Partner Case Study: Interview with Joe Carter, Food and Beverage Manager at the London Marriott Hotel Grosvenor Square

Freya Moss, November 29, 2016 2:00 pm

One of the most rewarding parts of working with the best hotels, venues and restaurants in London is when you get the chance to sit down with those who are really at the top of their game.

We were lucky enough to grab five minutes with Joe Carter, Food and Beverage Manager at the London Marriott Hotel Grosvenor Square and one of our very first clients, to talk about the hospitality industry, agencies, and how technology is changing the game.

london-marriott-grosvenor-square

 

Rota: Joe, thanks so much for sitting down with us today, we know you’re a busy guy! So give us a quick run-through on how you got to where you are in your career.

Joe: *laughs* Not a problem, not a problem. OK, so I’ve always wanted to work in hospitality and as such studied it at uni in Bournemouth. I did a placement course at a hotel called The Thistle in St Albans and enjoyed it so much that I worked there as Banqueting Manager when I graduated. Yeah, then I moved to County Hall and from there, Grosvenor Square. And here I am!

R: So as F&B manager at the Marriott you’re obviously used to dealing with temps and temping agencies as a matter of standard. What was it that made you look at moving away from the traditional staffing methods?

J: Well, it was a couple of reasons really, but time was the main one. I spent an awful lot of my day basically doing admin; writing out timesheets and loading them into our system, ringing agencies, arranging shifts et cetera. My time is really valuable to me, so if a system can give me some of that back to utilise elsewhere, why wouldn’t I try it?
The other reason was quality of staff. Agencies can be hit or miss with whom they provide, and even if 9 times out of 10 they are great, why can’t it be 10 times out of 10?

R: And these were the reasons you decided to take the plunge and give ROTA a shot?

J: Yeah, that and your rating system. It makes everything more transparent and I know the level of staff I’m getting before they arrive. It’s good that I can have my favourites back as well, but what I would say is it’s crucial that F&B managers actually do rate the staff or that whole element becomes redundant.

R: And since you’ve been using us for a number of months now, have those two things you pointed out been sorted?

J: Oh big time; I can post a whole week’s worth of shifts in less than five minutes and I don’t have to do a single thing from that moment onwards. Your guys rock up, do the work, and then go home – the rest of it is handled by a computer. I don’t have to make any phone calls or anything, and I also feel confident in posting shifts last minute, which I couldn’t do before.

R: … and the quality?

J: Ha! Much higher than what I was used to. The English level is higher, my briefings take less time and the paperwork is non-existent. It comes at a great cost, too, but I know you are paying your staff the best rate, so I don’t feel like there is any exploitation going on; everything is above board.

R: Perfect, thanks for your time, Joe!

J: No problem, chaps – speak soon!

 

Have you been inspired to become a Rota Partner?

Discover the UK’s finest hospitality talent and start your journey on our Partner Page over here.

There you can request an obligation free demo account now and see how easy Rota is to use.

Once you are ready to post some real shifts and ‘Go Live’ you will just need to enter your credit card details or request a call back to set up invoicing.

If you want to speak to us about anything feel free to get email us below and we will get in touch.

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