Ham Yard Hotel, 1 Ham Yard Soho, W1D 7DT

Working at Ham Yard Hotel

Hotels should be living things not stuffy institutions" maintain Tim and Kit Kemp, owners of Firmdale Hotels. There are eight boutique hotels in London and two in New York. The high standards of excellence and unique townhouse style of decoration have over the years added up to a winning combination. Kit Kemp has designed the interiors of each hotel in her unique personal way which reflects a fresh, modern English style. She was named the Andrew Martin International Interior Designer of the Year in 2008 and has gone onto win many more accolades.

" We are committed to creating safe spaces to work, with our employees receiving support with lateral flow testing and the Covid 19 Vaccine. There is also a real focus on employee wellbeing, with activities and support available to all of our employees. Here at Firmdale, you have the opportunity to have your say, with employee-led committees allowing you to generate ideas and really make a difference. Wait, there’s more! Quarterly team events, volunteering and regular Manager catch-ups."
Why work for Firmdale Hotels?,

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Others about us

I joined Firmdale straight out of school aged 18 and started as a Room Service Waiter at Knightsbridge Hotel. Starting with no experience, I have moved within the company, working at 5 of the London hotels, and completed the Management Development Training Program. Now I am a Food and Beverage Manager and have been awarded the UK Rising Star Restaurant Manager in 2016 and Hotel Catey F&B Manager of the Year in 2019

Alex

F&B Manager – Haymarket Hotel

I joined Firmdale straight out of school aged 18 and started as a Room Service Waiter at Knightsbridge Hotel. Starting with no experience, I have moved within the company, working at 5 of the London hotels, and completed the Management Development Training Program. Now I am a Food and Beverage Manager and have been awarded the UK Rising Star Restaurant Manager in 2016 and Hotel Catey F&B Manager of the Year in 2019

I started my career at Firmdale 2 years ago as a Pastry Sous Chef and was offered a promotion after just 6 months to Senior Pastry Sous Chef. I felt welcomed into the Firmdale family from my very first day, and have felt supported in my role ever since. Firmdale offers many opportunities to learn, grow and enhance my skills with the opportunity to take part in extra training sessions

Bernadette

Senior Pastry Sous Chef – Ham Yard Hotel

I started my career at Firmdale 2 years ago as a Pastry Sous Chef and was offered a promotion after just 6 months to Senior Pastry Sous Chef. I felt welcomed into the Firmdale family from my very first day, and have felt supported in my role ever since. Firmdale offers many opportunities to learn, grow and enhance my skills with the opportunity to take part in extra training sessions