Tell us a bit about your current job.

I am founder of a bar & cocktail agency called The Lucky Party. Our mission is to deliver amazing drinking experiences with a style and service focus. Under the agency umbrella we have our sub-brand Lucky Pineapple, a mobile giant golden pineapple and cocktail bar in one, popping up at events all over the UK. Our next mobile bar brand is going to be a giant disco ball with a rooftop DJ booth called Disco Baby! The business is less than a year old - it is both the most exciting and terrifying of times and most definitely NOT all parties and Pina Coladas!

What and where did you study after school?

I studied journalism at Kingston University.

How did you get from answer 2 to answer 1?

Throughout university I kept my waitressing job with a restaurant brand called The Breakfast Club. Back then it was only 2 cafes and I would travel 2 hours each way from where I was at university as I refused to get a job with the generic restaurant chains that were all around there! I was determined to be a magazine columnist after uni, and between work and studying I was interning at women’s lifestyle titles. It was after graduation, when I was working at festivals with The Breakfast Club, that the owner sat me down and asked me if I would consider taking on the role of Social Media & Comms for the business. He could see the passion I had for the businesses and that I had a more refreshing approach than many more experienced marketing professionals. I said YES and never looked back - going on to become Head of Marketing & Comms and growing with the business to 11 cafes and 5 cocktail bars over the course of nearly 9 years.

9 years is a very long time! Eventually I felt the need to spread my wings. I left and took on the role of PR, Events & Social Manager at fashion brand Skinnydip but soon realised I missed hospitality and knew more than anything that I should still be working in the industry. I missed the buzz of restaurants and bars overwhelmingly.

I’d always wanted to start my own business but it had always been something in my future. It was at the point of realising I had to be back in Hospitality that I also realised I was at a major career crossroads. Did I go back into a great established brand, knowing realistically I would get sucked in and have to invest a few years with them? Or did I just bite the bullet and jump head first into building my own empire? I left Skinnydip after 6 months to build my giant golden pineapple!

How does your formal education feed into your present career (if at all)?

College and Uni developed my comms skills - which has secured me roles and work with some amazing brands, no doubt about it. But if I am being really honest, it was my own personal passions and hard graft in my part time work that really made the difference. I just followed what felt good and that was restaurants, bars, brand development and events. The formal education I suppose gave me a little more credibility and developed skill set.

What things have you learnt outside of formal education that have been helpful to your career?

Choosing to take on part time work that I actually enjoyed, with a business I actually cared about, rather than it just being a means to an end opened up some amazing opportunities for me. Hospitality is really good for that - there are so many amazing developing brands and if you get in with them early at a junior waitress level and get the opportunity to help them with some of the behind the scenes, it could be the most important career move you make. Of course, none of this would be the case if you just took on any old job for a bit of extra cash while studying. So choose wisely!

What are the really useful skills for someone in your job to possess?

I think you have to be a little crazy to start your own business. You need some serious balls. It’s quite terrifying fundraising and spending money on the gamble of it paying off. Obviously you need to be careful and not just take huge risks, but the fact of the matter is it is a risk. You have to get comfortable with feeling really bloody uncomfortable most of the time!

You have to have big vision and be a strategic thinker. To be able to see the big picture and have an idea of moves you need to make in order to get there - even if you have to take that one step at a time.

My experience in both the operational side of hospitality as well as the marketing and brand development side is essential. Yes I bring in experts to support me in each of the areas, but my experience has meant that I have an end-to-end understanding - from back of house operations, through to the customer journey and experience.

What does an average day at work look like for you?

There is no average day! As I am currently the only full time member of staff I end up working on a range of things each day from recruitment; to product development; to marketing; to financial planning; to working a shift on the bar at an event. I try to work ON the business, rather than IN the business, as much as possible - focussing on the big picture and growth. It’s very easy to get tied up in the little tasks that you need to do, but don't necessarily grow you. That being said it’s really hard when there is no one else to pick up the slack so you just find a way to do it all!

What’s the best thing about your job?

The best thing about my job is that I get to create amazing and memorable experiences for people - that become a real marker in time - THAT Christmas party - THAT special wedding. Events and celebrations are remembered (no matter how many cocktails consumed!) and it means everything to me that my business can be a part of that. When everything is in full swing at an event, music playing, guests are tipsy and happy, the sun has nearly gone down and the lights are twinkly… THERE IS NO BETTER FEELING!

What’s your least favourite aspect of your job?

Being a start up with no full time members of the team it can get lonely. I have worked for some AMAZING businesses with big community and support and it has taken a lot of getting used to not having that as my day to day. I am inspired by the owners of The Breakfast Club who treat their staff incredibly - creating jobs and amazing opportunities and being a real leader in showing how great a Hospitality job can be. If I can build a business that can afford to do even a handful of the amazing things they do, I know I am achieving what I set out to do.

What advice would you give to someone seeking a job like yours?

Work hard and be nice to people!

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