Master Innholder Spotlight - Mark Gregory White MI

In our new spotlight series, we speak to Master Innholders to find out more about their journey to becoming a Master Innholder, what it means to them, as well as what they are doing currently to give back to the industry as part of their work.

This week, we spoke to Mark Gregory White MI, General Manager at Stamford Bridge Hotel at Chelsea FC, who spoke to us about his focus on advocating young people on the many ways into hospitality, as well as the opportunities and challenges that come with being a general manager at a hotel at world famous football ground...

How did you get started in your hospitality career?

My parents worked in the industry; they were both Banqueting Managers at the Connaught Rooms in London when they met. They didn’t want me to work in hotels – “long hours and split shifts”. In my early years, I only really remember seeing my dad in his morning suit trousers and black jacket. However, the determined teen won and I got my first job as a waiter in a local hotel. It was to prove to be the best year of my life, it led to “catering college” and the start of a career that’s lasted nearly 40 years.

What made you want to apply to become a Master Innholder?

Although I wasn’t a member, it always felt like something to aspire to, so I was sufficiently curious and pleased to attend one of their January MI conferences. However, whilst it was thought-provoking, coming from a mid-range, branded hotel, I’d hoped to see more of my ilk within the audience, and I confessed as such to another Master Innholder.

Quite rightly, I was challenged and asked what I was going do about it, and this proved to be a pivotal moment for me. Knowing the industry to be a broad church, I realised I had to be a part of conveying as well as demonstrating that message. This saw me on a local mission to go into schools, showing them the routes to success from all backgrounds, from all academic and social starting points and into all types of hotel.

Doing it with school year groups is one thing, but to demonstrate the same message and have confidence within the wider hotel industry was another. However, the Master Innholders has afforded me this. Their recognition of the work that I do has meant a great deal and the opportunity to join them has shown them to be hugely welcoming and open. I would definitely encourage others, from whatever hotel background, to give it worthy consideration.

A big part of being a Master Innholder is giving back to the industry – what are some of the ways you are looking to give back this year?

A really important focus for me is to continue to advocate the range of different entry points and pathways into hotels as a job or as a career. Our industry is so well placed to make really positive inroads into enhancing social mobility, so whether it be degrees or T—levels, apprenticeships or direct entry into part-time operational roles, anyone can get onto a rung on our ladder.

I do a lot of this work with the Career Hubs, with Chelsea Foundation and with Hospitality Connect, seeing particular opportunity within the SEN (Special Educational Needs) arena and neurodiverse community.

Aligned with this is encouraging the celebration and better understanding of all that we are and all who we welcome in our workplace and hotel. I especially look forward to expanding our work experience programme for local young people with autism and to seeing that our hotel is a safe and welcome choice to work or stay for the trans population.

You are currently the General Manager for the hotel at Chelsea FC. How have you found managing a hotel at a football ground?

We are open all year, but there are home matches just over 30 times a season. This means we need to ensure year-round continuity of business but blend it with a strategy that maximises the potential from the football.

Operating on a matchday is certainly different! Whether it be juggling road closures with linen deliveries, serving vast amounts of beer in recyclable glasses or the service of as many burgers as high-end matchday hospitality three-course meals, the impact of 42,000 fans passing by our doors and the power of the brand of Chelsea is never to be underestimated but always thoroughly enjoyed. It makes us like no other hotel and that’s special.

What’s one piece of advice you would give to those just starting out in hospitality?

Do your research. There are lots out there so make sure you choose a company/ hotel/ employer that is shown and known to be good to its people and has values that you share!