For the third consecutive year, hospitality provider BaxterStorey has seen nineteen graduates complete its award-winning nine-month graduate training programme, with all securing managerial roles across the business.
Nineteen talented individuals aged between 22 and 25 graduated from the nine-month programme which consists of modules exposing them to the varying departments across the hospitality business including HR, finance, management and nutrition, restaurant and kitchen experience and support offices.
Mentored by their senior operations teams and the learning and development team, graduates worked on projects including new business mobilisations, running food festivals, supplier visits and food concept launches.
Since its inception in 2011, BaxterStorey has taken 110 graduates through the programme. The Graduate Programme receives over 500 applications each year and helps university graduates enter the industry, with ‘hands in the flour’ based experiences, to develop them into confident, experienced and creative managers.
An event held at social enterprise The Brigade Bar + Restaurant in London Bridge on Monday 20th May, saw the graduates recognised with a presentation evening hosted by BaxterStorey.
John Bennett, BaxterStorey co-chief executive said: “Training is the foundation of our business and we see the value in promoting opportunities to attract young talent into the hospitality sector. We are incredibly proud of all our graduates that have achieved success through this year’s programme, demonstrating their enthusiasm and dedication to this industry”.
Graduate Matthew Bolam commented: “I joined BaxterStorey with an open mind not knowing much about contract catering, but I can honestly say I have had the most enjoyable nine months. I’ve met great people, made friends for life and had a large support network, from my operations team and mentor Stephanie Cadogan. I’ve joined the team at Brigade as Bar and Deputy Manager and have a job I love waking up to. I recommend the programme to anyone with a passion for great food and great service.”
