Artwork

תוכן מסופק על ידי Phil Street. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Phil Street או שותף פלטפורמת הפודקאסט שלו. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.
Player FM - אפליקציית פודקאסט
התחל במצב לא מקוון עם האפליקציה Player FM !

#039 - Hospitality Meets Mike Worley - The Training & Development Leader

58:32
 
שתפו
 

Manage episode 274451031 series 2789980
תוכן מסופק על ידי Phil Street. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Phil Street או שותף פלטפורמת הפודקאסט שלו. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.

In the first of 2 episodes today, we delve into the world of training & development with Mike Worley, Operations Director at HIT Training (www.hittraining.co.uk)

Mike has spent a fair few years in Training and Development and it's clear through our conversation that he's as passionate and energised as he's ever been.

As always, we get through lots including The Kitchen, Restaurant, being gifted some tips, training, being given a chance, making your own luck, communication, life skills, educating schools and of course Mike's wonderful journey.

Mike's conversation style is very anecdotal. It's a cracker.

Enjoy!

Show Transcription

SUMMARY KEYWORDS

people, hospitality, industry, organisation, apprenticeship, trainers, role, chef, job, hotel, sector, restaurant, staff, years, skills, pub, programme

SPEAKERS

Phil Street, Mike Worley

Phil Street 00:01

Welcome to hospitality meets with me Phil street where we take a light hearted look into the stories and individuals that make up the wonderful world of hospitality. Today's guest is Mike Worley, Operations Director for HIT training in the UK. Coming up on today's show... Mike gets aggressive towards Phil...

Mike Worley 00:21

Who do you think you are trying to tell us what to do type of thing

Phil Street 00:24

Phil strikes back with a line of his own... That's down to you, you need to take a look at yourself in the mirror. And Mike tells of a time of High Jinx in the kitchen...

Mike Worley 00:32

And he got the head and the four trotters just underneath the lid looking up

Phil Street 00:37

All that and so much more as Mike talks us through His story and journey to date, as well as talking about the world of training and all that can add to the business. Don't forget we release a new episode every Wednesday. So we'd love for you to hit that subscribe button on your favourite podcast app and give us a like and share it across your favourite social channels. Enjoy. Hello, and welcome to the next edition of hospitality meets with me Phil Street. Today we're joined again by someone from the world of trading. Having had a chat with one of his colleagues, Simon Lewis earlier, I'm delighted to be joined by Operations Director for HIT training. Mike Worley. Mike, welcome to the show.

Mike Worley 01:11

Thank you. Thanks for having me.

Phil Street 01:13

How are you doing?

Mike Worley 01:14

Yeah, very well. Thank you. Yeah, the weather is sunny, and it's warm. And it's a beautiful Wednesday.

Phil Street 01:20

Fabulous. Which part of the world are you in?

Mike Worley 01:22

So I'm live just outside of Bristol perfectly. It used to be for the before COVID was great for their commuter links, down the M four and five and into London. And I got here. I moved here by accident and been stuck here for the last 20 plus years

Phil Street 01:39

Really?

Mike Worley 01:40

But maybe we'll have a conversation about that in a little bit.

Phil Street 01:43

Yeah, absolutely. So just give us a very quick snapshot of what you do and what you cover in your current role.

Mike Worley 01:50

Certainly, yeah. So I'm the Operations Director for HIT training limited. We are an independent training provider delivering apprenticeships and commercial and some adult education budget training to the predominant hospitality sector. We also work in the care sector and early year sector. My role is everything learner centric. So I'm overall responsible for about 450 trainers, nationwide, 30 odd managers, and also the quality and the curriculum function within hit. So that involves making sure that the programmes we deliver are robust, and something that adds value to somebody's life, and also keeps us compliant if we are claiming any government funds. So yeah, I'm pretty much home based with offices all over, like all over England, which is where we cover and have probably one of the best jobs in the in the company because I get to talk to hundreds of hundreds of people every week.

Phil Street 02:52

Right? Yeah, actually, I mean, you don't really cover off much then in your job.

Mike Worley 02:57

No, I mean, it's quite quite a quite quiet day really day in the life of it's, you know, it's it's every day is a is a school day, as they say, and never, never the same day twice. So I don't I don't have to deal with groundhog which is brilliant.

Phil Street 03:11

Yeah. Great stuff. Okay. So well take us all the way back to the beginning of your, your journey. How did you get end up in hospitality in the first place?

Mike Worley 03:22

It started all at school, really, I was probably I think it was the I think the only male doing food and nutrition and Home Economics at school. And that came back because my mum was a really, really great cook. And Dad was more into engineering and oil and stuff. And I didn't that didn't appeal to me at all. I went after school decided I would want to want to be a chef. So I went to catering college for a couple of years. And about six weeks into the course, I realised that working in the kitchen is really hot. And I thought maybe I'll go into Hotel Management instead. because that meant I could stand and talk to people and not actually have to work so hard.

Phil Street 04:00

That was the "you can't stand the heat"...

Mike Worley 04:02

It really was you can't stand the heat and the noise and it was just incredible. And that was just a colleague's that was when it was, you know, if you're lucky, you got 30 covers to do for lunch. And there was about 20 of you in the kitchen trying to make bread rolls so quickly realised that probably maybe I should be outside and talking to the customer and being that face of the organisation what my dream so part of the programme was a work experience, six weeks work experience, which I naively thought I just walk in anywhere and somebody will give me a job for six weeks. That didn't happen. So I've actually found a hotel, and it used to be owned using years ago by Graham met the use of the Bernie in restaurants within the hotel. And I basically went to the manager and said, Look, I need a job for six weeks. I'll work with you for free as long as you show me all different departments. I've got to do it for my course. So he said, why not course? Yeah, I mean, put me in the kitchen for a couple of weeks when I said I didn't want to work in the kitchen, but that is a department. And actually, I really, really enjoyed it because it's completely different than being in a college environment. And that was a real experience. And then, one day, he gave me a little bow tie and said, come and work in the restaurant. I know you're not getting paid. So I'll put you on some shifts in the busy ones on the Friday night and Saturdays and Sundays, Alicia might earn a bit of tips. And I realised why the tips you can earn if you're nice, and you thought it was ridiculous. I was 17 at the time. Yeah. And my my biggest learning from that was a Saturday night I walked through the door, he gave me a little black waistcoat and said restaurant managers phoned in sick. So you're going to run the restaurant tonight. And I went, you have an alarm for what you know, I'm 17 years old, and Petra absolutely petrified 150 cover restaurant. And I was you know, stuck like a rabbit in the headlights. I remember a waitress she looked after she was responsible for the waitresses called Gina. And she took me to one side and she just said to me it will be absolutely fine. We'll make sure that the debt tonight is a brilliant night and blow me half nine I'm stood there at my little lectern, whole restaurants full and there was my that was my my first real inclination of you know, get the right people to do the job and they can make you look good. It was absolutely brilliant. And at the end of the night, she they had a whip round all the waitresses, they knew I didn't get paid, and gave me some of their tips because they knew that, you know, I wasn't getting any money. And that set me on my whole journey of the hospitality sector.

Phil Street 06:51

That's really cool that you I mean, that shows you right when you've got the right I suppose team environment that you're everybody's got everybody's back. In the end, if you've got if the right people are in the right places, then then sparks fly and good things happen.

Mike Worley 07:07

Absolutely. And I've kept that with me all the way through through my journey really in hospitality into the role that I'm in now. That work experience. I got a job there after I finished college. And then I move rained and worked in hotels, up into the Liverpool and up into the world back into the New Forest. I moved into some sort of private privately owned hotels, a lot of weddings and conferences, master of ceremonies, which was great, because you know you got you got the good bit of seeing the bride and groom in and being part of their day, which I absolutely loved. And then the private hotel is working in the gentlemen decide to sell it. And it was a good old 16th century pub and really old fashioned three, four star hotel. And it was bought by a national company that wants to change into a premier in a branded restaurant. And I decided that maybe that wasn't for me, I didn't really want to go down that route. So my girlfriend at the time, who's now my wife, we decided to do ever got a job away from the industry, we would just go and try something different. And I ended up getting a job in 1997 in Bristol as a stock taker for a national company hospitality, right. So I will moved into the realms of helping people with their if they're selling the pub doing some valuations if they're doing some, some wet and dry stocktakes and did that for a couple of years. Until then. I fell out of love with it because of a I basically helped somebody keep their job. And I got lambasted for it and realise that maybe training should be what I'd be looking at. Right? Oh, yeah, it was ridiculous. There's that there's a pub in Bristol that the owner or the landlord had a really bad problems with stock tanks. He was losing money every week. And I went in there and he broke down and said, I don't know what I'm doing wrong. I can't I don't know what to do. So we set up the the normal line checks. And we checked the staff and we I went in there on an evening just to check to make sure the staff weren't giving stuff away. And he he turned it round in two weeks and got us a small surplus in his stock and that the area manager came to see me while I was on site and said What's he done? Is he fiddling? I said no. He's just put some real things in place. We talked about the training and looking at his staff training and development. And the area manager complained to my company to say that the icon overstep the mark, because they wanted this person out and now they can second goodness. So instead of giving him the skills to do the job, they wanted to remove him from the job and put somebody else in there and I don't agree with that. I think you have to give somebody the opportunity.

Phil Street 09:56

Yeah. Yeah, I mean, fair enough. If he if he was on On the take or the fiddle then, you know, absolutely. But at the end of the day, this is just somebody who was perhaps out of their depth at this particular moment and just needed a leg up, really, to get on top of it.

Mike Worley 10:13

Yeah, really very much so and you know, as far as I know, he's still in the industry. And I then went into a really, really fortunately went into a training role as an assessor for a company in 2000 called hospitality plus, interestingly enough, the finance director was chilled, who obviously is our MD now for this organisation, right, john was the chairman and he still the chairman of this organisation. So my journey into training started as a trainer going out to pubs in hotels and restaurants and and and supporting people through you know, giving them the opportunity to better themselves and get within and make make hospitality a Korea for them and not just the stock gapping a job that, that people see as a well if you've got nothing else to do go and do hospitality for a bit, something better will turn up and you know, there's nothing better than than this industry. The soft fancy industry is the skills that you learn the life skills and the experiences I just seconds and on.

Phil Street 11:13

Yeah, I completely agree.

Mike Worley 11:15

So after that, I was fortunate enough to get a promotion into the area managers role in Bristol Tacoma, running a bit of the Southwest Bristol and Somerset. And then john and his Mary Mae sold the company to a bigger company. to savour them for a few years until they merged with another one. And then I got a call out of the blue one day to say, look, there's this new company starting up called hit done, whether you know anything about it, but if you can be in, if you can be at the iPod and power mile on a Tuesday afternoon, you might hear some more about it. So I toggled along to that meeting and blow me there was half of the other company I used to work with sitting in a room. And john and Jill where we're starting hit training. Right. I started with a, again, looking after Bristol and a very small contract, a lot of sub contracts with some colleges and some various people around the area. And built it built Bristol and then open Gloucester became a regional manager for the Southwest. And then one day, I got a call from Gil to say that I'd like to meet you in a in a pub in the middle of nowhere was one of her friends pubs in in Dorset somewhere. I'd like to talk to you about just about work in general, which I thought was a bit ominous. What What have I done now? And they she just said, Look, we're looking for a director of hospitality to join the board. And I think you're right, she's going to tell me one of my colleagues has got it, obviously. And she said, there's a couple of people we're looking at. And we just thought we'd let you know, you're one of them. And I'm going really, and yeah, I was fortunate enough to be accepted onto the board in 2013, as the director of hospitality, right. And I, you know, that was not on my career's aspirations at all, in fact, coming back to this whole thing about getting the best people to do the job, and get, you know, trust in them, I think Jill saw stuffing in me that I had no idea that was I was capable of and, you know, it just it comes back full circle all the way back to the time that I had to run a restaurant when somebody saw something in me that I didn't realise in myself. And that's what I love about my job now is the potential of people and getting them to into the jobs that they can really succeed and really have a fulfilling career and rolling.

Phil Street 13:40

Yeah, I think that that highlights to me that one, you're clearly in an organisation that cares about its people. But to you know, you, you weren't focused on becoming a member of the board, you were just focused on getting your head down and do your job to the best of your ability. And actually, when you do that, it is amazing what happens, assuming you are in the right environment, and that people do acknowledge these things. It's the same principles as a as a chef going for a Michelin star, the best ones are not actually going for a Michelin star, they're just get doing what they love to do. And, and then you have the Michelin star comes in, that's just a wonderful by product of, of the effort they've put in.

Mike Worley 14:21

He really is and, and we say that to a lot, you know, sometimes a lot of our trainers and stuff I've worked in before, you know, I want to be a manager and they aspire to be and when they get there and they you know, naturally they do really well they get into the management role. And then they realise Actually, I I was I was more fulfilled being the best trainer or the best whatever I could be. And when they get there they they we have we have numbers that go back into the role they're in previously for that enjoyment and that fulfilment and making that difference and it is you know you need people around you You need an organisation that can spot talent without shadow of a doubt. But and to take people out of their comfort zone a little bit, I think that's the bit where, you know, you can get people to succeed in roles, if they're prepared to come out of their comfort zone. And, and take a leap of faith and but all the understanding that that can only work if you're if there's a support mechanism in place for them as well. They can't just be left to go and run a restaurant at 17 years old without the support of Gina, the, the matriarch of the waitressing staff, you know, I think that that probably made that guy could have made or break me on the same note on the same night. So, yeah, I always I do use that a lot. And when I look back in my life, and the journey I've taken, the people that have supported are the ones that you sometimes you don't even realise until after the event that I Well, they supported you.

Phil Street 15:51

Yeah, no, absolutely, I actually have a sort of similar thing from early in my career when I was a bartender, a holiday park. And we had a general manager who was who, who had this sort of distant management style, you never felt that you were fully connected to him, you never felt that he was fully connected to the business. Good things kept happening to me, and I just used to put it down to luck all the time. And then they change general managers. And it wasn't until there was a very different management style of this chap that came in. And he said, I've got this long list of things on you, whereby you're that this previous guy has seen something in you and wants me to keep pushing you. And I used to always put it down to luck. And he always used to say to me, stop believing it's luck. You're You know, you're responsible for making your own luck. One day, if the luck runs out, and you still believe that it's luck, then maybe that's just your, your mentality that you'll take forward with you that everything happens because of luck. But actually, it I think attitudes just teach you a very long way.

Mike Worley 17:01

I agree. I think, you know, one thing the hospitality business taught me from a very, very early age is that it doesn't matter what level you are, it doesn't matter what job you do, what customers where they come from, if you can communicate effectively, strike up a conversation in an honest way, as well. And, you know, show some empathy, that nothing is nothing is not achievable. And I didn't realise that until I was a little bit older, that when you look back at, you know, we used to deal with, you know, big corporate companies that come in for events, and...

  continue reading

200 פרקים

Artwork
iconשתפו
 
Manage episode 274451031 series 2789980
תוכן מסופק על ידי Phil Street. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Phil Street או שותף פלטפורמת הפודקאסט שלו. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.

In the first of 2 episodes today, we delve into the world of training & development with Mike Worley, Operations Director at HIT Training (www.hittraining.co.uk)

Mike has spent a fair few years in Training and Development and it's clear through our conversation that he's as passionate and energised as he's ever been.

As always, we get through lots including The Kitchen, Restaurant, being gifted some tips, training, being given a chance, making your own luck, communication, life skills, educating schools and of course Mike's wonderful journey.

Mike's conversation style is very anecdotal. It's a cracker.

Enjoy!

Show Transcription

SUMMARY KEYWORDS

people, hospitality, industry, organisation, apprenticeship, trainers, role, chef, job, hotel, sector, restaurant, staff, years, skills, pub, programme

SPEAKERS

Phil Street, Mike Worley

Phil Street 00:01

Welcome to hospitality meets with me Phil street where we take a light hearted look into the stories and individuals that make up the wonderful world of hospitality. Today's guest is Mike Worley, Operations Director for HIT training in the UK. Coming up on today's show... Mike gets aggressive towards Phil...

Mike Worley 00:21

Who do you think you are trying to tell us what to do type of thing

Phil Street 00:24

Phil strikes back with a line of his own... That's down to you, you need to take a look at yourself in the mirror. And Mike tells of a time of High Jinx in the kitchen...

Mike Worley 00:32

And he got the head and the four trotters just underneath the lid looking up

Phil Street 00:37

All that and so much more as Mike talks us through His story and journey to date, as well as talking about the world of training and all that can add to the business. Don't forget we release a new episode every Wednesday. So we'd love for you to hit that subscribe button on your favourite podcast app and give us a like and share it across your favourite social channels. Enjoy. Hello, and welcome to the next edition of hospitality meets with me Phil Street. Today we're joined again by someone from the world of trading. Having had a chat with one of his colleagues, Simon Lewis earlier, I'm delighted to be joined by Operations Director for HIT training. Mike Worley. Mike, welcome to the show.

Mike Worley 01:11

Thank you. Thanks for having me.

Phil Street 01:13

How are you doing?

Mike Worley 01:14

Yeah, very well. Thank you. Yeah, the weather is sunny, and it's warm. And it's a beautiful Wednesday.

Phil Street 01:20

Fabulous. Which part of the world are you in?

Mike Worley 01:22

So I'm live just outside of Bristol perfectly. It used to be for the before COVID was great for their commuter links, down the M four and five and into London. And I got here. I moved here by accident and been stuck here for the last 20 plus years

Phil Street 01:39

Really?

Mike Worley 01:40

But maybe we'll have a conversation about that in a little bit.

Phil Street 01:43

Yeah, absolutely. So just give us a very quick snapshot of what you do and what you cover in your current role.

Mike Worley 01:50

Certainly, yeah. So I'm the Operations Director for HIT training limited. We are an independent training provider delivering apprenticeships and commercial and some adult education budget training to the predominant hospitality sector. We also work in the care sector and early year sector. My role is everything learner centric. So I'm overall responsible for about 450 trainers, nationwide, 30 odd managers, and also the quality and the curriculum function within hit. So that involves making sure that the programmes we deliver are robust, and something that adds value to somebody's life, and also keeps us compliant if we are claiming any government funds. So yeah, I'm pretty much home based with offices all over, like all over England, which is where we cover and have probably one of the best jobs in the in the company because I get to talk to hundreds of hundreds of people every week.

Phil Street 02:52

Right? Yeah, actually, I mean, you don't really cover off much then in your job.

Mike Worley 02:57

No, I mean, it's quite quite a quite quiet day really day in the life of it's, you know, it's it's every day is a is a school day, as they say, and never, never the same day twice. So I don't I don't have to deal with groundhog which is brilliant.

Phil Street 03:11

Yeah. Great stuff. Okay. So well take us all the way back to the beginning of your, your journey. How did you get end up in hospitality in the first place?

Mike Worley 03:22

It started all at school, really, I was probably I think it was the I think the only male doing food and nutrition and Home Economics at school. And that came back because my mum was a really, really great cook. And Dad was more into engineering and oil and stuff. And I didn't that didn't appeal to me at all. I went after school decided I would want to want to be a chef. So I went to catering college for a couple of years. And about six weeks into the course, I realised that working in the kitchen is really hot. And I thought maybe I'll go into Hotel Management instead. because that meant I could stand and talk to people and not actually have to work so hard.

Phil Street 04:00

That was the "you can't stand the heat"...

Mike Worley 04:02

It really was you can't stand the heat and the noise and it was just incredible. And that was just a colleague's that was when it was, you know, if you're lucky, you got 30 covers to do for lunch. And there was about 20 of you in the kitchen trying to make bread rolls so quickly realised that probably maybe I should be outside and talking to the customer and being that face of the organisation what my dream so part of the programme was a work experience, six weeks work experience, which I naively thought I just walk in anywhere and somebody will give me a job for six weeks. That didn't happen. So I've actually found a hotel, and it used to be owned using years ago by Graham met the use of the Bernie in restaurants within the hotel. And I basically went to the manager and said, Look, I need a job for six weeks. I'll work with you for free as long as you show me all different departments. I've got to do it for my course. So he said, why not course? Yeah, I mean, put me in the kitchen for a couple of weeks when I said I didn't want to work in the kitchen, but that is a department. And actually, I really, really enjoyed it because it's completely different than being in a college environment. And that was a real experience. And then, one day, he gave me a little bow tie and said, come and work in the restaurant. I know you're not getting paid. So I'll put you on some shifts in the busy ones on the Friday night and Saturdays and Sundays, Alicia might earn a bit of tips. And I realised why the tips you can earn if you're nice, and you thought it was ridiculous. I was 17 at the time. Yeah. And my my biggest learning from that was a Saturday night I walked through the door, he gave me a little black waistcoat and said restaurant managers phoned in sick. So you're going to run the restaurant tonight. And I went, you have an alarm for what you know, I'm 17 years old, and Petra absolutely petrified 150 cover restaurant. And I was you know, stuck like a rabbit in the headlights. I remember a waitress she looked after she was responsible for the waitresses called Gina. And she took me to one side and she just said to me it will be absolutely fine. We'll make sure that the debt tonight is a brilliant night and blow me half nine I'm stood there at my little lectern, whole restaurants full and there was my that was my my first real inclination of you know, get the right people to do the job and they can make you look good. It was absolutely brilliant. And at the end of the night, she they had a whip round all the waitresses, they knew I didn't get paid, and gave me some of their tips because they knew that, you know, I wasn't getting any money. And that set me on my whole journey of the hospitality sector.

Phil Street 06:51

That's really cool that you I mean, that shows you right when you've got the right I suppose team environment that you're everybody's got everybody's back. In the end, if you've got if the right people are in the right places, then then sparks fly and good things happen.

Mike Worley 07:07

Absolutely. And I've kept that with me all the way through through my journey really in hospitality into the role that I'm in now. That work experience. I got a job there after I finished college. And then I move rained and worked in hotels, up into the Liverpool and up into the world back into the New Forest. I moved into some sort of private privately owned hotels, a lot of weddings and conferences, master of ceremonies, which was great, because you know you got you got the good bit of seeing the bride and groom in and being part of their day, which I absolutely loved. And then the private hotel is working in the gentlemen decide to sell it. And it was a good old 16th century pub and really old fashioned three, four star hotel. And it was bought by a national company that wants to change into a premier in a branded restaurant. And I decided that maybe that wasn't for me, I didn't really want to go down that route. So my girlfriend at the time, who's now my wife, we decided to do ever got a job away from the industry, we would just go and try something different. And I ended up getting a job in 1997 in Bristol as a stock taker for a national company hospitality, right. So I will moved into the realms of helping people with their if they're selling the pub doing some valuations if they're doing some, some wet and dry stocktakes and did that for a couple of years. Until then. I fell out of love with it because of a I basically helped somebody keep their job. And I got lambasted for it and realise that maybe training should be what I'd be looking at. Right? Oh, yeah, it was ridiculous. There's that there's a pub in Bristol that the owner or the landlord had a really bad problems with stock tanks. He was losing money every week. And I went in there and he broke down and said, I don't know what I'm doing wrong. I can't I don't know what to do. So we set up the the normal line checks. And we checked the staff and we I went in there on an evening just to check to make sure the staff weren't giving stuff away. And he he turned it round in two weeks and got us a small surplus in his stock and that the area manager came to see me while I was on site and said What's he done? Is he fiddling? I said no. He's just put some real things in place. We talked about the training and looking at his staff training and development. And the area manager complained to my company to say that the icon overstep the mark, because they wanted this person out and now they can second goodness. So instead of giving him the skills to do the job, they wanted to remove him from the job and put somebody else in there and I don't agree with that. I think you have to give somebody the opportunity.

Phil Street 09:56

Yeah. Yeah, I mean, fair enough. If he if he was on On the take or the fiddle then, you know, absolutely. But at the end of the day, this is just somebody who was perhaps out of their depth at this particular moment and just needed a leg up, really, to get on top of it.

Mike Worley 10:13

Yeah, really very much so and you know, as far as I know, he's still in the industry. And I then went into a really, really fortunately went into a training role as an assessor for a company in 2000 called hospitality plus, interestingly enough, the finance director was chilled, who obviously is our MD now for this organisation, right, john was the chairman and he still the chairman of this organisation. So my journey into training started as a trainer going out to pubs in hotels and restaurants and and and supporting people through you know, giving them the opportunity to better themselves and get within and make make hospitality a Korea for them and not just the stock gapping a job that, that people see as a well if you've got nothing else to do go and do hospitality for a bit, something better will turn up and you know, there's nothing better than than this industry. The soft fancy industry is the skills that you learn the life skills and the experiences I just seconds and on.

Phil Street 11:13

Yeah, I completely agree.

Mike Worley 11:15

So after that, I was fortunate enough to get a promotion into the area managers role in Bristol Tacoma, running a bit of the Southwest Bristol and Somerset. And then john and his Mary Mae sold the company to a bigger company. to savour them for a few years until they merged with another one. And then I got a call out of the blue one day to say, look, there's this new company starting up called hit done, whether you know anything about it, but if you can be in, if you can be at the iPod and power mile on a Tuesday afternoon, you might hear some more about it. So I toggled along to that meeting and blow me there was half of the other company I used to work with sitting in a room. And john and Jill where we're starting hit training. Right. I started with a, again, looking after Bristol and a very small contract, a lot of sub contracts with some colleges and some various people around the area. And built it built Bristol and then open Gloucester became a regional manager for the Southwest. And then one day, I got a call from Gil to say that I'd like to meet you in a in a pub in the middle of nowhere was one of her friends pubs in in Dorset somewhere. I'd like to talk to you about just about work in general, which I thought was a bit ominous. What What have I done now? And they she just said, Look, we're looking for a director of hospitality to join the board. And I think you're right, she's going to tell me one of my colleagues has got it, obviously. And she said, there's a couple of people we're looking at. And we just thought we'd let you know, you're one of them. And I'm going really, and yeah, I was fortunate enough to be accepted onto the board in 2013, as the director of hospitality, right. And I, you know, that was not on my career's aspirations at all, in fact, coming back to this whole thing about getting the best people to do the job, and get, you know, trust in them, I think Jill saw stuffing in me that I had no idea that was I was capable of and, you know, it just it comes back full circle all the way back to the time that I had to run a restaurant when somebody saw something in me that I didn't realise in myself. And that's what I love about my job now is the potential of people and getting them to into the jobs that they can really succeed and really have a fulfilling career and rolling.

Phil Street 13:40

Yeah, I think that that highlights to me that one, you're clearly in an organisation that cares about its people. But to you know, you, you weren't focused on becoming a member of the board, you were just focused on getting your head down and do your job to the best of your ability. And actually, when you do that, it is amazing what happens, assuming you are in the right environment, and that people do acknowledge these things. It's the same principles as a as a chef going for a Michelin star, the best ones are not actually going for a Michelin star, they're just get doing what they love to do. And, and then you have the Michelin star comes in, that's just a wonderful by product of, of the effort they've put in.

Mike Worley 14:21

He really is and, and we say that to a lot, you know, sometimes a lot of our trainers and stuff I've worked in before, you know, I want to be a manager and they aspire to be and when they get there and they you know, naturally they do really well they get into the management role. And then they realise Actually, I I was I was more fulfilled being the best trainer or the best whatever I could be. And when they get there they they we have we have numbers that go back into the role they're in previously for that enjoyment and that fulfilment and making that difference and it is you know you need people around you You need an organisation that can spot talent without shadow of a doubt. But and to take people out of their comfort zone a little bit, I think that's the bit where, you know, you can get people to succeed in roles, if they're prepared to come out of their comfort zone. And, and take a leap of faith and but all the understanding that that can only work if you're if there's a support mechanism in place for them as well. They can't just be left to go and run a restaurant at 17 years old without the support of Gina, the, the matriarch of the waitressing staff, you know, I think that that probably made that guy could have made or break me on the same note on the same night. So, yeah, I always I do use that a lot. And when I look back in my life, and the journey I've taken, the people that have supported are the ones that you sometimes you don't even realise until after the event that I Well, they supported you.

Phil Street 15:51

Yeah, no, absolutely, I actually have a sort of similar thing from early in my career when I was a bartender, a holiday park. And we had a general manager who was who, who had this sort of distant management style, you never felt that you were fully connected to him, you never felt that he was fully connected to the business. Good things kept happening to me, and I just used to put it down to luck all the time. And then they change general managers. And it wasn't until there was a very different management style of this chap that came in. And he said, I've got this long list of things on you, whereby you're that this previous guy has seen something in you and wants me to keep pushing you. And I used to always put it down to luck. And he always used to say to me, stop believing it's luck. You're You know, you're responsible for making your own luck. One day, if the luck runs out, and you still believe that it's luck, then maybe that's just your, your mentality that you'll take forward with you that everything happens because of luck. But actually, it I think attitudes just teach you a very long way.

Mike Worley 17:01

I agree. I think, you know, one thing the hospitality business taught me from a very, very early age is that it doesn't matter what level you are, it doesn't matter what job you do, what customers where they come from, if you can communicate effectively, strike up a conversation in an honest way, as well. And, you know, show some empathy, that nothing is nothing is not achievable. And I didn't realise that until I was a little bit older, that when you look back at, you know, we used to deal with, you know, big corporate companies that come in for events, and...

  continue reading

200 פרקים

כל הפרקים

×
 
Loading …

ברוכים הבאים אל Player FM!

Player FM סורק את האינטרנט עבור פודקאסטים באיכות גבוהה בשבילכם כדי שתהנו מהם כרגע. זה יישום הפודקאסט הטוב ביותר והוא עובד על אנדרואיד, iPhone ואינטרנט. הירשמו לסנכרון מנויים במכשירים שונים.

 

מדריך עזר מהיר