Jonathan Raggett has worked in hotels since leaving Westminster College with a Higher National Diploma in Hotel Management. Jonathan joined RCH in 1998 as General Manager of The Rubens Hotel. In 2000 he was promoted to Managing Director, overseeing the rapid expansion to the 17 award-winning luxury boutique hotels and a country inn which RCH now operates. In November 2009, Jonathan Raggett was delighted to be named Hotelier of the Year at the world-renowned Hotel Catey Annual Industry Awards organised by the Caterer & Hotelkeeper.
"We are a family run small collection of five- and four-star hotels who fight the big chains for business. We will never have the same Sales and Marketing spend as these players, so it is my belief that we need to make an even better job of taking care of our guests."
Internationally acclaimed hotelier Terry Holmes, winner of the 2006 Caterer Tourism Award, joined Red Carnation Hotels in February 2006, bringing with him his incredible passion for the hospitality industry. His tremendous career ranges from a Chef to Vice President in the luxury hotel business.
A much loved character at each of the hotels in the Red Carnation collection, his presence together with his expertise further strengthens our guests' experience.
Having been with Red Carnation Hotels at 41 for over ten years, previously at The Milestone, my role as General Manager here is one of the most satisfying jobs of my career. With a highly motivated and dedicated team of employees committed to delivering unbelievable levels of guest service, I feel truly lucky. Every guest is important to us all and I enjoy taking a personal interest in every stage of your guest experience, from marketing the hotel, through reservations to arrival, throughout your stay and not forgetting seeing you off, hopefully to return another day! A wonderful job, working with some great people and lucky enough to have fabulous guests. What more could anyone ask for?
Before joining The Rubens at the Palace and 41 I worked for nearly seven years at Hotel d'Angleterre in Geneva, where I discovered a true team spirit. I quickly came to understand how Red Carnation enables every one of us to do everything in our power to make the stay of our guests breathtaking. Our motto ‘No request is too large, no detail too small’ is not a simple eye-catching slogan: it represents a real state of mind, which accurately reflects every person’s role at the hotel.
As a Resident Manager my role, along with my wonderful team, is to provide the most memorable experience, exceptional quality of service with extreme attention to detail in the most professional and friendly manner, giving each and every guest the feeling of being in a "home from home". I joined The Red Carnation Hotel Collection in 2009 as part of the Management Programme. With experience at our sister hotels in London, Dorset and South Africa I am now very proud to be part of 41 and look forward to personally welcoming you to the hotel.
My passion for people and genuine hospitality is what inspired my desire to work in hotels. I attended the University of Johannesburg, School of Tourism and Hospitality, in order to ensure I had the required skills to complement my enthusiasm to achieve in this exciting and diverse industry. After working at a number of luxury boutique hotels in South Africa, I decided to broaden my horizons and moved to London in 2009 which granted my first taste of the famous Red Carnation hospitality at the luxurious Hotel 41. I made the change to our sister property in 2010, The Montague on The Gardens hotel to further develop in my field and have since come back home to The Rubens at The Palace, 41 and bbar where I hope to lead my team in ensuring a memorable experience for all.
I have worked with Red Carnation Hotels for over five years, first as a management trainee and then as the Assistant Food and Beverage Manager at The Rubens Hotel. Following my position at The Montague Hotel as Food and Beverage Manager I have now returned to The Rubens, 41 and bbar as Food and Beverage Director. I look forward to inviting you to try one of our many fantastic food and beverage areas, from breakfast and dinner in the restaurant through to a relaxing afternoon tea. Please feel free to contact me directly if I can be of any assistance.
I have been working for Red Carnation Hotels for over five years, having previously worked at 41 as Food and Beverage Supervisor and as Guest Services Manager at The Rubens Hotel. I was extremely happy to be promoted to Assistant (Resident) Manager at 41 Hotel. This is more than a job; this is a place where I feel like I can do something special to make people happy. By giving amazing service and quality time to our guests, I feel satisfied of my achievements. It feels like we are one big 41 family, and I believe that our guests feel like we are their family, away from their own.
Having been with Red Carnation Hotels for a number of years, I am so pleased to be Assistant Manager at 41. I started off working at 41 as a receptionist whilst I was undertaking the Red Carnation Hotels Management Programme, spending time in most departments at The Rubens and Summer Lodge. I worked in each hotel for a year and a half and feel I am at home again at 41. We all work together like family to make sure we strive to deliver only the best experience. We are a positive team who aim over and above to deal with any guest request, large or small.
After working through different departments and positions in The Rubens at the Palace Hotel, I was delighted to take the opportunity and become Reception Manager at 41. It has been a truly amazing experience for me. The people I work with are perfectionists with amazing attention to detail. Through our exceptional level of service and our interpersonal relationships with each other and our guests, we aim to make them always feel very important and special. And that is why we are always number one for them.
My passion for cooking began at the age of 12 when I started helping my cousins in the family bakery in my native Portugal. At 15, I took a hospitality course during my summer holidays and it was the excellent feedback I received from my tutors that motivated me to choose this as my career path. I came to London in 1999 and achieved my first AA rosette four years later. Since 2010 I have been the Head Chef at bbar, where I have continuously aimed to provide a unique taste experience with every dish I serve. I believe that the secret of producing great food is to mix love, inspiration and fresh ingredients.
Having recently been promoted to Executive Chef at The Rubens, 41 and bbar, I now enjoy the challenge of looking after the entire food offering across all three of these properties on Buckingham Palace Road.
My passion for working within the hospitality industry started seven years ago when a became a receptionist at a hotel in Surrey. Throughout the years I have developed my career within Reservations and have now joined the Red Carnation family as Reservations Manager. My job is to ensure that our guests receive fantastic customer service and that we capture every single detail relevant to their stay. This then enables my team and I to exceed expectation and ensure our guests' experience is the ‘best’ when staying here at The Rubens and 41.