WE’VE all gone through it.

Lurking deep in the depths of CVs and résumés everywhere is that one job, that one reminder of how tough it was to take your first steps in the world of work.

Stewart Moss is no exception.

As a young lad, he work on a lock, opening and pushing the gates for boats on the River Ouse.

He didn’t mind it; he may only have received £1 an hour, but it was money in his pocket and a flexible enough role that allowed him to continue his hobby of fishing.

No, he’ll always remember that one summer when, as a teenager, he was selling windows as a cold-caller.

He describes it his worst job, mainly because he “was rubbish at it.”

Fortunately, his career path has since taken a new, and altogether more positive, direction.

At 34, he’s just taken over as general manager at the Mercure Kings Hotel, in Darlington.

He arrived just before Christmas, and as we walk up flights of stairs to the cocktail bar, he’s quick to tell me the remaining festive decorations will be coming down that day.

The staircase garland isn’t the only change he’s got in mind.

With maturity beyond his years, garnered from experience in senior roles elsewhere, he’s got a vision for the hotel, and one he’s keen to implement.

It includes rebranding the bar and creating a grill restaurant, as well as focusing better on Sunday lunch and afternoon teas.

He also wants to get more local produce on its menu and wants to strengthen his reception and waiting teams.

Sipping a cup of tea, as shoppers dodge showers on Darlington’s High Row outside, he said: “This hotel is a grand old girl, it is busy and a nice place to come into.

“But we have got an opportunity to enhance the offering and give it a new direction.

“It’s all about tradition meeting modern.”

Mr Moss lives in York, a city he moved to as an 11-year-old after growing up in Great Ayton, North Yorkshire.

Window sales behind him, he started as a waiter at Aldwark Manor, near York, before running a brasserie in Lancaster aged just 19.

He moved on to Lytham before returning to York, where, at 26, he took on the role of operations manager at The Royal York Hotel, based next to the city’s railway station.

His CV screams great responsibility at an early age, so did his previous exertions bring any added pressures, and were older members of his teams receptive to a younger voice?

“When you are young, I would say there is pressure, because there’s an expectation in terms of you being a certain age (for a role)", he said.

“But enthusiasm and direction go a long way and it’s important to manage things as you go.

“I also know what it’s like to run out of teaspoons or not have enough milk jugs during a service.

“I’ve been very lucky with the people I’ve worked with and we are all still on each other’s Christmas card lists.

“In this industry, you have got to be good with people and have that drive because it’s all about people having a good time.

“A complaint from a customer is an opportunity to put something right.

“Walking around when the place is full, or seeing the reaction to a new menu, is a great feeling.

“If someone tells you they’ve enjoyed a meal or a drink, you get an instant pay-off.”