Hospitality Influencers

Often in high-end jobs we forget our “gut feelings” and bow down to management or chefs who drive the business in their direction.

Food or beverage without proper service is like having a sweet and good looking pointed nose but no Air to breath from.

The one thing I wish I knew when I started in the restaurant industry is that you need to be confident and take action/decisions on your own.

There are many elements that make a restaurant a success, some are clearer than others however some are perhaps a little less obvious. For example, you need to have a good team of staff from the front of house to the cleaner.

...but they are still the customer.

My aspirations were to always work in the highest standard operations with the most experienced people who I felt would give me the best start in my career.

I remember when I came to London in 1999, I was 20 years old and under the impression that working in a restaurant was quite a simple task. I had the luck of knowing one of the biggest restaurateurs in London at the time.

One thing I would look back on would be to make sure I was more selective in my choices when moving from a current role.

Well... You start your first role in a restaurant/hotel, you meet your manager and the first impression is you are not sure...

I was in that situation at the start of my career...

Your best development happens under an engaging leader and contributing to the team. Not by working for establishments with the most accolades. Choose your team carefully they will be your success.