CIMR Debates in Public Policy: Challenges and Workforce Issues in the Hospitality Industry
When:
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Venue:
Birkbeck 43 Gordon Square
Chair: Flavius Cheveresan
Speakers:
Emil Minev, Head of Le Cordon Bleu London Institute
Ana Coles, Executive Head of People & Culture at The Lanesborough
Erika Colone, Head of Talent Acquisition at the Ivy Collection
The hospitality industry faces an acute talent crisis characterised by one of the highest turnover rates across all sectors. This revolving door of employees creates substantial financial burdens through continuous recruitment, onboarding, and training costs. The root causes are multifaceted: the industry suffers from a persistent "McJob" stigma, where roles are perceived as temporary and low-skilled rather than viable long-term careers. This negative perception deters ambitious talent from entering the sector. Compounding this challenge is intensified competition for labour—hospitality no longer competes solely within its own sector but against retail, logistics, and the gig economy, all offering greater flexibility and often comparable or superior compensation. The result is a workforce pipeline that leaks as quickly as it fills.
This debate will address what can be done by the sector, by the education system and by policy makers in four key challenge areas:
1. Recruitment and Retention
2. Working Conditions and Compensation
3. Skills Gap and Career Development
4. Systemic and Emerging Challenges
Speakers will be drawn from across the hospitality industry ecosystem bringing multi-faceted insights on what next for the industry.
Refreshments will be provided.
Contact name: Wendy Tuxworth
Speakers-
Ana Coles
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Ana Coles is currently the Executive Head of People & Culture at The Lanesborough, a luxury fivestar hotel in Knightsbridge and a member of the Oetker Hotel Group. She joined the property six months ago and brings over a decade of experience in luxury hospitality, blending HR capability with hands-on operational insight.
Previously, Ana worked with the Mandarin Oriental Hotel Group, beginning at Mandarin Oriental Hyde Park, London, where she strengthened partnerships with universities and colleges to build a robust talent pipeline. She later moved to Mandarin Oriental Mayfair as the third employee on the pre-opening team, leading the recruitment of 250 colleagues ahead of its June 2024 launch. Earlier in her career, Ana gained operational experience within hotel bars, including EDITION London and as Bar Manager on the opening team for EDITION Barcelona.
Ana is deeply passionate about nurturing future hospitality talent, advancing humancentred leadership, and understanding the shifting expectations of multigenerational workforces.
British and Spanish by nationality, she enjoys discovering diverse cultures and learning from different perspectives.
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Emil Minev
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Bulgarian-born Chef Emil Minev was fuelled by an appetite to succeed within the culinary world after realising his passion while working in the hotel sector in Bulgaria. He moved to London in 2001 and joined the team at 3 Michelin-starred La Tante Claire Restaurant at The Berkeley Hotel - where he worked with Pierre Koffmann. It was here that Chef Emil had his first experience within the pastry kitchen. Intrigued by the artistry, he decided to enrol at Le Cordon Bleu, where he graduated Diplôme de Patisserie in 2002.
Following this, Chef Emil trained at some of London’s best restaurants whilst his academic pursuit sent him to the world-renowned Alain Ducasse Formation Centre in Paris, as well as 3 Michelin-starred El Bulli in Barcelona. When he moved back to London, he joined The Ritz as Senior Sous Chef.
In 2007, Chef Emil joined the multi award winning Jumeirah Emirates Towers Hotel in Dubai as Executive Sous Chef where he was in charge of all 16 Food and Beverage outlets. In 2010 he joined the Shangri-La Group, excelling in their best hotels including Tokyo, Japan and The Maldives. Chef Emil’s most recent position, between 2012 and 2016 was at the Shangri-La Hotel London at The Shard as Executive Chef. Here he was tasked to create the vision, concept and strategy of the entire Food and Beverage division from pre-opening to operations. This included recruiting and then leading a brigade of 70 chefs and overseeing the three unique dining venues including an artisan deli-pâtisserie, a signature bar and finally a signature restaurant and lounge – offering a sumptuous array of locally-inspired, modern European dishes with an Asian touch. Following Chef Emil’s industrious efforts, these restaurants have won a series of accolades and recognition in print, TV and online media.
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Erika Colone
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A people-focused talent and employer branding leader, Erica specialises in building inclusive recruitment strategies that shape culture, strengthen belonging, and drive organisational growth. With cross-functional experience spanning talent acquisition, operations, and project delivery, Erica combine strategic expertise with a strong commitment to coaching and mentoring others.
Erica’s work centres on crafting authentic employer narratives that attract and empower the right talent in an evolving landscape where equity, authenticity, and flexibility are essential. She leads with empathy and purpose, implementing human-centred hiring frameworks and fostering collaborative environments where individuals feel valued and supported.
Erica is recognised for uniting teams around shared vision and values, bringing clarity, connection, and momentum to every initiative and she champions diversity and independent thinking as catalysts for innovation and meaningful impact.
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Flavius Cheveresan
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Flavius is the founder of a specialized food, beverage, and hospitality consultancy based in Romania. Combining a B.Sc. in Business Administration (Munich) with an M.Sc. in Culinary Innovation Management (Le Cordon Bleu and Birkbeck, London), Flavius brings a unique, dual perspective to the industry. Currently, they are spearheading the strategic development and promotion of an emerging wine region in western Romania.
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