News > People

Gaucho’s secrets to successful recruitment and training

1 commentBy Becky Paskin , 02-Sep-2011
Last updated the 24-Sep-2012 at 15:18 GMT

Related topics: Business, People, Recruitment & training, Restaurants, Hotels, Pubs & Bars

The key to hiring the right staff first time round is a strict recruitment process, thorough training, and giving staff room to grow.

Tracey Smith, HR director at Gaucho, explains how the steak restaurant chain train and recruit. Pic: Rob Lawson

Tracey Smith, HR director at Gaucho, explains how the steak restaurant chain train and recruit. Pic: Rob Lawson

Loading...

That’s according to Tracey Smith, HR director of restaurant group Gaucho that currently operates 14 sites in the UK, one in Beirut and one in Dubai.

Speaking at this year’s R200 conference, held at 4 Hamilton Place in July, Smith explained to delegates the strict recruitment and training processes new employees must go through to secure a permanent place within the Gaucho team.

Each new recruit is put through the Gaucho training academy where they learn not only the skills required to carry out their role, but skills across the restaurant as a whole. At the end of the academy trainees must sit an exam where they must achieve a score of 85 per cent to secure a job – with no exceptions.

The cutthroat hiring process, she explains, is what has enabled Gaucho to improve its service standards and experience for the diner.

If you're looking to begin a recruitment campaign for your restaurant, pub or hotel, make sure you get in contact with our recruitment experts at BigHospitality Jobs. Call Jo Charity on 01293 610386 or email jo.charity(at)wrbm.com.

1 comment (Comments are now closed)

Wine at Gaucho

Having supplied wine to Gaucho for about the last ten years I can attest that the Academy program and recruitment processes really help bring significant return on investment. Important to their wine success also is the leadership and transformational role played by Wine Director Phil Crozier. He is also one of the UK’s leading experts on Argentine wine. The depth and range of the wine-list has changed and innovated as the business has grown. Coupled with the strong service culture wine category growth has played a significant role in increasing spend per head to £65. When I’m involved in training sessions it pleases me that with the Gaucho team I need to start where I would finish with most other group businesses. That is we can get into real issues that enable the service team to become proper experts to their customers. Therefore I recommend to other restaurateurs that they get to know the Gaucho model as best they can so that the applicable learning’s can be taken.

Report abuse

Posted by Steve Evans
02 September 2011 | 22h24

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

#SocialRestaurant: How to use Twitter effectively

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...

Training for staff retention: Jamie's Italian

Training for staff retention: Jamie's Italian

Staff retention can be greatly improved by providing new recruits with the right training....

VIDEO: National Restaurant Awards 2014

VIDEO: National Restaurant Awards 2014

The National Restaurant Awards 2014 took place in London last week, with the top...

60-Second Skill: Using #foodporn to your advantage

60-Second Skill: Using #foodporn to your advantage

Customers posting pictures of your food on social media is a trend you can't...

60-Second Skill: Pouring champagne

60-Second Skill: Pouring champagne

As demonstrated at the Moet UK Sommelier of the Year competition, champagne pouring requires...

Video the future of London dining

The future of London dining

As London's rents continue to climb, restaurateurs are finding innovative ways to open new...

World's 50 Best Restaurants Awards 2014: Top chefs on what it takes to make it on the list

World's 50 Best Restaurants Awards 2014: Top chefs on what it takes to make it on the list

Every year, the World’s 50 Best Restaurants Awards celebrate the best places to eat...

Exclusive interview with MasterChef: The Professionals winner and finalists

Exclusive interview with MasterChef: The Professionals winner and finalists

BigHospitality talks to MasterChef: The Professionals 2013 winner Steven Edwards and finalists Adam Handling...

World's 50 Best Restaurants 2014: Exclusive video interviews with top chefs including Massimo Bottura

World's 50 Best Restaurants 2014: Exclusive video interviews with top chefs including Massimo Bottura

The World’s 50 Best Restaurants Awards 2014 saw Danish restaurant Noma dramatically reclaim the...

Non-alcoholic drinks: How to improve your coffee offering

Non-alcoholic drinks: How to improve your coffee offering

In the final part of our special feature on non-alcoholic drinks, BigHospitality travelled to...

National Apprenticeship Week: The way forward for hospitality

National Apprenticeship Week: The way forward for hospitality

The Mayor of London Boris Johnson got National Apprenticeship Week off to a ‘frying...

BigHighlights

Mark Poynton: Pearls of Wisdom

Mark Poynton: Pearls of Wisdom

The British chef-patron of the Michelin-starred Alimentum and star of Great British Menu Mark Poynton talks about...

Interview with Glendola Leisure's Alexander Salussolia
Small Talk

Alexander Salussolia on Silk & Grain, market niches and nurturing future talent

Managing director of Glendola Leisure Alexander Salussolia joined the company in 1992 as an area manager, before...

60-Second Skill: Using #foodporn to your advantage

60-Second Skill: Using #foodporn to your advantage

Customers posting pictures of your food on social media is a trend you can't escape, but by...

Gallery: the UK’s first experiential craft brewery Drygate Brewing Co.

Gallery: the UK’s first experiential craft brewery

New Glasgow venture Drygate Brewing Co. claims to be the UK’s first experiential craft brewery, offering a...

Hospitality Openings: June 2014

Hospitality Openings: June 2014

Our latest round of up of the hottest hospitality openings includes Heston Blumenthal’s Heathrow venture The Perfectionists’ Café,...

60-Second Skill: Pouring champagne

60-Second Skill: Pouring champagne

As demonstrated at the Moet UK Sommelier of the Year competition, champagne pouring requires skills and knowledge....

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition