Candidate Success Stories


Leaving the Forces can be daunting but this Hospitality professional has taken the leap!

Alicia is a true Front of House professional and has been working for the British Army for the past 7 years.  Her responsibilities of delivering first class Balls, Mess Dinners and functions have taken her to several barracks around the UK, the Falklands and Germany.

After 7 years of managing the planning and delivery of the functions Alicia wished to return to

“Civi Street”.

Alicia visited Swindon’s Hospitality Division and said that she ideally wanted:

  •          A well- established Hotel environment
  •          An opportunity to cater for many functions
  •          Take on further responsibility
  •          A pay rise would be great!

The Outcome:

Alicia has just started working at a 17th Century hotel in a beautiful country setting in Wiltshire. Promotion from Front of House Manager to Operations Manager and a pay rise to boot!

Good Luck Alicia in your new role.

Swindon Branch


HARD WORK PAYS OFF!!

Another Success Story for Wise Hospitality Division in Swindon

Steve is a hard working Head Chef with 19 years catering experience behind him, working at Rosette Standard establishments.

For the past 2 ½ years Steve had been working at a really busy establishment in Berkshire where he was responsible for delivering between 400 and 500 covers per night, catering for private functions, events and walk in trade.

Steve was unable to utilise his creative flair in the menu, was working up to 6 days per week for 12 plus hours per day and earning 28K per annum.

Steve wanted to utilise the experience he had gained and have an opportunity to share his creativity, using local produce and suppliers.   

Steve visited our Hospitality Division and discussed his objectives:

An employer who encourages creativity

Fair pay and working conditions

The opportunity to develop a reputation and gain accreditations for his food

The outcome:

Steve has just started working at a beautiful  hotel in the heart of Berkshire, where he will have his own input into the menu and able to use local produce from local suppliers.

A pay rise of £8,000 on basic plus an opportunity to earn a further £4000 on achievement of KPI’s.  Not only that, it’s working  4.5 to 5 days per week so plenty of time to dream up some special recipes!

Swindon Branch