Meet Shannon, this month's employee of choice from Tokyo Tina
Apr 17, 2023
Meet Shannon Flynn. Shannon is a floor staff member at Tokyo Tina and is this month's employee of choice nominated by Commune Group!
About Shannon:
Tell us a bit about yourself – how did you get into hospitality?
I initially got into hospo because of my dad. When I was younger he owned a cafe/delicatessen in Manchester which was incredibly stressful - he ended up with 3 businesses! He needed help and wanted someone he could trust to help out with the demand. I was doing my acting at the time and studying counselling which means jobs can sometimes be few and far between so it was really good to have it as a backup and be able to help my dad out in the process.
How did you find yourself in your current role?
So I moved to Australia for a chance at a new experience in my life. I was really excited to be living elsewhere, experiencing a new way of life with my boyfriend at the time whose idea it was initially but I really wanted to live here also so I was happy to come. I was initially super anxious about it as I had just finished my counselling degree, gotten a full-time job and bought a house, but how could I pass up this opportunity! When we arrived I was scrolling through a facebook page for brits in Australia and wanted to make friends and find a job and somebody posted about Barcats! I remember thinking this is so easy, just write a mini profile and people contact you, crazy! Tokyo Tina was the first invite that I received, Kat called and the rest is history.
What skills have you developed through your hospitality journey?
Ooo.. I think my social skills in terms of a customer-facing job, how to make people feel comfortable when dining with us and it has also grown my confidence over the years, which has been really nice. Also people management! I’ve always found it so interesting how people work - as in psychology, hospitality is similar, being so people focussed. Especially with all the different groups of people we get to serve and meet. Who wants more service, who wants less, what is perfect to one person is different to the next and it's so cool learning that.
Who’s one role model or mentor that you’ve looked up to throughout your career and why?
It will forever be my dad, Mark. He has the most incredible work ethic, flawed in some respects which I feel has been somewhat pushed onto me, (not in a bad way!)
He works really hard for his business and for his family and puts in everything he has, which I think I do to (sometimes to my detriment).
He took his business over from his dad where he envisioned growth and worked so hard, a real solid worker, who has made so many people lives with just being there and providing a service to his regulars that can sometimes be life changing for them. It makes me quite emotional and I've never really thought about it but I must get that from my dad.
What’s the one utensil you can’t live without?
Butter knife - I have toast every single day - Lurpak is the best
What advice would you give to your younger self thinking of working in hospitality?
I would say do it! I think it shaped me and the person I am today. Everyone should do a stint in hospitality to learn about people and how to be kind.
About working at Tokyo Tina:
What do you love most about working in your venue?
100% the people and the culture, which I know is really important and a huge part of working with Commune and it really does show! It's so cool how each restaurant has a very particular vibe, each venue feels like it's a little self contained unit with the employees who match them perfectly. I don't know how it happens and if it's even intentional but it's so interesting how the people working in the group are all so different everywhere. It is so inclusive and I genuinely have made friends for life here and I really do love coming to work! I wouldn’t still be here, working in Australia if it wasn’t for this job.
About the hospitality industry:
What’s your most memorable hospitality experience?
There’s loads of things i’ve gotten to do in the hospitality space, but the best part for me is being able to build the rapport with people working in it.
There's this little Chinese restaurant near my house back home, where we would go once a fortnight (from when i was in my mums belly, up until I left to come to Australia) where would always order the same stuff, but every visit they would always give the adults a free whiskey, or brandy and I would get given a funky pie (Like a little ice cream bowl) and every birthday it was a tradition to celebrate there where they would always play this one really long winded happy birthday song and we would all sing along every time. It's the best memory I have and I believe that's what true hospitality is..
What changes in the hospo environment/culture have you noticed over time?
One of the biggest things that I noticed here are the amount of dietries and allergies that have come about. Whether it's just Melbourne or everywhere that's been one of the biggest changes. When I was working for my dad I would never get asked for allergies or dietries! There's also been a lot more changes after covid like seating times - it's strange for a table to only have 1-2 hours and then we have to flip - gone are the days of sitting for the whole night! It just seems so strange to think about how long a table has left on their booking rather than trying to keep them here and get them to order more.
What trend in hospo do you predict will happen next?
I hope - not predict that we will scratch QR codes and go back to old school, traditional service, being greeted, the connection between server and patron, just go back to basics as that's what hospitality is. Bring back table service everywhere, building a rapport with the customer. That’s the reason we go out to eat, they go for that experience, let's bring that back!
How can hospo be made better?
I think if you continue to respect people that work in hospitality then it will be fine but when people are constantly writing bad reviews on people's life work, or looking down on hospitality as not a ‘real job’ or not a serious job it can be detrimental to the industry. We need more recognition that this job is a skill and we want that respect. If you are respectful and validate the skills it takes to work in restaurants/bars/the industry, then hospo will still be great.
What do you love most about hospitality?
The sense of comradery at work. Ultimately the job is hard, long hours, on your feet and sometimes you get people that are rude and it can be emotionally draining. But the fact we know that we are all in it together makes it seem like we aren't so alone in our feelings and that's really important. We’re like a little family away from your family.
A big thanks to Shannon and her hospitality insights! If you want to start you hospitality journey, Barcats is the place to start! Create your staff profile here.
