“Top of the world man” Carlos reflects on a lengthy career in catering and a passion that has been instilled in others
- Carlos Aguiar worked at St. Pierre Park for over 41 years and eight months.
- He emphasised the importance of employee happiness and customer care in catering.
- Carlos believes that every guest should be treated like royalty, regardless of their status.
- He coined the term "top of the world man" to describe his positive attitude and approach.
- He trained a significant number of individuals who now work in catering across the island.
- Carlos was given a Special Recognition Award by the Guernsey Hospitality Association at its annual ceremony.
Carlos Aguiar has retired after a distinguished 41-year career at St. Pierre Park.
His influence will continue though through the values he has instilled in training many of those who continue to work in the catering industry.
Having started as a head waiter in the Catering and Banquet department shortly after the hotel opened in 1984, Carlos steadily climbed the ranks.
He became the C&B manager and later the deputy general manager, overseeing the Food and Beverage department as well.
Carlos noted, "For me, any customer that walks through the doors that pays the bill should be treated the same as everybody else."
This principle guided his interactions with both guests and team members.
Carlos emphasises the unique challenges faced by those in the catering sector.
He acknowledged that catering may appear simple from an outside perspective, but “it is a very, very difficult industry” which requires individuals to be passionate and committed to their work.
"If you want to be in catering or if you're in catering… smile, be happy," he advised, reinforcing the notion that a positive attitude is crucial in the service-oriented industry.
Beyond his expertise in catering, Carlos has also significantly impacted his team. He greeted employees daily and actively engaged with their personal issues, stating, "I always like to know if they were okay and help them out sometimes with their private issues."
This personal connection created a supportive working environment, which he believes helped foster a sense of loyalty among his staff.
Carlos is particularly proud of the number of individuals he has trained throughout his career. He estimates that “50 to 60 per cent” of those working in the local catering industry have passed through his training. His approach to guiding new staff included inviting local casuals to learn the ropes, instilling in them the same passion he holds for the industry.
Looking back on his career, he fondly recalls the exciting days when the hotel hosted high-profile guests and events.
“We were well known for bringing famous people,” he remarked, underlining the significance of the prestigious guests who chose to stay at St. Pierre Park, including celebrities and notable figures. Carlos feels that regardless of a guest’s fame, “a customer is a customer.”
As he transitions into retirement, Carlos is committed to remaining active and engaged. He has a love for DIY projects and plans to spend time on various home improvements and other activities.
“I am not the person that sits on the sofa and waits for things to happen.” His proactive approach exemplifies the enthusiasm he maintained throughout his long career.
Reflecting on his legacy, Carlos aspires to be remembered not just for his professional achievements but also as a respected and caring figure within the community.
He explains, "For me, there's no such thing as a lower position. We all serve each other."
Carlos was given a Special Recognition Award by the Guernsey Hospitality Association at its annual ceremony on Tuesday night.
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