Our Internal Promotions in 201929 January 2020
We have begun a new decade with a significant internal investment in our people. This reflects our 170+ years of commitment to unrivaled client service and highlights our focus on upskilling our team and promoting internally.
As part of our ongoing hospitality strategy, we have strengthened its meetings and events business, which experienced significant growth over 2018 and 2019. One of these is the appointment of Allan Heard as Searcys Group Account Director. Allan has worked his way up through the Searcys ranks previously serving as General Manager at 30 Euston Square. Previous to this, he was Head of Catering at Chatsworth and Devonshire Group.
Valerie Lalenkova has been promoted to Sales Manager at Searcys at The Gherkin. Hard work and hunger for new business in her previous role as Events Manager secured her the role. She will be responsible for the conversion of bookings, managing exhibitions and in-house showcases, event sales and FAM trips.
Luiz Mazzari has been promoted to General Manager at 30 Euston Square with the Executive Chef Daniel Broughton leaving the venue to take up a new position as Searcys Group Development Chef.
Other new appointments include Vytaute Vegyte as Sales and Events Manager at The Gherkin, who will be responsible for driving sales from weddings and repeat clients.
2019 saw over 50 internal promotions across the business encompassing Operations, Culinary, Sales, People Team, Support Services. A focus on recognising and rewarding team excellence is at the heart of our 2020 vision. This evokes the founder John Searcy’s dedication to the world of hospitality and his ongoing commitment to supporting his employees. This year, we are encouraging teams to ‘Be Brilliant’, supported by our recently launched School of Service.
The School is built on over 170 years of hospitality experience and focuses on three core training modules: The Customer Journey, Service Essentials and a Masterclass as well as e-learning and on-the-job learning interventions. The latter will see School of Service students learning the special touches and flourishes which make a Searcys experience unique.
Each course is an investment in the Searcys’ team; driving excellence and consistency throughout venues. It will upskill and empower all teams, giving them an enhanced understanding of truly exceptional service.
Video: Beverage Ambassador and Account Director Joël Claustre and Learning and Development Manager Daniel Rowlinson tell us the theory of our School of Service.
Our Head of Learning and Development Daniel Rowlinson comments: “Our motto for this year is ‘Be Brilliant’ and, fundamentally, we want our team to aspire to excellence across the board, whether it’s folding linen or pouring the perfect glass of Champagne. The School of Service aims to achieve this. It is our intention for over 550 front of house team to complete the School of Service modules in 2020. We have selected and trained over 35 champions and trainers to deliver these sessions at their own venue. They will be our ambassadors, demonstrating how any experience at a Searcys venue is an unrivaled one, from the food on the table to the quality of service for each and every visitor.”