WE ❤️ HOSPITALITY - Dean Kennett

The last year has been terrible for the hospitality sector. Most businesses have seen extreme financial challenges and its reputation as an employer has been severely affected.We are now hearing from many, many of our clients about their fears for the future from staff shortages to skills gaps and top mid-senior talent moving to other sectors.Krishnan Doyle is sharing his conversations with service industry leaders and operators on all that is good about hospitality & catering with the purpose to improve the sector's reputation as one of the largest employer worldwide but also as a great place to develop your career.

How did you get into hospitality?

My parents and grandparents owned a small hotel in Babbacombe in Torquay. I was washing dishes at 13. 

Do you think it is important to have studied hospitality to be a success in the sector? 

Yes & no. I did end up doing my then C&G certificates, HCIMA but I think you need a supportive employer behind you. Someone who is constantly developing and pushing you. But you find many have learnt their craft on the job, above anything you learn it’s about attitude and having the right one, be prepared to get your sleeves rolled up and use every opportunity that comes your way. 

Which leader / figure inspired you and why? 

Actually, Three separate head chefs, 1 manager. The first chef was French, hugely creative and I got inspired. The second chef was regimented, military fashioned and run a tight ship, the third chef focused on the taste of the food and provenance. The manager was someone who gave me a glowing reference at the time but when I look back, he was possibly the nicest person I’d ever worked with or alongside. He made me realise from a young age, that being nice, and kind opens more doors than being the opposite. I think the morale to my story and many others is, keep learning, use something from everyone and just always be yourself. 

What keeps you in the sector and why to you enjoy working in it? 

It’s so dynamic, so many facets and different places you can take it. In the end, you have to love it and love it beyond the pay cheque, it has to run through you and be with you at all times. Hospitality & food is not just for Xmas, it’s a lifetime thing. 

Tell us about the development / training that you give to your teams and management

Giving total ownership, they tell me what to do and they are the best at it. Training is a constant, learning one thing each day is my private ambition and try to enhance that in what we do at Fooditude. The thing I hold most dear to my business heart if the face that someone wants to work with us and it is a privilege and honour to see them develop and grow whilst they are employed by us. Nobody ever stays forever, its just nice to think you were a steppingstone for them becoming great humans and professionals. 

What advice would you give to those starting out in the sector? 

Don’t put up with abuse at work, I hate & despise toxic environments. Keep your integrity as high as your honesty, and you’ll be just fine. 

If you could go back and tell yourself one piece of advice as you started your career, what would it be?

Try not to be so nervous. You’ll be just fine.

If you would like to take part as a leader in this thriving sector, get in touch with Krishnan (krishnan@corecruitment.com)