Three Ways to Pinpoint Great New Hires

By Zoe Connolly Co-Founder & Managing Director, Hospitality Spotlight | September 10, 2017

So you’re looking to hire a new team member... While graduation is mostly over, the workforce is still adjusting to an influx of recent college grads. In hotels, leadership and hiring managers have likely already met multiple candidates in making an addition to the staff, and in some cases, making the decision to hold off. It can be hard to choose the right candidate for the job for many reasons, but there are ways hiring managers can identify candidates that will ultimately be successful in their roles.

1. Character Counts

One of the main traits of a successful hospitality worker is a great personality; someone that can get along with all of your guests. “Personable” should be easy to identify, but sometimes a great interviewer is not the best candidate for the job.

  • Be sure to start a conversation during the interview, beyond simply covering
    the basic questions try to understand how they will interact with a stranger
    (i.e. you). If they can have a solid conversation with you, they’ll likely
    not be afraid to have a conversation with a new guest.

  • Have coworkers come in and chat, if they get along well, they will likely
    continue to get along once on the job. A successful business has a workforce
    that understands and enjoys each other.

  • Check for a smile. It is something everyone looks out for in good service,
    “service with a smile,” if they are smiling and laughing during the
    interview, that will translate into the workplace.

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Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.