This award is open to an individual with Front of House management responsibility ie: reception; reservation; cashier; concierge; doorman; luggage porter.

This award is open to a team with front of house responsibility ie: reception; reservations;or concierge; departments.

This award goes to the conference and banqueting team within a hotel who can demonstrate a high standard of service at all times.

This award is open to food and beverage managers working in single unit hotels or chain outlets.

This award is open to all housekeepers who exemplify first-class cleanliness and hygiene in bedroom preparation in either an independent hotel or group hotel. They will manage a housekeeping team, and must be committed to the efficient running of the housekeeping department.

This award will recognise the hotel that has taken the most innovative steps to neutralise its impact on the environment in the past 12 months. The award is open to any hotel, - independent or within a group, regardless of size. Entries can be for a single-unit business or for a group of units. Innovation will be manifested in such initiatives as implementing renewable energy sources; investing in new technology and equipment to minimise water and energy consumption; minimising the amount of waste sent to landfill through recycling initiatives, adopting more biodegradable products, liaising with suppliers to reduce packaging; adopting more energy efficient building designs; promoting seasonal, locally sourced produce to reduce food miles.

This award is open to hotel restaurant managers working within a hotel environment and looking after a restaurant team.

This award is open to teams who work in food and wine establishments within a hotel.

This award goes to an individual managing a team of therapists and consultants in either an independent hotel or group hotel.

This award will go to an individual with revenue sales responsibility in the hotel sector.

This award is open to a chef running a hotel restaurant or banqueting operation with less than 250 covers in one sitting.

This award is open to a chef running a hotel restaurant or banqueting operation for more than 250 covers in one sitting.

This award will go to a human resources manager of any level, up to and including directorial level. Entries should explain the contribution the Human Resources Manager has made both to their own team and to the organisation as a whole.

This award will go to a Human Resources team at a single hotel or group of hotels. Entries should explain the contribution the Human Resources team has made both to their own team and to the organisation as a whole.

The winner of the concierge award should have the following qualities: total discretion and integrity, always be highly focused on the requirements of the guests, be able to multi-task, lead a team and engage well with colleagues, be self-motivated, and be a good lateral thinker - so that when one avenue is closed, know where else to go.

There are no set criteria for this award, which is open to a person or a team, working in any sector of the hotel industry. Going the extra mile could involve anticipating guest needs, helping colleagues or supporting your local community. Please include a supporting statement from colleagues and senior management and, where possible, testimonials.

There are no formal criteria for this award. This award will go to someone who is likely to have enjoyed success over a prolonged period in the industry and could hail from any part of the hotel business. The winner will have made a significant contribution to the industry over and above their core business. They will command respect from their peers and colleagues alike.

The 2016 Hotelier of the Year is likely to display many of the following skills and qualities:

Personal attributes

• Total commitment and dedication to the hospitality industry
• Demonstrates fair and decisive leadership skills.
• Excellent communicator.
• Well respected in the industry.
• Exemplary business track record.
• Innovative and creative.
• Strong attention to detail.
• Manages by example.

Hotel keeping skills

• Runs well-maintained hotel that consistently surpasses its competitors.
• Consistency of delivery: ensures all guest stays exceed expectations.
• A personal touch with guests.
• Offers value for money.
• Develops and introduces new services to enhance customer experience.

Commitment to employees

• Focuses on developing employees’ careers and maximising potential.
• Willing to impart knowledge to employees.
• Organises staff surveys and acts on them.
• Empathic and approachable.

Commitment to industry

• Supports government initiatives to promote hospitality as career of choice and raise standards of 
• training.
• Engages with local community to promote industry.
• Supports hospitality organisations and events both personally and with his/her hotel/business 
• resources.

Social responsibility

• Contributes personally, and with hotel resources, to help charitable initiatives; involves staff in 
• charitable/community events.
• Has well communicated and effective environment policy.