I can be me - Curt, Restaurant Manager

I ACTUALLY started out at 18 at my local Beefeater. I was working under a General Manager 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…