Serving up success

Richard Maher is Operations Manager at the Sankey’s group, which runs two hospitality sites in Tunbridge Wells, The Old Fish Market and Sankey’s Seafood Kitchen & Bar. It has also recently acquired The George & Dragon pub in Speldhurst, has two popular fish shops and is currently celebrating its 45th year in business. Here Richard, a seasoned industry professional, tells Eileen Leahy what his role chez Sankey’s involves….

Richard, you’ve had a long and prolific career in hospitality. What attracted you to working for the Sankey’s family?

Matthew Sankey and I had known each other through the Tunbridge Wells hospitality community for a while, but we made a more personal connection when I was still working at The George & Dragon in Speldhurst. During that time, I got to know Matthew well and saw the values he and his family uphold every day. That’s when I knew he was someone I could do good work with.

How did your Operations Manager role at Sankey’s come about?

I approached Matthew to see if there was anything I could help with and began a three-month consultancy role in January 2024. Job titles don’t really motivate me, but officially I’m the group’s Operations Manager. That means I oversee the managers who look after the teams, support staff, and make sure the operational side of all our venues runs smoothly. I’m also a shareholder, so in effect a director too.

What do you enjoy most about working in hospitality?

For me, it’s the best job in the world because I’m a people person. Everyone who comes through our doors is either celebrating and enjoying themselves, or they’re part of a team working hard, showing passion and pride, and helping others. I feel really lucky to have found a career I love – it never really feels like work.

You’ve been in the industry for some time – can you give us a brief career overview?

I trained as a chef at West Kent College before moving to the Goring Hotel in London. After completing an HND in Hospitality at Brighton University, my first big break came as Openings Manager for All Bar One, overseeing three sites in the West End.

Following a late gap year travelling in Latin America, and a brief stint as a recruitment consultant, I became Recruitment Manager at Carluccio’s for four years, then moved up to General Manager and later Operations Manager, a role I held for seven years.

After another gap year in my mid-40s, I launched a Mexican takeaway before joining the Tunbridge Wells Bar & Grill. I then worked at The Lyle on Forest Road, followed by The George & Dragon in Speldhurst – and now I’m here at Sankey’s.

What do you think your varied expertise brings to the group?

I’ve worked across businesses of all sizes and learned from both successes and mistakes. Failure is part of winning – you just don’t panic when things get tough. I trust people to do their jobs, and I pay attention to the details, because our guests do.

I’ve seen small businesses dream of being big, and big businesses dream of being small again – both can lose focus if they take their eye off the ball. What I’ve learned is to appreciate where we are today, value the people who do the work, and remember that the guest is always at the centre of everything we do.

How does it feel to be back at The George & Dragon in Speldhurst, now part of the Sankey’s group?

It felt strange going back, but it’s always an honour to be custodian of a building with so much history. The pub belongs to the community it serves – we’re just here to make sure it fulfils that role. Bringing the Sankey family back to The G&D has made a lot of people happy, and that’s what matters most to me.

What makes working chez Sankey’s so special?

It’s just really good fun. Even the difficult moments become funny eventually because we’re all invested in being the best version of ourselves. I really enjoy working with Matthew – there’s nothing we can’t talk about. We may disagree, but there’s no blame in our culture. We ask everyone to own mistakes and share what they’ve learned.

At Sankey’s it all comes down to what we set out to achieve: big challenges, good people, great food, warm hospitality, and having fun at work.

To discover more about Sankey’s or to book at table at one of its restaurants 

Visit: www.sankeys.co.uk 

Call: 01892 511 422 

Email: sankeys@sankeys.co.uk

Follow: @sankeysrtw