INDUSTRY ROLE MODEL CASE STUDY – JULIE ALKOFER, ASSOCIATE DIRECTOR OF CATERING, FOUR SEASONS HOTEL CANARY WHARF LONDON Introduction This case study is based on information kindly provided by the Four Seasons Hotel, Canary Wharf and Julie Alkofer Associate Director of Catering at the hotel, and the Four Seasons Hotels and Resorts website. Many thanks to Julie and Four Seasons for making this information available. For background information please see the organization case study.
The Four Seasons Hotel, Canary Wharf, London, is a quality work placement provider with Springboard’s INSPIRE scheme.
Catering The Catering team is part of Food and Beverage. From small, intimate business meetings to elegant wedding banquets, the Catering team focuses on booking the public room space, designing menus and co-ordinating events to ensure they happen flawlessly.
Left and right: Bride, groom and bridesmaid ‘toasting’. Centre: close-up miniature wedding cake
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Interview Name: Job Title: Location:
Julie Alkofer Associate Director of Catering Four Seasons Hotel Canary Wharf, London
1. Why were you attracted into the industry? At the time when I finished High School and had my French Baccalaureat at 17, I could not see myself being a student until my late twenties. I was looking for a hands-on career where experience and skills would be as important as your academic level. Being passionate about food, I knew of a prestigious school in France, led by the famous Chef Paul Bocuse, that could prepare me to work within the hotel and restaurant industry. To ensure this was really for me, I managed to secure a two week placement in a 5 star hotel in Paris, prior to enrolling in the school. From that experience I realised I had the right profile for such a job. 2. What was your first job in the industry? During each year at school, 6 months were spent on placement and my first placement was in St Tropez in the South of France. I gained experience as a waitress in the hotel’s fine dining restaurant, in room service, in the kitchen and in housekeeping. My first real full-time job after graduating was 10 years ago as a waitress in the same hotel I am working in today. 3. What educational qualifications do you have and/or training at work? How have these helped in your career? I gained a Hotel Management Diploma at Hotel school and the rest has been onthe-job training during placements. 4. Did you have a mentor who encouraged you during the early stages of your career? If so, who and why were they inspirational? As soon as I started full employment I was looking up to two specific people, my department head (the Restaurant Manager) and my division head (the Food and Beverage Director). The reason for them being so inspirational to me was that these two individuals were so successful at work and had amazing people skills. From then on I realised what leadership was all about. 5. What do you regard as being your biggest achievement to date? One of the achievements I least expected and still cannot believe in is the Acorn Award I received back in 2005. I worked really hard on my written essay and was never satisfied about the result. Nonetheless it seems that it worked. 6. What industry ambitions would you still like to achieve? I am still debating what my long term aspirations would be. At the moment, mastering the key functions of Director of Catering is my aim.
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7. What gives you a buzz about your job? I enjoy dealing with some sort of pressure at work, and multiple priorities, but what makes me click is to see satisfied guests and clients whose expectations have been exceeded. 8. Why would you recommend the industry to potential recruits? I would certainly recommend this industry to candidates with the right profile. To anyone who is willing to be hard working, I find this industry to be very rewarding and with great potential for growth in whatever sector you are working. 9. What are your top 3 tips to people entering the industry? • Be humble when you start – learn by observing and do not be put off by starting at a junior level; this is the best way to progress. • Set yourself short term and longer term career goals and follow one direction – this industry being very demanding, it is easy to get diverted from your personal goal. • Find a role model you can look up to, and talk to. 10. - What are your main tasks in a typical day at work? Everyday is so different as our guests set our agenda. 8.00 Arrive at work, catching up on internal and clients’ e-mails from the night before. Prepare my ‘to do’ list for the day. 8.30 Attend hotel’s morning meeting where we discuss figures from the night prior, glitches, arrivals for the day, events taking place that day and anything else that may be taking place that same day. 9.00 Sales and Marketing briefing – outlining sales and catering team agenda with any site inspections taking place that day. AM Respond to clients, calling suppliers, guests to finalise events taking place the following week. Enquiry taking. Meeting clients and checking own events in function rooms. Lunch PM Same as AM This may vary based on the demand. Twice a week, BEO meeting with the kitchen, banqueting, stewarding manager, outlining all events taking place the following week. 18.00 End of a typical day. For further information about Four Seasons Hotels and Resorts please visit the website: www.fourseasons.com/canarywharf
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