If you’re already working with us, you’ll know we’re sticklers for detail. Quality means a lot to both us and the venues who choose to use our platform, so we’re only going to pick the best of the best when it comes to our staff. If you make it on, it’s a compliment for sure.
So, you will have seen how much we care about this at your onboarding sessions and how we like to suss out potential members through questionnaires, skills tests and competency-based assessments. However, this is only one side of the coin, as once you start working for our venues, they have the ability to ‘rate’ you as a member of staff, just like you’d rate an Uber driver or a hotel you stayed in on Tripadvisor. Your rating is what continues to get you work; the better you perform, the more likely you are to get repeat shifts. Simple.
We took the time to sit down with Joe Carter, Food and Beverage Manager at the 5-star Marriott Grosvenor Square in London, to find out about the top three things he looks for in his workers.
Attitude: Top of the list for Joe is attitude, and this trumps pretty much everything else. If you’ve got a smile on your face, a willingness to get the job done and can be relied on to always push yourself, this is a sure-fire way to rack up the good ratings. To Joe, a member of staff’s attitude is so important because “we can train anything, but if they’re not happy to learn, then the potential is wasted.”
“We’ve always recruited this way, on attitude over skill, and it’s yet to let us down.”
Show initiative: we don’t want to point out the obvious here, but according to Joe, showing some initiative can take you a long way as a member of staff. “Don’t wait to be told to do simple things,” he said, and when you think about it, this is a pretty great shout. See some empty glasses? Collect them. If the table needs setting, set it. Run out of lime slices for those Coronas? Chop up some more. Identifying these things and sorting them off your own bat will certainly get you noticed.
Be a team player: we’re not going to lie to you; working in the hospitality industry can sometimes be pretty tiring. Imagine you’re staffing a wedding; there are going to be a ton of guests, a lot of drinks that need pouring, a lot of food that needs serving and you’re going to be on your feet for most of the day. Knackering stuff, yeah, but don’t forget that everyone on the team is going to be as flat-out as you are.
“We really try to build a strong team bond with the temps we use,” Joe says. “We want them to work together, and I will do all I can to provide them with the tools they need to get it done. We have to help each other out, and although it’s a great feeling to see smiles on the faces of our guests, it’s even better seeing them on the team, too.”