GREENE KING • NEWSLETTER ISSUE NO 13 • AUGUST 2017

APPRENTICESHIP LAUNCHThe King of Re-Launches!We’re excited to announce the launch of the new Apprenticeship programme, which is being introduced from 21st August. There have been a number of recent government changes to the delivery of Apprenticeships, so it’s meant that we’ve had to adapt and tweak our Apprenticeship offer. It’s given us the chance to improve it and we’ve created a new apprenticeship career path that is consistent across the whole of Retail.

New Apprenticeship pathway

Key changes: In England, apprentices will work towards an End-Point Assessment, undertaken at the end of the course by an independent organisation. Think of it like learning to drive where you gain the knowledge, skills and behaviour to be able to drive before undertaking your test to demonstrate you are a competent driver.

In England, managers will have access to a new employer portal to sign off their learners’ competence.

In Scotland and Wales, assessments will be carried out throughout the apprenticeship.

Team Leaders will be required to undertake the Team Leader Induction as part of the entry requirements for the new level 3 apprenticeship.

“I’m really excited about the new programme, we’ve got lots of new resources and apprenticeships, which will create a real buzz around our programme. We’ve taken the time to enhance our offer and really believe we’ve got an award winning programme. As part of the reforms there will be more involvement from the manager which I think will increase the quality of the programme for the learner. Make sure you check out the new guide and consider taking the opportunity to develop yourself or if you’re a manager take a look at the benefits of recruiting an apprentice.”

Graham Briggs, Apprenticeship Manager

Reward and RecognitionI I

We are extremely proud of our Apprenticeship programme and know that it takes dedication and commitment to complete the course; especially combined with balancing your work, life and study. Every learner completing the course is awarded a certificate at the end of their Apprenticeship and you’ll have the chance to join us at a range of regional and national Reward and Recognition events. These are dedicated events aimed at celebrating the achievements of our apprentices. Contacts:YOUR RTs CONTACT DETAILSName:

Tel:

Email:

You’re next appointment will be:

YOUR MENTOR’S CONTACT DETAILSName:

Tel:

Email:

Your course will be delivered via a mixture of on-site observations and

workbooks that you will need to complete in your own time. The workbooks

and assessment notes will all be stored and accessed through an interactive

social learning platform – Fuse.

Fuse is designed to allow you access to learning content and resources at

your convenience. This content will support your development throughout your

Apprenticeship. You’ll also be able access a range of materials, interact with

your Trainer and share ideas, tips and advice with other apprentices.

You’ll receive your Fuse log in shortly via the following link:

https://lifetime.fusion-universal.com/users/sign_in

GREENE KING CAREER PATH

The Greene King career path has been designed to give you the opportunity to develop your skills

and experience. The Apprenticeships on offer are aimed at encouraging you to progress, so that

you can rise through the ranks quickly.

Be humble... don’t pretend

you know everything!

Leonardo Guglielmi

If you want a career in

hospitality and run a pub

one day then we’ve got

fantastic training that will

help you get there.

Sarah Allen – GM

It’s had a really big impact on

my career and given me a

huge confidence boost that I

can learn new things and help

other people.

Tillie Cedrickson

What our team members say...

LEARNER PORTALI I

fuseI I

In addition to Fuse you will have access to the learner-employer portal which

will act as a digital portfolio to store evidence that you can use in your end

point assessment.

The portal will help track the knowledge, skills and behaviours you are

learning and demonstrating throughout your apprenticeship which will all

be part of your End Point Assessment. You’ll be encouraged to complete a

digital learning journal on the portal where you can upload videos, pictures

and recordings to support the skills you have learned and practiced while

on the job.

The portal is also used as a means of feedback between you, your RT and

your manager. If you are struggling with a particular module you will be able

to feed this back in real time so that your RT knows what to focus on during

your next face-to-face visit, making your visits more productive. Your RT will

also use the portal to assign independent learning that will link with FUSE

where you will be able to find your learning materials.

GENERAL MANAGERS

ASSISTANT MANAGERS

Management Development Programme

Advanced FOH Programme

FOH TEAM LEADERS

Advanced FOH Programme

FOH TEAM MEMBERS

Foundation FOH Programme

GENERAL MANAGERS

KITCHEN MANAGERS/HEAD CHEFS

Management Development Programme

Advanced BOH Programme

Advanced Specialist BOH Programme

BOH TEAM LEADERS

Advanced BOH Programme

COMMIS CHEFS

Specialist BOH Programme

BOH TEAM MEMBERS

Foundation BOH Programme

Level 4

Level 3

Level 3

Level 2

eGuide

Welcome Pack

LOOKING TO CRAFT YOUR CAREER?Continue your development with Greene King. Find out your next steps to success...

Call: 0845 123 8510 or email: greeneking@lifetimetraining.co.uk

RECRUITMENTSchools Out!Time is running out for you to snap up school leavers currently looking for hospitality apprenticeship opportunities. Post your vacancies, get the pick of the bunch and experience the benefits of an enthusiastic, committed and talented team member. Take advantage of the huge pool of talent on offer.

Why recruit an apprentice? Recruitment service is FREE Increase retention Combatting skills shortage of chefs by growing your own talent

No NI contributions for any funded apprentices aged 16-24

11

Do you have a vacancy? Are you looking for someone for the kitchen? Do you struggle to attract talent? Have you thought about recruiting an apprentice?The free Apprentice Recruitment service can help you find new recruits from entry level up to Assistant Manager level. Recruiting an apprentice and watching them develop can be one of the most rewarding things that you’ll do, but don’t underestimate the clear business benefits that they’ll bring to your site:

Increase retention Combat skills shortages of chefs by growing your own talent Enthusiasm and motivation No NI contributions for any funded apprentices aged 16-24 The recruitment service is FREE – no advertising fees

We’ve developed a recruitment toolkit that gives you a range of downloadable materials including:

The recruitment process is simple and you maintain 100% contract of the recruitment process:

STEP threeCandidates meet your

management team and interviews

held

STEP fiveSigned onto

programme after two weeks

STEP twoWe advertise and

source the best candidates

STEP fourApprenticeship hired

by you

How long will it take?The recruitment process takes between two to four weeks to shortlist candidates for you to interview. Apprentices can be any age from 16 onwards and applicants will have a range of experience and skills. The Recruitment team will sift and screen applicants and talk you through the shortlisted candidates for you to review. They also do most of the leg work for advertising, however here are a few tips to help promote your advert:

Place an advert on your site’s Social Media pages – we’ve got a toolkit with easy to follow instructions and template posts

Place an advert in the local community such as the nearest supermarket or community centre

Put up a Recruitment Poster in your site – this can be provided by the Apprenticeship Recruitment team

Place an advert on Gumtree

Important Info You employ the apprentice as you would any other

employee. When hiring we recommend 30+ hours per week, however the minimum is 16 hours per week. Apprentices need to be given consistent hours per week to allow for structured learning and development

Remember your new recruit might not have all the experience just yet. They may need some support and guidance along the way. It’s good practice to assign them a mentor to show them the ropes

Apprentices must be given the appropriate holiday allowance for the hours they work. This will be the same as any other Team Member

Apprentices are covered under your employer insurance, just like other Team Members

There are some differences to what 16-17 year olds can do. We have produced a guide to give you some useful information. If however you are ever in doubt, please speak with your HRBP

Apprenticeship RecruitmentI I

10

STEP ONEManager informs

us of vacancy

Over

1,000 applicants each

month

67% of people that

we have recruited remain in the

business

65% of filled vacancies

have been for BOH

Average age of an applicant is

21 years old

The following is an indication of the first 13 weeks of a newly recruited apprentice.

Agree working hours (normally 30 hours or more, 16 hours absolute minimum).

Brief them on expectations of the job

and house rules.

Meet the Team.Identify a mentor who can support your Apprentice.

Brief on brand specific rules.

Apprentice shadows Team Members.

Show your Apprentice the ropes!

Regional Trainer signs the Apprentice up to their qualification and

agrees a learning plan. The manager or mentor

should be present at this meeting

Further workplace training delivered by you or the mentor.

2nd visit from Trainer to discuss progress against tasks and then sets the

apprentice further work.

Line manager needs to present at this meeting to

sign off the visit.

Probation review completed.

Apprentice receives regular visits every 4-6 weeks from their

Trainer throughout their 12 month programme.

Regional Trainer will show your apprentice FUSE, an eLearning

platform, which holds a range of resources for the Apprenticeship.

They’ll also show you the Employer Portal.

Complete Flow Modules and

set up on GKi.

Apprentice starts.

Lifetime Training contact the Apprentice and GM to agree first

meeting date.

Cover health & safety, licensing law, risk assessments, etc.

INDUCTING YOUR APPRENTICERoad map to

Employed a young Apprentice?Have a look at our

16-17 guide

We’ll set the learner a

little task here…

2nd visit from Lifetime

Trainer

The Employer Portal will also give you more detail on

each of the topics they need to cover

How about setting your Apprentice a six-week training plan to get them

up to speed?

We’ll arrange a 2nd visit here

week 1

week 2 Week 4

week 13 Week 6

Remember your Apprentice might

not have all of the experience just yet. They

may need some support and guidance along the way.

If this is the case…. Don’t leave them on their own!!

You can check your Apprentices progress

using Pulse Lifetime Reporting – this doesn’t replace

regular meetings with the Apprentice and Trainer.

pulse.lifetimetraining.co.uk

HOME

Recruitment Service Level Agreement

Social Media toolkit

Recruitment Posters

Guide to employing 16-17 year olds

School/College outreach toolkit

Recruitment road map 0845 123 8510 apprenticeships@greeneking.co.uk

MDP AND LEVEL 4 LAUNCH

CHALLENGE YOURSELF AND DEVELOP CAREER!Don’t miss out on the opportunity to grow your career with Greene King. Nominations are now open for two Management Programmes:Management Development ProgrammeWould you like to run your own pub one day? This programme has been created for Assistant Managers, Kitchen Managers and Deputy General Managers who have aspirations to progress their career as a General Manager.

You’ll receive a blend of 1-2-1 support and six off-site workshops. It’s a 15 month programme focusing on developing your leadership capabilities. “If you’ve got the ambition and drive, this is the perfect course for you.” Steven Clarke, The Grange – Chef & Brewer

Interested? Ask your line manager to endorse you, and complete the MDP Expression of Interest Form. You can find it within Best for Team or GK One (under the apprenticeship section).Nominations close: 10th November 2017

Level 4 ILM ManagementAre you a General Manager (or equivalent) who has ambitions of progressing your career? Possibly taking on a larger pub, gaining additional responsibility or progressing to the next level? This course has been tailored to help managers develop comprehensive business knowledge, consolidate management capabilities and learn the technical skills needed to take on higher level responsibilities.

The course will last 15 months, and upon completion you’ll gain a Level 4 Diploma

in Management, certified through ILM. The course has ten off-site classroom and study days, assignments and coursework,1-2-1 support, observations and coaching. Nominations close: 25th August 2017

Interested?Ask you BDM to support your application

and complete the Level 4 Expression of Interest. You can find this on Best for Team or GK One (under the apprenticeship section).

11

Do you have a vacancy? Are you looking for someone for the kitchen? Do you struggle to attract talent? Have you thought about recruiting an apprentice?The free Apprentice Recruitment service can help you find new recruits from entry level up to Assistant Manager level. Recruiting an apprentice and watching them develop can be one of the most rewarding things that you’ll do, but don’t underestimate the clear business benefits that they’ll bring to your site:

Increase retention Combat skills shortages of chefs by growing your own talent Enthusiasm and motivation No NI contributions for any funded apprentices aged 16-24 The recruitment service is FREE – no advertising fees

We’ve developed a recruitment toolkit that gives you a range of downloadable materials including:

The recruitment process is simple and you maintain 100% contract of the recruitment process:

STEP threeCandidates meet your

management team and interviews

held

STEP fiveSigned onto

programme after two weeks

STEP twoWe advertise and

source the best candidates

STEP fourApprenticeship hired

by you

How long will it take?The recruitment process takes between two to four weeks to shortlist candidates for you to interview. Apprentices can be any age from 16 onwards and applicants will have a range of experience and skills. The Recruitment team will sift and screen applicants and talk you through the shortlisted candidates for you to review. They also do most of the leg work for advertising, however here are a few tips to help promote your advert:

Place an advert on your site’s Social Media pages – we’ve got a toolkit with easy to follow instructions and template posts

Place an advert in the local community such as the nearest supermarket or community centre

Put up a Recruitment Poster in your site – this can be provided by the Apprenticeship Recruitment team

Place an advert on Gumtree

Important Info You employ the apprentice as you would any other

employee. When hiring we recommend 30+ hours per week, however the minimum is 16 hours per week. Apprentices need to be given consistent hours per week to allow for structured learning and development

Remember your new recruit might not have all the experience just yet. They may need some support and guidance along the way. It’s good practice to assign them a mentor to show them the ropes

Apprentices must be given the appropriate holiday allowance for the hours they work. This will be the same as any other Team Member

Apprentices are covered under your employer insurance, just like other Team Members

There are some differences to what 16-17 year olds can do. We have produced a guide to give you some useful information. If however you are ever in doubt, please speak with your HRBP

Apprenticeship RecruitmentI I

10

STEP ONEManager informs

us of vacancy

Over

1,000 applicants each

month

67% of people that

we have recruited remain in the

business

65% of filled vacancies

have been for BOH

Average age of an applicant is

21 years old

The following is an indication of the first 13 weeks of a newly recruited apprentice.

Agree working hours (normally 30 hours or more, 16 hours absolute minimum).

Brief them on expectations of the job

and house rules.

Meet the Team.Identify a mentor who can support your Apprentice.

Brief on brand specific rules.

Apprentice shadows Team Members.

Show your Apprentice the ropes!

Regional Trainer signs the Apprentice up to their qualification and

agrees a learning plan. The manager or mentor

should be present at this meeting

Further workplace training delivered by you or the mentor.

2nd visit from Trainer to discuss progress against tasks and then sets the

apprentice further work.

Line manager needs to present at this meeting to

sign off the visit.

Probation review completed.

Apprentice receives regular visits every 4-6 weeks from their

Trainer throughout their 12 month programme.

Regional Trainer will show your apprentice FUSE, an eLearning

platform, which holds a range of resources for the Apprenticeship.

They’ll also show you the Employer Portal.

Complete Flow Modules and

set up on GKi.

Apprentice starts.

Lifetime Training contact the Apprentice and GM to agree first

meeting date.

Cover health & safety, licensing law, risk assessments, etc.

INDUCTING YOUR APPRENTICERoad map to

Employed a young Apprentice?Have a look at our

16-17 guide

We’ll set the learner a

little task here…

2nd visit from Lifetime

Trainer

The Employer Portal will also give you more detail on

each of the topics they need to cover

How about setting your Apprentice a six-week training plan to get them

up to speed?

We’ll arrange a 2nd visit here

week 1

week 2 Week 4

week 13 Week 6

Remember your Apprentice might

not have all of the experience just yet. They

may need some support and guidance along the way.

If this is the case…. Don’t leave them on their own!!

You can check your Apprentices progress

using Pulse Lifetime Reporting – this doesn’t replace

regular meetings with the Apprentice and Trainer.

pulse.lifetimetraining.co.uk

HOME

Recruitment Service Level Agreement

Social Media toolkit

Recruitment Posters

Guide to employing 16-17 year olds

School/College outreach toolkit

Recruitment road map 0845 123 8510 apprenticeships@greeneking.co.uk

Act now and attract the top school leavers actively seeking hospitality apprenticeship opportunities! To get the ball rolling: Call: 0845 123 8510 (option 2) Email: greene.king@lifetimetraining.co.ukCheck out the Recruitment Toolkit in the Apprenticeship Guide on the GK intranet, GK One and Best for Team.

AMAZING RESULTS – END OF YEAR REPORTWe’re really proud of our achievements over the last financial year, so we summarised all the apprenticeship activities and successes into a little video. If you haven’t seen it already, check it out here.

ASSISTANT MANAGERSManagement Development Programme

Advanced FOH Programme

KITCHEN MANAGERS/HEAD CHEFSManagement Development Programme

Advanced BOH ProgrammeAdvanced Specialist BOH Programme

FOH TEAM LEADERSAdvanced FOH Programme

FOH TEAM MEMBERSFoundation FOH Programme

GENERAL MANAGERS GENERAL MANAGERS

BOH TEAM LEADERSAdvanced BOH Programme

COMMIS CHEFSSpecialist BOH Programme

BOH TEAM MEMBERSFoundation BOH Programme

Level 4

Level 3

Level 3

Level 2

NEW APPRENTICESHIP EGUIDE AND WELCOME PACKNew eGuide and Welcome Pack introducedAs part of the launch we’ve completely redesigned all of our marketing material for the programme including a new eGuide. The Guide will walk you through the apprenticeship journey and has lots of downloadable content including: Information on apprenticeships for learners and managers GK factsheets and learner journeys The new employer and learner portals which will support delivery of the new programmes A recruitment toolkit for GMs looking to recruit an apprentice with downloadable resources

The eGuide is available on the GK Intranet, Best for Team and GK one.

We’re also introducing a printed welcome pack for every apprentice that is signed from the 21st August onwards. We wanted to improve our apprentice induction process and this pack should help give a deeper understanding of what is involved on the course. The pack will be given out by Regional Trainers at apprenticeship enrolment stage and will contain: A welcome letter Information on apprenticeships and next steps Factsheet and learner journey Details of the apprentices mentor and Regional Trainer

11

Do you have a vacancy? Are you looking for someone for the kitchen? Do you struggle to attract talent? Have you thought about recruiting an apprentice?The free Apprentice Recruitment service can help you find new recruits from entry level up to Assistant Manager level. Recruiting an apprentice and watching them develop can be one of the most rewarding things that you’ll do, but don’t underestimate the clear business benefits that they’ll bring to your site: Increase retention Combat skills shortages of chefs by growing your own talent Enthusiasm and motivation No NI contributions for any funded apprentices aged 16-24 The recruitment service is FREE – no advertising fees

We’ve developed a recruitment toolkit that gives you a range of downloadable materials including:

The recruitment process is simple and you maintain 100% contract of the recruitment process:

STEP threeCandidates meet your

management team and interviews

held

STEP fiveSigned onto

programme after two weeks

STEP twoWe advertise and

source the best candidates

STEP fourApprenticeship hired

by you

How long will it take?The recruitment process takes between two to four weeks to shortlist candidates for you to interview. Apprentices can be any age from 16 onwards and applicants will have a range of experience and skills. The Recruitment team will sift and screen applicants and talk you through the shortlisted candidates for you to review. They also do most of the leg work for advertising, however here are a few tips to help promote your advert:

Place an advert on your site’s Social Media pages – we’ve got a toolkit with easy to follow instructions and template posts

Place an advert in the local community such as the nearest supermarket or community centre Put up a Recruitment Poster in your site – this can be provided by the Apprenticeship Recruitment team Place an advert on Gumtree

Important Info You employ the apprentice as you would any other employee. When hiring we recommend 30+ hours per week, however the minimum is 16 hours per week. Apprentices need to be given consistent hours per week to allow for structured learning and development Remember your new recruit might not have all the experience just yet. They may need some support and guidance along the way. It’s good practice to assign them a mentor to show them the ropes Apprentices must be given the appropriate holiday allowance for the hours they work. This will be the same as any other Team Member

Apprentices are covered under your employer insurance, just like other Team Members There are some differences to what 16-17 year olds can do. We have produced a guide to give you some useful information. If however you are ever in doubt, please speak with your HRBP

Apprenticeship RecruitmentI I

10

STEP ONEManager informs

us of vacancy

Over

1,000 applicants each

month

67% of people that

we have recruited remain in the

business

65% of filled vacancies

have been for BOH

Average age of an applicant is

21 years old

The following is an indication of the first 13 weeks of a newly recruited apprentice.

Agree working hours (normally 30 hours or more, 16 hours absolute minimum).

Brief them on expectations of the job

and house rules.

Meet the Team.

Identify a mentor who can support your Apprentice.

Brief on brand specific rules.

Apprentice shadows Team Members.

Show your Apprentice the ropes!

Regional Trainer signs the Apprentice up to

their qualification and agrees a learning plan. The manager or mentor

should be present at this meeting

Further workplace training delivered by you or the mentor.

2nd visit from Trainer to discuss progress against tasks and then sets the

apprentice further work.Line manager needs to

present at this meeting to sign off the visit.

Probation review completed.

Apprentice receives regular visits every 4-6 weeks from their

Trainer throughout their 12 month programme.

Regional Trainer will show your apprentice FUSE, an eLearning

platform, which holds a range of resources for the Apprenticeship.

They’ll also show you the Employer Portal.

Complete Flow Modules and

set up on GKi.

Apprentice starts.Lifetime Training contact

the Apprentice and GM to agree first

meeting date.

Cover health & safety, licensing law, risk assessments, etc.

INDUCTING YOUR APPRENTICERoad map to

Employed a young Apprentice?Have a look at our

16-17 guide

We’ll set the learner a

little task here…

2nd visit from Lifetime

Trainer

The Employer Portal will also give you more detail on

each of the topics they need to cover

How about setting your Apprentice a six-week training plan to get them up to speed?

We’ll arrange a 2nd visit here

week 1

week 2Week 4

week 13 Week 6

Remember your Apprentice might

not have all of the experience just yet. They

may need some support and guidance along the way.

If this is the case…. Don’t leave them on their own!!

You can check your Apprentices progress

using Pulse Lifetime Reporting – this doesn’t replace

regular meetings with the Apprentice and Trainer.

pulse.lifetimetraining.co.uk

HOME

Recruitment Service Level Agreement

Social Media toolkit

Recruitment Posters

Guide to employing 16-17 year olds

School/College outreach toolkit

Recruitment road map 0845 123 8510 apprenticeships@greeneking.co.uk

LEARNER PORTALIn addition to Fuse you will have access to the learner-employer portal which will act as a digital portfolio to store evidence that you can use in your end point assessment.The portal will help track the knowledge, skills and behaviours you are learning and demonstrating throughout your apprenticeship which will all be part of your End Point Assessment. You’ll be encouraged to complete a digital learning journal on the portal where you can upload videos, pictures and recordings to support the skills you have learned and practiced while on the job.

The portal is also used as a means of feedback between you, your Regional Trainer and your manager. If you are struggling with a particular module you will be able to feed this back in real time so that your Regional Trainer knows what to focus on during your next face-to-face visit, making your visits more productive. Your Regional Trainer will also use the portal to assign independent learning that will link with FUSE where you will be able to find your learning materials.

Online resourcesI I

15HOME

FUSEYour course will be delivered via a mixture of on-site observations and workbooks that you will need to complete in your own time. The workbooks and assessment notes will all be stored and accessed through Lifetime Training’s interactive social learning platform – Fuse.Fuse is designed to allow you access to learning content and resources at your convenience.This content will support your development throughout your Apprenticeship. You’ll also be able to access a range of materials, interact with your Regional Trainer and share ideas, tips and advice with other apprentices.

Here are a few elements you can expect:

“YouTube” like interface so that you can share, collaborate and communicate with your Regional Trainer and other learners on the same course as you

Access to a range of content from videos, audio, workbooks, spreadsheets and presentations You’ll be able to upload your work and evidence – all at the click of a button Content is grouped into “Topics” and “Learning Plans”, created to provide you with a structured approach for achieving your Apprenticeship. It includes inductions, unit specific content and bespoke master classes

Mobile and multi device access, so you can access on your PC, laptop, tablet or mobile phone all content can be accessed any place, anytime

14 0845 123 8510 apprenticeships@greeneking.co.uk

Choose your path

I I

It is so important to support young people to get that all-important first step on the career ladder,

but also to promote career development for talented team members and their managers. Our

Apprenticeship Programme continues to develop and assist our teams to achieve an aspirational

career with Greene King, and with a focus on their training and development, to see their career as

‘more than just a job’ by establishing an exciting and achievable career path.

In total, since 2010, Greene King has helped to support more than 9,500 apprentices, and I am

proud to launch our new look programme further supporting our pledge to create 10,000 Apprentices

over the next three years.

The programme continues to win awards, which is proof of the quality of the scheme. I strongly

believe in the value of Apprenticeships, and remain committed to growing, developing and investing

in people.

We have made a commitment to invest in Apprenticeships and developing your career, so please take

this opportunity to embrace these opportunities and utilise the training you receive in your role.

Rooney AnandChief Executive Officer of Greene King

LEARNERClick here if you are looking to

do an Apprenticeship

(add image of learner)Welcome from Rooney Anand I I

5

LEARNERClick here

If you are looking to do an Apprenticeship

MANAGERClick here

If you are looking to place your team on an apprenticeship

or interested in recruiting an apprentice

4

HOME

0845 123 8510 apprenticeships@greeneking.co.uk

CLOSING SOON!

Recognition Event 2018 coming soon!For more information check the new GK Guide.

APPRENTICESHIP NEWSLETTER

CONGRATULATIONS APPRENTICESHIP ACHIEVERS JUNE - JULY 2017

DESTINATIONS

LOCALS

HUNGRY HORSE

GREENE KING • NEWSLETTER ISSUE NO 13 • AUGUST 2017

Chef & BrewerAndrew Hitchen Team Leader (FOH) Level 2Andrew Ripp Hospitality (Food & Beverage Service) Level 2Anthony Williams Hospitality (Food Prod & Cooking) Level 2Bradley Whyte Hospitality Supervision and Leadership Principles (Food Operations) Level 3Chris Bramwell Management Level 3Dario Marcuz Hospitality Services Level 2Dee Caird Hospitality (Food & Beverage Service) Level 2Helen Peachment Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Jade Pearson Hospitality (Food & Beverage Service) Level 2Jamie Kavanagh Team Leader (Front of House) Level 2John White Hospitality (Food Prod & Cooking) Level 2Joseph Eminson-Hall Hospitality Kitchen Services (Kitchen Development) Level 2Joshua Abbott Team Leader (Front of House) Level 2Kaman Miller Hospitality Supervision and Leadership Principles (Food Service) Level 3Kerry Emma Whitecross Hospitality Supervision and Leadership Principles (Food Service) Level 3Kevin Weldon Team Leader (FOH) Level 2

Laurie Cassidy Hospitality (Food & Beverage Service) Level 2Matthew Rigby Team Leader (Back of House) Level 2Myles Cartwright Hospitality Kitchen Services (Kitchen Development) Level 2Natalia Furness Hospitality (FOH Reception) Level 2Natasha Elliott Team Leader (Front of House) Level 2Neil RobertsGreene King Management MDP Level 3Owen Bull Hospitality (Food & Beverage Service) Level 2Peter Carver Hospitality Supervision and Leadership Principles (Food Operations) Level 3Samuel Cooper Team Leader Level 2Ricardo WebbFood Production and Cooking Level 2Richard Paul Moore Greene King Management MDP Level 3Samuel Brooker Hospitality Supervision and Leadership Principles (Food Service) Level 3Samuel Cooper Team Leader Level 2Sarah jane Clarke Team Leader Level 2

Farmhouse InnsAaron Thornton Hospitality (Kitchen Services) Level 2Adele Clelland Team Leader (Front of House) Level 2Alexandra Nedelcut Team Leader (FOH) Level 2

Amy Lea Team Leader (Back of House) Level 2Amy Leigh Thomson Hospitality Services Level 2Anita Howarth Hospitality (Food & Beverage Service) Level 2 Anthoni Woodward Team Leader (BOH) Level 2Caroline Julie Hutchinson Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Chenoa Hampson Hospitality Supervision and Leadership Principles (Food Service) Level 3Christian Katende Karhare Team Leader (Front of House) Level 2Claire Addison Hospitality Supervision and Leadership Principles (Food Operations) Level 3Columba Adams Hospitality Kitchen Services (Kitchen Development) Level 2Danielle Folley Hospitality Supervision and Leadership Principles (Drinks Service) Level 3David Coop-Dyas Team Leader (Back of House) Level 2Georgia Broadhurst Team Leader (Front of House) Level 2Georgina Carole Gallant Hospitality (Food & Beverage Service) Level 2Hayley Johnson Hospitality (Food & Beverage Service) Level 2Jacqueline Wallace Hospitality (Food & Beverage Service) Level 2Jade Walker Hospitality (Food & Beverage Service) Level 2

Jordan Stoba Team Leader (Back of House) Level 2Katie Rose Marshall Hospitality (Food & Beverage Service) Level 2Lauren Buck Hospitality (Food & Beverage Service) Level 2Leanne Mackay Hospitality (Food & Beverage Service) Level 2 Leanne Walsh Team Leader (Front of House) Level 2Maria Pateraki Hospitality (Food & Beverage Service) Level 2Michael Triggs Hospitality Kitchen Services (Kitchen Development) Level 2Paul Garth Greene King Management MDP Level 3Samantha Lock Hospitality (Food Service) Level 2Samantha Pillar Hospitality (Food & Beverage Service) Level 2Sarah Ruby Turner Hospitality (Food & Beverage Service) Level 2Stacey Barfoot Team Leader (Back of House) Level 2Stacey Rowlands Hospitality (Food & Beverage Service) Level 2Tamara Bradley Team Leader (Front of House) Level 2Wendy Dawson Hospitality Supervision and Leadership Principles (Food Operations) Level 3

Loch FyneCleibe Tavares Hospitality (Food & Beverage Service) Level 2

Corey Hellens Hospitality (Professional Cookery) Level 2Cristina Louise Metairie Hospitality (Food & Beverage Service) Level 2Dana Pindakova Hospitality Supervision and Leadership Principles (Food Service) Level 3Enrico Dominioni Hospitality (Food & Beverage Service) Level 2Grace Cook Licensed Hospitality Operations (Food & Drink Service) Level 3Harry Stuckey Hospitality (Professional Cookery) Level 2Iosif Comaromi Hospitality (Beverage Service) Level 2Luana Martignon Hospitality (Food & Beverage Service) Level 2Melanie Denton Greene King ILM Management Level 4Stephanie Hodson Hospitality Supervision and Leadership Principles (Food Service) Level 3Susan Warner Team Leader (Front of House) Level 2Thomas Baker Hospitality Supervision and Leadership Principles (Food Operations) Level 3Tomas Valasek Hospitality (Food & Beverage Service) Level 2

Eat ing InnAlexander Hughes Hospitality (Food & Beverage Service) Level 2

Anthony Houghton Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Ben Gordon Team Leader (Back of House) Level 2Bradley Smith Hospitality (Kitchen Services) Level 2Brandon Allan HospitalityCharles Evans Hospitality (Food & Beverage Service) Level 2Charlotte Gardiner Team Leader (Front of House) Level 2Charlotte Halldorsson Hospitality Supervision and Leadership Principles (Food Service) Level 3Clare Armstrong Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Daniel Jones Hospitality (Beverage Service) Level 2Deirdre Kent Team Leader (Front of House) Level 2Ellen Watson Hospitality (Food & Beverage Service) Level 2Francine Doherty Hospitality Supervision and Leadership Principles (Drinks Service) Level 3James Downes Hospitality Supervision and Leadership Principles (Food Operations) Level 3Jamie Taylor Team Leader (Front of House) Level 2Josephine Teale Hospitality Supervision and Leadership Principles (Food Service) Level 3Katie Wilkinson Hospitality (Food & Beverage Service) Level 2

Kayleigh Denman Hospitality (Food & Beverage Service) Level 2Kelly Edwards Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Kerry George Team Leader (Back of House) Level 2Kirsty Lindley Team Leader (Front of House) Level 2Laura Jane Pollard Team Leader (FOH) Level 2Luke SchofieldTeam Leader (Front of House) Level 2Maryjane James Team Leader (FOH) Level 2Rebecca Cook Hospitality Kitchen Services (Kitchen Development) Level 2Rebecca Crichton Hospitality (Food & Beverage Service) Level 2Richard BlackshawLicensed Hospitality Operations (Food Production Operations) Level 3Samuel Drew Hospitality Kitchen Services (Kitchen Development) Level 2Samuel Horn Hospitality (Food Prod & Cooking) Level 2Samuel Morrison Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Sheryl-leigh Reah Hospitality (Food & Beverage Service) Level 2Sophie-Louise O’Farrell Team Leader (Front of House) Level 2Stephen Hadden Hospitality Kitchen Services (Kitchen Development) Level 2Thomas Walton Team Leader (BOH) Level 2

William Langridge Hospitality Supervision and Leadership Principles (Food Operations) Level 3Zoe Adamson Hospitality (Food & Beverage Service) Level 2Zoe Bradley Team Leader (Front of House) Level 2

OEI HotelsAdam Leonard Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Adam Lloyd-Davies Hospitality Supervision and Leadership Principles (Food Operations) Level 3Amy Finnie Hospitality (Food & Beverage Service) Level 2Benjamin CameronLicensed Hospitality Operations (Food & Drink Service) Level 3Benjamin Huff Hospitality Supervision and Leadership Principles (Food Operations) Level 3Chelsey Blow Hospitality (Food & Beverage Service) Level 2Chelsey Holmes Hospitality (Food & Beverage Service) Level 2Christopher Bonner Hospitality (FOH Reception) Level 2Damien Spink Team Leader (Back of House) Level 2Dean Travis Hospitality Kitchen Services (Kitchen Development) Level 2Henrietta Wilmshurst Team Leader (FOH) Level 2James Rudd Hospitality (Food Service) Level 2

Jemma Ryder Hospitality (Food & Beverage Service) Level 2Jody Barnes Hospitality (Food & Beverage Service) Level 2Joseph Edward BennettGreene King ILM Management Level 4Kain Cook Hospitality (Food & Beverage Service) Level 2Katie Boulton Hospitality Kitchen Services (Kitchen Development) Level 2Kenneth McMahon Hospitality Supervision and Leadership Principles (Food Operations) Level 3Louise Haydon Hospitality Kitchen Services (Kitchen Development) Level 2Maie Iris Pang Hospitality (Food Service) Level 2Matthew Harper Greene King Management MDP Level 3Nicole Wood Hospitality (Food & Beverage Service) Level 2Oliver Coulter Team Leader (Front of House) Level 2Robert VukicLicensed Hospitality Operations (Food & Drink Service) Level 3Rory Hogg Hospitality Supervision and Leadership Principles (Food Service) Level 3Sarah Johnson Hospitality Supervision and Leadership Principles (Reception) Level 3Tsvetomir Angelov Team Leader (Front of House) Level 2

NorthAaron Parsley Team Leader (Back of House) Level 2Alexandru Mototolea Hospitality Supervision and Leadership Principles (Food Operations) Level 3Alisha Warren Hospitality (Food & Beverage Service) Level 2Amy Phillips Team Leader (Front of House) Level 2Andrew Ian Binks Hospitality Supervision and Leadership Principles (Food Operations) Level 3Andrew Lockett Hospitality Kitchen Services (Kitchen Development) Level 2Ben Janson Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Ben Powell Team Leader (Back of House) Level 2Ben Rosson Team Leader (Front of House) Level 2Benjamin Edwards Hospitality Kitchen Services (Kitchen Development) Level 2Callum Preston Hospitality Kitchen Services (Kitchen Development) Level 2Carol Bescoby Team Leader (Front of House) Level 2Charlotte Hedgecock Greene King ILM Management Level 4Chelsie Lancaster Hospitality (Food & Beverage Service) Level 2Chloe Cowen Team Leader (Front of House) Level 2Clare Marie Benton Hospitality (Food & Beverage Service) Level 2 Craig Thomas Hospitality Kitchen Services (Kitchen Development) Level 2

Dale Hadigate Hospitality (Food Prod & Cooking) Level 2Daniel Fowles Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Debra Francis Team Leader (FOH) Level 2Drew Denning Hospitality Supervision and Leadership Principles (Food Service) Level 3Emma Ball Hospitality (Food & Beverage Service) Level 2 Emma Matthews Team Leader (Front of House) Level 2Gemma Weaver Hospitality (Food & Beverage Service) Level 2Georgia Burton Hospitality (Food Prod & Cooking) Level 2Georgia Hope Team Leader (Front of House) Level 2Harry Turner Hospitality Services Level 2Hayley Lian Jones Hospitality (Food Service) Level 2Heather Wheat Team Leader (Front of House) Level 2Holly Ryalls Hospitality (Food & Beverage Service) Level 2Jade Alexander-Eaton Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Jade Keates Team Leader (Front of House) Level 2Jai Seymour Hospitality Kitchen Services (Kitchen Development) Level 2James McGuinness-Allott Team Leader (Front of House) Level 2Janet Murr Hospitality (Food & Beverage Service) Level 2

Jonathan Gilder Team Leader (Back of House) Level 2Joseph Wilkinson Team Leader (Back of House) Level 2Kelly Hedley Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Lauren Cheetham Hospitality (Food & Beverage Service) Level 2Lauren Downes Team Leader (Front of House) Level 2Leanne Osborne Hospitality (Food & Beverage Service) Level 2Lewis Redmond Hospitality Kitchen Services (Kitchen Development) Level 2Loren Kendall Hospitality (Food & Beverage Service) Level 2Lucy-may Dales Team Leader (Front of House) Level 2Mark Elwill Hospitality Supervision and Leadership Principles (Food Operations) Level 3Mark Took Licensed Hospitality Operations (Food Production Operations) Level 3Matthew Grant Hospitality Kitchen Services (Kitchen Development) Level 2Natalie Louise Rogers Team Leader (Front of House) Level 2Olivia Lloyd Hospitality (Food & Beverage Service) Level 2Peter Reddington Hospitality (Food & Beverage Service) Level 2Philip Denwood Team Leader (Front of House) Level 2Paul McGreavy Hospitality Supervision and Leadership Principles (Food Operations) Level 3Rebecca Bates Team Leader (FOH) Level 2

Rebekha Wolfendale Hospitality (FOH Reception) Level 2Rionne Leadbitter Hospitality Supervision and Leadership Principles (Food Operations) Level 3Samantha Cropper Hospitality (FOH Reception) Level 2Sarah Whittaker Hospitality (Food Prod & Cooking) Level 2Simon Howard Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Stephanie Hanson Team Leader (FOH) Level 2Stephen Muise Hospitality Kitchen Services (Kitchen Development) Level 2Tamsin Florence Evans Hospitality Supervision and Leadership Principles (Food Service) Level 3Theresa Hall Hospitality (Kitchen Services) Level 2Tia Yorke Team Leader (Front of House) Level 2Tracy O’Neill Hospitality (Food Service) Level 2

SouthAdelle Poulter Hospitality Supervision and Leadership Principles (Food Service) Level 3Alastair Marshall Hospitality Kitchen Services (Kitchen Development) Level 2Alyx Ridgway Hospitality (Food & Beverage Service) Level 2Aneta Jacukevic Team Leader (Front of House) Level 2 Annalisa Gibson Hospitality (Food Service) Level 2April Ryder Hospitality (Food & Beverage Service) Level 2

Ashley Williams Hospitality (Food & Beverage Service) Level 2Ashton Keeble Team Leader (Back of House) Level 2Brandon-Lee Robinson Hospitality Supervision and Leadership Principles (Food Service) Level 3Carl Flaxman Team Leader (Front of House) Level 2Charlotte Bea Richardson Hospitality (Food Service) Level 2Cheryl Hook Team Leader (Front of House) Level 2Christopher Day Hospitality (Food & Beverage Service) Level 2Christopher Murphy Team Leader (Back of House) Level 2Craig Bradley Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Danielle Hench Hospitality (Food & Beverage Service) Level 2Danielle Lee Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Demi Benford Hospitality (Food & Beverage Service) Level 2Emily Rose Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Frankie Taylor Hospitality (Food & Beverage Service) Level 2Harry Ritchie Hospitality (Food & Beverage Service) Level 2James Eade Hospitality Supervision and Leadership Principles (Drinks Service) Level 3James Mann Team Leader (Back of House) Level 2

James Proctor Hospitality Kitchen Services (Kitchen Development) Level 2Katherine Berry Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Kathy Tuck Hospitality (Food & Beverage Service) Level 2Kimberley Bronwyn Ross Hospitality Supervision and Leadership Principles (Food Service) Level 3Laura Beaumont Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Lauren Tolhurst Team Leader (FOH) Level 2Lawrance Gray Hospitality (Food & Beverage Service) Level 2Paige Roffey Team Leader (Front of House) Level 2Peter Levey Licensed Hospitality Operations (Food & Drink Service) Level 3Rhys James Hospitality (FOH Reception) Level 2Ricardo Fernandez Hospitality Supervision and Leadership Principles (Food Operations) Level 3Roxzanna King Team Leader (Front of House) Level 2 Shaun Brooker Team Leader (FOH) Level 2Steven Parker Team Leader (Back of House) Level 2Susan Moorhead Business Administration Level 3Tamara Craske Team Leader (Front of House) Level 2Thomas Vanderhyde Hospitality (Food & Beverage Service) Level 2Tiffany Phillips Hospitality (Beverage Service) Level 2

Tina Blavins Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Wayne Heeley Hospitality Supervision and Leadership Principles (Food Operations) Level 3

Dest inat ion HorseAdam Paul Stangroom Team Leader (Front of House) Level 2Angela Maciver-Kerry Team Leader (Front of House) Level 2Ashley Martin Jack Foster Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Benjamin Traynor Team Leader (Back of House) Level 2Callum Hodgson Hospitality Kitchen Services (Kitchen Development) Level 2Calum Elliott Hospitality Kitchen Services (Kitchen Development) Level 2Carl Bailey Hospitality Kitchen Services (Kitchen Development) Level 2Christopher Barnes Team Leader (Front of House) Level 2Conor Roberts Hospitality Kitchen Services (Kitchen Development) Level 2Daniel Wood Hospitality Kitchen Services (Kitchen Development) Level 2David Myers Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Dylan Warden Hospitality Kitchen Services (Kitchen Development) Level 2Ellen Sheen Team Leader (Front of House) Level 2Ellie Lee Hospitality (Food & Beverage Service) Level 2

Emily Harris Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Ferenc Bedo Hospitality (Beverage Service) Level 2Iain Clee Hospitality (Beverage Service) Level 2James Osborn Hospitality Supervision and Leadership Principles (Drinks Service) Level 3James Simpson Hospitality (Food & Beverage Service) Level 2Jasmine Watson Team Leader (Front of House) Level 2Jed Bennett Hospitality (Kitchen Services) Level 2Joanna Ewa Baba Hospitality (Kitchen Services) Level 2Jordon Daniels Hospitality (Food & Beverage Service) Level 2Joshua Bramley Team Leader (Front of House) Level 2Joshua Disbury Team Leader (Front of House) Level 2Katherine Chatt Hospitality (Food & Beverage Service) Level 2Katie Hartley Licensed Hospitality Operations (Food & Drink Service) Level 3Katie Mayes Hospitality (Food & Beverage Service) Level 2Kristy Heighton Team Leader (Back of House) Level 2Liam Norwood Hospitality (Food & Beverage Service) Level 2Luke Webber Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Marian Costin George Pavalasc Hospitality (Kitchen Services) Level 2

Matthew Ross Hospitality (Housekeeping) Level 2Megan Rhodes Hospitality (Food & Beverage Service) Level 2Molly McCullock Hospitality (Food & Beverage Service) Level 2Natalia Maksymowicz-Chomczyk Team Leader (FOH) Level 2Nathan John McGarry Hospitality (Food & Beverage Service) Level 2Phoebe Worrad Team Leader (Front of House) Level 2Ryan Peter Roberts Hospitality (Kitchen Services) Level 2Sarah Peace Hospitality (Food & Beverage Service) Level 2Shaun Jeffrey Cooper Hospitality (Food & Beverage Service) Level 2Sophie Plimley Hospitality (Food Prod & Cooking) Level 2Sophie Steele Team Leader Level 2Sophie Stone Team Leader (Front of House) Level 2Stevie Kerner Hospitality Supervision and Leadership Principles (Food Service) Level 3Sylwia Pasieka Hospitality (Food & Beverage Service) Level 2Taya Kouroupis Team Leader (Front of House) Level 2William Johnson Hospitality (Beverage Service) Level 2

F&SFayre and SquareAbbie Sniffen Hospitality (Food & Beverage Service) Level 2Andrew Green Hospitality Supervision and Leadership Principles (Food Operations) Level 3Bethany Mcgahey Team Leading Level 2Charlyn Amy Cockburn Team Leader (Front of House) Level 2Clarice Weaver Hospitality (Food & Beverage Service) Level 2Cory Meredith Hospitality Supervision and Leadership Principles (Drinks Service) Level 3

David Miller Team Leader (Front of House) Level 2Emma Misell Team Leader (FOH) Level 2Fern Justine Booth Team Leader (Front of House) Level 2Gary Crowther Hospitality Supervision and Leadership Principles (Food Operations) Level 3James Clarke Team Leader (FOH) Level 2Kevin Traynor Team Leader (Front of House) Level 2Laura Bingley Team Leader (Front of House) Level 2 Laura Pickford Hospitality Supervision and Leadership Principles (Food Operations) Level 3

Lee Baldwin Hospitality (Food & Beverage Service) Level 2Lee Mason Team Leader (Front of House) Level 2Lorraine Alma Proctor Team Leader (Front of House) Level 2Louise Wade Management Level 3Matthew Lund Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Melanie Canovi Hospitality (Food & Beverage Service) Level 2Nicole Allen Team Leader (Front of House) Level 2Rhian Bailey Hospitality (Beverage Service) Level 2

Regan Dalton Hospitality Supervision and Leadership Principles (Food Service) Level 3Stephen Shepherd Hospitality Supervision and Leadership Principles (Food Operations) Level 3 Flaming Gri l lAnthony Barnes Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Ariann Waddingham Hospitality (Food & Beverage Service) Level 2Bethan Williams Team Leader (Front of House) Level 2

Byron Cook Team Leader (Front of House) Level 2Carl Baines Hospitality (Food & Beverage Service) Level 2Charlotte Lancaster Team Leader (Front of House) Level 2Christopher Watts Hospitality Supervision and Leadership Principles (Food Service) Level 3Daniel Westwood Hospitality Kitchen Services (Kitchen Development) Level 2David Handley Licensed Hospitality Operations (Bar & Cellar) Level 2Debbie Morgan Team Leader (Front of House) Level 2

Grace Theyer Team Leader (Front of House) Level 2Hannah McLaughlin Team Leader (Front of House) Level 2Jack Winstone Team Leader Level 2Jack Yeomans Hospitality (Kitchen Services) Level 2Jade Taylor Team Leader (Front of House) Level 2Jane Morton Team Leader (Front of House) Level 2Jayne Williams Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Joshua Buckley Hospitality (Food & Beverage Service) Level 2

Joshua Roper Hospitality (Food & Beverage Service) Level 2Kevin Jewiss Hospitality Services Level 2Leanne Dallimore Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Lisa Tourle Hospitality (Food & Beverage Service) Level 2Lucy Finch Team Leader (Front of House) Level 2Mathew Crookston Team Leader (Front of House) Level 2Matthew Hough Team Leader (Front of House) Level 2

Michael Davies Hospitality Kitchen Services (Kitchen Development) Level 2Millie Philpott Hospitality (Food & Beverage Service) Level 2Natasha Bell Hospitality (Food & Beverage Service) Level 2Nina Melville Hospitality Supervision and Leadership Principles (Food Service) Level 3Olivia Smith Team Leader (Front of House) Level 2Rachel Bulley Team Leader (Front of House) Level 2Rhianna Wilkins Team Leader (Front of House) Level 2

Richard Trowman Team Leader (Front of House) Level 2Sarah Collins Team Leader Level 2Shaun Klus Team Leader (Front of House) Level 2Stacey Shakesheff Team Leader (Front of House) Level 2Stephen Liu Team Leader (Front of House) Level 2Thomas Flintham Team Leader (Front of House) Level 2Timothy Herbert Team Leader (Front of House) Level 2Zachary Wolstenholme Hospitality (Kitchen Services) Level 2

LP LondonAdriana Rodrigues Dos Santos Team Leader (Front of House) Level 2Aida Gutierrez Cairos Team Leader (Front of House) Level 2Andre Pinnock Hospitality Supervision and Leadership Principles (Food Operations) Level 3Andrea Fordham Hospitality Supervision & Leadership Principles (Drinks Service) Level 3Anna Lucien Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Caroline Stevenson Hospitality Supervision and Leadership Principles (Food Operations) Level 3Cathy Parsons Hospitality (Food & Beverage Service) Level 2Christie Fields Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Christine Rodrigues Team Leader (Front of House) Level 2David Kallay Hospitality Kitchen Services (Kitchen Development) Level 2Debbie Whitmarsh Team Leader (Front of House) Level 2Hubert Owsiak Hospitality (Kitchen Services) Level 2Ilie- Cristian Ciobanu Hospitality (Beverage Service) Level 2Jafar Waleed Al-Temimi Hospitality Supervision and Leadership Principles (Food Service) Level 3Jodie Crick Team Leader Level 2Josephine Scott Team Leader (Front of House) Level 2Julia McDermott Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Julija Strelnikovaite Hospitality (Food & Beverage Service) Level 2Katie Richards Hospitality (Food & Beverage Service) Level 2Kelly Buckner Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Lamine Mokhtar Ahdouga Hospitality (Kitchen Services) Level 2

Lee Clapson Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Linas Rosenas Hospitality Supervision and Leadership Principles (Food Operations) Level 3Lorenzo Celoro Torsiello Hospitality Kitchen Services (Kitchen Development) Level 2Luisa Salamino Team Leader (FOH) Level 2Massimiliano Pes Team Leader (Front of House) Level 2Matthew Anthony Bushell Team Leader (Front of House) Level 2Monika Soltysiak Team Leader (Front of House) Level 2Richard Gackstatter Hospitality (Beverage Service) Level 2Sally Spicer Hospitality (Beverage Service) Level 2Sappfrul Pearson Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Simona Velichkova Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Stuart Fogden Greene King ILM Management Level 4Valentin-Mihai Macreanu Team Leader (Front of House) Level 2

LP Nor thAaron Joseph Hodgson Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Adam Duplain Hospitality Kitchen Services (Kitchen Development) Level 2Adam Walch Hospitality (Food & Beverage Service) Level 2Aimee McCarthy Hospitality (Food & Beverage Service) Level 2Alastair Bannatyne Hospitality (Food & Beverage Service) Level 2Amanda Brown Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Amy Dean Hospitality (Food & Beverage Service) Level 2

Amy Lingard Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Anna-Marie Ellwood Hospitality Kitchen Services (Kitchen Development) Level 2Blair McCafferty Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Caitlin Savage Team Leader (Back of House) Level 2Chloe Hyndman Hospitality (Beverage Service) Level 2Christopher Burdekin Team Leader (Front of House) Level 2Claire Eaves Hospitality (Kitchen Services) Level 2Connor Guy Hospitality (Food & Beverage Service) Level 2Conor Young Team Leader (Front of House) Level 2Daniel Wilkinson Licensed Hospitality Operations (Food Production Operations) Level 3David Armstrong Hospitality Supervision and Leadership Principles (Food Operations) Level 3Darryl Walsh Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Elizabeth Mons-White Team Leading Level 2Emily Conway Hospitality (Food & Beverage Service) Level 2Emily Swales Team Leader (Back of House) Level 2Emma Butler Hospitality (Food Prod & Cooking) Level 2Emma Diamond Hospitality (Food & Beverage Service) Level 2Emma Kirsty Brown Hospitality Supervision and Leadership Principles (Food Operations) Level 3Hugo Abolafia RodriguezTeam Leader (Front of House) Level 2Iain Houston Hospitality (Food & Beverage Service) Level 2James Culshaw Hospitality (Food Prod & Cooking) Level 2

Jason Buckley Licensed Hospitality Operations (Food & Drink Service) Level 3Jennifer Beattie Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Jonathan Baker Hospitality Supervision and Leadership Principles (Food Operations) Level 3Jordan Carberry Hospitality Kitchen Services (Kitchen Development) Level 2Jordan Gillespie Hospitality Supervision and Leadership Principles (Food Service) Level 3Joseph Minns Hospitality (Food & Beverage Service) Level 2Joshua Rhodes Hospitality (Kitchen Services) Level 2Katarzyna Wojslaw Hospitality Supervision and Leadership Principles (Food Service) Level 3Kathleen Slater Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Kathryn Randall Hospitality Services Level 2Kerry Shields Hospitality (Food & Beverage Service) Level 2Kyle Lafferty Hospitality (Food & Beverage Service) Level 2Lauren Wade Team Leader (Front of House) Level 2Lois Mann HospitalityMax Dakers Hospitality (Food & Beverage Service) Level 2Melanie Finegan Team Leader (Front of House) Level 2Michael Brown Hospitality Supervision and Leadership Principles (Food Operations) Level 3Morgan Finegan-Thomas Licensed Hospitality Operations (Food & Drink Service) Level 3Nathan Black Hospitality (Food & Beverage Service) Level 2Nathan Meggat Hospitality Kitchen Services (Kitchen Development) Level 2

Nathan McTiernan Hospitality (Food & Beverage Service) Level 2Nicola Bates Hospitality (Food & Beverage Service) Level 2Nicola Brock Licensed Hospitality Operations (Food & Drink Service) Level 3Nicola Johnson Hospitality (Food & Beverage Service) Level 2Nicole Mearns Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Peter Unsworth Licensed Hospitality Operations (Food & Drink Service) Level 3Philip Anderson Hospitality (Kitchen Services) Level 2Phillip Welch Team Leader (Front of House) Level 2Rachel Druce Greene King Management MDP Level 3Regan Gillespie Hospitality (Food & Beverage Service) Level 2Robert Appleby Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Robert Shaw Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Ross McKenzie Hospitality (Food & Beverage Service) Level 2Ryan Dair Hospitality Kitchen Services (Kitchen Development) Level 2Samantha Leake Hospitality (Food & Beverage Service) Level 2Sian Cartwright Hospitality (Food & Beverage Service) Level 2Stacey Arnott Hospitality Kitchen Services (Kitchen Development) Level 2Stuart Gledhill Hospitality (Food & Beverage Service) Level 2Tammy Robinson Team Leader (Front of House) Level 2Thomas Hill Team Leader (Front of House) Level 2

Timothy Hughes Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Tracy Leigh Greene King ILM Management Level 4Valerie Mutter Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Victoria Frew Hospitality Supervision and Leadership Principles (Food Operations) Level 3Vikki Anjum Licensed Hospitality Operations (Drink Service) Level 3Virginia Rodriguez Jimenez Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Zac Moss Hospitality (Food & Beverage Service) Level 2Zoe Wilson Hospitality (Beverage Service) Level 2Zsolt Sandor Hospitality (Professional Cookery) Level 2

LP SouthAdrian Harmes Hospitality Kitchen Services (Kitchen Development) Level 2Adrie Henrico Greene King ILM Management Level 4Alessia Pianta Team Leader (FOH) Level 2Alexander Richard Tarelli Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Alice Cociu Hospitality (Food & Beverage Service) Level 2Antony Kilby Hospitality (Food Prod & Cooking) Level 2Ashleigh Gough Team Leader (Front of House) Level 2Ashleigh Watson Team Leader (Front of House) Level 2Ashley Sargent Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Bartosz Macioszek Hospitality Supervision and Leadership Principles (Drinks Service) Level 3

Carla Grantham Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Cerys Mercer Hospitality (Food & Beverage Service) Level 2Chantelle Regan Hospitality (Food & Beverage Service) Level 2Charles Richards Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Chelsey Batty Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Chelsey Short Hospitality Kitchen Services (Kitchen Development) Level 2Christine Graham Hospitality Supervision and Leadership Principles (Food Service) Level 3Christopher Johnson Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Corinne Oliver Hospitality (Food & Beverage Service) Level 2Correna Avellano Hospitality Kitchen Services (Kitchen Development) Level 2Craig Gannon Hospitality (Beverage Service) Level 2Dale Elder Hospitality (Food Prod & Cooking) Level 2Daniel Roberts Hospitality Kitchen Services (Kitchen Development) Level 2Daniel Vasquez Gomez Hospitality Supervision and Leadership Principles (Drinks Service) Level 3David Roden Hospitality (Food & Beverage Service) Level 2Elena Staiano Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Fleur Cunningham Team Leader (Front of House) Level 2Gareth White Team Leader (Front of House) Level 2Georrge Croker Hospitality (Food & Beverage Service) Level 2

Hannah Clayton Hospitality (Food & Beverage Service) Level 2Hayley Venus Licensed Hospitality Operations (Bar & Cellar) Level 2India Westerman Team Leader (Front of House) Level 2Jack StanfieldHospitality (Food & Beverage Service) Level 2Jade Deards Team Leader (Front of House) Level 2James Geraghty Hospitality Services Level 2James Sharp Team Leader (Back of House) Level 2Jamie Martin Hospitality (Food & Beverage Service) Level 2Janine Wallen-Dunk Team Leader (Front of House) Level 2Jessica Eames Hospitality (Food & Beverage Service) Level 2Jo Webb Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Josephine Bryan Hospitality Kitchen Services (Kitchen Development) Level 2Joshua Lee Wiltshire Hospitality (Food Service) Level 2 Joshua Spence Hospitality (Food Production & Cooking) Level 2Kayleigh Broad Team Leader (Front of House) Level 2Kerri Lee Stevens Hospitality (Food & Beverage Service) Level 2Kirsty Hardwick Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Lauren Daniel Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Laurence Soons Team Leader (Back of House) Level 2Lilly Amesbury-Fuller Team Leader (Front of House) Level 2Lydia Sharp Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Michael Deacon Team Leader (Front of House) Level 2Michelle Cox Team Leader (Front of House) Level 2

Michelle Longhurst Hospitality (Food & Beverage Service) Level 2Monique Wallace-Burrowes Team Leader (Front of House) Level 2 Natalie Jones Hospitality (Food & Beverage Service) Level 2Nicola Lintott Team Leader (Front of House) Level 2Nicole Steer Hospitality (Food & Beverage Service) Level 2Owen GriffithsHospitality Supervision and Leadership Principles (Drinks Service) Level 3Paige Gadd Hospitality Supervision and Leadership Principles (Food Service) Level 3Phillip Toft Hospitality Supervision and Leadership Principles (Food Operations) Level 3Poppy Ball Team Leader (Front of House) Level 2Rebecca Tether Hospitality (Kitchen Services) Level 2Robert Emanuel Panczi Hospitality Supervision and Leadership Principles (Food Operations) Level 3Sabrina Critchell Team Leader (Back of House) Level 2Samantha Andrews Team Leader (FOH) Level 2Samantha Daltrey Hospitality Supervision and Leadership Principles (Drinks Service) Level 3Samantha Good Hospitality (Food & Beverage Service) Level 2Samantha Jones Hospitality (Food & Beverage Service) Level 2Scott Doncaster Team Leader (FOH) Level 2Shaun Emery Team Leader (Back of House) Level 2Sonny Barker Hospitality Kitchen Services (Kitchen Development) Level 2Theresa Grimes Team Leader (Front of House) Level 2Tina Robbins Team Leader (Front of House) Level 2Zoe Howard Hospitality Supervision and Leadership Principles (Drinks Service) Level 3