freedom and scope of learning one has in this hotel. Working for this company gives me an opportunity to discover food in the perspective of a meal complemented with wine and cigars. The training and challenges are always pushing me to inch towards my goal of having a restaurant of my own one day.
Sanjay Kumar – Sous Chef Tunbridge Wells Hotel du Vin
I have worked for Hotel Du Vin since 1998. I started working in Winchester HDV as a Commis Chef and was promoted to Chef de Partie. In Nov 1999 I went to help open HDV Bristol as Junior Sous Chef, then worked my way up to Sous Chef and eventually became the Head Chef at the age of 25 in Sept 2001. I then transferred to Brighton HDV in Nov 2004 as Head Chef. I am enthusiastic and passionate about food, I also believe my hard work and determination enabled me to take on a Head Chefs role at the age of 25. I currently have 12 chefs working in my team. Part of my job is to not only lead these chefs but to also act as a mentor and offer them training in order for them to develop and one day become Head Chefs themselves. I have got where I am today because I am hard working, organised, maintain good working relationships and I work to a high standard. Since coming to Brighton I have really enjoyed sourcing the local produce. It’s great to be using local suppliers. This is an area I am particularly interested in. Next year I will have been working for the company for ten years. I hope to continue to do so and develop my role within.
Rob Carr – Head Chef Brighton
When I first became a chef it was more a favour for a friend, but I soon realised it was something I enjoyed and something I was more than happy to turn into a career. Despite the hours and hard work you have to put in to be successful, it was such an amazing feeling to finish an evening’s work, sit back and say ‘ I did that’. Working for HdV and Malmaison, I think was a good move. It is common knowledge in my hometown that HdV Winchester is one of the best hotel bistros in the south. Naturally when an opportunity arose to take a position here, I was more than satisfied.
Matt Chorley – Demi chef de Partie Winchester
I started at Hotel du Vin Birmingham as the Graduate Manager in September 2006. I started the programme in housekeeping followed by reception and then into the kitchen. I took on board the advice from previous graduates along with my own goals in order to structure what I wanted to learn during my time in each department. I then continued the programme through the opening of the Cheltenham Hotel du Vin in the bistro. I feel I have made the right decision to join the company and all my expectations have been satisfied. I am proud to be part of its entrepreneurial success, which cares as much about its people as its pocket. I have recently completed my programme and have been offered the position of Deputy General Manager at the opening York Hotel du Vin. This is a major achievement for me and I my goal now is to contribute to the hotels ever-expanding success.
Megan Morrison – Deputy General Manager York
There are so many things that attracted me to Hotel du Vin, most importantly the people and the passion they have in what they do. I graduated from Oxford Brookes University in 2005 and joined the Graduate Programme. The programme itself I believe is very unique in offering individuals the opportunity to experience both front and back of house in all departments. In the final stages I took on the role as Reservations Manager and spent 5 weeks as the pre and post opening support at the Malmaison hotel in Liverpool. I have developed myself not only in my knowledge of the hotel and its operations but also within myself as a person. During the summer of 2007 I transferred to Cambridge and opened the new Hotel du Vin as Head Housekeeper.
Rebecca Twinn – Head Housekeeper Cambridge
I began my career at the Malmaison Hotel in Birmingham as a Graduate. I was based in F&B and took the role as Brasserie Supervisor and my time was spent in each department. After my graduate year I became the Assistant Brasserie Manager at Glasgow. I was then promoted to Brasserie Manager and then Deputy General Manager. I gained additional experience working at several other properties and helping with the openings and I am now the General Manager at Tunbridge Wells.
Andy Roger – General Manager Tunbridge Wells
I started with Malmaison in Leeds as a placement student. After completing my studies I stayed with the company receiving knowledge and development. I then moved to London as Brasserie Supervisor and attended the management development programme. When Oxford opened in 2005 I opened the hotel as Assistant Brasserie Manager and then I was given the opportunity to move across brands to Hotel du Vin in Winchester as Bistro Manager.
Lucky Adelova – Bistro Manager Winchester