A career does not always have to follow a carefully mapped-out path. For Rein Haaij, curiosity, a willingness to embrace new challenges and a desire to keep learning formed the basis of every next step. In this interview, he reflects on the choices he made, the lessons he learned along the way and how the Beurs van Berlage gave him the opportunity to continue developing professionally.
You began your career as a biology teacher. What made you choose that degree at the time?
‘After a year of studying Applied Psychology, I realised that what appealed to me most was coaching and supporting people. I got a great deal of energy from helping others bring out the best in themselves. The degree itself ultimately was not the right fit for me, but I wanted to hold on to that human element. That is why I decided to train as a teacher.’
How did you experience your first few years in teaching?
‘I really enjoyed being in front of a class. You are thrown in at the deep end straight away and learn an incredible amount, not only about biology and teaching methods, but also about yourself. I particularly enjoyed teaching vocational secondary school students: practical-minded people who speak their minds. I did that with great pleasure for many years. Alongside my teaching job, I also continued working in hospitality in the evenings.’
When did you realise that teaching was not quite the right fit for you after all?
‘After about six years, I noticed that it was not the teaching itself, but mainly the organisation surrounding it that was draining my energy. I missed having a strong sense of teamwork and felt there was very little room for new ideas. That was when I decided to look for a new challenge.’
How did you come to work at the Beurs van Berlage?
‘Through my housemate. He applied for a position as Assistant Manager at Bistro Berlage, and I helped him with his application. When the bistro needed extra staff during the summer, he asked whether I could temporarily help out. So I did.’
How did you get to know the Beurs van Berlage as an organisation during your first period at Bistro Berlage?
‘It was a challenging period from the outset. The bistro was still a relatively new concept, and the manager at the time soon became unavailable. As a result, we were given a great deal of responsibility and the freedom to try out our own ideas. It was an enormous learning experience, and together we were able to continue developing the bistro.’
What appealed to you about the Beurs van Berlage as a place to work?
‘From the very beginning, I thought: what an extraordinary building, what wonderful colleagues and what a strong overall concept. I was particularly drawn to the focus on quality, hospitality and attention to detail. Those values are truly embedded in the organisation’s culture.’
When did you realise there were opportunities to progress within the organisation?
‘During my time at the bistro, I gradually noticed that there were more opportunities to take courses and develop ideas. Especially after a new manager joined, we received increasing support within the organisation for our ideas and initiatives. That made me feel I could continue to grow and develop within the Beurs van Berlage.’
How did the move to the sales team come about?
‘After five or six years working in the restaurant, I felt it was time for a new challenge. The bistro demanded a great deal of my time and energy. A colleague picked up on that and mentioned an opening for a Sales Executive. Although it felt like a big step, I already knew the organisation well, so I decided to go for it.’
What appealed to you about a commercial role, given your background in education and hospitality?
‘I saw sales mainly as another way of working with people. In hospitality, you are also selling an experience and building relationships. That human connection appealed to me, even though I had to get used to the more commercial side of the role.’
What do you value in an employer?
‘I like working in an organisation where people collaborate, support one another and have opportunities to keep developing. I found that at the Beurs van Berlage.’
How are those values reflected in the projects you are currently working on?
‘In my current role, I am given a great deal of trust, for example to develop a new market. Together with colleagues, I am building a strategy, while also having the freedom to choose my own approach. That shows how much room there is for initiative and collaboration.’
What do you hope to contribute to the Beurs van Berlage in the years ahead?
‘I am still curious and want to keep developing myself. The Beurs has ambitious plans and continues to grow. I hope to contribute to that together with the team, gain plenty of new experiences and help shape the future of the organisation. I do not yet know where I will be in five years’ time, but I like being able to look towards the future with an open mind.’