“We promote from within!”
How many times have you heard that shouted from the bar tops? Yet I interview so many great caterers who are looking to move on due to yet another promise not coming to fruition, and I wanted to dig deeper into how we were doing getting our guys up through the ranks.
Knowing that the main reason people leave their job in any industry is down to lack of progression, I needed to do the maths, and surprised myself with how great we’re doing in bringing some real talent through. Out of 18 pubs, we have 11 Head Chefs and 13 General Managers who started out in more junior positions. Two of our General Managers joined us as part time floor team, which is a real testament to all the hard work that’s gone into our training, and I can, hand on heart say it’s only getting better.
Don’t get me wrong, it’s tricky getting it right, and over promoting, just to keep someone in the business is just as painful as losing them. But over the last 15 years we’ve learned that we stand a much better chance of success if we give the right characters a go, rather than bringing a seemingly all singing all dancing Manager or Chef in above one of our own.
Talking from experience, I know that going from Sous Chef to Head Chef, or Deputy Manager to General Manager, is the biggest step you’ll ever take in your career. You never really understand how big it is until you’re sat in your business when it’s not going quite so well, and you look over your shoulder only to realise there’s no-one there to catch the buck you’re hoping to pass.
So when it comes to falling balls, the great thing about Peach is that we have enough support to help catch a few, and ensure you get the promotion you deserve when everyone is confident. We’ll support and help you enjoy the bumpy ride until you’re ready to go completely solo. For us, it’s about knowing each team member individually, understanding where they’ll need support, and being right there beside them until they tell us to leave them the hell alone. Always a proud moment.
So my point is, if you’re looking to develop in your career, do it with a company that won’t set you up to fail, that will do nothing but encourage you, and make sure you get there when you’re ready. And don’t take my word for it – speak to our General Manager Jon Waterhouse at The White Horse, Emma Bissell at The Rose and Crown or if you’re a Chef, pop in and have a coffee with James Durrant at The Fishes, or Matt Earl at The High Field to name just a few. Or do just take my word for it, and get in touch for a chat to find out more about how you can be the boss.
Nat Cash – Natalie.Cash@peachpubs.com
