Xavier Brette (left) and Ken Ramoo have been appointed by the OGH as restaurant manager and assistant restaurant manager, respectively.

The Old Government House Hotel  has announced the promotion of Xavier Brette and Ken Ramoo as restaurant manager and assistant restaurant manager, respectively.

Xavier and Ken have each been working at the hotel for almost two years. They currently oversee 15 members of staff but this will increase to around 20 in the peak summer season.

Their responsibilities include working closely with waiters, kitchen staff and the hotel’s executive chef to ensure the highest standards of service are delivered to clients in both The Brasserie and the Governor’s Restaurant.

As part of the Red Carnation Hotel Collection, the OGH encourages staff to take an active part in training and development. Both Xavier and Ken lead sessions on service technique and will soon be launching a new course on product and menu knowledge. The course will provide the restaurant team with an understanding of how the food and beverages the OGH serves are created and how specific drinks can complement dishes.

Restaurant manager Xavier Brette said: “We are committed to the professional development of our staff and are really looking forward to conducting this new course. This training session will be really interesting and we are confident that it will boost the confidence of each member of our team when advising our clients in their food and beverage choices.”

Xavier joined the OGH as maître d’ in March 2009 before being promoted to assistant restaurant manager in October 2009. Prior to relocating to Guernsey, Xavier was already part of the Red Carnation family, having worked as a waiter at the Summer Lodge Hotel in Dorset since 2005. Xavier also spent time working at The White Barn Inn, a five-star fine dining  restaurant in Maine, USA, whose clientele included the 41st President of the United States, George H. W. Bush.

Ken started at the OGH in November 2009 and previously worked in the conference and banqueting department organising fine dining for weddings, business and private functions.

Xavier and Ken have a long standing working relationship having studied together at the Hotel School of Mauritius from 2001 to 2004 where they each obtained their HND in hospitality management.

OGH General Manager, Andrew Chantrell, said: “Xavier and Ken have truly earned their promotions. They are exceptionally hard working individuals and pride themselves on providing the highest level of service to our clients. Their mutual respect for one another makes for an extremely successful working relationship and they engender confidence and motivation in the other staff.”