Tag: hospitality industry

Excel Recruitment Hospitality Team

Meet our expert hospitality team: Q&A

Posted on | by Excel Recruitment

Meet the team behind the expert hospitality insights at Excel Recruitment. Answering some of the most pressing questions with regards to recruitment and the hospitality industry. Highlighting the the main trends and challenges within the sector in 2024.

 

Neil Redmond Neil Redmond, Hospitality Recruitment Consultant  

2 Quick facts about Neil:

› 4 years in recruitment

› 18 years working as a chef in 4 & 5 star hotels

 

What makes your approach to recruiting chefs stand out and uniquely positions you in the culinary talent market?

My unique approach to recruiting chefs is rooted in my extensive background of 18 years working as a chef myself. Starting from a young age, I honed my culinary skills through hands-on experimentation and professional experience in renowned establishments, working under the guidance of accomplished Chefs such as Dylan McGrath and Ryan Stringer. This journey allowed me to run my own restaurant, earn awards and contribute significantly to the opening and success if various high-profile properties. After spending years of my life in the hospitality industry, I’ve come to intimately understand the ups and downs faced by both chefs and establishments. The shift into hospitality recruitment industry felt like a natural next step, fuelled by my genuine passion for connecting the right talent with the right opportunities. Getting to know chefs isn’t part of the job for me – it’s something I genuinely enjoy. Having walked in their shoes, I grasp what they truly want from their careers and in a time where staffing shortage are widespread, my understanding of this industry allows me to bridge the gap between what individuals seek and what businesses need. It’s not just about placing; it’s about making connections that make sense for everyone involved and this is what helps me to excel when recruiting chefs for busy establishments.

 

Elaine Sherry

Elaine Sherry, Galway Branch Manager

2 Quick facts about Elaine:

› 6 years in hospitality recruitment

› Over 20 years working across the 4 major players in the contract catering industry

 

What significant transformations have you observed in the contract catering scene since you started?

Having worked in contract catering since the 1990’s, I’ve witnessed a remarkable transformation within the sector. Gone are the days when the workplace “canteen” languished in the basement, relegated to the shadows of the building. Today, workplace food services are not just an amenity but a pivotal employee benefit, recognised as an integral part of the business by employers. The evolution has been nothing short of phenomenal. Catering companies now orchestrate a symphony of services, adapting to diverse service times, culinary offerings and choices. This transformation stems from the changing landscape of workplaces, driven by increased diversity, a growing appetite for healthier and sustainable dining experiences and the advent of hybrid working models. The Covid-19 pandemic, far from impeding progress, prompted caterers to innovate and offer versatile solutions, tailor-made for diverse workplace environments. From co-working spaces to traditional offices, contract caterers now tailor their services with precision, addressing the unique needs of each client. The adaptability displayed during these challenging times has showcased the resilience and creativity of the industry. Intriguingly, the sector has become a magnet for top-tier talent seeking not just a job, but a career path characterised by continuous growth. Forward-thinking companies in this space understand the value of their employees’ contributions and invest wholeheartedly in continuous learning and development. Professionals within the contract catering sector now adeptly manage high-volume businesses, seamlessly blending quantity with quality. Their prowess in keeping the wheels of Irish industry turning every day is not just a testament to their skill but also to the sector’s indispensable role in the broader business landscape.

 

Kevin Marren

Kevin Marren, Hospitality Recruitment Consultant

2 Quick facts about Kevin:

› 2 years in recruitment

› 25 years working in hotels and bar groups

 

What do you anticipate as the key trends shaping the hotel industry in 2024?

In 2024, the hotel industry is likely to witness a significant shift in the labour market dynamics, driven by evolving preferences and expectations of workers. With the recent substantial increase in the minimum wage and the commitment to further align it with the living wage over the next two years, we can anticipate a growing emphasis on benefits and perks within the workforce. As employees increasingly prioritise factors beyond basic salary, hotels may experience a surge in demand for comprehensive benefit packages. This includes not only financial considerations but also perks such as health insurance, retirement plans and flexible work schedules. The adjustment to a higher minimum wage can act as a catalyst for businesses tore- evaluate and enhance their overall compensation packages to attract and retain top talent. Employees are becoming less inclined to adhere strictly to traditional working hours, seeking a better work-life balance. Hotels that are able to offer flexible scheduling options and perhaps even explore innovative arrangements like compressed work weeks may find themselves more appealing to prospective employees. In response to the changing landscape, hotels are expected to go beyond conventional benefits and explore creative solutions as salary hikes can only go so far. Having spoken to many of our clients, we have seen an increase in the standard benefits being offered to their staff, like pensions, extra holidays, 4-day weeks, etc. As the competition for skilled and motivated staff intensifies, staying tuned to these emerging trends will be crucial for hotels seeking to maintain a competitive edge for the coming year and beyond.

 

Jennifer Maher

Jennifer Maher, Director of Hospitality

2 Quick Facts about Jennifer:

› 15 years in recruitment

› 12 years working in bars, hotels, restaurants and front of house

 

What should the industry focus on amidst challenges?

Without a doubt, the biggest threat facing the hospitality industry in 2024 is the spiralling cost of employment. In 2023, businesses faced many closures due to challenges such as rising energy and staff costs, interest rate hikes and severe staff shortages, particularly in the retail and hospitality sectors. While the government extended the 9% VAT reduction for gas and electricity until October 2024, it’s a broad measure and may not address the specific needs of struggling businesses. The hospitality and tourism sector, in particular, has been hit hard, with the VAT rate reinstated to 13.5% in September 2023. This has led to increased prices for hotel stays, meals and entertainment, causing people to cut back on discretionary spending. The combination of the 13.5% VAT rate and other impending government measures could be detrimental to businesses in this sector. One potential solution is reinstating the reduced 9% VAT rate for the hospitality and tourism sector, extending it to other small businesses and providing relief to those struggling to stay afloat. Additionally, addressing staffing shortages is crucial. The current Stamp 2 visa model for international students is not fit for purpose as it limits their work hours and hinders their contribution to alleviating staff shortages. Adjusting the visa system to allow students to work more hours would benefit both their financial situation and industries relying on their labour force. Skilled staff are harder to come by, which has created a candidate-driven market and our business salary survey found that over 68% of respondents are struggling to attract and retain talent and will be utilising the services offered by recruitment agencies daily for permanent hires, temporary and contingency workforce in 2024. Excel boasts a pool of over 2,500 ready-to-deploy temporary workers and have assisted numerous businesses in similar scenarios. We welcome enquiries from both prospective candidates and clients, leveraging our experience to effectively meet your staffing needs. Looking ahead, the Government need to clarify the increased employment costs faced by Irish SMEs as a result of rises in the national minimum wage, the introduction of the planned living wage and other measures proposed to improve working conditions in Ireland, and they also need to put in place far greater business supports than those that are currently available to ensure a smooth transition for all.

 

If you need assistance with hospitality recruitment solutions, please contact the team today on 01 871 7676 or email info@excelrecruitment.com. You can check out all of our live hospitality roles here and chef roles here.

Chef jobs

The Benefit of First-Hand Chef Experience When Recruiting For Top Talent in The Hospitality Industry

Posted on | by Editorial Team

Excel Recruitment is delighted that our very own Recruitment Consultant, Neil Redmond, will feature in the next edition of the Irish Hospitality Institute’s, Hospitality Network Newsletter. In this feature, Neil talks about his background as a chef and why he decided to make the switch to recruitment. Check out the article below.

Originating from Blanchardstown, Neil Redmond started his culinary career working as a Commis Chef in local restaurants while attending DIT on Cathal Brugha Street.

Neil’s culinary career officially started to take shape post college, where he started working under Dylan McGrath in the opening of the Rustic Stone. Following on from this, in the early 2010’s Dylan McGrath, renowned as a ‘creative genius’ and Michelin starred chef opened Fade Street Social where Neil once again, stepped up his culinary skills in the kitchen and learned even more about in-depth fine dining & cooking techniques.

With such an incredible culinary background, we managed to pull Neil away from the kitchen and his new recruiting role to find out why he decided to switch careers and become a recruiter for the Hospitality Sector.

Tell us a little bit about your background Neil… What inspired you to become a chef?

From a young age, I experimented with flavours and ingredients in my own time at home. So, when I started working as a Commis Chef in local restaurants, my love of food & creative dishes really began to flourish. After I finished college, I was lucky to have gained some expert tips & advice from Dylan McGrath during my 2-year stint working in the Rustic Stone. I was later given the opportunity to train under the culinary leadership of Ryan Stringer at Ely for another two years where I really started to come into my own, forging new and varied culinary talents. From there, I decided to work with an old friend of mine in the Old Schoolhouse in Swords. This position really progressed my expertise in the industry as it was here that I ran my first upstairs 60-seater Restaurant, and as a result, I was delighted to accomplish a number of awards thereafter.

Do you have a top tip that you share with people in the kitchen? How has your background as a Chef Transitioned into a recruiting position?

Always follow your Chef’s direction and trust their guidance. Ask questions, I have always been fascinated by the why, for example, why do lamb and rosemary go well together. What makes that work? check seasoning. Learn from mistakes. Everyone makes a mistake, but it doesn’t have to be a bad thing, a mistake can be a great teacher. It’s how we refine our skills as Chefs. Every dish is a reflection of the Chef and the establishment. One dish has the power to set the tone for an entire evening, so it’s important for a Chef to have that passion and show it on the plate.

While I was working in the Old Schoolhouse in Swords, I was given the opportunity to assist in the opening of Ruby’s. This was an exciting experience where I had a lot of involvement in the development of the menu, opening of the restaurant, training of staff, and establishing standard operating procedures. In the latter part of my career, I worked for almost four years at Press Up entertainment where I was involved in the opening of several high-profile properties including Dollard & Co, The Mayson Hotel, Doolally (working alongside Alfred Prasad who currently holds 2 Michelin Stars), Stella Theatre, and Cara’s (part of Centerparcs) to name but a few. Each role required me to provide support & development to their staff and since then, I gradually transitioned into the Hospitality Recruitment Industry.

What are you most excited about in your new career with Excel Recruitment?

In my previous positions, I would have spent a lot of time in each individual venue that needed support. I really began to understand what was needed from all levels of staffing requirements, and it really spurred on my passion to recruit the right type of talent for this industry. With nationwide staffing shortages, the time has never been more important to partner with a reliable recruitment agency. Excel is Ireland’s leading specialist recruitment agency holding a database of over 1000 clients, 85,000 candidates and a team of 80 expert recruiters. With four offices located in Dublin, Kildare, Cork, and Galway, Excel has rapidly become the largest hospitality recruitment firm in Ireland. Therefore, it made sense for me to further my Recruitment Industry experience within an established business who understands what the Hospitality industry needs to succeed. I have also worked with the panel of Chefs of Ireland for a number of years, and I even competed in Chef Ireland over my career journey with moderate success achieved. I thoroughly understand the career aspirations of my candidates and I also know what businesses require from staff to run a busy restaurant. Get in touch with me if you need advice and I will help in whatever way I can.

You can contact Neil for more information by calling 087 625 6793 or you can email Neil at neil@excelrecruitment.com. Please click here to search for all of our live chef roles.

SHANE MCLAVE, DIRECTOR , EXCEL RECRUITMENT

Reopening reaction: Director Shane Mclave on what the government’s guidelines mean for hospitality

Posted on | by Editorial Team

Excel’s Director Shane Mclave gives his thoughts on the recent government guidelines ( and their ongoing updates) for the hospitality industry’s re-opening and what more needs to be done to support the industry.

The much-awaited guidelines for hospitality businesses reopening arrived last week, with further developments since and more expected to come. All have been met with a very mixed reaction. Some of these guidelines absolutely make sense in terms of keeping everyone safe, while some of them seem plucked out of thin air and do no more than hinder hospitality businesses trying to return to profitability. Under the latest guidelines, patrons are given a 105 minute limit on the time they can spend in a pub or restaurant. But why? This seems to be an arbitrary number plucked out of thin air, with no real basis in science from what anyone can tell. Another concerning guideline for wedding venues and hotels is the onus being placed on staff to maintain social distancing at all times, including on dancefloors. How can anyone expect this to work in real-life without placing an increased workload on staff or potentially jeopardising guest experience? One of the biggest questions for businesses of all sizes, from intimate restaurants to large hotels and contract caterers is in what world can chefs maintain a 2m distance in a busy kitchen during service?

Uncertainty for hospitality industry

According to latest updates The 2m social distancing guideline but this can be reduced to 1metre* in controlled environments . But what does this mean? Many who have already spent time mapping out 2m within their premises and have spent money on signage displaying a 2m distance. There are major differences in readying a space for 2m and readying the same space for 1m. With a little over a week to go until June 29th, businesses nationwide are right now doing the trojan work of figuring out what the recent government guidelines mean for them and applying the necessary changes to their premises while coping with unclear and rapidly changing guidance. While everyone is happy to be opening sooner than August as originally scheduled and hopefully salvaging some of the summer season, the one thing the government’s original 5 phase plan did give was certainty. We’re all aware that COVID-19 and the fight against it are constantly evolving but is it fair to ask individual businesses to bear the brunt of this uncertainty alone?

There needs to be a recognition that these recent government guidelines cost time and money to implement and enforce and businesses need to be given the supports to do so. There needs be further recognition that many venues won’t be able to operate under them; through absolutely no fault of their own. Many high-end restaurants and pubs whose USP is their cosy and intimate atmosphere and reversely, many events venues whose business model is large crowds will have to hold off until the virus is further suppressed.

Long term supports

Again, while an earlier opening date is most definitely a positive news story; more sustainable, long term supports will be needed. Many tangible suggestions have been proposed by the Restaurants Association of Ireland including 0% VAT rate for the tourism & hospitality industries for the period of the crisis & an entire year afterwards, then reverting to a 9% rate for a period of 5 years after along with relief on rates or rent for the rest of the year. It cannot be a case of “now you’re open, you’re on your own.” Everyone has been on the same side of closing to ensure public safety, that cannot swivel to the government and hospitality industry being on opposite sides when it comes to getting the country back running. One of the things that lockdown has shown is the resilience, creativity and desire to succeed of the hospitality industry in adapting to challenges in the market. That in itself is reason to be positive. Best of luck to all our clients and businesses reopening in the coming weeks and congratulations on all your efforts.

 

Creativity

How creativity is key to hospitality industry’s bounce back

Posted on | by Aisling Rafferty

Pivot.. pivot… PIVOT!!! Everyone remembers the episode in Friends when Ross, Rachel and Chandler are trying to get the couch up the stairs and Ross is shouting “Pivot” to no avail! Well that is exactly what the hospitality industry is going through at the moment! We are holding the future of our industry in our hands, stuck on a corner, knowing we have to pivot but not entirely sure how to do it! So what is a pivot? A pivot is when a company makes a change to its business model after realising that they are unable to service the market in its current format.

So how do we accomplish that?

I spoke to a number of companies this week to check in how they are adapting and I was delighted to get such a positive response. For example, I spoke to senior management in Boojum and they told me how they decided early on to meet the challenge head-on. They left a small number of stores open for delivery only as well as click and collect and adapted the layout of all their kitchens to create a new workflow that kept the staff a safe distance apart while not affecting productivity. They are now looking at reopening more stores with the same template. Boojum also introduced initiatives for staff that were temporarily laid off, one of which was a free daily meal! This is a fantastic idea as it kept staff engaged with the brand while not working and highlighted to the staff how they are valued by management.

This echoes reports that I am getting when I speak to people in the Quick Service Restaurant Industry on the high street. Most have pivoted their business to service takeaway and click and collect demand which allows them to remain open and functional while working away in the background figuring out how they are going to manage to return to regular service. Amazingly, some QSR operators who have adapted to take advantage of the demand for home delivery are reporting that their sales figures are level with figures for 2019 with one operator that I spoke to admitting that he was in the middle of opening a new outlet!

What about hotels?

We are seeing that a number of hotels and restaurant are starting to reopen, offering a reduced menu for click and collect and home delivery. Earlier, I spoke to The Castleknock Hotel who is doing just that. They have been busy designing and implementing a new service for their customers which has been a massive success for the hospitality industry. They have adapted the kitchen, implemented new Health & Safety guidelines and also rotated the staff to ensure that social distancing protocols adhered to. By rotating the staff on smaller shifts, it also promotes employee engagement and give the staff a sense of purpose albeit in a limited capacity at present. Now doing a takeout coffee service, they will keep the call and collect model when the Hotel fully reopens and they also hope to expand by adding of a new outdoor area in the coming weeks!

There is a lot to look forward to in the coming weeks as we start to see the ingenuity and resilience of the Hospitality Industry adapt to challenges in the market. There are green shoots starting to spring up so get up off that couch and pivot…