Meet the Team

Meet the Team

 
Meet the people who make Hotel Russell what it is, a great place to stay! Scroll through to find out more.
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Philip Bell:  Regional General Manager, London

Where did it all begin for you?

My hospitality career began at the age of 13 working in a pub cleaning & stocking bars.I spent 4 years at college in Cambridge & Colchester studying Hotel Management & spent time training in 5 star hotels in Amsterdam.

How long have you been a General Manager?

Have been a General Manager since 1994 & have worked for a variety of Hotel operators, specialising in multi site management for the last 8 years. During this time I have been involved with many projects including running my own hotel, new build properties, take-overs & acquisitions.

How long have you been at Hotel Russell?

I joined Hotel Russell in June 2010. I oversee Hotel Russell, Grand Connaught Rooms, Covent Gardens, Horwood House, Buckinghamshire & Sedgebrook Hall, Northamptonshire. I am lucky to be surrounded by great colleagues both at my properties & Head Office.

What has been the most interesting day during your time with Principal Hayley?

The challenges of running a city centre hotels & venues ensure that every day is interesting, combined with the huge range of meetings & events we run means we are always totally focused on our guests. We recently hosted at The Grand Connaught Rooms an after show dinner & tribute concert to Michael Jackson following the premiere of the documentary of his life. The list of attendees was extremely high profile & the Connaught team delivered an incredible event. The client David Gest dedicated a limited edition poster to the team with his thanks, now proudly on show in the public areas at Grand Connaught Rooms.

What has been the most memorable event in your life?

I think you are supposed to say your wedding day or something momentous, but for me it was the Queen Hot Space tour live at Milton Keynes Bowl in 1981.

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Yiannis Constantinou, Hotel Manager

How did you get started in the hospitality industry?

I always  liked the overall cosmopolitan ambience in Hotels from an early age and was rather naturally drawn into working during my Summer holidays whilst at High School  in Cyprus in local Hotels something which I thoroughly enjoyed . As the Hospitality industry was one of the major industries back then in Cyprus it was a very easy decision for me to channel my future career aspirations towards that direction.

How long have you worked in London?
Ever since I finished my Higher Education degree at Ealing College and started a management training program with  Forte Hotels in Central London in 1989. Overall, excluding a 7 year period where I lived in Cyprus, 15 years.
How long have you worked at the Hotel Russell
Only a couple of months so far on this occasion but I have worked at this unique Hotel for approximately 1 year back in 2000 before moving back to Cyprus.
What do you feel are the most challenging aspects of your job?
Deciding when it is time to finish work for the day and go home as due to its nature work in a hotel never stops especially if you enjoy what you are doing!
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Sam Wanigaratna, Restaurant Manager, Hotel Russell

How did you get started in the hospitality industry?
I started off in the restaurant trade to earn bit of pocket money during college years. When I look back it has been a fun ride.
How long have you worked in London?
I have been working in London for the past four years and had the privilege of working with many industry professionals.
What are the challenges in Tempus compared to other restaurants?
Working in Tempus is different to all the other venues. Especially when you are attached to a large city hotel that situated in highly populated urban area where you will have a wide range of restaurants to choose from. We always need to be very attractive on the quality of the products and service that we provide.
What have been your most interesting shifts at Tempus?
My most interesting shift has been the one during the soap awards this year. We had lots of famous soap stars having drinks in our Tempus bar and it was fun serving drinks to them. 
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Fabien Charman, Head Chef, Hotel Russell

How did you get started in the hospitality industry?
I always had a taste for food since a young age and so decided after my A-levels and two years in Uni studying Business and Finance to change paths and enter the Catering Industry where I enrolled at Westminster College whilst working at the Hyde Park Hotel (now the Mandarin Oriental).
How long have you worked in London?
All my life. From 1994 onwards
How long have you worked at the Hotel Russell
It’s now been 5 years a head chef and I did a few years as agency prior to that.
What do you feel are the most challenging aspects of your job?
Primarily, not always being able to satisfy every customer.
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Dave Cook, Chief Engineer, Hotel Russell.

 
How did you get started in the hospitality industry?
Prior to my starting in the hospitality industry I had been self employed.  In 1996 one of my customers who was a retired engineer informed me that the hotel where his son worked had an opportunity in the engineering team. I have continued in the industry ever since.
How long have you worked at the Hotel Russell
I have always worked in London  and joined Hotel Russell in October 2007. It is the oldest and grandest Hotel that I have worked in.
What’s the biggest challenge at the Hotel Russell?
Maintaining the original grandeur whilst providing the facilities expected of a modern hotel
What is the typical day in the life of a Chief Engineer?
The most redeeming feature of having the pleasure to work in such grand old hotel is that there is no such thing as a typical day. I have long since stopped coming to work with a set agenda as all too often something will happen that would change all that I had planned. The maintenance team are split into two groups the first group react to any breakdowns and urgent requests and the second group carry out planned maintenance to limit the occurrences of faults in the first place.

 
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Mrs Grace, Executive House Keeper

How did you get started in the hospitality industry?
Originally from Portugal, I had just finished a Montessori Nursery Teaching course in London and while waiting for the results, went to work at a Reception of a boutique hotel to fund my trip to Paris. I was very proud when I received my first wage. I enjoyed the camaraderie between the colleagues and I had my first taste of what working in hotels meant – to give the best service we could provide to our guests.The best mentor ever, Mr. Gitter, our General Manager, told me then “now that you have been bitten by the hotel bug, it is in your blood and you will work in hotels for ever”. I think that he was right. This was 40 years ago!
How long have you worked in London?
I have worked in London since I finished college in 1971. I have seen many hotels being built and many chains changing owners. Worked at the Hotel Russell for 11 and half years.
What do you feel are the most challenging aspects of your job?
I started in Front Office and moved into Housekeeping after I took a Hotel and Catering course. In Housekeeping the biggest challenge is to keep the team motivated. When you clean a bedroom or check it, however much effort you put in it, tomorrow, is in need of the same effort. We have also got a team of many different nationalities. I am proud to say that I have a fairly steady and happy team due to passing on the knowledge I gained in working with great mentors in the past through training, nurturing and treating the team on special occasions yet keeping rules appropriate to working in a 4 star hotel.
What is a typical day in the life of an Executive Housekeeper?
·  We check all team is in and Night Management reports have no urgent matter for us to deal with in Housekeeping.
·  The Team has a daily line up where the V.I.P. value of the day is read, the daily events, the VIP arrivals, previous night financial figures, Guests and colleagues birthdays are mentioned. Name badges, V.I.P. cards and uniforms checked.
·  Check that all rooms are covered.
·  Check VIP arrivals and allocate if necessary
·  Attend daily HOD morning briefing and line up
·  Check bed and table linen delivery matches requested linen of previous day with Linen Porter
·  Check out of order/out of service rooms
·  Check rotas and timesheets are done according to forecast
·  Check outstanding maintenance jobs and liaise with Chief Engineer
·  Check rooms schedule for mattress turning, carpet shampooing, nets washing, heavy curtains vacuuming, spring cleans , exterior of hotel cleaning and allocate to House porters and Public Area cleaners
·   Allocate rooms to outside contractors such as window cleaner
·  Bite size training for all the team.
·   Spot check Bedrooms and Public Areas.
·   Check stock levels and do the required purchasing requests
·   Do informal job chats with members of the team and appraisals on scheduled days
·   Check which evening events are taking place and oversee that Ladies and Gents cloakrooms are covered
·   Check Evening shift has attended line up
·   Check Evening Housekeeper has all handover from day, including VIP rooms for turn down
Hotel Russell Reception Team