I can be me - Curt, Restaurant Manager



I ACTUALLY started out at 18 at my local Beefeater. I was working under a GM I’d known since childhood - my family celebrated every big occasion at the restaurant, so I grew up around it. From day one, I saw how committed the team was and how long serving they were. In our industry, that’s unusual.

 

What I learned quickly was that people don’t stick around at Whitbread out of habit. They stay because they’re supported, challenged, and developed. That’s the real difference here.

 

Back then, though, I was still young and still finding my feet, I was impatient and so I left.

 

I spent the next few years working across some fantastic brands running restaurants, managing teams, I even ran one of the busiest sites in London and worked at a specialist steak restaurant I loved. But through all of that, one question kept coming back to me: “When was I last truly happy at work?” The answer was always the same: it was at Whitbread.

 

That’s why I came back. Not straight back into a General Manager role, but into the right environment, with the right backing, where I could grow again. For me it’s not about the title, it’s about being in a place where I can learn, build, and know there’s a clear next step.

 

And that’s the thing about Whitbread. People don’t stay because they’re coasting. They stay because the company never lets you stand still. You’re invested in, given training, offered new challenges and secondments, pushed into roles that grow your skills. You see it across the business: people move sites, take on new brands, even cross into hotels. That’s what keeps it exciting.

 

I love the buzz of a breakfast shift. They’re busy, fast-paced, and the guests are up for a chat – it’s a brilliant way to start the day. Dinner service has a completely different vibe, slower and more relaxed, but both have the same reward: knowing you’ve made someone’s day better.

 

The steaks here are the best I’ve seen anywhere I’ve worked with generous portions, great quality, and real value. The brand looks premium but feels informal. You can experiment, try new ideas, and do what’s right for your guests, while knowing you’ve got the backing of one of the biggest names in hospitality.

 

This wasn’t about going backwards for me. It was about finding the right place to grow again. 

 

And Whitbread is that place.

 

Want to see where Whitbread could take you? Click here…

We're shaking up the steak world and offering you a fresh + exciting approach to dining out.

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Our first brand and still one of the UK's best loved restaurants.

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Our aim is - 'To serve the nation's favourite pub food, at great value prices, in a family friendly environment.'

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Cookhouse & Pub, a great place to get together.

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hub by Premier Inn is a smart new concept in urban hotels.

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Is it our beds, our food, our great value or our people that people love so much?

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Table Table is the perfect place to get together with family and friends.

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We serve up delicious dishes full of seasonal flavour and a variety of drinks including local cask ales.

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We get to serve an amazing 25 million customers each month in the UK.

About Us
A new kind of hotel for Premier Inn

A new kind of hotel for Premier Inn

The first ZIP will be opening in Cardiff March 2019, with more coming soon. Keep your eyes peeled for a ZIP near you.