Sandals seeks UK chefs for growing restaurant portfolio
The operator, which added another 23 restaurants to its portfolio with the opening of resorts in Grenada and Barbados last year, is looking for chefs and managers to work at a number of its restaurant concepts, including a new Indian restaurant and British pubs.
Ricky DuQuesnay, group manager food and beverage at Sandals, said the company was constantly adding new dining concepts to its Gourmet Discovery Dining Programme to cater for ever-discerning guests and to help 'counter preconceived notions of the all-inclusive dining experience'.
"On average, British guests spend 11 nights with us so it’s critical that we present them with a choice of dining opportunities that not only exceed their expectations in terms of quality, but that are distinct, authentic and engaging," he said. "With Gourmet Discovery Dining, we’ve set the bar as the Gold Standard in the industry with internationally trained chefs creating diverse dishes that allow guests to savour the world in just a few short days."
Restaurant concepts
Sandals now operates 21 different restaurant concepts, from Italian and French to Caribbean, Japanese and grills, across its 17 resorts, but the drive to cater for more discerning 'foodie' guests means the company is always looking at more options, said DuQuesnay.
Last year Sandals opened its first steakhouse - Butch's Chophouse at LaSource Grenada Resort & Spa as well as its first Indian restaurant Bombay Club. Next year will see the addition of The Southern Table, a Southern American restaurant, Tapas on the Riviera, an international small-plates restaurant and a new Speakeasy-style bar The Rabbit Hole. And the breadth of offering is unlikely to stop there.
"I definitely think that F&B is a key factor in a successful stay for holiday-makers, and this is something that is becoming increasingly important," said DuQuesnay. "We are always examining the latest trends to see how we can fit them into the Gourmet Discovery Dining programme and have several new dining concepts in mind, but I'll refrain from naming them until they're ready to launch."
Recruitment
To ensure Sandals offers its guests as authentic an experience as possible it recruits staff from across the globe. Once with the company, staff have the chance to progress and move up within the resort they are in or within others.
"We recruit talent from all over the world including the UK, Europe, the Americas and the Far East, so that the regional cuisines and experiences we are creating are not mere interpretations, but reflective of the true techniques and presentations of the chefs who know them best," said Paul Bauer, group manager food and beverage standards and training.
"We strongly believe that it is our incredible staff that differentiate us from the pack. Over the years we’ve fine-tuned our training and development programme to ensure that our team members provide the best guest service in the business, and this goes for our chefs as well as front of house staff.
"We want to keep hold of our good staff members, and so will ensure that they are given opportunities to progress as well as to travel and to experience different resorts and destinations should they wish."
To find out more about the latest positions with Sandals visit jobs.bighospitality.
