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PRIVACY
Enterprise

Brains on a mission to have more women in senior roles and improve staff retention in its pubs

Chief executive Alistair Darby said the joint venture with Caffe Nero for its Coffee#1 business was working well

Alistair Darby(Image: Abby Wilkes Ltd)

Chief executive of SA Brain & Co, Alistair Darby, said the business was making progress in addressing high levels of staff churn in its pubs and bringing more women into senior roles.

Addressing a meeting of Cardiff Breakfast Club, Mr Darby who took up his role at the Cardiff-based and family-owned business last year from Scott Waddington, said the business, which has more than 160 pubs, needed to be more reflective of the fact that than 50% of its pub customers were women.

It has now has three women in senior management roles, while its finance director Hannah Heath, who joined last October, is the first female board member in its 138 year history.

Mr Darby, a former chief executive of Mitchells & Butlers, said: “In our business if we are going to be successful we just have to develop the very best people in order to ensure that everyone of our pubs are exceptional. It really is simple as fantastic people lead to fantastic hospitality.

"Brains is a great company that can be even better and it is really exciting how much we can do in this business.”

He said when he arrived there was an average churn of staff in its pubs of 100%. Mr Darby added: “So, you start the year with a team of ten and by year end those ten people are completely different. So, that’s a different kitchen team, servers, etc. It’s a blended average as some of our pubs have remarkable stability, but the simple point is if you have a constantly changing team you will not get consistency, stability, career development or anything, and as a result the business will suffer.

“For us, in an industry that has always had a history of high staff turnover, one of the biggest challenges is if we can get it down not only will we save money by not having to recruit and train, but we will get much better consistency. So getting staff turnover down and creating career pathways, with people seeing the hospitality trade as an actual career, will be really critical. We are not there yet, but we are making progress on, which is good.”

He said that more than half of its customers were women, who were often the decision-makers when choosing which pubs and restaurants to go to.