Meet the Torridon Team – Simon

Simon- Torridon Inn Manager

Having started his Torridon career as our 1887 restaurant’s food and beverage duty manager, Simon Ribalet recently became our new Torridon Inn manager, taking on a new role with a different team with a different atmosphere. We sat down with him to find out how he’s been able to expand his hospitality experience whilst at The Torridon, and how he’s finding his new position.

What is your role here at The Torridon? 

As Torridon Inn Manager, my role is to manage all food & beverages operations. Mostly, I will guide the team to deliver a five-star service, with passion and interest. Productivity and team performance are also priorities as we aim to develop people skills during their working time with us. I also take care of check ins and check outs for our 12 bedrooms.

What originally brought you to work at The Torridon? 

What really inspired me to come to the Torridon was the amazing location and what the resort has to offer; a kitchen garden capable of delivering food all year long to the restaurant, cows and pigs that are being fed on site, overall a big use of our local suppliers. At the same time, the whisky bar was very attractive!

You used to work at the fine-dining 1887. how does your work differ at the Torridon Inn in comparison?

I have been given more responsibility and autonomy by working at the Torridon Inn. The atmosphere we have at the Inn is more relaxed even though the standards we fix are high. Details of service are more informal, but the overall experience stays the same. Secondly, the reception aspect at the Inn is more important than what I have experienced at the 1887.

What made you want to work at the Torridon Inn?

The challenge of bringing the Inn to becoming an even higher standard, and the responsibility that goes with it in terms of service, team leading, environmental footprint, and marketing. I have the opportunity to understand what it is to run a business from top to bottom, day to day.

What does your job entail on a day to day basis?

The morning shift is about making sure breakfast service is going well, and handling check outs, alongside some office work such as rotas and stock orders. The afternoon shift is about guest service, highlighted by evening shifts which are our busiest moments.

What do you do on your days off?

I spend time with colleagues, either going in town or for walks.

Is there any advice you would give to someone applying to join the Torridon team? 

Be passionate, give the best you can, and you will learn a lot with amazing opportunities coming for you.


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