Hiring hospitality staff is often a tricky proposition. Too often, operations management directors and general managers will view staffing merely as an end-all-be-all goal. This is a huge mistake for two reasons. First, it creates frustration because achieving (and staying in) a perfectly balanced state of staffing bliss is nigh impossible; second, treating hiring hospitality staff like a goal ignores both the fluidity of today’s labour market and the highly skilled and creative skills that hospitality staff brings to the table. Today, there are many rewarding programs and training opportunities to help hospitality staff develop the skills they need to meet their career goals.

Hotel And Restaurant Venue Staffing

Hotel staffing is one of the most challenging aspects of running a successful operation. The constant state of flux that is a part of the industry requires constant flexibility and adaptation. When interviewing hospitality staff, one of the best ways to find the right people for the right position is to look for people who are willing to learn. Hospitality workers must be willing to go beyond the basic training provided by their employer in order to gain the valuable skills that make them distinct professionals.

One of the biggest challenges that hospitality staff face is the constant juggling of shift schedules. It can be difficult to know when you have enough workers to work the night shift, the next day’s shift, and then another shift coming up after that. Beyond that, the nature of today’s travel demands mean that many employees may be required to work outside of their regular workday, requiring them to be ready and available at a moment’s notice. All of this can lead to high stress levels and serious mistakes in judgment, leading to turnover and, ultimately, bad experiences with customers and fellow employees.

If you are a hospitality worker, the biggest thing that you can do to reduce the number of mistakes you make is to be proactively involved in scheduling. When someone needs to go out of town for a few days, there is no way to know if your staff will be prepared to handle the extra responsibility on that day.

Scheduling is one of the most difficult shifts to manage, as not only does it take the necessary time to prepare and plan, but it also requires the commitment to stick to a schedule. This can be extremely difficult for even the steadiest of workers. It is often the case that even the most seasoned hospitality staff must fall behind on their own schedules once or twice during a particularly difficult shift.

One of the best ways to reduce the risk of scheduling mistakes and to increase the reliability of your hospitality staff, as well as their ability to meet the demands of their jobs is to ensure that they are well-trained in both the basic aspects of their job and their specific roles and responsibilities.

A Normal Hospitality Shift

On a typical shift, a sidekick may have to provide a variety of tasks, including cleaning and emptying the guest bed in the guest room, ensuring that the bar has enough drinks for everyone in the bar and ensuring that the dining room service is up and running. If these tasks are performed wrong, you may be damaging the reputation of your hotel. While you may think that the money spent on extra training for your sidekick is an unnecessary expense, you must consider the fact that the cost of damages and injuries sustained by guests and/or customers due to poor job performance is not covered by the hospitality staff policy.

Another aspect of working within the hospitality industry that often distracts hospitality staff from their primary responsibilities is communication. Communicating with guests and other staff members, as well as the management, is an essential part of any hospitality career.

When you communicate with your guests, you need to ensure that you are clear and polite, that your instructions are clearly understood and followed, and that you always remain available to resolve any problems that may arise. Communication skills are also very important when interacting with customers, especially when special requests or food requests are made.