Mon 22 Apr 18.00 - 21.30
Understanding generational shifts in hospitality to build cultures and working practices which ensure individual happiness, business success and industry future-proofing.
Hospitality’s long-held “that’s just how it is” culture is changing; a shift which began with Millennials beginning to acknowledge and prioritise wellbeing, work/life balance and human-led workplace culture, and continues with Gen Z’s increasing rejection of any workplaces which do not adhere to these priorities. With managers and owners generally occupying the Gen X or Millennial demographic, and the workforce increasingly made up of Gen Z and younger, there can be tension between the previous generations’ acceptance and the next generations’ insistence. But however we feel about the changing demands and attitudes, people are at the centre of our industry. Failing to acknowledge and act upon the needs of the upcoming generation is a shortsighted approach which could lead to serious damage.
So how do we take action? And what does that action look like on the ground? This panel event will discuss our experience of those changing priorities, the challenges and benefits, and the proactive ways in which we can make changes which not only address the needs of the upcoming generation, but also positively impact everyone one within the business.
This event has been made possible by Planday, following the publication of their recent white paper which uncovered the negative impact that poor forward planning has on workplace culture and individual lives; and the positive ways in which we can allow our workers to lead a fulfilled and normal existence - seeing friends and family, enjoying hobbies or exercise, even the basics of financial planning. We are delighted to be continuing that conversation.
There will be a Q&A session after the panel, followed by networking and mingling for a chance to discuss the insights with your peers, make new connections and have a good time.
__________
THE PANELISTS:
Raj Markandoo - Operations Manager, Bubala
Raj Markandoo is the Operations Manager of Bubala, a busy multi-site restaurant group in Central London. He uses his lived experience to drive change from within the hospitality industry. He is an advocate of improving workplace culture by active listening, participation and leading with actions.
__________
Ella de Beer - Head of People, Ottolenghi / Co-founder, Electric Mayonnaise
Ella has worked in the restaurant and food retail industry for more than 20 years, at board level for the past ten years. During this time, Ella has held a number of senior roles as the Operations and People Director for Sourced Market and Cirrus Inns, Head of People for MJMK (KOL, Lisboeta and Casa do Frango) and is current CPO for Ottolenghi.
Ella started her London career with Conran restaurants’ Mezzo and Floridita in Soho (now D&D), and is now the cofounder of Electric Mayonnaise, a training company with a social arm supporting long term unemployed people into sustainable jobs in hospitality. Their programme 'Into Hospitality' has supported over 150 people into employment and works closely with Springboard, Angela Hartnett, White Rabbit Projects, FarmerJ and D&D
__________
Prue Stamp - Head of People & Culture, Urban Leisure Group
Prue hails from Australia and settled in the UK nearly 14 years ago with a background in the speciality coffee industry and a love of all things food, drink, hospitality and people. She’s been with ULG for coming up to 11 years, starting as an AGM and Barista trainer, working her way into General Management then taking the role of Training Manager before landing safely in People and Culture 6 years ago. Prue is CIPD Level 5 qualified, a Mindfulness and Resilience at Work coach, Mental Health First Aider and interested in leadership and wellbeing in hospitality. She lives in East Sussex and has a three year old who keeps her very busy.
__________
Merly Kammerling - Founder, Me, Myself in Mind /Founder, Well and Being
Merly is a therapeutic coach and founder of Me, Myself in Mind and the newly launched Well and Being. After over 10 years of experience in kitchens, Merly retrained as a therapeutic coach and integrative therapist offering psychological support and education to the hospitality industry. Well & Being is a collection of therapists, coaches, nutritionists, physiotherapists and wellness trainers, all with hospitality experience, delivering the necessary support to individuals and teams within the industry.