Hi there...sorry to all who have to read my first post, I'm affraid it is of a negative nature!!!
My frustrations with the industry have been highlighted in recent times, in terms of career paths and lack of opportunities.
I have been with my present employer for 8.5 years. I have worked my way up from a general assistant to the General Manager, a post I have held for the past 2 years.
I am actively looking for a new challenge, but up here in Cumbria, I am finding it is impossible to get a look in anywhere, even as a Restaraunt Manager, Front of House Manager, Deputy Manager etc. Not even an interview. And there have been plenty of advertisers over the past couple of months.
I have decent qualifications. My highest at the moment is an Institute of Leadership & Management Level 5. Of course all the other bits have been done over the years...personal licence, intermediate food hygiene, customer care etc etc. Plus a ton of experience from working up from the bottom to the top...with experience of plenty of challenging situations that we all face within this sector.
Maybe my expectations have been hightened by reading, quite often, in the Caterer that there is a skills shortage in the industry. Maybe there is an age problem...I stand a couple of months short of my 28th Birthday, so maybe 'talent' (not to sound arrogant there!) and 'energy' just aren't enough???
Recently my thoughts have turned away from the industry as I look for opportunities within other sectors, as this sector just doesn't seem interested in up and comers...unless of course you have come through the companies own training scheme, at whch you can become another PR stat!
Is it not sad that a young person who has worked hard within the industry, and wants to carry on doing so, may have to look elsewhere in order to continue on a positive career path?
Thanks for reading, and your views are welcome.
Hi Newty,
Well after reading, I must say there is things you wrote that I totally agreed.
I’m not looking for new job at the moment (actually the though of a new challenge seems good), but I’ve already, and often question myself on that, and I’ve even wrote a comment in the forum about age, and how important is in this industry, especially for management positions.
I am definitely sure I would get an interview for a job, or would be hard because of my age, when I know I’m maybe, between the 2 hotels, where I work the most qualified to do the jobs, and I am part of the most young ones.
I do think is your age. I totally agreed with you, about the way industry see young people, I mean there is bad and there is good, but no one is ready to give a chance or even to spot the talented ones…and after you read about how young people haven’t got the passion anymore? Is a joke. I definitely have got the passion the skills, the attitude the knowledge but if I find my self out there looking for a job, will most definitely struggle.
A few months ago I think, was an article in the Caterer, about Hotel du Vin, and the fact they employed in their management team, young people that just had finished school. And that was an example, unfortunately not one that we see every day.
juliana:I am definitely sure I would get an interview for a job
well I mean I would't get an interview...sorry for the mistake.
And I forgot to say is such a shame you are considering looking for another career path
A sad tale, but not an uncommon one!
This industry does offer a lot of opportunity for youngsters. I made General Manager of a hotel that went on to be 3 Red Star, 2 Rosette AA and RAC Gold Ribbon well before I was 30. Unfortunately when it came time to move on from there the opportunities were few and far between especially as I wanted to move on to manage a larger hotel.
Catch 22 was alive and well. You can only do that is you have large hotel experience!!
The only advice I can give in knuckle down. Look honestly at your experience, what other areas of the industry can you work in, what else do you need on your CV to go further? Make use of your network of contacts in the industry let them know you are looking for something. My next break, post the GM role, came through one of the marketing organizations that we were members of, as the people there knew who was looking for managers.
Most of all remember your sales training and sell your benefits not your features!! Your ILM is a feature but what benefit does that bring to an employer? Reduced staff turnover? Increased moral? Better service? At the end of the day it is about how you can add value to an organization and that is in increased revenue or decreased costs! Identify how the owner wants to achieve that and sell the benefits of employing you to make it happen.
As an aside, the hospitality industry is very bad at interacting with other management organizations, disciplines and courses. I work a lot with the Chartered Management Institute and feel that the Hospitality Industry really needs to interact more with the management sector as a whole in the UK to raise the profile of the undoubted skills and experience that managers in the industry have.
Bonjour,
Look outside of the box, do not follow the system and worrie about less job application or offer. Be open minded. Take a plain piece of paper and wright what you are good at and were you would like to be in 5 and 10 years.
I did change my career life a few time the last few year. But always with something to do in the catering industrie. I never put my eggs in the same basket and always flexible to work in different time of the year and customer.
I am now a NVQ teacher , a A1 assessor. Add to go back to college, pay for a course and learn to teach.
I should done it 10 years ago. I always like giving back my knowlege and see somebodie learning and grow in possitive attitude.
The good think by to be a qualified assesor or teacher is you can work in any country you can speak, ( if you like travel or move). I can speak 3 languages, my wife is from Slovakia, i am French and i dont know were the future will take me. But i am prepare.
Did read your article in the caterer magasin and bring me to Table talk group.
It is a new way for me of comunication and help, support peoples in catering industrie.
Communication is the key of the solution, Put the problem on the table, be honest and a solution will always come.
Keep positive, you still have a job and you are young. Lots of people are not so lucky.
All the best.
Lio Balland
Rhino catering
Have you thought about working for yourself as a Home Caterer i.e. just offering good old home cooking for drop offs? It is very popular in the US and the Far East. But you must have a passion for cooking. I know a lot of people who are doing it and they have no regrets.
One of my business is outside catering, i mainly work during Easter and September. Mainly work over the week end, i do a lots of Wedding, Christhening, Birthday parties, BBQ, Pig roast, private dinner partie, Shows and exebitions. Some corporate function in the week day and winter.
Outisde catering is a good side business if you already have a cafe, restaurant, a kitchen. I started when i had my cafe, Restaurant, i use to do lots of funeral partie at the time too. Sold the cafe restaurant but did keep the outside catering and it is a very good income in the summer time and always good fun to work somewhere different and creat what the customer want.
I have 2 garages full of equipment and i do hire of catering equipment too and free hire to my local charity organisation, they are good advertising or me.
Never put all your eggs in the same basket.