How a trip to Australia shaped the career of Eurest's Lucy Leeding
The general manager, front of house, of Eurest at Silverstone's Porsche Experience Centre shares how travel had a big influence on her career
Did you do any work experience in the industry at a young age?
I started young! When I was 13, I helped a local veg supplier in Daventry, Northamptonshire, with packing deliveries for local restaurants, making sure the produce supplied was up to the proper standard. I also worked in their fruit and veg shop, serving customers and operating the till.
What was your first job?
My first proper job was a catering assistant role in the tearoom at National Trust property Canons Ashby House. I started there at 16 and worked on the weekends. I was responsible for operating the tills, making cakes and sandwiches for the front counter, making teas and coffees and serving customers. I then began working there four days a week while completing a Level 3 in food, beverage and service, which is where my passion for service started.
What initially attracted you to working in hospitality?
The social side and the element of care in service is what really drives me. I love people and I'm a very social person. I enjoy making people smile and seeing people having a good time in my place of work.
How did you decide on your career direction? Were there any influences, or experiences that encouraged you to take the route you have taken?
While travelling in Australia I worked and lived in two motels. That is when my career started to take shape as I progressed from a bar assistant to supervisor and finally restaurant manager. A friend I made while on my travels was one of the biggest influences on my career development. She had a lot more experience than I did, and was working in a higher management position in hospitality.
She drove me to want to be better at work and supported me by teaching me new skills.
When I returned from travelling, I signed up to an agency while looking for a full-time position and ended up at the Porsche Experience Centre in Silverstone. Three days later Graham Hart, the general manager at the time, asked me to put myself forward for the junior duty manager position.
Graham has a huge influence on my career, pushing me out of my comfort zone and trusting me to work in difficult situations with complex processes. I wouldn't be where I am today without hissupport. He believed in me when I didn't believe in myself.
Gemma Evans-Hurley, culinary lead for Compass B&I, has also inspired me. She is very knowledgeable and is always there to guide me and offer her input. Whenever Gemma and I work at events together they tend to be some of the best days at work. I have gained so much knowledge and experience from her.
What industry networks have you been part of that have supported you in your career progression?
Compass Group's Women in Food Network has given me the opportunity to meet other women in the wider company who are chefs, managers, catering assistants and everything in between. Women in Food was set up by Gemma to tackle the industry's shortage of female chefs. She has built a community of nearly 300 women after starting with just six in 2021.
What are the biggest challenges you've faced working in hospitality?
Recruitment is an ongoing challenge. When I became general manager in 2021, I had a skeleton team that I have now built up. To do this, I implemented a ‘new starter experience' programme. It gave new starters a clear onboarding process where employees experience each area of the site, giving them the best possible start with us to ensure a higher chance of retention.
What advice would you give to someone starting out in the industry?
Take every opportunity that comes your way and always look to expand your network and nurture relationships. Nobody knows everything at any point in their career, so creating relationships with other people in the business helps to expand your knowledge. Then, if you are ever in a position where you don't know the answer, someone in your network will.
Asking for help is not a weakness, it's a strength to be able to admit you don't know everything – no one does!
Would you recommend a career in hospitality to your friends and family?
Yes, the friendships and relationships I have made from working in hospitality are invaluable. I would recommend that everyone work in the hospitality industry at some point. It helps people's confidence through interacting with strangers and also provides a sense of achievement when you have made a customer's day better or given them a great experience.
