Sam Good, licensee, West Bay Hotel in Bridport, Dorset:
How did you end up in your current job?
I started off washing up here when I was 16. When I finished my A-levels, I worked as a trainee chef before going to Weymouth College to become fully qualified. I also worked as the bar manager for a year until, two years ago, the landlord decided he didn’t want the pub any more. I asked the brewery to see if I could take over. They gave me the chance.
What’s the biggest challenge in your role?
Staff are becoming harder to find. Either there’s a lack of experience or people don’t want to do the job because of the hours. We try and offer something different. I put everybody through as much training as I can.
What’s the best bit of advice you’ve received?
My previous boss said that when you’re working behind the bar, it’s a stage; you’re there to entertain and let everybody enjoy themselves.
What are you most proud of?
We hosted a wedding party last June for 80 people. The day involved a lot of planning, but worked superbly. We’ve got more booked for this year.
How do you feel you’ve made a positive difference?
My attitude; I’m not someone who goes shouting the odds. The staff are nice and relaxed, you can see that when you come through the door. We’re quite a young team and everybody gets on. People like being at work — that makes a massive difference.
Where do you see yourself in five years’ time?
With another pub, maybe somewhere a bit bigger.
Why should people consider the trade as a career choice?
The possibilities are endless; there’s always something you can do to further your career. I started as a washer upper, now I run a pub. I could end up with a chain — you just don’t know.
Are you a Hot Shot?
■ Do you run your own successful pub?
■ Or do you work for a pubco or supplier and are making a positive difference?
■ Aged 30 or under?
■ Looking to boost your profile and career?
Email mike.berry@wrbm.com for more details on how to get involved
Natasha Waterfield, HR manager, New World Trading Company:
How did you end up in your current role?
I’ve always been interested in the pub and restaurant industry so when an HR adviser job became available with NWTC, I applied. Before that I was on an HR graduate scheme with another company and did a Masters with them.
What does your role involve?
Everything to do with people. I cover retention, reward and recognition, performance management, training, development, induction, pay, payroll, bonuses, absence management, and employee engagement.
What’s the biggest challenge in your role?
Staff engagement. The nature of the industry means the turnover is quite high. We’re trying to show people the opportunity for progression. We’re currently rolling out a fun scheme where employees can become a member of a ‘tribe’. The winners will be given an extra two days’ holiday.
Why do you like working in the industry?
I love the buzz and the excitement of bars and restaurants. You can really see the talent people have in the craftsmanship of the cocktails and the food.
How do you feel you’ve made a positive difference?
I’ve really engaged with all of the staff. I feel I’ve moved HR away from being a head office function and become a familiar face rather than at the end of the phone.
What’s the best bit of advice you’ve received?
Come into work each day with a smile on your face and treat people with the same respect you wish to be treated.
What’s been your career highlight to date?
New World Trading Company winning Best Employer at The Publican Awards.
Why should people consider the trade as a career choice?
There’s so much chance for progression. I think people often see it as an industry that people dip in and out of. My aim is to show people the opportunities available.
Attend the new Pub Skills Summit
The Pub Skills Summit is a new event to celebrate the outstanding training and people development work in the sector. Find out more and book your ticket today at www.skillsummit.co.uk