My job involves… the day to day running of Chop Bloc restaurant, making sure every customer has an amazing experience coupled with excellent service.

I got my job by… applying through a hospitality recruitment company. Initially I had a phone interview with the owners where I talked them through my previous work experience and explained my passion for the hospitality industry, and then I was asked to come in for a couple of face-to-face interviews to demonstrate my skills further.

My day-to-day work includes… setting up the shift to ensure it’s a successful one, including communicating to the team what the daily specials and offers are and whether there are any special requests from customer reservations. During service I will normally be found supporting the floor staff in giving excellent service, this can range from offering wine matches to explaining our cuts of meats and the dry-aging and butchering process the chefs do in-house. I also like to recommend cocktails for customers to try in our dedicated Bloc Bar after their meal.

The most rewarding part of my job is… having customers coming up to you saying how amazing their meal has been and how you’ve made their evening.

The most challenging part of my job is…  Hospitality is about always having a smile on your face and ensuring customer satisfaction. Sometimes when you’re under pressure it’s hard to stop that showing not only to your staff but more importantly to your guests.

My advice for anyone looking to get into this industry is… Work hard and when opportunities present themselves take them and go above and beyond what is asked of you.