A vision for the entry level employee in the hospitality industry
Young people looking to enter the hospitality industry need to know there are two sides of it, one is the operational side and the other side is corporate. When one thinks of food or catering, guest services and banqueting functions, we immediately think of hospitality jobs. Less known are the opportunities on the corporate side - with tremendous entryways to get involved with international expansion, market analysis and strategy work.
Another lesser known fact is that unlike in other industries, anyone who breaks into the hospitality field can rise to top hospitality positions. There are many hotel managers who started out in entry-level jobs like front desk receptionist, restaurant server or accounts payable. All of them will proudly claim that their entry-level positions built character and gave them the opportunity to study the business from the ground up as they climbed the ladder. What set them apart from the rest of their colleagues was that they had a vision for their hospitality career from day one.
The biggest mistake first job employees make is that they don't clearly define what their long-term objectives are. Many new employees join the hospitality industry to land a job and do not plan beyond that – and that will occur all the time. However, there is an upside to even this - because the skills that you acquire from working in various hospitality roles are highly valuable skills you can use in other industries – particularly any job within the service sector. Others join the industry thinking it will be fun,: when in reality, it is a very serious business behind the scenes. For those who want to stick out and make it to the top, a long-term strategic plan for what they want to be and how to get there is critical.
To succeed in the hospitality industry, any first job or entry level employee should have a vision. A personal vision that envisages him or her to acquire the knowledge, experience and skills needed for advancement in the shortest possible time. Speaking to the hotel manager who began work life as a receptionist, I discovered that this manager had a purposeful plan from the very outset when joining the industry. He explained “You need physical energy to do any job well– especially when starting out in the front and bottom-line positions. But the energy that makes the difference between success and failure is in the mind. You can generate drive by determinedly and persistently channeling that energy towards that chosen purpose…and that’s exactly what he did. Everytime I achieved a goal, I set a new, higher goal.”
Another attribute that contributes to success is to ‘sell’ yourself, know what sets you apart and what makes you worth bringing to the table. This must be embedded in your personal vision. People continuously observe and managers frequently judge what you are doing and how. Think of yourself as an advertisement that is always ‘on air’. Being observed by others may feel uncomfortable, but your confidence levels will rise if you know that the observations are positive.
Do not be afraid to receive feedback from guests, employees, senior colleagues and superiors. Remember, your first job is not only about learning the trade; it is also where the job puts you on trial. Don't be afraid to ask questions. Employers do not expect potential employees to know the ins and outs of how a business in hospitality works straight away. You will be able to execute your duties more effectively if you have an awareness of the expectations and standards.
They say “the world is your oyster with a career in hospitality”. It’s very true. The opportunities in the hospitality industry are endless, and there are so many directions you can go in, both in and outside of hospitality.
Shafeek Wahab – Editor, Hospitality Sri Lanka, Consultant, Trainer, Ex-Hotelier
|
|
|
|
