With 20 years of experience and a heart full of dedication, Dolores Smith is far more than just a friendly face – she’s part of the “antique furniture,” as she jokingly says. A cornerstone of the catering team, she’s known for her rocky road and her contagious energy.
So, how did it all begin?
“I had a friend who was the manager here at the time,” she recalls. “She rang me and asked if I wanted the job – and I’ve been here ever since!” Fast forward two decades, and she’s become a central figure in the restaurant, remembered fondly by customers and teammates alike. “I used to work front-of-house on the tills and knew all the customers by name – it made the place feel like home.”
A day in the life
“I’m always learning something new,” she smiles. “No two days are ever the same.” Her mornings kick off early – up at 6 am, she feeds the dog, cooks breakfast for her husband and is off to work. Once in, it’s non-stop: fruit bar prepped, salads done, granola pots, overnight oats, and chia puddings all ready before service begins at 8:45 am.
After breakfast service wraps up at 11 am, she’s back in the kitchen whipping up her now-legendary rocky road and protein balls, then it’s straight into prep for the following day. “You always have to be two steps ahead,” she says.
What keeps her going?
“The people I work with – we’ve got a great team here. Always on hand to help and keep you motivated,” she says. “I dedicate this to my colleagues.” That sense of camaraderie and team spirit is something she values.
Outside of work?
Walking, football matches, and grandkids fill her weekends. “I love spending time with my grandkids and going to my son's football games – it’s my way to unwind.”
Adapting through challenges
Like many in catering, COVID-19 presented real challenges. “We had to stop the buffet-style service for breakfast and start serving it instead – that was a strange adjustment. But we adapted, like we always do.”
Advice for future teammates?
“Listen to people who’ve been here a while. If they’re offering advice, it’s not bad advice,” she says wisely. “You can’t do everything from the get-go – but if you accept help, you’ll master it over time.”
Three words to describe FoodSpace?
“Helpful, supportive, and hands-on.”
Most valuable lesson?
“Kindness. And always being friendly. I moved from the tills into the kitchen, and I still carry that connection with people.”
Thank you, Dolores!
