Advice please on how to start a career front of house?
Posted 17 October 2012 - 08:36 AM
He is currently at Leeds College of Building three days a week with an academic year to go, finishing in June, he would like to finish this course which will be worth 3.5 A levels. However, he also works at Pizza Express in Harrogate now full time, he has been there about 3 years first as a washer up, then a receptionist now a waiter.
He absolutely loves restaurants and wants to pursue this as a career, front of house. Please could we have some advice on the best route to train? I assume college catering courses are a waste of time? I have looked into 'charm school' - he is naturally a people person, but to get to high end places he would need to be knocked into shape, they all just seem to be for poshos - how to keep your wine cellar etc.
Also wondered if it would be worth doing a four week cookery training at Leith's to learn more about food, he does cook occasionally. This is expensive but wonder if it is a good grounding?
Any ideas on which would be a good way to start would be really appreciated.
Posted 17 October 2012 - 09:26 PM
My friend's Kickstarter: Sugar Mill Cake Company is building a new kitchen, you can get cookies!
Posted 17 October 2012 - 11:14 PM
Posted 18 October 2012 - 07:44 AM
They are all approachable people and will hopefully be able to offer him some advice
Follow me on Twitter
Posted 30 October 2012 - 09:13 AM
Many thanks. That's all great advice. We will approach some local restaurant operators. I have already approached a friend who is senior at the Ivy who though the cooking course was a good idea then really a ten year programme of working in good restaurants taking on more responsibility in each role. He will probably start in Manchester then move to London.
It would be good to hear from anyone who has been to Leith's recently.
Not sure why original question diminished in type size as it went on??
Posted 04 November 2012 - 10:44 AM
I guess my point is that it's important to immerse yourself in the industry, read Caterer and Restaurant magazine, read everything in fact, talk to the chefs and managers about things, show an interest. Good Foh isn't all that common so it shouldn't be long before you're noticed.
It's Sunday, I'm a bit zapped but let me know if you want any more stuff specific to Leeds.
Posted 04 November 2012 - 11:15 AM
My brother despite a PLM business degree went into hospitality management after working as a waiter and bartender throughout university and beyond. He's been in management without formal education in the area for the bulk of that time and now well into his 50's has recently passed his Sommelier exam. He has been solely on the beverage side for at least 12 years with a great deal of responsibility involving many locations, employees and millions of dollars worth of liquor, beer and wine. So it can work both ways.
After holding almost every position front and back of the house I rose to the position of General Manager (serious headache) at the age of 21. Earned two different degrees since then; frustrated got out of the biz after 20 years and went into the medical field. Talk about the proverbial pan and fire!