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I imagine that there is a reason for the high turnover rate.
Quote:
Originally Posted by Tronas
According to that career website it's because a lot of the employees are young and only join this field as a part time or summer job while they are students. Plus from what I've noticed there are seem to be plenty of people in this field who are content with just a reception job or bar job and who don't want to progress to the higher managerial roles. Do you guys and girls have any insights about these two factlets?
My close highschool friend went into the hospitality field. He told me the same thing way back then and again echoed the sentiment later on.
He said that this is true, but you're missing some context. One can quickly progress if we're talking about a less prestigious place with fewer services in a more regional location. One will not be managing the Westin Times Square or The W in New York or The Savoy or The Stafford in London.
But, you may be able to do so at the Fairfield Inn or Holiday Inn Express on Long Island, or somewhere in Milton Keynes.
Such a property has far less moving parts involved.
There's a far lower staff-room ratio, no concierge, no room service, valet parking, butlers, shoe shining, dry cleaning, turndown service, childcare, medical team, etc. The property might not have a bar, and if it has a restaurant, it's likely attached to said bar.
plenty of people in this field who are content with just a reception job or bar job and who don't want to progress to the higher managerial roles.
Yeah, they work their management to death. Six tons of unpaid overtime.
Work reception or bar? No problem. You get part time and minimum wage per hour. They try to make sure you don't qualify for benefits so they keep you part time.
Work management? You're working 80-100 hours a week at a salary, that if you divide the salary by number of hours worked, your hourly rate is far lower. Zero paid overtime.
Oh, and much of "management" tasks are just doing the same thing you were doing before. Lots of "assistant managers" tending bar or doing reception.
A friend's son has moved up through the ranks of hotel management with a large hotel chain at a fairly fast pace.
Over the past few years, he's gone from working as a night clerk to a position as a regional manager, being hotel manager for a year along the way.
The pay is not great by any means, and so I suspect high turnover has helped. But he's a sharp individual who works hard and found an avenue for advancement that values that.
He would likely have done the same in a retail setting. However, I suspect the opportunities for advancement may not be as plentiful once you get to the assistant manager level.
Other than hotel and retail, it is difficult to think of what fields offer fast advancement for someone without specialized skills/training/education.
And how many years does 'fairly fast pace' mean exactly?
My close highschool friend went into the hospitality field. He told me the same thing way back then and again echoed the sentiment later on.
He said that this is true, but you're missing some context. One can quickly progress if we're talking about a less prestigious place with fewer services in a more regional location. One will not be managing the Westin Times Square or The W in New York or The Savoy or The Stafford in London.
But, you may be able to do so at the Fairfield Inn or Holiday Inn Express on Long Island, or somewhere in Milton Keynes.
Such a property has far less moving parts involved.
There's a far lower staff-room ratio, no concierge, no room service, valet parking, butlers, shoe shining, dry cleaning, turndown service, childcare, medical team, etc. The property might not have a bar, and if it has a restaurant, it's likely attached to said bar.
I have a strong preference for small countryside hotels/inns anyway. I wonder what progression is like when it comes to those....maybe you can ask your friend for me when you have a bit of time available??
I have a strong preference for small countryside hotels/inns anyway. I wonder what progression is like when it comes to those....maybe you can ask your friend for me when you have a bit of time available??
The smaller the place the more work you will be doing. When one of the few other workers decidies to take the day off it now will be your job plus anything you normally do. A lot of smaller places hire people with zero experiance to run the place. You will get what seems like a nice salary but when you figure the hours you put in you will be making a very low wage per hour. They do usually offer a room to live in. That way you can be there to help people at ALL times of the day and night 365 days a year.
My Mom run a few smaller places over the years and that is how they worked. You will be doing EVERYTHING including maintanance with maybe a part time housekeeper to help clean rooms.
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