Kellie Poole shares an insight into life at Daylesford Organic, telling us the benefits offered to staff, her frustrations at work and the work tech that she recommends.
How many employees do you look after?
Whilst I have an immediate team of 3, I work with every HOD through the Cotswolds and London, in Bamford, Daylesford and the Pub group. I would certainly consider being an extension to their teams and support them in all aspect of recruitment and our people.
What additional benefits do you offer your staff?
Aside from the typical benefits you might see elsewhere, we offer some truly fantastic perks to our employees – a 50% staff lunch discount at their local Daylesford farm shop, free food and drink available on shift (and in the office), a 30% Daylesford and 60% Bamford Skincare discount from day one as well as 10% discount across our group of pubs. We recognise excellence within our team with our ‘Bee’s Knee’s’ team member of the month scheme which awards £150 to an individual who goes above and beyond as well as recognising long service with our milestone awards at 1, 5, 10, 15 and 20 years. In addition, we reward our employees for their role in attracting new talent to the business with our ‘Refer a Friend’ bonus scheme – of up to £1000. We are a wellness focused business with a seasonal weekly Organic veg box programme, employee helpline, a voluntary health cash plan, subsidised private medical insurance, and access to a variety of discounts on retail, restaurants and cinema tickets. We encourage a work life balance with straight shifts only and a focus on bringing our teams together to celebrate and socialise – with two company parties per year, our ‘Heart of Daylesford’ scheme and visits to our Cotswold farm.
What's your biggest frustration in your role?
Possibly that it is often difficult to convey just how rich and diverse the wealth of opportunities and careers we have here are. Our teams consist of everything from jam makers to spa therapists, social media executives to sustainability experts, growers and gardeners to bakers and bar tenders, events managers to interior designers, all under one roof.
Would you recommend any technology that helps you in your day-to-day role?
Honestly, my job is mainly based around good old fashioned human communication and connection, so I am never without my mobile phone! I would be lost without Teams - it is the only piece of technology that keeps me functioning daily. It’s my mini–PA in my pocket.
What’s your worst vs best experience working in hospitality?
The hospitality industry is so dynamic – it’s constantly changing and evolving which is a great thing and means that your job is always interesting. The downside is that it can be hard to adapt to these changes and stay ahead of the curve – the pandemic has brought about so many challenges for businesses and those working in the industry.
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