Assignment Information: Whitbread Group Plc

Guidant Group are looking forward to supporting you throughout your assignment at Whitbread. 

During your assignment, Emma Clarke will be your dedicated consultant and will be your main point of contact for any questions or concerns, you may have.  If you have any questions or concerns, Emma’s contact information is:

emma.clarke@guidantgroup.com
M: 07919 396270
T: 0203 096 4466

Timesheets

You will need to submit timesheets weekly directly to Emma, using the email address stated above. 

  • Step 1 - Please complete the timesheet attached within your introductory email (IS Direct Worker – Email Timesheet Template) and send this via email to your manager by close of business each Friday stating the date and if you either worked a full day/half-day, with the total number of days worked at the bottom.
  • Step 2 - Your manager needs to “approve” your hours then send the email trail (including the timesheet) back to you.  Please note a simple email from your manager saying “approved” will be sufficient.
  • Step 3 – Please forward the above email to Emma Clarke at the above email address by Monday at 10am each week to ensure it is included in Guidant’s weekly payroll. 

All contractors will also be required to complete a Whitbread online timesheet. You will be shown how to do this within your first week

Pay dates

You will be paid weekly on a Friday for the previous week worked.

Pay queries

Please contact Emma Clarke, with any pay queries you may have and our Payroll will be contacted directly upon your behalf.

VAT status

If your VAT status changes during your assignment, please let Emma Clarke know immediately.

IT equipment

You are required to provide and use your own laptop and mobile phone. On arrival, Whitbread IT will provide you with a secure network key, which will allow you access Whitbread’s network and documentation.

Personal belongings

Whitbread do not provide mugs for their workers, therefore, please ensure you bring your own mug with you that can then be left on-site.