Hospitality employers share tips for workers and jobseekers in the hard-hit industry
Jobseekers with their heart set on the hospitality sector can still get in despite the COVID-19 disruption – it just requires a little more strategy. Employers and educators share their advice.
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This year has been tough for hospitality workers, with the COVID-19 outbreak forcing cafes, restaurants, hotels and bars to shut or trade at reduced capacity.
It has led to staff being stood down and feelings of job insecurity among many who remain.
Employers and educators share their best advice for hospitality workers hoping to secure their careers during these uncertain times.
BE A TEAM PLAYER
Boutique hotel chain The Merchant House general manager Justin Kim says workers right now need to be team players, be flexible, and “go the extra mile” to make themselves indispensable to their bosses.
“This time has been full of uncertainty so be flexible and agile for sudden changes – this is a prerequisite nowadays,” he says.
“Be ready for challenges and embrace that with innovative thinking.”
CEMENT YOUR SKILLS
Kim, who is studying a Master of International Hospitality Management with Le Cordon Bleu, urges others to upskill, too.
“(If you are out of work but looking to get back in you must) ensure you make your strengths even stronger during this time,” he says.
Jillian’s Cakery owner and Passion Food host Jillian Butler agrees.
“While you have the time, do that barista course, sommelier course or fine dining course,” she says.
“An employer will be looking for someone who has multiple skills within the hospitality industry.”
Le Cordon Bleu executive dean Professor Alan Bowen-James says enrolments at the cooking and hospitality school are still solid.
“Our 13 new undergraduate and postgraduate higher education certificates (offer) study for career opportunities that are as promising as ever, including gastronomy, tourism and food management – careers we predict will boom once the world opens up again,” he says.
SHOW APPRECIATION
Butler recommends workers have a heartfelt chat with their boss.
“(Tell them) you appreciate everything they have done to keep you employed during COVID-19,” she says.
“Also, let them know that you are here for them by offering to make them a coffee in the morning or ask them if they have had lunch or even just ask them if they are OK.
“It goes a long way to showing your boss you’re interested in them as a person and being there for them as an employee.”
HAVE A GOOD ATTITUDE
Restaurant owner Steven Lee says people hoping to break into the hospitality sector – or return after a stint of unemployment – must have the right attitude.
“You really need to show that you’re willing to put 120 per cent effort into a business because there are thousands of people looking for jobs currently,” the Plus 82 Lite, Plus 82 MiMi, Plus 82 GoGi and Plus 82 Pocha co-owner says.
“Although we wish we could hire everyone to help them out right now, we can only hire the right people who will bring the hospitality industry back to its thriving glory.”
RIGHT WHERE SHE WANTS TO BE
Sarah Hunt has never had second thoughts about choosing the hospitality industry – even during the disruption of COVID-19.
The commis chef at Gold Coast rooftop restaurant Nineteen at The Star says people will always need food and will always want to enjoy sharing it with friends and family.
“(Before starting this role,) I was undertaking a short, unpaid work experience stint with a couple of Michelin-star restaurants in Europe,” she says.
“It was during this time that the pandemic outbreak began so I had to return home earlier than expected.
“(Coming back) at a time when social distancing restrictions were affecting the local hospitality industry was a daunting experience but it taught me how to be resilient in the face of uncertainty.
“I never doubted the profession I had chosen because being a chef is something that I’ve always dreamt about doing since I was a little girl.”
Hunt, 21, completed her three-year apprenticeship with The Star Culinary Institute before this year being recognised as a South East Queensland finalist in the 2020 Queensland Training Awards.
She has also been selected to compete in the Commercial Cookery category at the WorldSkills National Championships in Perth next year so has been busy researching techniques and finessing culinary skills such as how to temper chocolate.
The Star Entertainment Group chief marketing officer George Hughes says employment in the hospitality industry is slowly returning.
“We were forced to temporarily close our operations due to COVID-19 restrictions in March (which) meant temporarily standing down around 95 per cent of our team members,” he says.
“As restrictions eased, we reopened our properties at an extremely reduced capacity due to social distancing and gathering limitations.
“We have been fortunate to return the majority of our workforce in stages and currently have around 75 per cent of team members back in their jobs.
“There is still a long way to go but the pandemic has also made us reflect on alternative ways to conduct our business, sparking innovation and creativity.”