Sam L.
About me
| Sam L. | |
| English and Related Literature | |
| English | |
| Undergraduate | |
| 2013 | |
| United Kingdom |
My employment
| Operations Leadership Graduate Scheme | |
| KFC UKI | |
| United Kingdom | |
| Retail and sales | |
| 2014 |
Like this profile?
Add this profile to your favourites so you can return to it later from your account.
A day in the life of a Operations Leadership Graduate Scheme in the United Kingdom
Where I hope to be in 5 years
I hope to move into an out of restaurant role. The number of functions into which it is possible to move is particularly large (e.g. marketing, HR, finance, ops innovation). It depends on a combination of the individual's interests and skills, and the needs of the business.
My advice to students considering work
1 - Start thinking about your career as early as possible
2 - Do something you love doing.
About this sector: Come into this sector with an open mind, and open eyes. It can be very hard and stressful work, but it can also be hugely rewarding. You should have a real desire to work with people, and be willing to take on real responsibility. The industry is inevitably fast-paced and competitive. It is moving towards offering more balanced menu choices, so do not dismiss it according to stereotypical ideas from the past about fast food. Given that it is a competitive and progressive industry, someone applying for jobs in it should be thinking of their own ideas about what the next big thing is.
My advice about working in my industry
Come into this sector with an open mind, and open eyes. It can be very hard and stressful work, but it can also be hugely rewarding. You should have a real desire to work with people, and be willing to take on real responsibility. The industry is inevitably fast-paced and competitive. It is moving towards offering more balanced menu choices, so do not dismiss it according to stereotypical ideas from the past about fast food. Given that it is a competitive and progressive industry, someone applying for jobs in it should be thinking of their own ideas about what the next big thing is.
What I do
The first year of the graduate scheme is designed to take me to restaurant manager level, via a process of restaurant placements and training programmes. These training programmes are for the different in-restaurant management positions (e.g. shift runner, assistant manager etc.) and involve a combination of in-restaurant on-the-job training, and out of restaurant workshops. The process also involves a number of self-development days designed to help me refine and grow my own personal leadership abilities. Therefore day-to-day life can involve a variety of things. It may be mundane, simple things to do with the normal function of the restaurant such as running a shift, reporting daily figures into the area manager, or placing a food order. Or there may be out of restaurant events such as workshops on Emotional Intelligence and Coaching, team member recruitment sessions, or area meetings.
What I like most
1 - Working with diverse teams
2 - Value placed on self-development
3 - Accessibility of the most senior leaders in the company
4 - Pace of progression
5 - Support available from those working above restaurant
6 - Camaraderie between those on the graduate scheme.
What I like least
1 - Work/life balance
2 - Relentless pace and high stress levels of day-to-day working life
3 - Regimented procedures of day-to-day life.
Next steps...
If you like the look of Sam’s profile, the next steps are down to you! You can send Sam a message to find out more about their career journey.