In the dynamic realm of hospitality, where every interaction weaves a unique chapter into a tapestry of experiences, Steve Green, the assistant events and weddings manager at Sandals Royal Plantation, St Ann, embarked on his journey as a restaurant server. His professional trajectory carried him from the lively tables of this Jamaican luxury resort to the sophistication of fine dining. His narrative unfolded like a meticulously orchestrated dinner service, each phase revealing a new layer of skills, challenges, and triumphs.

Steve’s journey commenced at a hotel in Runaway Bay, St Ann, where he assumed the role of a restaurant server. The restaurant served as his stage, where he honed the art of welcoming guests, setting tables, and orchestrating the symphony of serving and ordering drinks. Beyond the front of the house, his quest for knowledge delved into the intricacies of the food and beverage operation, exploring the details of the wash area and maintaining cleanliness.

Eager for more, Steve pursued an Associate Degree in Restaurant Operations at Moneague College. There, he immersed himself in team building and soft skills training, refining his expertise in table etiquette, high tea, and decorum. Simultaneously working at another Jamaican hotel stocking mini-bars for 700 rooms, he gained insight into room service operations, ultimately earning a promotion as a room service supervisor.

“I learned the ins and outs of the hospitality industry, the art of service, and the rhythm of a busy hotel,” reflected Steve.

His journey traversed diverse roles at a party store, a beach club, and a fast food restaurant, with each experience adding a unique touch to his skill set. While at Sandals Royal Plantation, Steve faced the challenge of adapting to the demands of a restaurant host during the COVID-19 pandemic.

“I always seek new exposure and experience,” mused Steve, “and each step has been a learning curve that shaped my abilities.”

A pivotal moment for Steve was when he transitioned to the role of assistant events and weddings manager at Sandals Royal Plantation. Contemplating career options as a dining room supervisor, butler, or events manager, Steve chose the latter for its promise of fresh exposure and experience. Despite scepticism, he maintained composure and focused on intrinsic motivation. His democratic leadership style fostered cohesion and trust within his teams, earning him respect in both his community and workplace, embodying the values of continuous learning and development.

Earning a degree in teaching and theology turned out to be a game-changer in Steve’s career. It helped him overcome his fear of public speaking, enabling him to excel in roles that required strong communication skills. His strategic decision-making, patience, and adaptability became evident as he navigated through different company standards and procedures.

Looking back on his journey, Steve shared some wise words with his younger self: “Don’t pay too much attention to what others say; figure out what you want, what you can handle, and just go for it…No matter your goals or where you want to go, if you set your mind to it, you can achieve anything. Take that first step and see how things turn around with a bit of faith.”

Steve Green’s journey in the hospitality world shows how determination and passion can make a big difference. Whether starting from the basics or moving up to leadership roles, his experience inspires others to navigate their own professional journey and to carve out their own niche in the hospitality industry.