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WORKING AT THE FHI
The FHI FamilyHospitality can be hard work over long, anti-social hours. In order to enjoy this type of work, we believe a good working environment is key. We strive to provide the best facilities and tools we can to enable our team to thrive and enjoy their work. We reinvest in our 'back of house' facilities as much as possible, and are constantly looking for ways to improve working life for our FHI family. As the owners we work every day alongside our team, and hope to make them all feel valued as individuals but also as part of something 'bigger'. We are a rapidly developing company and encourage employee creativity and input into our future journey.
At the Ferry House we are currently a team of around 40 people, an ever growing figure which does include some seasonal staff, we are also part of BB4 Group which is currently 125+ employees. Social events throughout the year are open to anyone who wishes to partake, and we have two annual 'get togethers' for the whole team and their partners. Staff enjoy up to 20% off dining, drinks, and overnight stays at the Ferry House Inn, as part of our benefits package. Unusually for a lot of restaurants we close for Christmas every year, from the 24th to the 30th, so our team can enjoy the festive period with their families. No matter how 'big' we get, this will never change, as part of our commitment to being a family centred company.
Training is available to all permanent staff in relevant spheres such as personal development, HR practices, people management as well as job specific skills. We have clear paths for progress for all staff who wish to move up to the next levels, or indeed change career and try out other departments. We often have team members move departments after a few years when they want a fresh challenge. Many of our part time / weekend staff are under 21 - working here alongside their studies. We aim to get them started in the job world with a skill set that can be used in many professions, with a hard working attitude and customer service focused mentality. It is very satisfying seeing several friends or family members recommended to us for work, with many of our team members being connected to current or previous employees. We encourage our staff spread the word on our available positions, to help us employee good quality people. |
Comments from our current employees...
"It's exciting to be part of a company that is constantly listening to feedback and making improvements which I feel a part of, in the 2 years I have worked here a private wedding bar has been built, a new marquee, a new storage room, a poly tunnel to grow more fruit, veg and flowers, and more to look forward to, which leaves options open for different career opportunities which may suit my lifestyle changes in the future"
"I have achieved my life long ambition to be chef"
"The main reason I like it here is the people. I am also learning so much about gardening and the ingredients. The hard work you put in pays off and everyday is different."
"My job is great for working around school hours for my children"
" I love it so I live it! "
"It's like a big family and the food is amazing"
"It's a fantastic location with great staff."
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"I will definitely miss being part of the BB4 family" - Kind words from a departing employee
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Whilst we are very lucky to retain some fabulous people in our team for many years (some exceeding 10 years service) it is inevitable that some will 'fly the nest'.
Our aim is for all employee's to move on with more skills than they arrived with. So, if you are a 6th form student looking for a weekend job before you go to Uni, you will leave with life skills and great people skills, that you can put to use in any career field you choose. For management level staff there is personal development opportunities including management and HR training. For chefs not only culinary betterment but management skills and kitchen garden knowledge. During exit interviews we have a 100% positive response to 'would you return to work here again?' and almost all of our recruiting is via recommendation/word of mouth. The comments we receive in exit interviews/resignations are great affirmations that we are providing a nice place to work. |
"...a large stepping stone in my career..." |
Our Owner, Head Chef, and Pastry Chef on a day course together at River Cottage.