I am always trying to learn how to improve my work by observing my superiors.
Thankfully I can say most of my past managers, in film and events (art & music), have been really inspiring and with them I learnt vital principles about communicating and motivating staff or crew.
I can say they were often fair with impeccable communication skills and amazing oratory. Plain and simple: they knew when and how to speak to any of their employees.
I don’t have the same personality as the above managers, even so, I really strive to absorb all these qualities and apply them to my work.
However, I can’t say the same about the hospitality/catering industry.
As everybody knows I work as waitress to make the ends meet.
With the exception of the manager at the Dorchester Hotel (who was superb), it’s really demotivating to see the level of communication expertise among the hospitality/catering managers I’ve met and worked for.
I have recently worked with one of the most successful events manager, but I genuinely wonder how did he achieve this status! He shouts a lot and swears at staff, he loses his mind over little mistakes or “stupid” questions (stupid according to him of course).
Just the other day, while on training to refresh my waitressing skills, I heard another manager says “I work 12 hours without eating, it’s life, just face it”.
What can I say… It’s true these things happened. It’s true we live in a society where working 70 hours a week makes you a part-timer. But that doesn’t mean it’s right and you can’t expect to motivate your staff by saying that, or expect them to do the same as you.
I will certainly write another post on catering/hospitality. Now time for the weather, Tiffany?
Go, Lanjal! 