A new manager at the Hamilton Princess & Beach Club has credited his rise in the industry to determination and a positive attitude.

Marcus Iris-Simmons, 30, completed the hotel’s rigorous Leadership Development Programme and was promoted to outlet captain in March.

Mr Iris-Simmons said that he took on the challenge with a hunger for knowledge, completing it with more skills and a better sense of character.

He added: “I’ve got something in my head to live for now.

“I’ve developed skills and feel comfortable in my skin and more settled within myself as opposed to back then when I was just working to earn money.”

The programme was intended to teach students leadership skills and a deep understanding of the inner workings of their job.

Candidates were chosen by a panel of interviewers before being assigned either to the room service division or the food and beverage division.

They went through rotations to familiarise themselves with all aspects of the department, its hierarchy and the responsibilities that come with each position.

Mr Iris-Simmons started the programme in July 2023 after joining the hotel that year.

He said that his experience in hospitality at the time included stocking minibars at the Rosewood Bermuda and food service at King Edward VII Memorial Hospital.

Mr Iris-Simmons explained that he initially saw hospitality as a way to keep himself and his family afloat.

He added that after joining the Hamilton Princess & Beach Club, he wanted to move his career forward through the programme.

“I think there comes a time in everybody’s life where you want to further yourself,” he said.

“I just had everyday thoughts of what I wanted to but I didn’t have any skills. I just had a vision, so I said this is a way to move myself forward.”

Mr Iris-Simmons learnt about the technical and business aspects of food and drink service during the 18-month programme.

His studies took him to the 1609 Bar & Restaurant and the kitchen of the Beach Club where he worked alongside other leaders who taught him interpersonal and communication skills.

He filled roles depending on the need, from working as a server to being in the kitchen.

Mr Iris-Simmons said there was one occasion when he had to serve during a banquet for the first time.

“I didn’t really know much about banquets, so I put that server uniform on and I served the guests,” he recalled.

“I learnt little skills like walking through the tables, the emotional cues of the people and reading the energy of the room.

“They were just different little things that I picked up that helped me in the job a lot.”

About the rotation, Mr Iris-Simmons said: “It made me respect somebody who wants to do stewarding or be a server.

“Everybody thinks that they’re just washing dishes or lifting plates but the reality is that there’s a lot going on.

“That opened my mind up and humbled me. It helped me to understand my job better as well because I had the real experience.”

Since starting as outlet captain of the Pembroke hotel in April, Mr Iris-Simmons said his job involved managing the bar and food staff while planning for the week’s demands.

He added that while he had sharpened his skills, he still treated every scenario as a chance to better himself around established staff.

Mr Iris-Simmons said: “We’re not in the top five of the Fairmont brand for no reason, so every room I walk into is a challenge.”