WE ❤️ HOSPITALITY - Bruce Langlands

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?

I was a product developer in the food group in M&S. I was moved from developing gifting and hampers into a new role to develop the business's first serve over delicatessen bar and restaurant in Newcastle store. I loved the pace, the menu development and the interaction with the customer...I was hooked! 

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

I find that this is one industry where hard work, spirit, and energy trump degrees. If you are willing to put in the time, then there should be no obstacles. 

Which leader / figure inspired you and why?

Robin Hutson. In a crowded marketplace Robin has changed the art of hotelkeeping with his innovative and fresh approach.

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

Hospitality is one sector than never stands still. It is constantly innovating whether that is new concepts or food trends. It is a fast-paced business where you ALWAYS need to stay ahead of the curve.

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

Training is a daily affair whether on the job or focussing into a certain topic. However, for more formal training when at Harrods and Selfridges I devised a food and hospitality training academy. This was accredited to diploma level and contained a mixture of team, one on one, classroom and practical training sessions based on all aspects of food and customer service.

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

You can learn everything that there is to know about the industry from the company that is performing the best or the worst.

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

Do not stay in your comfort zone. Only by crossing the line of certainty and familiarity will you truly grow.

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