My beloved hospitality industry is on its knees. With more announcements each day about local lockdowns and changes in opening hours, we are dealing with something that no amount of planning could ever have predicted. My heart aches for those who can’t do what they love and those who can’t enjoy everything that the industry brings.
For those that are still working in hospitality, life is different. More staff in some areas, fewer in others and most definitely more to do. In the midst of it all, there is still staff churn – people move on, occasionally things don’t work out and new roles develop that need filling. I’m hearing of so many organisations who are now trying to keep their recruitment in-house to make cost savings – and whilst that is a bonus, those having to manage the advertising, selection, screening, interviewing and hiring are taken away from their main role. Experience tells us that spreading ourselves too thinly generally causes problems, however, cash flow is crucial.
How on earth do you make those decisions as a leader?
With the Christmas build-up already starting, we just have no idea what’s going to happen next in the industry – yet we know that to keep the industry alive we need the best people at the front and back of house. There are now more people available to fill these roles so recruitment ‘should’ be easier. What we all know though is that the more options there are on a menu, the harder it is to choose!
When I set up Houx, my first mission was to break the mould of the hospitality recruitment process; the commission per post filled payment structure and the formulaic assessment of candidates. Without the overheads of a large agency, I am able to offer bundle deals and a really personal screening & selection service – bringing costs down but the focus on your exact needs are at the forefront. In our first three months we have seen this work – taking the pressure off on-site staff and some of the pressure off the recruitment cost. With on-site staff spinning (marginally) fewer plates, it’s becoming a working partnership with all of us doing our bit to keep the hospitality industry going.
What we are also observing (from the appropriate social distance, of course) is that those who are diversifying, embracing technology, and taking brave steps are those that are thriving. ‘Thrive’, ‘COVID’ and ‘hospitality’ are not words that naturally go together but it can be, and is being, done. Getting the right people in those teams helps bring together wider communities, increase social responsibility, and creates innovation when it’s most needed.
Breaking the mould and innovating. Connecting the right people to the right places. Taking the pressure off those on the front line so they can focus on giving customers the service that they deserve and keeping our industry going.
This is what Houx does. Together, we can try and help keep hospitality alive.
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