Meet the Mentor: Tom Alabaster
Senior New Business Manager at Coople
How did you get into the hospitality industry? Where did it start for you?
As a Glass Collector and then a Bartender to support my University Studies.
Do you think having access to mentors would have helped you in your career?
I was lucky in my early career to have some great managers to guide and develop me. I have witnessed the industry failing to retain Senior General Managers and experienced mentors within businesses as margins have been squeezed and I know many people who have left the industry due to feeling a little lost in their direction.
Who would be your dream mentor?
I met Sir Alex Ferguson a few years back very briefly and within a few minutes of talking to him, he was hugely inspiring. Within hospitality I am lucky enough to speak to many senior leaders weekly, too many to list, but people like Cyrus Todiwala and Cherish Finden who walk the walk and consistently turn up are great role models.
What piece of advice would you give to your younger self coming into hospitality?
Be a sponge, say yes as much as you can. Embrace the uncertainty and take the opportunity to move around venues, countries, departments, brands and operational styles before your life commitments and financial responsibilities restrict what you can give and for how much money you need back.
Who has been a good mentor to you in your career so far?
Phillippe Moulet who was an early General Manager at Zuma Knightsbridge before they went global. He was the first manager that I had who made me spend time in kitchens before I could become a Restaurant Manager. He was a real ‘big-picture’ leader. Rob Mitchell, Exec Chef for Drake & Morgan, responsible for growing the brand from its first kitchen to 23 UK-wide sites. Someone who could find and take people on with entry-level skills and build them into high-performing team members and beyond.
What is your best, worst or funniest hospitality story?
The worst story is probably from taking a team of 230 staff to Turkmenistan to run hospitality areas at the Asian Indoor Games. It ended in deportations…not mine thankfully, but a very high-pressure place to do business! Too many funny stories! The late, great cricketer Shane Warne came into a VIP back-of-house bar at a Madonna concert that I was running the day that Mark Butcher, the then England batsman had scored hundreds against him and Australia. We had the evening standard newspaper on the bar top turned to the back page with Shane's photo, head in hands, on it- with the headline "BUTCHERED". We had a little fun at his expense that night, he took it well though- good man.
What restaurant/bar/hotel/cafe brand is worth keeping an eye on for 2023?
Raffles at the OWO and the Penninsula Hotels will no doubt be amazing! I'm also enjoying the expansion of sustainable street food into contract catering from the likes of Kerb & Grazing Food. Ocean Diva will be a big addition to the river Thames too.
Do you think you need higher education to be a success in the hospitality sector?
I am lucky - I have been on a great journey in hospitality for 25 years without a degree. I truly believe that hard work, integrity and curiosity can take you anywhere you want it to in this industry.
Would you recommend others to do the mentoring programme? Both as a mentee and a mentor.
It's a very important thing for both sides. To have different perspectives and bridge generational gaps is something that both the mentee and the mentor learn from. The things we give and get from each other will shape all of our journies.