This creative mastermind doesn’t need any introduction.
But for those who don’t know him:
– Like what? Have you been sleeping under a stone last 8 years?!
Owner of Sergio Herman Hospitality Group
– Restaurant Oud Sluis ***, Restaurant Pure C *, Restaurant The Jane **, AirRepublic and AirCafe, Blueness and Frites Atelier.
Anyhow, working for this hospitality guru, taught me a lot!
5 take away’s from working for Sergio Herman:
Working 16h a day is a LONG day. If you’re not motivated or passionate, you won’t survive. Would I do it all again – YES! without a doubt!
Working with a team that is fully committed and 200% passionate about the food and hospitality industry is mind blowing! It’s like a drug, including the addiction.
Everyday we pushed each other to be better, faster, harder, stronger.
I will never forget the passion of Nick and Sergio either.
The way they danced in the kitchen when everything was going smooth, how they could push everybody to their own limits – and beyond, the energy we could create as a team.
Until today, I still thrive on that. When I recreate the memory in my head, I can push my team to be on their A-game.
Learn from your MISTAKES
We were allowed to make mistakes.
As long as you only made them once and learned from it.
Every 6 to 8 weeks, Sergio would come up with a complete new menu.
Learning the new plates and all it’s ingredients was part of the job.
One of my first weeks, I was in the dining area, providing guests with water, bread, utensils. One of the servers was carrying the tray with plates for table 15. He asked me if I could serve them and explain it to the guests. It was the main course of the daily lunch menu. It was something with a fish and green sauce. I went back into the kitchen and asked what kind of fish it was so I could explain it to the guests.
The ‘This girl should never ever come into the kitchen again!’ made it pretty clear I had to study the menu and all it’s ingredients.
Believe me, from that point on, I always knew exactly what was on the plate, till every single detail, flower and herb.
Take care of your REGULARS
Your regular guests are most important for your business.
Consider them your husband or wife. You marry them and you promise to love them in good days and bad days. When everything is going well, they are happy but when it’s not, they’ll forgive you – most of the time. We had a large group of regular visitors. Some of them were annually, some quarterly, some even monthly. We kept their records, knew their favorite plates, their favorite table to sit on, their allergies and dietary wishes.
I made it my personal mission to get to know them all and to remember their last visit, what they looked like, what happened last time they were at the restaurant.
I can honestly say, my facial recognition skill is on point because of that!
We were stimulated to grow – but only if you could train.
It creates leadership.
Whenever they changed stations in the kitchen or front of house, you had to train your successor. If he or she wasn’t able to cover the section by him/herself within 1 week, you would be going back to your old station.
Take care of your TEAM
We were respected and appreciated
Sergio wouldn’t always tell us, but we all knew.
If you take care of your people, your people will take care of your guests.
Your guests will take care of the business.
We had lunch and dinner every day in the restaurant, sometimes even breakfast if somebody showed up late. And on Friday’s, we had snack night.
We would make a cocktail – yay for Moscow Mules and Whiskey sours in buckets!- and one of the guys in the kitchen would make a snack.
If you came from abroad, it had to be something typical from your country.
That’s how I got the chance to eat Russian, Colombian, Fish and Chips in a wallpaper, Sushi, Kaiserschmarrn, apfelstrudl, ‘Kapsalon’ and duck rilletes from the ducks we went hunting for the week before.
Learn from the best, they reached the top for a reason.
I feel extremely blessed to have worked for Sergio Herman and would do it again if the opportunity came up. I am the person I am today partly because of him, his leadership and his creativity.
Xo – Ann