Library Archives

 
Gary Isenberg

Payroll and related labor costs account for nearly 35% of a hotel’s operating budget. Despite increases in minimum wage and health insurance responsibilities, this line item presents the most controllable of the expenses, thanks to Staffing Guidelines and Rooms Production Analysis. And in light of these rising wage and healthcare costs, it becomes even more imperative hoteliers implement proper labor practices and standards at the property level. Hotel managers can wrest control of their properties’ biggest expense — payroll — by developing, monitoring, and constantly updating their scheduling and staffing practices while zeroing in on payroll areas where they can make the most difference. Read on...

Zoe Connolly

A number of reputational and institutional concerns have cropped up that make it harder for major hotel chains to attract top tier talent at all levels. This is particularly true of high quality younger candidates, for whom the perks offered by tech companies, including free lunch, casual offices and unlimited vacation, have become a defacto expectation. This article looks at the ways that the largest hotel organizations can dispel myths, overcome hurdles, and create meaningful engagement with the employees they most want to attract. Read on...

Zoe Connolly

A perfect job description can encourage passive job seekers to become active, drawing out quality candidates and giving a hotel a deeper pool of talent from which to find the ideal new hire. For hotels, job descriptions should go beyond details of what the job will entail to become selling documents that attract quality candidates. However, writing an intro that accomplishes this can be incredibly difficult. Here are six steps that will help a hotel uncover stronger candidates. Read on...

Zoe Connolly

The interview process works both ways, as hiring managers and candidates alike decide if the job is the right fit. Often times, however, managers leave an interview wishing they'd asked a different question or explored a topic further. Rather than being left with more questions than answers, here are 8 ways that hotel leaders can get more out of the inteview, better understand an applicant's potential, and eliminate the chances of alienating a quality candidate. Read on...

Michael Schubach

We are now at a point where artificial intelligence is no longer an "if" question - it is an inevitable "when" - and the impacts could be enormous. In human resources, specifically, we are already beginning to see AI technologies inform better hiring decisions and predict future job performance through machine learning, one of the more fruitful branches of AI. So, how could the hospitality industry benefit from the use AI technologies in our HR departments? Let us explore! Read on...

Mark Ricketts

It's been reported that millennials decide within their first 48 hours with an organization whether they will stay on for an extended period of time. Talk about first impressions being the most lasting! Most importantly, the accession and training process for new hires must reflect what works best for our operating model and how we believe people should be treated within any organization. This article will discuss some best practices in making any new hire feel welcome to a hospitality organization while "coming up to speed." It will also consider strategies and techniques that will help keep unproductive misconceptions or misunderstandings from arising between employer and employee. Read on...

Zoe Connolly

More often than not, the wish list a recruiter's been handed is a purple squirrel of sorts. This can work as long as there is flexibility, but that isn't always the case. Companies can get stuck on the requirements, but it's never a great thing to be to firm with requirements (unless the job is ‘doctor' or ‘pilot'). The best teams are made up of people that respect the organization, respect the vision, get along well with others and are able to excel in helping other team members improve their own proficencies. This is a yin and yang way to look at your team; finding candidates who help mask weaknesses. Read on...

Ashish Modak

Hotels and especially luxury hotels are glamorous in their appeal, their style quotient and the wow feel they deliver to all their patrons. And every hotel and resort has its set of superstars who perform their acts to perfection. Very often these very stars are celebrated and written about. But, how about the secret armour that every hotel carries in its back offices and hidden troves? This essay attempts to bring forth the contribution of many such superstars who work day in and day out in quiet anonymity through their careers. It is time for all hotel managers to celebrate the contributions made by these teams who truly form the nervous system of the hotel world. Read on...

Brenda McGregor

In an industry where so much depends on a hotel management company's ability to deploy motivated, experienced and talented people, attracting and retaining high-quality employees is an urgent-and constant-priority, especially today. It's one thing to say "we need good people" and another thing to make it happen. Brenda McGregor, Vice President of Human Resources at Chesapeake Hospitality, offers critical insight about how companies can boost their recruiting and retention efforts to attract top talent. Let's take a look at some of her expert tips and the company's best practices that have translated into a strong industry retention rate and defined company culture. Read on...

Peter Stark

All current research regarded to labor indicates that there will continue to be a shortage of well qualified workers in the future. In a recent survey commissioned by Indeed, they found that over 50% of US workers are thinking of making a career change. As we approach the new year, this is one of the most frequent times that employees think about changing jobs. What are you doing to create the workplace where once employees enter, they remain fully engaged, committing their time, talent, and enthusiasm to ensure the success of the organization? Read on...

Kim Grennan

Freelancers and independent contractors are at the forefront of the New Economy. Hotel executives have the opportunity to work with members of this global network of experts and professionals. This movement benefits employers and employees alike, enhancing quality and increasing efficiency. These benefits can be an advantage for the hospitality industry as a whole, as talent expands and choice grows at an exponential rate. Seizing this chance to innovate is one that hotel executives can leverage regionally, nationally or internationally. These facts illustrate the strengths of the New Economy and its worldwide influence. Welcome to the beginning of a new chapter in business leadership. Read on...

Zoe Connolly

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. Read on...

Dawn Miller Sander

Do you smile when you think about or see Lucille Ball, Carol Burnett or Chris Rock? Chances are you do... "What do these folks have to do with my hotel property?" you are most likely asking yourself. Study after study confirms that happy teams produce amazing results in the following areas: increased productivity, improved revenues, and higher employee engagement. Imagine how satisfied your guests will be when you and your team add joy to your property! Read on...

Megan Schuyler

By nature of the hotel industry, it can be challenging to find and keep talent. There are many overnight and hourly positions to fill, both year-round and during peak travel season. However, when considering the high rate of turnover and the high cost of that turnover, it is apparent that hotels should, not only develop a solid pipeline of candidates, but fill that pipeline with the potential employees who fit into the organization. As the war for talent continues, hotels and other business must get more creative in their recruiting and retention efforts. Read on...

Mark Heymann

While the workplace continues its rapid move towards a "gig economy," recent National Labor Relations Board rulings have made it tougher for employers to classify workers as independent contractors vs. employees. That could change, however, under the new administration, which has signaled it could scale back federal protections of workers in favor of more employer-friendly policies. Add to that the uncertain future of healthcare requirements and the big questions are: Will independent contractors find a steady place in the hospitality industry? And what will be the advantages and disadvantages of working as a contractor versus a full-time employee? Read on...

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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.