Oliver Phillips

• Working here has pushed me to become highly proactive and independent. From managing the bar and preparing drinks to serving customers on the floor, I’m trusted to take initiative and make decisions. This has built my reliability, strengthened my confidence, and taught me to be brave in taking responsibility.

I was fortunate to take part in a 10-week practical block at Hotelschool The Hague, where we rotated through a wide range of hospitality outlets, completing an intensive week in each. This involved long shifts, high expectations, and minimal downtime, closely reflecting the realities of the industry. During this period, I gained hands-on experience in Fine Dining Kitchen, Fine Dining Service, Bar Service, Lunchtime Kitchen, Morning Hotel Service, Housekeeping, Reception (both front and back office), as well as a student-run kitchen and service environment.

This experience was incredibly valuable and transformative. Being immersed in such a demanding and fast-paced setting pushed me to develop resilience, a strong work ethic, proactivity, and confidence. It also required me to quickly adapt to different roles and teams, strengthening my communication skills and ability to perform under pressure.

Overall, this opportunity has significantly contributed to my personal and professional growth. It has matured my approach to work, improved my self-discipline, and given me a much deeper understanding of the standards and commitment required within the hospitality industry. It confirmed my passion for the field and motivated me to continue developing my skills further.

• In just two months, I took on three different roles within the business, quickly adapting to each environment. I began by waiting tables in the restaurant, then moved behind the bar preparing cocktails, drinks, and coffees, before finishing in reception, where I gained valuable experience in front-of-house operations and customer interaction.

• I spent a week shadowing a head auctioneer, which I thoroughly enjoyed. This experience gave me valuable insights into how land auctions operate and it helped me develop an understanding of the fast-paced, high-pressure environment involved very similar to hospitality environments.

• Throughout these three months, I developed a strong understanding of how the business operates by gaining experience in both office-based and customer-facing roles. I shadowed employees in departments such as finance and marketing, while also spending time working on the floor. This experience gave me valuable insight into the different areas of the business and how they contribute to its overall success