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Recipe for success
Relay starts the New Year with the launch of its new catering division. Servicing both hospitality and industrial operations, Relay Catering’s head is Stephanie Sowden.
The move is in line with a wholesale shift away from recruitment - to - recruitment, which has seen appointments for specific skill sets, rather than agency experience. Stephanie’s entire 17-year career has been spent in the sector. A trained chef, she moved from the kitchens into restaurant management before heading up Federal Mogul’s national in-house operation for the past eight years.
This role involved ongoing liaison with recruiters as she was responsible for sourcing both temporary and permanent staff and a constant problem was that candidates rarely matched stated requirements.
Stephanie said: “After nearly a decade specifying personnel needs for all areas of the catering function, I think I know a lot about how agencies can improve client service, what makes the best candidate for any given role and the pressures catering managers are under.
“Relay’s proposition to me was, use all the frustrations you have experienced as a client over the years to shape your ideal recruiter.”
Relay Catering has been rolled out to all group offices. It is the first of a number of new operating areas to be introduced in 2005.
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