Recruitment & training

With an estimated 236,000 extra jobs expected to be created in hospitality by 2015 there has never been a greater need to find the right people to fill them. Recruiting the right staff, developing their skills and retaining them is essential for a successful business, so it is important to know how to do it. Read about the latest trends in recruitment, top tips from experts and more here.

BII launches Licensed Hospitality Apprenticeship

25-Jan-2012 By Luke Nicholls

The British Institute of Innkeeping (BII) has teamed up with Kensington and Chelsea College (KCC) to offer local employers access to a new business-boosting apprenticeship in licensed hospitality.

US restaurateur Danny Meyer's top tips for successful hospitality recruitment

18-Jan-2012 By Emma Eversham

US restaurateur Danny Meyer, has unveiled his top tips for finding the right people to work in hospitality, citing kindness and empathy as key qualities he looks for when recruiting.

Hospitality employers urged to do more to attract responsibility-hungry university graduates

08-Dec-2011 By Emma Eversham

Employers within the hospitality industry are being urged to do more to recruit young people at both graduate and non-graduate level after a survey of recent university graduates found that more than a third are disappointed with the levels of responsibility...

People 1st receive funding boost to spark economic growth for hospitality businesses

02-Dec-2011 By Luke Nicholls

Hospitality businesses have been boosted by the news that People 1st has secured £6.8m from the Employer Investment Fund in a bid to reduce youth unemployment, increase professionalism and ultimately achieve economic growth for the industry.

£1bn youth jobs fund: The hospitality industry’s reaction

28-Nov-2011 By Luke Nicholls

Following the recent revelations that the Government is to inject £1bn of new funding into a new scheme to tackle youth unemployment, leading hospitality industry bodies have given BigHospitality their thoughts on how it could affect the sector.

Pickles planning “curry college” to train British nationals

21-Nov-2011 By Rachel Parkes

Communities and Local Government Secretary Eric Pickles is planning a UK “curry college”, in an effort to plug the skills gap caused by the Home Office immigration cap on chefs from India, Pakistan and Bangladesh.

Marco Pierre White launches Greene King’s new apprentice programme

18-Nov-2011 By Luke Nicholls

Celebrity chef Marco Pierre White has teamed up with Greene King to back the pub group’s new Discovery Apprenticeship programme.

Hotels spending more on recruitment

07-Nov-2011 By Luke Nicholls

Hotel operators throughout the UK are increasingly using professional recruitment companies to head-hunt management staff in an effort to avoid making costly recruitment mistakes.

Almost a quarter of hospitality job seekers suited to management, test finds

28-Oct-2011 By Emma Eversham

A personality test taken by more than 1,000 people seeking jobs in hospitality has revealed that almost a quarter are suited to jobs in management.

National media blamed for 'talking down' jobs in hospitality

13-Oct-2011 By Emma Eversham

The national media should stop 'talking down' jobs in hospitality and start promoting the industry as a worthwhile career choice for job seekers to enable restaurants, hotels and pubs to fill vacant positions and retain staff.

Red Hot World Buffet & Bar to recruit 200 apprentices

21-Sep-2011 By Luke Nicholls

Red Hot World Buffet & Bar, a chain about to open its seventh restaurant, is launching a scheme to recruit 200 young people over the next 12 months.

Gaucho’s secrets to successful recruitment and training

02-Sep-2011 By Becky Paskin

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

Encourage all hospitality staff to improve wine knowledge, industry told

09-Aug-2011 By Becky Paskin

Restaurant and bar operators should encourage their British staff to take up sommelier as a career to balance the level of foreign sommeliers in the hospitality industry.