On the heels of the Wine & Food Internship Fair, we think it might be an opportune time to revisit a fall program: How to Find Jobs & Internships in Hospitality: Food, Wine, Hotels, & Travel. One of our intrepid student bloggers attended the event and offered the following report. Enjoy!

The field of hospitality – which includes work in food, wine, hotels and travel – offers exciting opportunities across the country and around the world. To be sure, however, the field is not for the faint of heart. Luckily, the Office of Career Services invited a panel of alumni, engaged in different professions under the banner of hospitality, to share their wisdom and experience.

The panel featured:

Robert Fitzsimmons ’10
Golden State Food Corporation (and former Food Literacy Project representative);

Blair Harshbarger ’10
Dairy Intern at Rainbeau Ridge Farm in Bedford Hills, NY;

Michael Meagher
Chairman of the Boston Sommelier Society;

Maggie Hsu ’08
Current HBS student and former employee at Hilton Worldwide and Moat Hennessy USA;

Peter Storer ’10
Avero LLC (food/beverage consulting and software company).

Each panelist took a different path into the field of hospitality. For example, enrollment in the Harvard bartending course led Michael Meagher to culinary school because he “liked that it was different.” While a consultant, Maggie Hsu realized she was “more interested in the hotels I was staying in” than the work for which she was traveling. And Peter Storer particularly enjoyed his work with the campus Cambridge Queen’s Head Pub as well as summer employment in Hawaii as a writer for “Let’s Go,” a travel publication.

Nevertheless, the alumni agreed on a handful of central tenets that define the field. Prospective employees need to find a way to break into the network, or what a panelist described as the “family of professions” where someone will show you the next step. This process will necessarily be one of “trial-and-error,” and that’s ok! Begin by exploring different opportunities, by “getting your feet wet” with diverse experiences. Of course, when reaching out to employers for these opportunities, be sure to understand who they are and what you can contribute. Ultimately, wherever you end up, show that you can “hack it” and aren’t just interested in the “celebrity” of the job.

A student interested in the restaurant business asked if it was wise to move somewhere and begin as a waiter. The panelists supported his idea, but with qualifications. “Once you learn how everything works, you become more valuable,” explained Meagher, emphasizing the importance of taking courses and buying books that will enrich your personal skill set. Citing the example of a friend who deferred law school admission, Hsu also encouraged consideration of a back-up plan, saying, “There are so many ways to do it if you’re creative.” Blair Harshbarger suggested work could begin on the side while you are employed in another job. And Robert Fitzsimmons emphasized how the field is “reputation driven,” echoing Meagher in his call for making yourself a “known quantity.” “Be obviously curious,” he implored. “Asking questions helps to make up for a lack of experience.”

Finally, another student asked about strategies for securing jobs in hospitality, noting that the panelists seemed to have found jobs largely through people they knew. “Express your passion for the industry,” Storer replied. “Let people know you’re interested, but lost.” Hsu recommended “cold-emailing” people, reassuring the audience that “you’ll get the meeting” if you explain yourself well. Meagher echoed his earlier call for knowledge enrichment, telling students, “Understanding the knowledge and key terms of the industry will put you over the top.” Finally, Fitzsimmons articulated the view of the entire panel in encouraging prospective employees to follow up with all conversations, through LinkedIn and other outlets, in order to “keep the connection alive.”

Rough and tumble though the field of hospitality may be, there awaits great reward and fulfillment for those brave enough – and savvy enough - to pursue it. Good luck!

—Nicandro Iannacci, ’13