Ascot Racecourse offers some insight into how it is nurturing and developing its own pool of young talent:
Ascot Racecourse is known for hosting a calendar of grand events on an epic scale, from racedays and a wide variety of large and small corporate events, to the crown jewel that is Royal Ascot.
Last year’s Royal Ascot, for example, saw 3,600 casual workers descend upon the racecourse, a third of whom were students aged between 16 and 21, recruited directly from colleges, universities, open days and recruitment fairs.
Nurturing and developing their own pool of young talent is a key priority at Ascot and partnerships with educational establishments that specialise in hospitality are the gateway to a spectrum of young people with a desire to work in the industry.
Ascot works with more than a dozen institutions such as Reading University and Edge Hotel School to source junior chefs, catering teams and waiting staff. Last year, around 50 student chefs attended Royal Ascot with their lecturers acting as mentors to develop their culinary skills in a real environment – just one example of the importance of such partnerships.
Additionally, Ascot attends career fairs and runs roadshows at colleges and universities, which specifically offer hospitality and catering courses, to engage directly with the student population and showcase the wide range of hospitality opportunities available.
Ascot sees many advantages to working with younger age groups and employs an army of students studying hospitality and non-hospitality related courses. The main criteria they seek is the right attitude, an appetite to learn and a desire to deliver excellence, because if the will is there, Ascot can teach the skill.
While colleges and universities can teach the theory, they can’t recreate a live experience. Students are offered paid positions at Ascot and a training programme that equips them with a range of transferable skills that are useful in any industry.
Student Lily-Mae Slater worked at Ascot as a waitress on race days and during Royal Ascot. “Working at a live event provided me with invaluable hands-on experience such as quick thinking, adaptability to handle unexpected situations, effective time management, customer service skills, resilience, resourcefulness and the ability to collaborate,” she explained. “These skills cannot easily be replicated in a classroom setting and working at Ascot helped me develop essential skills for success in the events industry and for the future.”
It’s only through working in a live venue that students can fully understand the realities of working in hospitality – a vital element for anyone thinking of entering such a dynamic and high-pressure industry. While the work is fun and fulfilling, and the people vibrant and diverse, Ascot knows that it can also be full-on and demanding, often with long, irregular hours and high service expectations. It’s therefore imperative to bring the job to life through tangible experiences to truly understand the industry and its foibles.
Daniel Airey, who joined Ascot 13 years ago as a student aged 16 and has since worked his way up to a senior staffing coordinator, said: “Ascot Racecourse has been the foundation of all the skills I have learned within the industry. The biggest take away is to think on your feet in the moment. Handling any situation that you are faced with, which is always different, is so key in the hospitality industry. The support and guidance I received from senior members who invested time and energy into broadening my skillset was pivotal.”
Every staff member receives comprehensive training from the Ascot Academy which teaches Ascot’s core values, standards and ways of working, which can be quite different to other circuits staff may have experienced. Once trained, Ascot relies on a team of trusted managers to ensure that all staff members’ needs are met through daily briefings, coaching and support.
Lily-Mae explains: “Ascot offered me training which included online modules and in-person training days that covered areas such as customer service and safety protocols. In terms of guidance, I was mentored by experienced colleagues and managers who offered advice and support for me to provide the best service possible.”
The high volume of returning students is testament to Ascot’s success in nurturing young talent. Managers are given a set of touchpoints that must be actioned daily to help staff feel at ease, looked after and confident. For example, if somebody looks uncomfortable or nervous, they will be buddied up with someone who has more experience and offered regular coaching and feedback.
Looking to the future, plans are in place to expand the Ascot Academy to offer formal training programmes and apprenticeships in specific areas of hospitality. With the main aim of giving something back, Ascot’s ambition is to work with and support the local community and hospitality industry to access young people who may be struggling to find employment or a suitable vocational course.
Ascot proactively encourages younger age groups to work with them, even if at just one event, because the training and life skills gained from such an experience are so valuable, regardless of someone’s intended career path.
To find out more about a career at Ascot, please visit www.ascot.com/careers-homepage.
