The next generation

Last month at recruitment consultancy Chess Partnership's offices in central London, 15 young people studying hospitality management met to discuss their career expectations. If the thought that you didn't have a clue what you wanted to do when you were at college springs to mind, then you could not be any more different from this group. These managers of the future, most of them in their early twenties, have already mapped out their goals and can see the path they need to take to get there. But can you, as employers, live up to their expectations?

Of the 15 young people assembled, two had recently graduated, and the others were at varying stages of their studies, some on placement. This was the latest in a series of focus groups run by Chess to find out what the next generation of managers expected from a career in hospitality. Chess has dubbed these young people "Generation Y", the generation born from the 1980s onwards. Some 100 students aged between 16 and 23 have participated in focus groups from further education colleges and universities (including: Oxford Brookes University; Derby University; Brighton University; Thames Valley University; Queen Margaret's College, Edinburgh; Shannon College, Ireland and Ecole H"teliŠre de Lausanne, (EHL) Switzerland. All have been studying hospitality management, event management, and tourism related subjects at BTEC OND, BTEC HND, diploma and degree level.

The conversation went something like this:

What brought you into hospitality management?
Ben: "My uncle had worked for Hilton in Dubai and so I went to work at the Langham Hilton for two years after finishing my A levels. I then decided I needed another qualification and went to university in Brighton."

Andrew: "Nobody in my family worked in hospitality. We'd moved around a lot when I was young and stayed in a lot of hotels. I always wanted to find out what went on behind the scenes. I've never wanted a fixed office job. I want to be involved with customers and want every day to be different."

Paul: "I was born into the industry - my family runs a hotel in Jersey. I have grown up with it from Saturday jobs in the kitchen and gardening."

So what did people say when you said you were pursuing a career in hospitality?

Olive: "There's a definite stigma attached to joining the industry. My friends thought that my standard of working life would not be good and then there were the negative perceptions of poor pay and long hours."

Greg: "Nobody understood what it was all about. They couldn't grasp that it was a university course."

Hannah: "My mum is not interested in what I am doing. She thinks I am wasting my time."

Where do you see the hospitality industry taking you?

Dave: "I would like to travel and I have got cruise ships in mind. I want to see the world and this industry can help me do that."

Olive: "After two-and-a-half years I would like to be assistant financial controller of Marriott; after five years financial controller; after eight years regional financial controller and after 15 years on the finance board."

Charlotte: "I have already worked for Marriott in the USA and I would like to go back there. I'd like to work in event management in a small, elite hospitality firm."

Paul: "I want to have my own business one day. I want to be my own boss and travel round the world."

Ben: "I would like to work for Hilton or Marriott for 15 years, ending up as a general manager and then have my own restaurant or hotel. Then I can retire."

Ying-Kit: "I would like to go into conferences and events and maybe do something different. I don't want to end up just in hotels."

Do you expect to go straight into a managerial role? Paul: "You can't expect to go straight into a managerial position. You have to go through all the disciplines and work your way up. I would like to join the Starwood management programme. Of the many programmes on offer this is one of the few that has met my expectations by offering me the chance to progress quickly."

Olive: "I've already graduated and am now working for Marriott in finance. Marriott nurtures and I've already been given the opportunity to progress."

Alex Bock: "If you've been to university your career path should be quicker and employers should recognise this. It also depends on the type of hotel you go into. If you go into a three-star property, you could end up virtually running the place really quickly. But if you go somewhere five-star then they won't let you loose on anything because guest expectations will be so much higher."

Andrew: "Four Seasons came to see us and gave a fantastic presentation. But with them it could take 13 years to become a general manager. Maybe the time will fly by, but I'm not so sure."

Have your placements lived up to expectations?

Paul: "It's complete pot luck as to whether you get a good placement or not. You can end up chopping lettuce and polishing cutlery. Some people on my course have had a really bad time."

Jessica: "I've had a good placement with Four Seasons and I would be happy to go back there when I graduate. But there is an issue with promotion. Some of my colleagues want to leave because there are no promotions available."

So what about those negative perceptions of long hours and poor pay?

Greg: "It's true! But you find out pretty quickly if you can handle it or not. I've got no qualms about staying."

Alex Bock: "That's something most people know before they come into the industry. If you are going to survive hospitality then you have to be prepared to put up with this."

Andrew: "You can say goodbye to any family life, to Christmas, New Year and Easter. But the satisfaction you get out of it makes up for it."

Ben: "The positives outweigh the negatives. I would go nuts in a 9-5 environment and having to work behind a desk."

Olive: "The hours have to improve. Our general manager is great. He's always kicking people out if he thinks they are working too long hours."

What do you expect to get from your future employer?

ALL: Motivation; knowledge; someone who is concerned about you; recognition; opportunities for promotion; opportunity to go right to the top and become a managing director.

What else occupies your time? Olive: "I'm working so hard at the moment that I don't have time for a social life. I'm going to change that, though, and get involved in sport maybe a couple of nights a week."

Ben: "Since being in Brighton I have started doing half-marathons. It is so fantastic, all your worries disappear. After a 12-hour day you need some fresh air. I'm also into paintballing. When I came across rude customers at the Langham Hilton I used to imagine shooting them with paint balls. That made me feel much better."

Andrew: "I learned to dive in the Caribbean and used to do that three or four times a week. You have to enjoy your life." n

Taking part
Paola Orneil, 22, EHL
Alex Bock, 23, EHL
Andrew Barlow, 21, EHL
Paul Dufty, 23, Oxford Brookes
Charlotte Smallman, 20, Oxford Brookes
Jessica McCormack, 21, Oxford Brookes
Greg Murphy, 22, Shannon
Olive Donegan, 23, Shannon, already graduated
Gerard Nolan, 25, Shannon, already graduated
Anneka Lawrence, 17, Thames Valley University
Hannah Knight, 17, Thames Valley University
Alex Peacock, 18, Thames Valley University
Ben Harper, 20, University of Brighton
Ying-Kit Ngai, 21, University of Brighton
Dave Berry, 20, University of Brighton

Generation Y
In addition to focus groups, Chess Partnership has carried out extensive research with more than 700 participants from the hospitality industry, comparing Generation Y, those born in the 1980s onwards, with Generation X, those aged 26-39 and the Baby Boomers, those aged 40 and above. The findings make for interesting comparisons.

Work life balance

• 64% of Generation Y expect to work 41-50 hours per week.
• 37% of Baby Boomers work more than 50 hours per week.
• Generation Y are looking for a work-life balance. Yet they are just as focused on developing their careers and are not afraid of the hard work and long hours that it may take for them to reach their goals. Once they reach managerial status they expect a more regular lifestyle. The old maxim that this industry demands long hours throughout a career does not carry any credence with the next generation.

Career options
Generation Y are looking to develop their career as follows:

• 35% in events management.
• 42% in restaurants and bars.
• 32% in hotels.
• 87% of Generation Y cannot see their career in contract catering.
• 7% of Generation Y can see their career in facilities management.
• The more academically minded students are ready to start their management careers now. They are frustrated by having to start at the bottom and not being able to move up the ladder as quickly as they would like.

Money matters

• On average, students expect a salary of £16,000-£20,000.
• 75% of Generation Y earn between £15,000 and £20,000 and 49% expect to be earning between £21,000 and £29,000 within the next three years.
• 36% of Generation X are currently earning between £21,000 and £29,000.
• Money is not a huge issue to Generation Y. What they want from an employer is to have their own identity and recognition. Many are looking at the larger, international hotel groups because they believe they can offer structure and security, training programmes and mentoring, rewards and recognition. The majority expect to work in more than one country during the course of their careers.

May seminar
Later this month Caterer & Hotelkeeper and Chess Partnership will co-host Generation Why?, a seminar aimed at alerting senior directors to key trends in the new generation of hospitality professionals. This free breakfast event, which will be held at London's Butcher's Hall on 27 May, builds on research carried out recently by Chess Partnership and will include speakers from Chess Partnership, Caterer and key hospitality schools. It will address the questions of capturing the brightest talents, keeping them motivated and ensuring you provide them with sustained career development. If you are a senior director in the hospitality industry and would like to attend the seminar, please e-mail kathy.bellamy@rbi.co.uk.