Gavin Lockitch

The hospitality industry is a vibrant and dynamic field, offering many opportunities for growth and creativity. While it can be demanding with long hours and high-pressure situations, the rewards are immense. Here are my 3 most favourite things about the hospitality industry: 1. Creating Memorable Experiences: One of the best parts is being able to create unforgettable experiences for people. Whether it's a cozy staycation or a delicious meal at a restaurant, making someone's day brighter is incredibly rewarding. 2. Diverse Opportunities: The hospitality industry is so diverse! From hotels to event planning to culinary arts, there's a place for everyone with different passions and talents to shine. 3. Team Spirit: Working in hospitality means being part of a team that feels like family. The camaraderie and support among colleagues make every day enjoyable and exciting. What do you love most about the hospitality industry? Share your thoughts! 💼🍽️ #hospitality #restaurant #foodie #industry #hopitalityindustry

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Managing a team in a fine dining restaurant requires more than just operational expertise—it calls for a deep understanding of the psychology behind teamwork and motivation. In a high-pressure environment, where attention to detail and seamless service are paramount, here are a few key strategies to effectively manage and inspire your team: 1. Empathy and Active Listening: Recognize that each team member is unique, with their own strengths and challenges. Take the time to listen actively and empathize with their concerns and aspirations. This fosters trust and builds a supportive work environment. 2. Clear Communication: In the fast-paced world of fine dining, clear and concise communication is crucial. Ensure that everyone understands their roles and responsibilities, and maintain open lines of communication to address any issues promptly. 3. Recognition and Reward: Acknowledge and celebrate the hard work and dedication of your staff. Whether it’s a simple thank you or a more formal recognition, showing appreciation boosts morale and encourages a culture of excellence. 4. Professional Development: Invest in the growth of your team by providing opportunities for training and advancement. This not only improves their skills but also demonstrates your commitment to their career progression. 5. Conflict Resolution: Address conflicts swiftly and fairly. Encourage a culture of respect and collaboration, and provide the tools and support needed to resolve disputes amicably. 6. Leading by Example: Set the standard through your own actions. Demonstrate the level of professionalism, dedication, and passion that you expect from your team. By focusing on these psychological aspects, you can create a harmonious and productive workplace where every team member feels valued and motivated to deliver exceptional service. Remember, a happy and well-managed team is the cornerstone of a successful fine dining experience! #Leadership #TeamManagement #FineDining #Hospitality #WorkplacePsychology --- Feel free to adjust it to better match your style and specific insights

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The catering industry is more than just an invisible player in the background. In many situations, it influences what and how we eat. From sustainability to innovation - experts shed light on the future of the catering industry. 💡🍽️

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At Bespoke Food Group using seasonal produce is so important to us. We train our Head Chef’s & Chef Managers the importance of this in our menu planning training. Leek facts 🔗 A leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek 🔗 Raw leek (bulb and lower leaves) is 83% water, 14% carbohydrates, 1% protein, and contains negligible fat 🔗 Archaeological sites in ancient Egypt, as well as wall carvings and drawings, indicate that the leek was a part of the Egyptian diet from at least the second millennium 🔗 The 1st century CE cookbook Apicius contains four recipes involving leeks. 🔗 Leeks are good for vitamin C, E & K

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Comment "Yes" if interested so our team will get back to you....... #OperationManager #upperscalecasualdinningrestaurants #experienceingulf #finediningrestaurants #highendcasualdining #highendcasualdiningrestaurant #saudiarabia #gulfopportunity #opentowork #hiringforgulf #opportunityforgulf #hotelmanagement #internationaljobopportunity #alshayaaksa #alshayaagroupksa #alkhorafiglobalksa #alkhorafiglobalgroup #Independentfoodgroupksa #mdarfoodcompany #gastronomicgroup #gastronomicksa #restaurantoperations #restaurantmanagement

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Foster trust and nourish strong relationships in the Hospitality Industry- - Trust and Strong relationships amongst the team members are the pivotal role for any organisation to have considerable growth. - Building rapport amongst the team members is imperative, assessing the teams' strengths, weaknesses and possible Threats are crucial followed by Practising of clear and solicit sharing of information, open communication further plays a major role in building rapport and trust. - Empowering fellow colleagues to take decisions and exercise autonomy, providing them with necessary training to excel and master in their strengths. - Acknowledging their efforts is rewarding to appreciate them and to keep them motivated. - Resolving the conflicts with a positive approach without being biased and offending any individual.

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In today's competitive business environment, the success of your properties hinges not just on their physical appeal but also on their ability to attract and retain top talent. One of the most effective ways to achieve this is by offering a unique professional dining experience. Ask me why Corporate Chefs is the perfect partner for this initiative, and discover how our transparency, culinary excellence, engaged management, and proven client partnerships can transform your dining services and elevate your property’s appeal!

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Enhance your culinary expertise with insights into the importance of precise cooking temperatures and proper ingredient storage. Discover how maintaining optimal temperatures can elevate the flavor and safety of your dishes, ensuring culinary success every time. Elevate your kitchen prowess and stay ahead in the world of food with these essential tips. #CulinaryExcellence #FoodSafety #CookingTechniques #KitchenSkills #ProfessionalDevelopme #CulinaryExcellence #FoodSafety #CookingTechniques #KitchenSkills #ProfessionalDevelopment #LinkedIn

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Cost Control is worthless.... Especially when systems to 'control' costs is non-existent. In the restaurant / F&B business, within 'the' accounting division, there is such a thing as a 'Cost-Controller' position, at least here where I live. Words such as 'industry-standards' are used; here's my beef: 1. every unit concept is different and 'unique'; food truck, pizza stand, coffee bar....industry standard for its COGs? COL(abor)? 2. what 'control' standards used to arrive at 'said' cost(s)? 3. A Food truck's labor will employ its owner/chef to run the business; many times not 'paid' as labor but receives net profit achievement(s)....what cost calculation used as 'industry-standard'? 4. a hotel F&B unit many times integrate kitchens for multiple units and outlets...which means most times the COLs is divided and seemingly low 'on paper'.....not to mention divvying up COGs, especially when there are cross usage of goods. I am positive within a large hotel complex, a 'specialty' restaurant will employ its own team of service and culinary team with its respective chef de cuisine; with exceptions on COLs and COGs. Cost Control and industry standards assumes targets to achieve. It's an ever revolving condition: unit is busier but short-staffed; recruits and hires more - targets raised....and so on and so forth. When targets are not achieved, do we cut on labor? Or cut purchasing of goods, which means less items available to sell. Or lowering quality to offset cost? We. Are. Missing. The. Big Picture: customers' and guests' experience! Everytime! #unreasonablehospitality #guestexperience #industrystandardisbullshit #restaurantmanagement #fbmanagement

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The word 'Chef' unfortunately in the modern age few of us understand its real meaning and true translation. 'Chef' means Chief, President, Head, or Leader of any business or profession and it is only with the addition of 'De Cuisine' does it then signify the Chef of the Kitchen and its Culinary over tones. So the Head of a French bank would be called Chef. To be a success (whatever we equate success to be) as a 'Chef De Cuisine'(and everyone I ever seem speak to has been a Chef of the kitchen at some time) is open to debate. But interestingly France probably enjoys the largest number of Chef Patrons (in Kitchens) and the least number of Management and the trade is seen still (as in some other countries) as a huge skill and vital trade of wisdom which is held in high esteem in all sectors. However one trait or determined characteristic (you bet) each has in common or had, or needs .... is the smart clever if not unique ability to deliver a vast number of items, in stages, tasks, processes, procedures, ingredients, controls, temperatures, forms, methods and critical timings all together at once in various forms styles and types onto plates. I often joke when surrounded by new build trades, architects, QS, project manager, sub contractors, design team etc that in 'Chefs De Cuisine' world (which is why you are building it surely to support the F&B team to drive customer experience, sheer reputation, commercial revenue and profit etc). Please you can't say to the end paying customer, sorry come back on Monday for the Veg, the Gravy maybe ready a few hours later, Roast Beef maybe arrive around Monday err is that a bank holiday?, but wait the Yorkshire puddings are on back order and potatoes are due in a week, did we order horseradish? let me check.However I am the first to admit I could not even put a bl**dy shelf up, so it is each to there own. However in summary what is unique is the kitchens work, time and attention to build, and display something which minutes later is gone, finished, removed and absent (hopefully a success). www.johnbensonsmith.com #foodandbeverage #Culinary #Chef #restaurantbuilds

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Is there a misconception in the minds of persons not in the hospitality industry? Contrary to some belief, waiting tables is demanding and requires one to be highly skilled. The role of food & beverage service providers can be easily underestimated. Providing service in a restaurant could possibly become mentally challenging and physically exhausting. I am pleased to share my knowledge with NTA's F&B cohort #23 learners. These training sessions extended beyond dining room setup checklist. I firmly believe that servers should be equipped with competencies and personal traits that demonstrates professionalism. Listed are some key skills to a career in food and beverage service. Engaging personality Product knowledge Attention to detail Organizational skills Good Communication Skills Salesmanship Problem-solving ability Patience Professional attire With application of these qualities among others, the only thing better than the food would be the service. #NTATrainded #Bigticket #Collaboration #Youngprofessionals #Transformational

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Dare to dream and face the challenges? Running a hospitality business means some ups and downs. 🍽️ From bold visions to harsh realities. Uncover the secrets of restaurant success, by avoiding 10 pitfalls.

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Food Safety was discussed today in my board meeting with #restaurant group ALFA Company in Riyadh, Saudi Arabia. Vigilance and proactive scrutiny are vital in maintaining strong practices. If ever there was a reminder, it was when we walked past this Hamburgini. All units are closed under orders of the government due to a #botulism outbreak that has hospitalized many: "Six cases have fully recovered after receiving appropriate health care, and two have been safely discharged. However, 35 individuals remain hospitalized, with 28 of them in intensive care." See the link below for more information. No matter how good the food, how great the service, or how welcoming the ambiance is, if you get food safety wrong, you risk losing all your hard work, as customer trust is increasingly difficult to recover in a world of social media.

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Comment "YES" if interested, so our team will get back to you..... #SousChefLife #PastryChef #BakeryExpert #GourmetPastries #CulinaryInnovation #RecipeDevelopment #CostingExpert #TeamLeadership #MiddleEastCuisine #SaudiArabiaExperience #KuwaitCulinary #NewProductDevelopment #RecipeCards #CulinaryArts #Gastronomy #Foodie #DessertMastery #ChefLife #CulinaryExcellence #Internationalhiring #Gulfexperience #Gulfhiring #Internationaljob #goodopportunity #opentowork

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