Spotlight on RMOY 2022 Winners | Abigail Clark AIH and James Brackley MIH

UK Restaurant Manager of the Year 2022 was a night to remember. Particularly for Abigail Clark AIH and James Brackley MIH who were crowned winner and runner up respectively to thunderous applause at the Hotel Cafe Royal, London in March. We caught up with them once the dust had settled and put them both under the IoH spotlight.

Firstly, massive congratulations to you both on your awards! Tell us a little more about yourselves and your careers to date.

Abigail:

I started my career in luxury hospitality in 2014 with the opening of the Shangri-La at The Shard. Lost and fresh-faced out of drama school, Nick Liang, then director of food and beverage took a chance on me. Starting as a banquet associate, I moved my way up to assistant manager at Shangri-La’s TING restaurant. Shortly after, in 2016, I found myself moving my entire career overseas to Shanghai, staying within the same hotel group but working for their sister property Kerry hotels in Pudong.

In 2018 I was offered a managers position at separate outlets for Hilton’s number one property in Asia nestled in the busy Shinjuku district in Tokyo. However, after a personal issue, I found myself moving back to London, in what felt like the toughest year of my life. I lost confidence in my performance as a leader and found myself searching to get my career back on the map in one of the toughest cities in the world. Charlies at the luxury hotel Browns in Mayfair, London had an opening for a restaurant manager so I took the plunge. After an extensive interview process, I was offered the job as restaurant manager. Being overjoyed was an understatement!

James:

I have always had a passion for restaurants and service. I worked in hotels in my home county of Norfolk after catering college. I then studied and graduated from the Edge Hotel School with a BA (Hons) in Hotel Management.

I was a supervisor as part of the pre-opening team for The Woodford, an independent London restaurant. I then moved into the UK country house hotel market and gained an Assistant Manager position at South Lodge Hotel and Spa, part of the Exclusive Collection. During that time, I was promoted to Bar Manager and then Restaurant Manager. My current role, as Restaurant and Bar Manager, oversees the Camellia Restaurant, afternoon tea, in-room dining and the hotel bar. I completed the Master Innholders aspiring leaders diploma in 2019.

What is it that made you decide to enter the RMOY competition?

Abigail:

My hotel manager and managing director put my name forward for the competition. It helped blossom my determination and leadership skills after a very taxing year that had left a dent in my confidence.

James:

I entered as I thought it would be a great opportunity to meet like-minded professionals. Also, the nature of the competition looks at the theory involved in running a restaurant and the industry as a whole.

What was your favourite part of the whole experience?

Abigail:

The whole experience was exhilarating. But the best part was being able to sit in a room with nine other most equaling incredible people in their fields. The networking side was fabulous.

James:

Sharing experiences and ideas with the other competitors. Each of the individual tasks had its own appeal and challenge. The panel discussions in the evening ceremony were very interesting and inspirational. The competition has helped me develop my own ideas and apply these ideas in the workplace.

Abigail, how did you feel when it was announced you’d won UK RMOY 2022?

Completely overwhelmed – I still am!

What advice would you both give to restaurant managers considering entering next year?

Abigail:

Go for it! I never imagined I could win. It really is fantastic and now all I want to do is help and lead others who want to succeed in their careers.

James:

Go for it and be confident! I personally had a very positive and enriching experience. I would definitely recommend the competition to any restaurant manager who would consider entering.

What makes the hospitality industry such a great place to work?

Abigail:

The people! We are all multi-cultural and everyone is so different from all walks of life. Guests and colleagues – this is my love for the industry – everyone is welcome.

James:

Every day I learn from my team, colleagues and managers. In my role, I have the opportunity to work on new tasks and projects. Working closely with my team to achieve our goals is by far the most rewarding.

James, you were already an IoH Member when you took part. Why did you say #imin to the Institute of Hospitality?  

In my opinion, industry professionals have a responsibility to promote progressive, forward-thinking work cultures and values, focusing on sustainable business practices. The IoH as the professional body for our industry is a great platform to do this.

What’s the most wonderful, worst and downright weirdest thing you’ve ever experienced during your time in hospitality?  

Abigail:

Wonderful: My favourite time was opening Shangri-La. We worked as a team from morning until night to be able to open on time. I pushed my knowledge and ability to overcome challenges that I had never faced before. Although difficult, this pushed me as a leader and my love for the industry.

Worst: The most challenging time, was learning how to adapt to three different cultures when being based in Shanghai and Tokyo. Everyone works differently and every culture has its own traditions and beliefs.

Weird: Re-opening a restaurant four times in one year due to the pandemic. I have never been in a position of reopening a restaurant due to the obscure circumstances we have been through as an industry.

James:

Wonderful: Achieving three rosettes for the Camellia restaurant at South Lodge and working for the first hotel company globally to be B Corp accredited!

Worst: Navigating the various challenges throughout the pandemic.

Weird: Every time someone orders a decaffeinated espresso!

Connect with Abigail on LinkedIn                 Connect with James on LinkedIn