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 14 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 The Rubens at the Palace Hotel 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 team of over 160 employees, highly motivated and dedicated to delivering unbelievable levels of guests 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?
I joined The Rubens at the Palace in June 2000 as Front of House Manager and four years later I was delighted to be promoted to Deputy General Manager. My role is to oversee all the front line operations and ensure that from the minute a guest arrives, whether staying with us for the first time or returning back to us, is warmly welcomed and feels like they are coming home. I oversee with Reception all the arrivals and make sure we allocate you the best room possible. Remember to ask on check in for a room overlooking The Royal Mews so that you can watch the horses and carriages every morning and, if you are lucky, wave to the Queen leaving home for the day!
Before joining The Rubens at the Palace and 41 I worked nearly 7 years at Hotel d'Angleterre 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.
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.
I have worked at the Rubens for over 15 years and the favourite part of my job is meeting our guests from all parts of the world. The work is so varied and we never know what our guests will need assistance with, but it is especially rewarding to exceed our guests' expectations and provide that impossible ticket or book that “hot” table. I am especially fortuitous to work with such a great Concierge Team here at The Rubens at the Palace.
Organising events has always been a passion of mine, and with four years experience in the hospitality industry I joined The Rubens in 2011. One of the things I love about Red Carnation Hotels is that whether it be a boardroom meeting for 6, an Afternoon Tea for 10 or a private dinner for up to 180 guests, our expert teams work together to ensure that every event runs seamlessly and that each guest receives first class service before, during and after their time here. We look forward to welcoming you and your guests for a unique experience where we will provide exceptional service in a hotel that prides itself on being a ‘Home away from Home’
My passion for working within the hospitality industry started 7 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 myself and my team to exceed expectation and ensure our guests experience is the ‘best’ when staying here at The Rubens and 41.
My love for the hotel industry happened by chance when I worked as a waiter after finishing my degree in Law. What I thought was just a summer job ended up being my career. I started off in a small boutique hotel in Winchester where I trained in reception and food & beverage, moving up to House Manager and then General Manager by my 6th year. With a wealth of experience in hand, I felt I needed to challenge myself further, so took the decision to move to London and became part of the Red Carnation Hotel Group where I currently manage four restaurants and a bar. A service-minded, family-run hotel group who strive to only provide exceptional service is exactly what I was looking for.
My journey in hospitality started 8 years ago and I thoroughly enjoy working with people from all walks of life in hotels, observing a team that provides excellent service, ensuring optimal quality and cleanliness, which in itself is a great achievement for the Housekeeping Team. I am delighted to join The Rubens at The Palace and 41, which gives me and my team the opportunity to provide an unforgettable experience to our guests.
I have been working at The Rubens Hotel since 1995. Since then the property has expanded and my responsibilities have stretched to include 41 Hotel, bbar and the apartments, making the everyday work all the more interesting and rewarding. With no two days the same, there is never a dull moment at The Rubens. My team is a great multi-cultural mix who work very hard behind the scenes to ensure our guests have the very best experience always.