By Steven Cooke
Instructor, Hospitality Management at American Public University
It is not uncommon for individuals to limit the scope of their perception of hospitality to the roles that are in full view; the restaurant server, the hotel front desk clerk or housekeeper, or even a travel agent. These are the roles we see every day. Like any other field or occupational interest, however, sometimes it takes more than the easy answer to forge a new path. The mentioned roles could be considered the front lines, but even the front lines need support and leadership from maintenance, information technology, human resources, and accounting, for example. More than that, the hospitality industry includes many different roles that many simply do not consider. The service industry is certainly about more than asking, “would you like fries with that?”
Specific job roles exist from specific interests and move past what many believe to be the traditional entry points into the field. Three examples of such roles include sommelier, food critic, and VIP services. These roles represent some of the different types of work that relate to specific interests, but are overlooked or not considered during the job hunt. An experienced restaurant server or team supervisor, for example, may only explore other similar positions in other restaurants, but, if looking to make a change, a switch from guest services to VIP services or specializing as a sommelier will present a wide range of opportunity.
Starting with becoming a sommelier, or a wine steward, the path begins with an interest in wine varieties and tastes. Following this particular career path is no more difficult than becoming a restaurant server and, like developing any other talent, practice makes perfect, which means (the good news is) enjoying a glass or two. Developing through the journey, however, takes dedication to learning the wine industry, developing the palate and pursuing formal certification. Classes like the History and Culture of Wine (HOSP316) at APU help provide a foundation for further exploration and knowledge in becoming a sommelier.
Another self-directed role is that of a food critic. Like a sommelier developing their palate for wine, the aspiring food critic must also develop their palate for cuisine, “training” that can begin at home. The aspiring food critic can also begin developing their writing and presentation methods by creating personal websites or blogs. Growth in the role starts with experience, but must also be nourished through developing knowledge. Classes in the APU Hospitality Management program such as “Food and Beverage Management” (HOSP200), “Dining: A Consumer Perspective (HOSP315), and “Culinary Theory and Practice” (HOSP318) will complement others in writing and communications that will help to refine their craft and provide knowledge as well as context for making comparisons or assessments of meals and service. Like sommeliers, the aspiring food critic can enhance their growth by establishing a personal webpage or contributing to an existing blog or community website, the best available methods of exposure and practice.
A role that may be attuned to the interests of those looking at entry- level service positions is VIP services, most commonly associated with larger hotels, resorts, and casinos. Like a waiter or waitress, a VIP services representative or host interacts with guests and creates an experience as the foundation for continued patronage. A VIP services representative, like a server, is a guest ambassador. In this case though, focus is on providing personalized service to high-value guests. The role is more expansive than that of a server in that it also includes elements of event planning and of a concierge. The representative must be adept at both organizing and communicating. As such, this role will not likely be an entry- level positon for someone just starting out, but seeking experience in guest services can lead to one of the most valued and compensated occupations in service. Beyond salary, the host can receive large gratuities and various perks through networking. Formal education in event planning and hospitality leadership will help to differentiate aspiring VIP hosts from the competition.
When starting out, it is easy to fall into the box and forget to look outside. Highly recognizable job types will be at the forefront of the job search and can limit the opportunities that are available. Hospitality is more than just the front- line positions associated with different industry segments. There are a wide range of opportunities out there for anyone interested in creating an experience and interacting with others.
About the Author
Steven Cooke holds a MBA in Management, concentrating on human resources and is an assistant professor for the Hospitality Management program within the School of Business at American Military University. He teaches several classes related to general management and restaurant operations management. Prior to teaching, Steven worked in the restaurant industry for several widely known brands as well as served with the 14th Eng. BN of the Triple Nickel at Fort Lewis and Tikrit. He is working on his doctorate degree, with research focused on the experience of leadership development and the influence of choice or volition on performance.
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