Jorge Soares

First hospitality job:

Butcher

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Age you started working in hospitality:

I was 16 years old.

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Your inspiration to begin working in hospitality:

Initially, it was for the love of cooking and butchery. I learned that from an early age, i had an aptitude for cooking.

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My hospitality mentor:

There are too many to mention here. It’s actually one of the most amazing advantages of this great industry. So many amazing people and leaders to help with learning.

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What are your favourite aspects of your job?

Today, I still have a passion for food, preparation and international cuisines. In my work today and as my role has evolved, I’m a little less connected to day-to-day food and beverage operations, and what I love most is being able to support others and provide them with progressive opportunities.

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What has inspired you to continue your career path in hospitality?

There is never a dull or boring day in this industry. Being in a career environment for 30 years and still learning each day is amazing. I haven’t stopped learning and I love it!

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Advice for students interested in a career in hospitality:

This is an incredible and rewarding industry. The career path opportunities are endless. I started as a front-line QSR supervisor with my current employer nearly 25 years ago. Today I’m head of operations, leading 8 departments with nearly 1000 people!