Per­sonal skills the way to a ca­reer

Kapi-Mana News - - EDUCATION -

There are more op­por­tu­ni­ties for a ca­reer in hos­pi­tal­ity than there are for tourism, says Hos­pi­tal­ity As­so­ci­a­tion of New Zealand chief ex­ec­u­tive Bruce Robert­son.

‘‘Hos­pi­tal­ity is ac­tu­ally at the heart of tourism,’’ he said, but too many young peo­ple are be­ing lured into tourism train­ing in the hope of a glam­orous job.

Mr Robert­son was speak­ing to lo­cal sec­ondary teach­ers and ca­reer ad­vis­ers at a re­cent break­fast hosted by Part­ners Porirua.

The talk cov­ered the op­por­tu­ni­ties avail­able in the hos­pi­tal­ity sec­tor where a 30 per cent turnover each year means a high de­mand for young peo­ple to en­ter the work­force.

‘‘The chal­lenge is to keep the good ones.’’

There are nu­mer­ous op­por­tu­ni­ties in hos­pi­tal­ity largely be­cause New Zealan­ders are spoilt for choice for cafes, restau­rants, ho­tels and bars, all of­fer­ing their ser­vice at com­pet­i­tive prices, said Mr Rober­ston.

While young staff will find their start­ing salaries low, there is the op­por­tu­nity to earn higher salaries very quickly.

An ex­ec­u­tive chef with 10 years ex­pe­ri­ence could be earn­ing $150,000, while a young man­ager in the ho­tel and ac­com­mo­da­tion sec­tor could be earn­ing $120,000 by the time they are 30, he said.

Cur­rently there is a sig­nif­i­cant skills short­age in chef­ing, su­per­vi­sion and man­age­ment.

‘‘One of the chal­lenges is to cre­ate path­ways from school into the sec­tor.’’

Mr Robert­son said the sec­tor was more re­liant on good per­sonal at­tributes like a good work ethic, com­mu­ni­ca­tions skills, be­ing fo­cused on ser­vice and the abil­ity to en­gage with peo­ple.

Belinda Wot­ton, owner of the Pep­per­mill Del­i­catessen, em­ploys 20 staff and is reg­u­larly em­ploy­ing young peo­ple. While she agreed there was ‘‘ glam’’ about the tourism sec­tor, com­pe­ti­tions and cham­pi­onships such as Barista com­pe­ti­tions were in­ject­ing some new ‘‘glam’’ into the hos­pi­tal­ity in­dus­try.

‘‘Un­like Europe, ta­ble wait­ing is not seen as a ca­reer here,’’ said Ms Wot­ton.

Qual­i­fi­ca­tions can be help­ful but prac­tice counts, she said.

A new per­son will have to make about 200 cof­fees be­fore they should be let loose on a pay­ing cus­tomer.

She agreed with Mr Rober­ston that per­sonal at­tributes were im­por­tant.

Part­ners Porirua will be in­ves­ti­gat­ing the hos­pi­tal­ity sec­tor as a ca­reer op­por­tu­nity rather than a tran­si­tional job for young school leavers.

Hos­pitable talk: Sandi Sav­age, left, and Michelle Robin­son from Part­ners Porirua flank Hos­pi­tal­ity As­so­ci­a­tion of New Zealand chief ex­ec­u­tive Bruce Robert­son at the re­cent break­fast.

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