Having gained extensive experience within Hotels and Restaurants before working with Change, all of our Hospitality consultants understand the dedication, hard work and passion needed to succeed in this testing but rewarding industry. This experience brings an understanding of all areas including front and back of house, helping us to not only provide staff that will fit within each unique environment but add value to your customers experience.
We have a vast pool of talented and experienced candidates from a Waiters, to General Managers, Kitchen Assistants through to Executive Head Chefs, so our team can find you someone from almost any background. From the moment you choose Change we will work with you to create a package that ensures you get the right staff, in the right time period within the budget you have for each project time after time.
Having worked with a number of different and diverse venues we pride ourselves on the flexibility that has gained us fantastic working relationships with a number of Michelin and Rosette restaurants, International Hotel Groups, Branded Restaurant Groups and Boutique Hotels.
If you are searching for staff to help your company grow or looking to launch a new venue please contact one of our dedicated restaurants and hotel consultants for a free consultation.
Please e-mail us at eatandsleep@thechangegroup.com
All of the events team at Change have previous event experience and this helps understand the point that our service to events and contract catering clients needs to rely on one factor: flexibility.
In our provision of temporary, permanent and contract staff we are flexible enough to provide all levels of staff at the shortest of notice and our clients use us to provide them with staff for any size event from a special dinner for two to a banquet for thousands.
Whether your guests or clients are sitting down, standing up, eating or drinking our staff are able to both make your event run smoother and the guests’ experience greater.
We only use staff who share our flexible approach and who are not rigid in their attitude so that they have the ability and the willingness to tackle new tasks and opportunities when obstacles are presented.
If you are looking for staff at any level of your front or back of house please give one of our specialist consultants a call for details on how we can make your event or site run more efficiently.
We are very proud to be to supplying staff to a huge variety of venues and sites ranging from:
Please e-mail us at canapes@thechangegroup.com
The Change hospitality team are delighted to be working with (and occasionally frequenting) some of Londons and the UK’s best and most well respected pubs and bars and over the years we have we have forged excellent relationships with them (please feel free to take a look at our testimonials).
We are able to supply you with either temporary or permanent staff of all levels across the following sectors:
Please e-mail us at drinks@thechangegroup.com
The Change Group have the privilege of working with a number of VIP clients across Europe ranging from royal families, high net worth individuals and celebrities through to private clubs and associations. We understand the importance of discretion and diplomacy and you can be safe in the knowledge that your requirement will be handled in the strictest of confidence.
If you are looking for a private chef for your chateau in France or a personal butler for your highland retreat we have the ability to meet your exacting requirements. Our high calibre staff will not disappoint; they come from some of the finest restaurants, the best hotels and the most prestigious estates in the world.
For information regarding our VIP service please contact Craig Allen in the strictest confidence on 0845 459 0581 or email craig.allen@thechangegroup.com.
NEWS
A change in the law to benefit waiting staff
Employers that use tips to top up staff pay to minimum wage standards will have to end the practice from October 2009, the government has said. The law has been changed to “create greater transparency and clarity for consumers by introducing a new industry code of best practice”. The announcement is the government’s response to a consultation on the use of tips, gratuities, service charges and cover charges in payment of the national minimum wage.
Employment relations minister Pat McFadden said “When a customer leaves a tip in a restaurant, they expect it to go to staff in addition to their pay, not to be used to make up the minimum wage. This change will mean that from October this year, it will no longer be legal to use customers’ tips to make up the minimum wage and that any tips left for staff will be in addition to basic pay”. It is also important for employers to have a level playing field on wages. “Our consultation showed wide support for these changes, including from business groups, and we are working with them to ensure that consumers get the information they need.” McFadden added.
Craig Allen, Director at Change approves: “This is a great result for all staff being paid in this manner and will give employees greater clarity in regards to pay.” He also states that “Both the customer and the industry will benefit. We will have much greater faith in the tipping system from now on”.
