Unlike many recruitment agencies, Talent Hive has the unique benefit of a team that all have their roots in hospitality.
After all, who better to place candidates into hospitality roles than those who have also been there and done it themselves and can also have empathy with the demands of a hospitality business?
But what has shaped our approach to recruitment, and what is it that sets Talent Hive apart?
We spoke to Managing Director William Gennard, and Recruitment Resourcers, Steph Vaughan and Ryan Sedgewick.
Here’s what they had to say.
Could you give us a brief introduction?
Will: Managing Director, who established Talent Hive back in 2014 with the intention to deliver simple and efficient recruitment services for an industry he knows (and loves).
Steph: Recruitment Resourcer, since June 2021. She has passion for food and drink with a background in Michelin Starred and Rosette restaurants.
Ryan: Recruitment Resourcer, for just over 6 months, with an academic background in Travel & Tourism and experience from an apprenticeship placement (and eventual employment) in the hotel industry.
Take us back to when you started in hospitality – what attracted you to work in the industry?
Will: “Like 99% of those who are in hospitality, I fell into it.”
At the age of 13 (and for £2.50 cash in hand), Will started his hospitality journey in a local pub to earn more cash during the summer.
Eventually progressing to chopping carrots and then being a chef at the same pub, Will was then sent down to a restaurant in London for the summer.
City life – especially for a self-professed ‘country bumpkin’ – was quite the learning experience but seeing what a professional kitchen was equally important.
Ryan: Starting in hospitality at 16 and studying Travel & Tourism, Ryan’s eyes were opened to the world of hospitality and the idea of working with people from different cultures and backgrounds drew him in.
Then taking on an apprenticeship with De Vere and being placed in one of their hotels for work experience, Ryan realised how much he loved working with great colleagues and was eventually taken on full-time once his apprenticeship was completed.
What was the day-to-day of your most memorable hospitality role? What did you like/dislike about it?
Will: The professionalism of the long hours, high expectations, and team effort to create something was memorable, especially working in kitchens that were making a collective effort to get Michelin stars.
But primarily for Will, it was also about the passion for the industry – “They’re not in it for fame or money, they’re in it because they love it. People question why you work 70 hours a week and you’re like… I don’t know, I just love what I do.”
When you’re young, Will says, you’re usually just buzzed from the industry and the work, and you’ve got no other responsibilities in life, so it’s all about the work (and your passion for it.)
Was hospitality what you expected?
Ryan: “Hospitality is unpredictable and can be different on a daily basis, which is something I wasn’t expecting when I first started out. It’s something I learnt to enjoy!”
Will: “Because I started at 13 anyway, I knew it was hard work and graft and everything else, so I didn’t walk into it like ‘God, this isn’t for me.”
“When I was 13, my dad was trying to convince me to go and follow his route, which was engineering, and he got me to do my school placement at Land Rover – I was already chopping carrots in a kitchen somewhere at the time. Yeah, I kind of knew hospitality was for me, to his disappointment… it turned out alright, though!”
What was your greatest learning experience from working in hospitality?
Steph: “I’ve come from a Michelin/fine dining background and have worked alongside some talented chefs and front of house staff. This has supported me in my role by making me comfortable and already having the knowledge and understanding of food service.”
Ryan: The variety of skills has been the most valuable learning experience for Ryan, as these are skills you can’t learn in other industries – communication, prioritisation, quick problem-solving, humility, and how to keep a smile on your face.
From your time working in hospitality to now in recruitment, what were your personal drivers/motivators?
Will: For Will, there is a mix of personal drivers.
Firstly, to succeed in a career that gave Monday to Friday hours for family reasons, and secondly, to be the best at what he does (in recruitment).
Though it might sound cliché, Will says that making people happy is also a very satisfying motivator – getting positive feedback, returning clients, candidates who have been placed multiple times over their career, and being the go-to person for information.
Steph: “My role is to create relationships, and I wouldn’t have been able to do that if I hadn’t been able to work with a variety of diverse people with amazing craftsmanship in the hospitality industry, not to mention the variety of customers with their needs or status.”
What is the biggest advantage working in hospitality has given you now you’re in hospitality recruitment?
Steph: “Having an understanding due to coming from the industry ourselves, being able to show empathy and congratulate with meaning.”
Ryan: Understanding the ins and outs due to his background in hospitality is the biggest advantage for Ryan – “We understand the good and the bad that comes with hospitality and candidates and clients appreciate that knowledge and trust us in the process.”
Will: “Time management. When you’re running a recruitment desk, it’s like a section in the kitchen – I like to value every minute I’m there. You need to be highly organised and know what to do at the right time, which is the best skill I’ve ever brought in.”
What advice would you give candidates (based on your own experiences working in the industry and recruitment)?
Will: For junior candidates, Will believes that making the most of your opportunities is essential.
“Don’t be the clock watcher who goes in, does the job, then goes home again, because you’ll never progress at a decent rate. Show willingness to learn – if someone’s offering you those opportunities to develop, then go for it!”
For higher-level roles, Will recommends not limiting yourself due to an emotional attachment to the business, and instead, taking yourself out of your comfort zone to progress and find opportunities for growth.
Ryan: “My only advice would be to enjoy every moment and appreciate who you work with, as in hospitality, it’s always more of a family than colleagues.”
What makes Talent Hive different?
Will: Not one to measure against other recruitment agencies, Will instead focuses on the values of Talent Hive – being highly personable, honest, and transparent.
Relationships with clients and candidates are built to be long-term, says Will, rather than for a quick win.
Steph: “I believe myself and the team have individual skill sets and knowledge which we’ve gained from working in different sectors in the industry that complement and support each other.”
Ryan: Talent Hive’s strength, in Ryan’s opinion, comes from their knowledge and background: “We all come from hospitality in one way or another, which means we all have the experience, knowledge and guidance to be able to get candidates their ideal role and get our clients the ideal candidate.”
Get in touch
If you’re looking for an experienced hospitality recruitment partner, or simply to find out more about Talent Hive and the work we do, get in touch.