Keira takes charge

Keira Copeland has stepped up as manager at The Garioch Fish Bar in Inverurie, Aberdeenshire, with ambitions to strengthen the team, improve processes and set her sights on future awards

Being promoted to manager at 19 still feels surreal. Just four years ago, I was nervously walking in for my very first shift, unsure if I’d even last a week. Now, I’m responsible for opening and closing the shop, supporting the team, handling complaints, and making sure everything runs smoothly. It’s a big step, and yes, at first it was daunting, especially managing a younger team who I worried might not take me seriously. But it’s been the opposite: the staff respect me, and together we’ve built a strong, motivated team.

I initially applied for the job when I was 15 because a friend was working here and encouraged me to give it a try. Out of six or seven new staff at the time, I was the only one who stayed. Back then, I was just wrapping food and serving customers a couple of shifts a week. Slowly, I picked up more hours, discovered I genuinely enjoyed the job, and eventually trained to fry.

Learning to fry was a great opportunity for me. I used to watch the friers on a busy Friday night and wonder how they kept up. I soon realised it’s not as simple as dropping food in hot oil. There’s timing, consistency, temperature, and presentation to get right. It was tough, but I loved the challenge, and it gave me skills and confidence I still rely on today.

As manager, one of the things I’m most proud of is improving staff training. When I first started, training was minimal – just a sheet of instructions. I realised new staff needed more guidance, so I created a full training booklet and daily checklists to make sure everything is done properly. It covers everything, even something as small as how to cut a lemon. It might sound simple, but these details matter. We’ve also introduced “Employee of the Month,” which rewards effort and boosts morale.

Working at Garioch has taught me so many lessons. I’ve learned that you won’t always get on with everyone, but you have to find a way to work together. I’ve learned the importance of admitting mistakes and trying your best every single shift. Most of all, I’ve seen how effort pays off because I didn’t get here by luck, but by working hard and always wanting to improve.

Now I’m looking to improve my knowledge further so that I know every part of the shop. Potatoes for example is an area I’ve not really had a lot of experience with, so that’s definitely an area I’d like to concentrate on. I’m also planning to enter the Drywite Young Fish Frier Competition in the next year or two, something I’d love to win. Glen won it this year and I think it would be amazing to have two Young Fish Friers at one shop. As a team, our biggest ambition is to take home Fish and Chip Takeaway of the Year. We’ve already made the UK top 40 this year, one of only five in Scotland, which shows what’s possible.

To anyone young considering the trade, my advice is: go for it. You don’t need experience, just the right attitude. You’ll build confidence, learn teamwork and gain life skills that will stay with you. I never expected a part-time job to become a career, but here I am at 19 years old, managing a shop and excited for what’s ahead.