Nikki Taylor, HR Manager at Coya with their top tips on recruitment

Thu 07 2017  |  admin

Q. When and how did you begin your career in hospitality?
My parents bought a restaurant when I was 14 yrs old in Auckland so I started working as a waitress at the weekends and developed from there.

Q. Tell us a little bit about the Coya Group and what’s it like to work for an international restaurant group?
COYA burst onto the dining scene in London in 2012 and has expanded intercontentially to Dubai and Abu Dhabi. It takes you on a Latin American journey through Peruvian food, innovative Pisco infusions, cultural events and unforgettable parties.
Working for a global company with great vision is exciting and we are always looking at ways to be better. The ethos of wanting to be the best at what we do is echoed by everyone in the business and we all put in so much effort to achieve this together.

Q. What do you love most about the Coya concepts?
The people, innovation, simplicity and fun. It is a very unique concept which we want both our guests and team to have a memorable journey with us.

Q. What are the main challenges that you have faced in this industry?
Misconception that working in hospitality is not a career and is a stopgap kind of job. People don’t understand the diversity of the roles within the industry which can take you literally anywhere on the globe.
Recruiting talented staff as everyone wants them. Due to the candidate lead market place there is a lot of over promoting which long term doesn’t benefit the person or the industry.

Q. What do you love the most about the hospitality industry?
The vibrancy, diversity of people you work with, opportunity to travel (I left NZ in 2004), great times with your colleagues, friendships made that span globally and that no day is the same.

Q. If you could give one very important tip to someone looking to work in
hospitality, what would it be?

Be prepared to work hard, always be professional, as you never know when you will cross paths with people again, be positive and take opportunities even when they are out of your comfort zone.

Q. Who is the ideal candidate for your venues?
Someone who is passionate about hospitality and customer service. They need to be professional and enjoy being part of a team and deliver a great experience.

Q. When hiring, what special personality traits do you look for?
Can do attitude, adaptive, energetic, fun and genuine.

Q. What is more important to you in a candidate? training or passion?
Passion as this inspires determination, wanting to excel and inspires others around them.

Q. What trends are you most excited about in the London restaurant scene at the moment?
Brunch (my fav dining experience), clean/healthy eating, simple flavours and experimenting with spices and the refocus back on the guest and service.

Q. What’s your take on the London bar/restaurant scene?
One of the top places to work, global leader and brilliant to be part of. Always something new going on and changing all the time. People are starting to see the value of the industry and appreciate what we are working so hard to achieve.

Q. What’s in store for your venues going forward?
We have a pop up restaurant in Porto Cervo this summer 15th July – 15th September, as well as looking to open two new sites in 2018!

Q. What’s your favourite dish/drink at Coya?
Drink – Passionfruit Pisco Sour
Dish – Chilean Sea bass Cazuela and Quinoa Salad – I can’t pick one!

Q. What are your 5 favourite venues in London? and what are their signature dishes and/or drinks?
COYA – Everything!
Oblix – Rotsserie Duck and Mango Chutney
Gordon’s Wine Bar – All the cheese and condiments
Churchill Bar and Terrace – Amaretto Sour
Be At One Richmond – Brazilian Monk