Q: Name? Age?
A. Sarah Minard, 30 years old
Q. Program and year graduated?
A. Hospitality Management, 2017
Q. Why did you choose Humber College?
A. The culture surrounding Humber always felt like a good fit for me. It’s supportive and unpretentious and welcoming to all.
Q. Which class did you find most beneficial?
A. Every class taught by Janet Latremouille, hands down. Leadership in this industry is something I knew I would struggle with, and Janet just brought this amazing energy to every class that left you feeling more positive about your skills.
Q. What do you enjoy about your career?
A. It’s always different. I walk into work wondering what new and exciting thing is going to happen, who I’m going to meet, or if an old friend is going to walk into my restaurant.
Q. What advice would you give future/current students taking this program?
A. Get a job! It’s so easy to get an entry level position in the hospitality industry. Even if it’s one or two days a week, use that time to hone your guest service skills. Perfect that smile, find your voice, and practice that big, bright “Hi! Welcome to ___!” If you have the right attitude, everything else can be taught.
Q. What was the biggest obstacle you faced during your time as a student?
A. Juggling school and full-time work. It was difficult, but I used work as a resource to practice the things I was learning in class, which gave me a little boost of energy to get me through the night shifts.
Q. How did your experience at Humber help you find employment after graduation?
A. I have 15 years of experience working in restaurants, but this program gave me the connections I needed and the skills necessary to give me that push from serving and bartending into management.
Q. What opportunities would you urge other students to take advantage of?
A. Any extra-curricular events run by The Humber Room, job postings through HRT, and ANYTHING that will get you networking.
Q. In your opinion, what are 5 crucial skills needed to preform your job?
A. Patience, a good portion of my time is spent dealing with guests who are already upset so if I’m not keeping my cool, it will only make matters worse.
Understanding, if the guests or my team have a problem, there’s usually a good reason why, and I will always try my best to fix it.
Urgency, if everybody else is hustling, I should be too and vice versa.
Communication! If I don’t know there’s something wrong, I can’t fix it. Communication, honestly there’s never enough of it in my opinion so I’m putting it twice.
Q. Why hospitality?
A. I’ve always loved my job, regardless of the place. I’ve worked in some dive bars in my time, but watching a regular walk through that door and smile because I’m working is worth more to me than any 6-figure job with a corner office on the top floor overlooking the lake.
Q. In what ways did Humber prepare you for the work world?
A. It helped me prepare for the problems I would face in this strange new role of being someone’s boss. It seems surreal to me, I am still very much a bartender, but the skills I’ve developed both inside and outside of Humber have given me the tools I need to be a great leader. “Boss” is a terrible word that I don’t want associated with my management style.