Hospitality Influencers

When hiring in a restaurant, you need to be aware that there is a difference between the front of house and back of house staff.

Customer service is the cornerstone of any business, whether in, service, a restaurant, or any industry in where there is direct contact with customers.

The issue of no-shows has always been a big challenge for the industry.

After 12 years of working the front of house in hospitality, I decided the best move for my future was to move into recruitment.

Recruitment is an industry that requires a lot of thought - a lot more than people usually give it credit for. Agency recruitment is often seen as an industry you fall into rather than choose to pursue, and internal recruitment comes with its own challenges.

When I first started out, I was under the impression that there was a secret ingredient to success in the trade. I thought people landed amazing roles through clandestine routes and that I was never destined for that level of achievement.

Training your staff to call and confirm on all daily reservations respectfully is just common sense.

Every staff member needs to be motivated in one way or another. To assume that everyone is spurred by money is extremely short-sighted.

Staff turnover has always plagued the hospitality industry. High pressure, long hours & being in your feet all day are only a few of the negatives.

First and foremost when you own a restaurant, it’s a constant struggle between having a consistent product or reinventing your self to keep up with growing trends.