Role: Café manager
Company: Ground Espresso Bars
Track Record:
Working in hospitality has taught manager Michael Bradley the importance of planning ahead as well as being able to think on his feet.
Give a brief outline of your career to date.
After leaving university I worked for Hilton Belfast in various roles before moving to the SSE Arena Belfast to work as hospitality manager. I stayed there for eight years before deciding that I needed a new challenge. Opening Ground Espresso Bars first stand-alone store in Belfast City centre has been just that, as well as being very rewarding too.
What was your favourite subject?
I loved history and am still known to watch a history programme or two. Business and Computer Science were also favourites.
Did you go on to further/ higher education, if so what did you study and where?
I went to Ulster University and studied Hospitality Management. The first two years were based in the catering college in Portrush. I did a placement year in Washington DC. The placement year was so important to the degree. In Washington I worked for Jury’s Hotel and got experience working in every part of the hotel, as well as the benefits of seeing the American approach to customer service.
How did you get into your area of work?
I started working in the hospitality industry at 16, washing glasses in the Crown Bar. I was already working for the Hilton while doing my undergraduate degree and it was a natural progression through the ranks from there. Once you get used to the pace and hours of hospitality work, it can be hard to imagine a 9-5 office job.
Is this what you always wanted to do?
I have always really enjoyed working with people, the variety each day brings and the range of skills needed to be successful in the field. I knew that I would need something that changed every day and was customer facing and would always keep me on my toes. Hospitality really fits the bill.
Were there any particular essential qualifications or experience needed?
Having a degree in Hospitality Management helped open doors, but having a good attitude towards working and showing a willingness to continually learn really makes a difference. When it comes to the industry, you need to be able to really show what you can do on the floor and you’ll learn the bulk of what you need every day through experience.
Are there alternative routes into the job?
It is common for people to start in a part-time role and work from there, it is all about attitude and personality. Someone who is willing to always be working at their optimum level and able to work as part of a team will go far and as a manager I am always looking out for someone who goes the extra mile.
What are the main personal skills your job requires?
Adaptability! Hospitality is always changing and you need to be able to think on your feet as well as plan ahead. People management is the key for me — and the most fun. Trying to bring the best out in people so they work to their potential makes my job meaningful, and our customers reap the rewards.
What does a typical day entail?
The majority of my day is spent working as part of the team. Whether I am opening or closing the store, it is a very hands-on role. My staff are great behind the counter, so I get opportunities to focus on more strategic work, like placing orders, arranging rotas or walking the store from the customer’s perspective to make sure we meet the standards we expect. I am lucky to have really great customers, including a steady group of regular faces, so it is nice to spend time catching up with them and seeing what we can do to improve their experience and keep them coming back.
What are the best and most challenging aspects of the job?
Seeing the business develop, seeing customers return every day and staff building relationships with them. We do this by working to establish a culture within the team so that every single day we are pushing to deliver the highest standard possible in everything we do. The challenge is making sure everyone is having fun doing it and finding that sweet spot where hard work means enjoying what you do. I am lucky, because my team make this as easy as it can be.
Why is what you do important?
Every day we have a chance to change a person’s day; to make it a better. Modern life is busy, and the daily ritual of having a coffee, or finding a comfortable spot to work can be the difference between dreading your morning and looking forward to the start of your week. It’s a privilege to be a part of people’s daily routine and to be part of something that people look forward to.
What advice would you give anyone looking to follow a similar career path?
If you have the right attitude a good manager will see that and want to help you. Work hard, show initiative and enjoy your work. It won’t be long before you start progressing in your career.
If you weren’t doing this what would you like to do?
I can’t imagine doing anything else. It would have to be something customer facing and fast moving — I feel lucky to have found such a good fit.
If you could go back, what is the one piece of advice you would give to yourself on your first day?
I would tell myself ‘Relax. You’ve got this!’ Confidence is everything when you’re starting out and having faith in your own ability makes every job easier.
Describe your ideal day off.
Pancakes for breakfast, coffee in the sun and a day trip to Mountstewart with my family. I would spend the day taking photos and then finish with a BBQ at home.