The people and skills shortages in the hospitality and catering industry show no signs of abating. The H&C EXPO conference programme recently saw industry leaders and students come together to discuss the issue. Much more is being done and needs to be done across the industry to minimise people and skills shortages.
So, we are delighted to feature a young man who started work at Hilton and has seen his career thrive from being given opportunities and seizing them.
Aaron Rowland joined Hilton four years ago as a food and beverage apprentice at Hilton London Canary Wharf. Since then, Aaron has swiftly progressed through the ranks to Guest Relations Manager. The highlight of Aaron’s career so far has been earning a promotion every year, witnessing clear career progression and developing responsibilities in new roles.
What was your previous job?
“Before Hilton, I was an apprentice chef in Romford. I quickly realised that I was a good cook but not a great chef! I had heard about Hiltons Apprentice program through my college. I was unsure if I wanted to go to university and was unsure of which direction my career was going to go. I originally thought I wanted to be a fire fighter but after my experience as an apprentice chef I decided I wanted to pursue hospitality instead.”
Can you describe your career progression at Hilton?
“My first day was the first time I had been in a proper hotel – it was very different to what I was used to! We had one-on-one sessions with the Heads of Departments who helped guide us into our departments of choice.
“I started out as a food and beverage apprentice. This involved 12 months of working in each department within food and beverage along with training courses – 12 modules – along the way. It was great because I had a mentor who I met up with each month who provided support through each month of the module and helped me really understand the department.
“I then progressed to a cocktail barman where I spent two years as a mixologist – I had found a real talent of mine! This was great fun as I was able to run cocktail masterclasses for potential clients and guests.
“I was then promoted to a supervisor and was still doing masterclasses. Most recently, I have been promoted to Guest Relations Manager where my responsibilities include running the front of house and interacting with guests.”
If you could say something to young people considering a career in hospitality, what would it be?
“Pick Hilton! The hospitality industry is a lot of work, but it pays off. I’ve been with Hilton for four years now and have grown a position each year. If you put the effort in, Hilton gives it back to you.”