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Career opportunities for youngsters to count on

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Career opportunities for youngsters to count on
Article date: 24 Sep 2013

Mick Murphy and Rhoda Thompson, pub managers at The Counting House, are great advocates of the adage: if you are good enough, you’re old enough.

Fifty per cent of their team at the pub in Glasgow is aged 18–20 (40 members), with a further 10 staff members aged under 18 – the highest percentage of youth at any pub in the company.

Mick said: “It is tough for school leavers, and those at university, to find part-time work – and we have a huge student population in Glasgow.

“Everyone needs to start somewhere, and The Counting House is certainly as good a place as any, with many of our young recruits staying on and progressing with us.

“We have two members of staff who joined as under-18s and are now team leaders. One of them is applying for a manager’s role.

“That proves the point that some view the opportunity as a career, not just a temporary role.”

Recruited in 2010, as 17-year-old floor staff, Lee Johnston and Chris Hunter are those full-time team leaders.

Also among the 2010 17-year-old floor staff recruits were Anton Ferrie, Lauren Grieve and Amy Curran. All three are now part-time bar associates at the pub.

Bar associates Euan McLean (full time) and Dawn Toner (part time) both joined the floor staff team in 2012, also aged 17, and have progressed to their current role.

Caitlin Murdock was also among the class of 2012 and recommended the pub and job to her friends and fellow students, all aged 17.

Caitlin joined as floor staff last year, along with Stephanie Barbour, Heather Blyth, Claire Brown, Anne Carlin, Donna McCormack, Cherlyn Simpson, Nadia Wilson, Sophie Porter, Grant Laing, Chelsey Riddell and Sarah Tobin.

Dana McLeod and Chloe Burns joined the floor staff team in March this year.

Mick said: “It is a great opportunity for them and a fantastic way for us to have bar staff already in place, when they turn 18.

“They are familiar with the pub and know the business and procedures, as well as the customers and fellow staff, so we can then easily put them onto the bar, with no need for recruiting from scratch.”

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