News for the Hospitality Executive
Finding Quality Seasonal Employees; Many Hotels Revert
the Same Hiring Mentality Adopted in the Past
|by Joseph M. Gravish, March, 2008
Summer’s coming quickly – the busy season for many hotels. And the “woe is me” crowd is once again awakening from their annual winter hibernation.
This time of the year one finds more articles describing difficulties some hotels predict they’ll have finding quality seasonal employees. And just like the returning seasons, just as many managers will revert to the same hiring mentality adopted in the past – just find me a body, any body. They’ve expediently forgotten what it really cost last year – and perhaps for years past – when they were satisfied hiring mere “breathers” – those who add little or no value to the hotel staff; those whose longevity was measured in days or weeks, not months. They’ve conveniently forgotten what a hassle it was spending 90% of their time managing the difficult, revolving-door 10%.
Isn’t it time to change? How can you, Mr. or Ms. hotel executive, make it better?
Now is not the time to swallow your pride and lapse back into your usual “any body is better than no body” attitude. And what type of employees should you be looking for, and hiring? That’s easy – only those who, themselves, have PRIDE.
P – Personality. The hospitality business survives on people who are alive, vibrant, out-going and attentive to details. These people are excited – everyday – about the opportunity to meet new people, greet them with a generous smile, impress them with a pleasant “hello”, and treat them as they would a valued friend.To be fair, some resorts do rely heavily on seasonal, visa-eligible staff. Nevertheless, these properties should not sacrifice quality for quantity
There are many job candidates, particularly young adults, who are energetic and customer savvy – full of pride - just waiting to be hired - if you’re willing to treat them right, give them the necessary training, appreciate and reward them properly, and embed them quickly into the team. You must also be willing to distinguish your organization from other less “employees-first” hotel and food service companies.
Now is the time to make a difference. Now is not the time to swallow
Mr. Gravish is a human resources professional with over 25 years leadership experience in numerous customer-service organizations. He is an advocate of building profitability and success through, and by, people – first.
Joseph M. Gravish
|Also See:||Utah Ski Resorts Will Make it Through this Winter But Are Worried About Next Season, Not Because of Global Warming, but Rather Immigration Reform / February 2008|
|Want Fries With That? Hiring Practices in the Hospitality Industry / Joseph M. Gravish / October 2006|