HOTELS & HOSPITALITY
THE MOST WONDERFUL TIME OF THE YEAR?
The festive season poses a unique set of challenges for the hospitality industry. UK Country Manager Johan De Jager from Brigad, shares his advice on how to ensure a smooth end to the year.
From juggling the largest cover counts of the year to the need for significantly more short-term skilled professionals - no time of year is harder to navigate for those in the hospitality industry than the festive period.
Looking at our data, the demand for hospitality professionals rises by a third from November to December, with the total demand increasing a significant 67% between the third and fourth quarters of the year. This rise in demand is not just for entry-level professionals, but our data shows that there is also a huge need for short-term skilled positions. Last December, we saw a 28% increase in demand for Chef de Parties, while there was a 22% increase in demand for waiting staff. Other skilled roles including kitchen porters, bartenders, line cooks, sous chefs, cocktail bartenders and baristas also experiencing exceptional demand.
This demand inevitably puts a huge strain on those in charge of recruitment. Not only are they desperately trying to fill the holes on their rosters, but they are looking for highly skilled professionals whom they can rely on to work effectively and efficiently in the pressurised conditions of the holiday season. All the while, business
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owners and managers are frantically trying to make sure that the customer continues to receive the highest possible product and service at this crucial time of year.
The number of hours that the typical hiring process equates to is difficult to quantify but it’s evident that it can be both labour and time intensive. The process will typically involve posting an ad, then scouring through hundreds of CVs, some of which will be irrelevant, then shortlisting appropriate candidates. Then, you would arrange face to face interviews and trial shifts, which in my experience are sometimes not attended, leaving you forced to choose someone out of sheer desperation.
This process removes managers from the floor where they should really be concentrating on driving sales and upholding service levels. It can be extremely difficult to find relevant, talented staff but there is also no guarantee that your new employees will be able to work the hours you need or be malleable to the flexibility that is required over the intense festive season.
Christmas can also be tough on hospitality professionals - not only are many expected to work more hours than
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