From Food to Hospitality – Craig Cook

We spoke to our colleagues at Shangri-La Hotel, Dubai and here we have Mr Craig


Cook, Resident Manager of the hotel. With many years of experience in the Food and Beverage industry, here’s some valuable advice he has for younger hospitality professionals who are at the early stages of their career! Hint: It’s a culinary adventure.

Why Hotels and how did you start?

I was working on a cruise ship in the Caribbean as a vocalist and my friends were having an amazing time serving drinks at the pool bar, so I did some cross training and never looked back. I transferred to the F&B department several months later and the rest is history.

What do you enjoy most about your work?

The most rewarding part of my role is seeing guests happy, both internal and external guests; to ensure that my team and I create a memorable experience really pushes me forward.

What will you be focusing on mainly in the next few months?

I will be focusing on activities that generate traffic in food & beverage, on quality and consistency throughout the rooms division and ensuring that our OSE continues to climb.

Describe yourself in 3 words

Dedicated, Creative, Positive.

What are your hobbies and what do you like to do on your days off?

Spending time with my family, playing golf, enjoying a culinary adventure and travel.

Any words of wisdom regarding career that you can pass to our colleagues?

My catchphrase is as follows:
It is the small things that make the big difference.
This can be translated into any scenario; attention to details with our guests, a pat on the back for a job well done or even taking the time to select the right quality product, these and other small things can make a big difference!

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