FEATURE
Jocelyn Berechree
H aving been in and around the industry since a young age, Jocelyn Berechree developed a passion for hospitality and whilst times have changed and the industry along with it, that passion is still as strong as ever. We recently sat down with Jocelyn and had a bit of a chat. How long have you been in the industry and where did your love for hospitality begin? More than 38 years ago, I started as a weekend kitchen hand at the Maypole Hotel while I was at school. In my late teens, my family moved into the Ocean Child Hotel and I would have to help out working in the bar nights and weekends while I was doing my hairdressing apprenticeship. I finished my apprenticeship and went back into hospitality. So my love for the industry is in my blood. How did you become a manager? Hard work, having a can do attitude and learning all aspects of the business. Also, being in the right place at the right time. Do you have any advice for people starting their career in hospitality? Be eager to learn new skills within the business, go the extra mile and be a team player. What’s the best hospitality advice you have been given? If you have time to lean, you have time to clean and, benches are for glasses, not asses. What do you find rewarding about working in the hospitality industry? It’s always changing and it’s a very social industry. I have met many lifelong friends during my years in hospitality. What would you say is the biggest issue in your business? Finding staff and keeping on top of ever changing regulations. What do you think is the biggest challenge in the hospitality industry? Encouraging young people to look at hospitality as a career choice. This needs to start in high school. I would love for our venues to be the beginning of a pathway for students to enter into the industry. How does being a member of the THA benefit you and your business? The THA keeps me informed of all regulatory and IR requirements and is available to assist me if and when required. There are also many networking opportunities throughout the year which can be beneficial. What are your plans for the future? I’d like to be doing what I’m doing now, enjoying my work, working hard and enjoying life. Why do you continue in the hospitality industry? Because there is always something new happening either rewarding or challenging and it keeps it interesting. It’s what I have done for such a long time. What do you like to do outside of work? Spend time with family and friends. I do a little volunteering with the Herdsman’s Cove Primary School Breakfast Club which I find rewarding and it’s giving back to the community. I have also started volunteer work with Ronald McDonald House. What makes your venues stand out from the crowd? Staff – good or bad. I think the biggest difference from my venues
22 enquiries@tha.asn.au 03 6220 7300
Hospitality Review
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