What's fab about foodservice?
Arran McDowell, HR director, Elior UK
●●Foodservice is a growing sector, and with each new contract, there is potential for your career to progress quickly.
● ●It’s much easier to transfer between front- and back-of- house roles than in hotels or restaurants. You don’t have to remain a commis chef – unless you want to. You could work your way up to become a commercial manager or an account manager.
Compared with restaurants, most contracts tend to offer more sociable hours.
● ●Large foodservice companies in particular have huge training resources. Sodexo spends £2m annually.
● ●Within reason, you can decide what you want to be. There are lots of examples of people who started low on the career ladder and are now account managers or directors.
There is no age barrier to becoming a manager – it depends on your ability and drive. Some managers are young, but others grow into the role when they are older.
● ●As foodservice companies increasingly take on facilities management – such as cleaning, reception and car parking – you may also get a shot at developing new expertise.
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What makes a good foodservice manager? “This role can be demanding. You need to motivate a team, liaise with suppliers and deliver great experiences to clients and colleagues as well as deliver financial budgets. “The responsibilities of a catering manager constantly evolve so it is vital that the training they receive remains relevant. At Elior, we ensure our training gives managers the best start and that they get continual support. An example of this is the training we provide in relation to the new EU regulations around allergen labelling. “As this is a people-facing role, we recruit people who meet the standards
of our multi award-winning eXperience programme, which focuses on being warm, friendly and genuine. ‘WFG’, as it is widely referred to in the business, is now part of the criteria we use when recruiting stars of the future.”
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