01/07/2025
Kevin Fry
Food & Beverage Manager, The Soho Hotel
“I originally joined The Soho Hotel as Bar Manager in 2018. Like many others, the pandemic gave me time to reflect, and I stepped away from the company in search of something closer to home. But the connection I had with Firmdale never really left me. When the Food & Beverage Manager role opened up nearly a year later, I knew I had to come back and I’m so glad I did.
Hospitality wasn’t part of my original plan. I left school at 15 and went straight into working six days a week on fruit and veg markets in North London. It wasn’t until I was 19 that I gave bartending a try, no experience, just drive and a willingness to learn. Within a month, I was hooked.
One of the most impactful things someone ever told me was, “You need to work in central London to really feel what bartending is like — because you’re good at it.” Coming from a council estate in East London, being told I had potential meant everything. So, I went for it. I worked across different venues, observed all kinds of leadership styles, and slowly built my own. My path to management wasn’t planned, it was built on curiosity, hard work, and learning from every person I met along the way.
At The Soho Hotel, my role spans across the bar, restaurant, room service, and events, making sure operations run smoothly, supporting my team, and jumping in when things get busy. I trust my line managers to lead their areas, and I stay close to the ground so I can help where it’s most needed. There’s also the strategic side; tracking targets, budgets, staffing, and planning for success.
What makes Firmdale special is the balance. We’re a five-star hotel without the pretentiousness that can sometimes come with the territory. The culture here is refreshingly grounded. There’s a real respect for work-life balance, no double shifts, no back-to-backs, no out-of-hours WhatsApp groups. When you finish for the day, you’re truly done.
The growth opportunities are second to none. If you're a junior team member with ambition and work ethic, the sky’s the limit. Help out, go the extra mile, and your name will get noticed, even outside your department.”