Departments
Housekeeping
Housekeeping refers to the management of duties and chores involved in the running of a premise, such as cleaning, bed lining, and general maintenance.
Food & Beverage
Food and Beverage is a part of a hotel department that manages and is responsible for the service of food and beverage who stay or not in a hotel.
Back of House
Back of House is the part that guests don’t see which often includes the kitchen, offices, storage rooms and any other areas hidden from guests.
Constructing a premier hospitality staffing company
After 20 years in the industry, Imperial has grown to into the UK’s leading hospitality staff specialists providing top-class people to venues, caterers and hotels across Central London.
What we offer
- Front & Back of House Staff
- Temporary Staffing
- Bespoke Training
- Consultancy
We care passionately about hospitality and people
Enabling incredible experiences starts with loving what you do. That’s why Imperial is committed to creating a comforting environment where you are excited for every shift.
What we cover
- Waiter/Waitress
- Banqueting Porters
- Chef De Partie
- Kitchen Porters & Stewards
- Public Area Cleaners
- Attendants
Talent solutions to fuel your business and drive better service
Every business is different and so is the talent to drive it forward. It takes experieced hospitality professionals to recognise great talent which is why we recruit exceptional people who bring experiences to life, injecting knowledge, skill and passion.
What we service
- Front & Back of House
- Chefs (all levels)
- Kitchen & Event Porters
- Housekeeping Staff
- Bartenders & Mixologists
- Banqueting & Event Staff
Over 30 years of direct experience in hotels & hospitality
We supply temporary staff to over 100 hotels in London, committed to train and deliver the most suitable candidates for our clients. We make every effort to pursue long-lasting relationships between our staff and our clients by offering outstanding support 7-days a week.
We provide continual training and supervision on-site by visiting hotels on a regular basis and discussing with the staff to see how well they’re getting on and also checking in with management for any issues which need attention.