New Member Spotlight!
How did you get into the hospitality industry? I feel like I have always been in a hospitality mindset since I grew up in a Filipino-American household. My mom taught me the importance of creating a welcoming atmosphere through hosting great family parties, and never ever letting anyone go home hungry. I was able to carry that value into the early part of my career working in student housing for universities. Welcoming students into their homes for the next phase of their lives is no small feat (let alone living with them for 5+ years!). I decided to make a career change about a year ago, and while I'll admit I didn't specifically seek out the hospitality industry, I'm glad I stumbled into it. I get to help Salt & Straw team members be the happiest part of someone's day -- what more could you ask for from a job?? What has been the wildest moment of your training career so far? I was hosting virtual training sessions during the early part of the pandemic, but most people didn't know I was pregnant at the time (I wasn't hiding it, I just didn't see anyone in person). One time, I absentmindedly backed away from the camera during a session, and I wish I could have screenshotted the shock on everyones’ faces to see my big ol' pregnant belly! What is your “golden rule” of training? Keep the learner's experience at the center of everything you do -- from planning to coaching in the moment. It's important to be as emotionally mindful and trauma-informed as possible, which means people can't learn new things when they're stressed, nervous, or triggered. Learning and Development Manager, Salt & Straw ANGELA GINTZ An Association of Hospitality Trainers
LINDSAY LUKE
How did you get into the hospitality industry? I have been working in hospitality since high school, starting as a greeter in a local family-owned restaurant. While in college, I started working at Buffalo Wild Wings as a cashier and worked my way up to being a server/bartender and certified trainer. After earning my Bachelor's Degree in Elementary Education, I continued my employment with B-Dubs as I worked in teaching for a few years. When I realized being a teacher (while a wonderful profession) was not for me, it made sense to combine my experience in restaurants and my education in teaching. After discussion with our franchise owners, I took on the role of Training Coordinator in 2012, a newly created position within our company. It wasn't long before I realized a large portion of my job included human resource responsibilities, and in 2016 I earned my Graduate Certificate in Human Resource Management and became our HR/Training Coordinator. What has been the wildest moment of your training career so far? In 2013, during a store opening of a Tony Sacco's location, a coworker set me up on a blind date with a friend of theirs. Little did I know that by accepting that date, I'd be meeting my future husband and intertwining my personal and professional relationships even more!
HR/Training Coordinator Womac Group, a franchise group of Buffalo Wild Wings, Tony Sacco's, & Corner Pub
What is your “golden rule” of training? The first thing that comes to mind is that nothing is too basic. Oftentimes, training fails when we make assumptions about what our trainees already know, and skip important material.
CARLYE HENDERSON
How did you get into the hospitality industry? In high school, I could not wait to get my first job! I was thrilled when I was offered a position as a hostess at a local restaurant. I learned so much while working there and gained an appreciation for everyone in the restaurant working hard to provide delicious food and excellent service that kept our guests kept coming back. After that opportunity, I went on to various other hospitality roles (one of my favorites was my summer job at the country club). I eventually found myself in a training role for a retail company, but left there in an effort to grow my career. It was my first time in a non-hospitality/retail environment and it made me instantly realize that I had a passion for hospitality and the amazing caring cultures that these organizations have. I’ve found that in these organizations, everyone works hard and cares about people, and that’s something I’m honored to be a part of. What has been the wildest moment of your training career so far?
Learning and Development Manager, Eat‘n Park Hospitality Group
I started in my role at Eat’n Park Hospitality Group on March 24, 2020. It was bizarre to be fully remote, learning the organization’s culture, how the restaurants operate, meeting my colleagues, and everything else that goes into starting a new role during that uncertain time. I’m so thankful for everyone in the organization for doing whatever they could to make me feel welcome. Just like everyone else in the industry, our team members worked so hard, and while it was certainly wild, I’m grateful to have been here to support them. What is your “golden rule” of training? My golden rule is to keep the learner at the center of everything I do and simplify as much as possible. I always stop to think, is this easy to use, is it helpful, and is it enjoyable for learners? If the answer to any of these things is no, then it’s time to go back and try again.
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