John McIntosh "IN LIFE it is not about where you start but where and how you want to end up", says John McIntosh, food and beverage manager with Grand Lido Negril. John started with the resort over 16 years ago as a teenager.
He remembers applying for a position in the entertainment department as he had a flair for the arts. So early one morning he journeyed by bus to Hedonism II which was the hub of activity in Negril.
Neville Hudson, human resources manager at the property at that time, explained there was no vacancy in that field, but there was one in food and beverage. Reluctantly John took the position in the dining room as a waiter.
He served with style and worked as if it was his dream career.
So although he was not enamoured with being a waiter, his mentor in the dining room, Basil Smith, encouraged him. "Soon I was reading food and wine magazines and becoming quite knowledgeable in the field," he said.
Then as fate would have it, John served the then general manager, Sam James, breakfast one morning. His style and technique caught the boss's attention and when the general manager enquired of John what his career ambition was, he replied "to be food and beverage manager".
He embarked on a cross-training programme in cost control and soon got a promotion as dining room supervisor, the youngest at that time, all within eight months of being on staff.
Mr. James structured a development programme for John which saw him going to Breezes Runaway Bay, Pegasus as it was called at that time, to be trained in the various areas of food and beverage. From there "the sky was literally the limit as I was promoted to assistant food and beverage manager in 1991 at Hedonism II."
It was not long after that he embarked upon studies at Cornell through the SuperClubs study programme.
The reward came at the end, he was promoted to food and beverage manager. Soon he was opening resorts such as Grand Lido Negril, Hedonism III, or having responsibility for furniture, fixture and equipment (FFE) for Braco and Breezes Montego Bay.
"Look I am just a simple, country boy who had ambition and took telling", John said humbly. "But there is nothing that I have accomplished that is beyond any person who has similar traits like I do. It really depends on how far you want to go." John concluded.
Today, John manages a staff of 200, has successfully spearheaded the resort to winning several Crystal awards, the Conde Nas Travel award and several more in culinary shows both local and overseas. He has also won several SuperClubs Manager of the Year awards.
Contributed
