In a panel discussion on the importance of quality service standards & staff training at Caterer Conference 2014, a panel of chefs discussed how best to develop and nurture the skills of young hospitality professionals and retain them in the Middle East’s fast-growing F&B industry.
During the session, led by Mohamed Karmaoui, food & beverage manager, Capital Club, Dubai, Riz-Carlton Dubai food & beverage manager, Isabelle Von Burg highlighted that for Generation Y staff, “everything moves very fast” and they are looking to be promoted quickly, which leads them to move on if they don’t find opportunities within the company they work for.
Von Burg commented: “The new generation wants to grow fast and we have to pace this and give them the right kind of support. We have to give constructive feedback and praise them when they do well.”
Fellow pannellist Dirk Haltenhof, Oberoi Dubai’s executive chef agreed, adding that the industry is growing faster than talent is coming in, meaning that employers have to up their games to attract and retain fresh young talent.
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“Listening is one thing, acting is another,” Haltenhof commented. “We need to collect feedback from everyone, we need to train people to make them brand ambassadors. He added that young generations are often attracted to brands because of what their friends say, citing “word of mouth” as a key factor in recruitment of talent.
Haltenhof also highlights technology as a key recruitment tool: “We have to be very smart with technology, using things like LinkedIn to recruit.” He added that staff empowerment is important for making young people feel more appreciated and he believes this will be a key future trend in F&B where the industry has been traditionally rigid in its operational hierarchies.
BiCE Mare executive chef, Francesco Guarrancino agreed that a feel good factor in the workplace is important for holding onto young staff, commenting: “If you finish your shift and you’re happy, then you’re in the right place.” He explains, adding that to encourage retention, he warns staff of the realities of the business before they join, especially those coming from abroad: “I prepare staff for the worst before they come to Dubai.”
The third annual Caterer Middle East: food & Business Conference took place on 18 March at Ritz-Carlton DIFC Dubai, attracting more than 150 food & beverage professionals from the across the Middle East’s respected restaurants and hotels.
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