Just wait and see
Serving up a great career
IF you think working as a waiter is a stop gap or a dead end job it could be time to think again.
Will Yarney started out as a waiter and now, aged 25, is a manager at London’s uber glamorous private members’ club, The Ned. On the way, he helped run the bar at the Shard and even launched his own restaurant with a mate. Not bad for a North London lad who left school thinking he might be a cook.
How did you get into this?
At 16 you don’t know what you want, or what you can do. I didn’t have a clue. I really enjoyed food tech at school so thought about being a chef. My food tech teacher told me about a summer programme organised by Springboard, who promote hospitality careers.
The three-week KickStart course taught me about all the different things I could do in the industry and my career path was set. As a result, I was offered a two-week work placement front and back of house at the Berkeley Hotel in London.
I learned the basics serving afternoon tea and then moved to Pierre Koffmann’s restaurant in the hotel, working up from chef de rang to head waiter. I was hooked and stayed at the hotel for four years.
What about qualifications?
I gained them in between working. I studied at Westminster Kingsway College for my Professional Food Service Diploma and then switched to front of house getting Professional Cookery and Food Service levels, 1, 2 and 3. Through part-time study I did a foundation degree in Hospitality Administration and Management from Leeds Metropolitan University. When you have found something you love it is easy to do all the studying.
Any downsides?
Everyone immediately talks about the hours being a challenge but you get used to them. It helps that all your colleagues and the friends you make are working the same sort of hours too. But it is very rewarding. The camaraderie in hospitality is amazing and team bonds are so strong. You fly high together or you’re in the weeds together.
What makes the hard work pay off?
I am in love with the whole concept of hospitality. It’s about creating memorable moments for people. I love the glamour of being front of house. In a kitchen, the day starts with a cold empty room but by the end of the day it is full of pots, pans and wonderful smells. It is the same in a restaurant or bar as it gradually transforms into a magical place. No two days are the same.
What particular skills do you have?
You need a great eye for detail, the ability to work hard and a love of people.
How did you end up at The Ned?
After four years at the Berkeley I was offered a job as a cocktail waiter at a boutique hotel, the W London Leicester Square hotel. That added another dimension to my CV.
Five-star funky hotels such as W appeal to younger people. I am a 21st-century kid who has been classically trained. After two years I was approached to join the opening team at the Shangri-La hotel at the Shard as a bar supervisor and then assistant bar manager. That has to be the highest bar in Europe and I LOVED it. Even so I didn’t want my career to stand still so, with a fellow student from college, I opened a restaurant.
Three months later it was crowned Evening Standard’s restaurant of the year in association with Taste London.
Last year, I felt it was time to move on and was offered the job as Club Manager for The Ned which has just opened in the City of London. Work has been manic but amazing.
CELEBRATE WAITERS
Next Tuesday is National Waiters’ Day which aims to showcase all front of house roles, from those in fine-dining restaurants to coffee shops. The day will celebrate the hard work and discipline of the 2.9 million people working in the UK hospitality industry.
Races where waiters have to balance a cup and bottle on a tray will raise funds for the charity Springboard which supports and encourages thousands of young people into hospitality careers.
CONTACTS
Springboard KickStart programme careerscope.uk.net/kickstart Hospitality Guild hospitalityguild.co.uk
FIND A JOB
From hotels and restaurants to events and pubs we have found 30,720 hospitality jobs which you could apply for today. At fish4jobs.co.uk we found 3,245 in hospitality including a restaurant manager in Conwy Valley, Wales (£35,000) and bar staff in Edinburgh (£7.50).
When we checked gov.uk/jobsearch we spotted 9,332 jobs including a kitchen manager in Nottingham (£25,000 to £28,000).
A great place to search is caterer.com which has 17,494 jobs including 8,040 hotel jobs and 3,421 events roles.
To find an apprenticeship, check out getingofar.gov.uk where we tracked down 649 hospitality opportunities nationwide.