Senior staff member receives five-star training at Raymond Blanc’s hotel

21 October 2015

A Lancashire hotel receptionist has completed a ‘Stagiaire' work placement at one of the UK’s leading hotels, Belmond Le Manoir aux Quat’Saisons in Oxfordshire.

Reception manager at Stanley House Hotel and Spa in Mellor, Clare Tauber, was offered a special week-long experience to work alongside the Le-Manoir team on all aspects of guest relations, services and management.

Created by celebrated chef Raymond Blanc OBE, Le Manoir is renowned for offering one of Britain's finest gastronomic experiences and holds two Michelin stars.
Clare gained insight from the award-winning front of house staff at the hotel who excel in offering guests the ultimate five-star experience. She also met with Raymond Blanc as part of her placement who was excited to hear about her experience.
Clare said: “It was an absolute honour to meet the man behind the successful business. He wanted to know what I thought of the hotel and I replied it was apparent that hard work, dedication and passion is what drives each member of the team.
“Given its accolades I was eager to work front of house and understand how the team operates. From the moment guests arrive to when they depart, every need is attended to as there is always a member of staff available to assist.
“It was pleasing to see so many similarities with how we welcome guests to Stanley House but I learnt a great deal about enhancing the experience with attention to detail and a personal style.”
Clare who is 26 and from Walton-le-Dale, has ten years’ experience in the leisure and hospitality industry. She also studied a Hospitality Management degree at UCLan.

Her senior role at Stanley House includes maintaining excellence in customer service and delivering a project to improve the overall effectiveness of receptionist duties.

General manager at Stanley House, Philp Wharton, organised the placement as part of the hotel’s staff development programme. He said: “This was a perfect opportunity for Clare to receive training from high calibre experts in the industry and everything she was taught will be translated back in our own operations.”

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