The analyst
Rebecca Sternberg Supply chain data analyst, based at BaxterStorey’s head office in Reading
out in the front, then you’ll find me in the kitchen creating some deli specials for the day.
What advice would you give someone who was considering a role with a contract caterer? Go for it! You’ll be at the centre of all things food and drink, with the perfect work-life balance. Gather & Gather, my employer, is a great company to work for, and if you put your all into it, then there will always be some great opportunities for you.
You have a background in nutrition. How did you start working for BaxterStorey? I saw an ad for BaxterStorey’s Momentum graduate
programme when I was looking at graduate schemes online. I knew I wanted to work in the food industry, so I applied – and was successful. I joined the programme in September 2016.
You have recently graduated from the Momentum programme. What sort of opportunities has it given you? It’s given me experience across all areas of hospitality. I’ve spent time in the kitchen and front of house, and I’ve even managed a location. It also introduced me to supply chain roles, and after working with the supply chain team I knew that this was where I wanted to stay.
You spent time across all areas of the business. What really stood out to you during that time? I really enjoyed my time in the kitchen. I like to be busy, so I enjoyed all the rushing around. Being among the food, it really feels like you’re at the centre of it all.
development for a specific event, mentoring the teams to support them in their personal development, visiting our suppliers and other innovative units within the business, or creating memorable experiences every day for our customers through the food and service we provide.
What’s your ambition? I would love to become an operations director and then eventually managing director of an event catering company. In truth, though, when you’re working in an industry as diverse as the hospitality sector is, the career opportunities are pretty well endless.
How quickly do you feel you have been able to advance your career in hospitality so far? Very quickly. The structure of the programme means you’re almost fast-tracked into the industry.
What would you say to someone wanting to follow in your footsteps? Go for it. There are jobs for everyone in this industry. I graduated with colleagues who have become catering managers, gone into sustainability or specialised in marketing.
What’s your top tip for getting ahead quickly in this sector? Grasp every opportunity you can and ask lots of questions. If you’re wondering why something is done a certain way, then ask. You learn so much from asking questions and it will definitely help you progress.
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