from industry experts
Giorgia Ferrara Assistant manager, people and culture, Lore hotel group “If you have a trial shift in a restaurant, take a look at the menu and the drinks list beforehand. That way, you’ll already have a rough idea of the dishes they serve, so if they ask you to bring the salad to table 10, you’ll know the salad they are talking about and you’ll feel a lot more confident. That will show in the way you move and the way you talk and will impress the restaurant manager.”
Nancy Wegner Head of people, Luca restaurant “The prospect of learning lots of new things can feel overwhelming, but don’t worry, we all started somewhere and the team is there to support you. What we want to see is that you are curious and motivated. It’s always good to tell us how you are feeling and to ask questions if something isn’t clear.”
Liam Nelson Co-founder, Pastaio restaurants “Remember that hospitality is a service industry. We deal with guests, not customers. Show that you can form a meaningful connection with your interviewer and that you want to create memorable, positive experiences. We’re looking for a willingness to learn and a respect for the industry.”
Daniel Thompson Director of operations, restaurant operator Maslow’s “It’s all about having the right attitude: be positive, energetic and show an eagerness to learn. Experience is great, but often attitude can go just as far in getting you the position.”
“What we’re looking for is a willingness to learn and a respect for
hospitality as an industry”
Liam Nelson, Pastaio
Natasha Glaser Resourcing team leader, contract caterer Elior “It’s essential to demonstrate how your previous experience matches the skills and responsibilities required for the job. Real examples are infinitely more convincing than just stating you possess skills. Try practising beforehand so you can work on your delivery and presentation skills.”
Gayle Kitiyanuphap People and development team, Rosa’s Thai restaurants “We look for people who demonstrate kindness towards other members of the team and who are prepared to get stuck in and work hard. And they have to love food!”
Susan French Head of operations and service, Crust Bros restaurant “Remember to prepare some questions for us, too. We want people who will make an impact with our team and our guests, so your interest in us is as important as our interest in you.”
28
The
BIG
no-nos
O Don’t be late. This can create a negative impression from the start.
O Don’t talk negatively about previous employers. Focus on the positives and emphasise how you dealt with challenging situations.
O Avoid the temptation to exaggerate or embellish. Your interviewers will be able to tell.
O Let the hiring team know if you have decided to withdraw your application. You never know if you might apply with them again in the future.
O Avoid being a stereotypical interviewee. Match the business. For example, if it’s a casual brand, you don’t need to be dressed in black tie.
O Don’t stand still on a trial shift. Be as productive as you can.
O Don’t lose focus. If you stumbled over your words, try to forget about it and move on to the next question.
PHOTO: SHUTTERSTOCK/PRPICTURESPRODUCTION
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