A first head chef job at 23, and a GM at 22: inside Mr Thomas's Chop House

Mr Thomas's Chop House on Cross Street has been feeding Manchester since 1867. Owner Roger Ward has just spent around £300,000 restoring it, Manchester's Finest reports, from the dining rooms and furniture to the kitchen, wine list and beer cellars. But the bit worth reading if you're early in your career is who is running it.

Who's in charge - Lucas Donegan, head chef, 23. It's his first head chef job. His brief: bring back classics like brown onion soup and Lancashire hotpot and make them as good as anything in the region, without turning them into fine dining. - Jamie-Louise Harlow, general manager. She joined the company at 19, was promoted from within and became GM at 22. Her name is being hand-painted on to the board that lists every known licensee. - George Bergier, head sommelier, 80. He's approaching six decades in Manchester hospitality. Plenty to learn from someone like that.

Roger says he likes backing people early. There are other changes too: a pick-your-own board of eight seasonal British cheeses, and, for the first time in its history, Tom's will open on Christmas Day.

Try this: if you want the next step, tell your manager now, and ask what you would need to show them over the next six months. Places like Tom's promote people who have already been doing bits of the job.