Tag: hospitality jobs

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.

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…

Arriving in Ireland

Arriving in Ireland: Everything you need to know to start work

Posted on | by Aisling Rafferty

Arriving in Ireland

*** Rolar pra baixo***

Arriving in Ireland or any brand-new country can be a daunting experience for anyone – follow our step-by-step guide below to successfully get registered for employment as well as set up with a Bank Account, PPS Number and Online Revenue.

Registering with Excel Recruitment

We can offer immediate and flexible work in all areas of the Hospitality Industry across Dublin, for candidates who successfully complete our registration process.

For this – you will need to book an appointment at our Capel Street Offices – you can do this by emailing a CV to gisella@excelrecruitment.com

At this appointment, you will need to bring:

  • Passport or European ID
  • Irish Residence Permit IRP– if required. We can only accept the full IRP card and CANNOT offer work to anyone who has a stamp in their passport but has not received the card yet.
  • PPS number and Bank Details – if you already have these, DON’T WORRY IF YOU DON’T HAVE ONE AS WE CAN HELP YOU WITH THIS
  • Any certificates and qualifications you currently have.

When you register with us, we will talk you through the process of employment from start to finish including the required uniform and training. You will be linked up with your own consultant who will be in touch every week, to book you out to shifts which fit around your schedule.

By law in Ireland everyone working in the hospitality or catering industry must have valid Manual Handling and HACCP (Food Safety) certificates. At Excel Recruitment we can offer these courses on site at our centrally located offices – but we do also accept certificates from all accredited trainers.

Once you have been registered and have the necessary certificates, we will get you kitted out in the required uniform and provide shifts with an immediate start!

How will I be paid?

Excel Recruitment pays every Friday directly into your bank account. For those of you who may have just arrived and are yet to set up a bank account – we can organise weekly cheque payments while you get this set up!

Once you are out working for us, we can also provide a letter of employment which you can take to the bank in order to open an account.

PPS Number

To get a PPS number, you will need to fill out an application form in the PPS Number Allocation Centre, provide evidence of your identity and evidence of why you need a PPS number allocated. You must also provide proof of your address. You can find a list of PPS number allocation centres here http://www.welfare.ie/en/Pages/Personal-Public-Service-Number-Registration-Centres-by-Count.aspx

Once you are out working for Excel, we can also provide an employment letter to take along to your PPS appointment which will act of evidence of why you need the PPS number.

Revenue

If this job is your first in Ireland, you must login to https://www.ros.ie/myaccount-web/sign_in.html?execution=e1s1 in order to register your new job with the Jobs and Pensions Service. You will need to provide Excel Recruitments VAT Registration Number which will be given to you after you register with us.

Work

The more available you are, the more work we will be able to offer you! We can work around your schedule but are reliant upon the requirements of our clients to determine the shifts available. The most common shift patterns by job category are:

Kitchen Porter/Catering Assistant/Barista – Monday to Friday, 7am to 3/4pm.

Waiter/Bar – Every day of the week – Mornings, Evenings and Weekends inclusive. The more you are available the more work we will be able to offer you.

Chefs – 2 distinct options:

Monday – Friday 7am to 3/4pm. Full availability during these times means we will be able to offer ongoing work across Dublin.

Evenings/Weekends – Sporadic availability means we can match shifts to your availability and you will be in many different kitchens across the city.

Chegando na Irlanda

Chegar a um país totalmente novo pode ser uma experiência assustadora para qualquer pessoa – siga nosso guia passo a passo abaixo para se registrar com êxito no emprego, além de organizar uma Conta Bancária, Número de PPS e Receita Online.

Registrando no Excel Recruitment

Podemos oferecer trabalho imediato e flexível em todas as áreas do setor de hospitalidade em Dublin, para candidatos que concluírem com êxito nosso processo de registro.

Para isso – você precisará marcar uma consulta em nossos escritórios da Capel Street – pode fazer isso enviando um CV para gisella@excelrecruitment.com

Nesta consulta, você precisará trazer:

  • Passaporte ou documento de identidade europeu
  • IRP da Autorização de Residência Irlandesa – se necessário. Só podemos aceitar o cartão IRP completo e NÃO PODEMOS oferecer trabalho a quem tem um carimbo no passaporte, mas ainda não o recebeu.
  • Número do PPS e detalhes bancários – se você já possui, não se preocupe se não tiver um, pois podemos ajudá-lo com isso.
  • Quaisquer certificados e qualificações que você possui atualmente.

Quando você se registra conosco, iremos conversar sobre o processo de contratação do início ao fim, incluindo o uniforme e o treinamento necessários. Você será vinculado ao seu próprio consultor, que entrará em contato todas as semanas, para agendá-lo para os turnos adequados à sua programação.

Por lei na Irlanda, todos os que trabalham no setor de hospitalidade ou alimentos e bebidas devem ter certificados válidos de Manuseio Manual e HACCP (Segurança de Alimentos). No Excel Recruitment, podemos oferecer esses cursos em nossos escritórios localizados centralmente – mas também aceitamos certificados de todos os treinadores credenciados.

Depois de se registrar e ter os certificados necessários, nós o levaremos com o uniforme necessário e forneceremos os turnos com um início imediato!

Como serei pago?

O recrutamento da Excel paga toda sexta-feira diretamente na sua conta bancária. Para aqueles que acabaram de chegar e ainda precisam obter uma conta bancária – podemos organizar pagamentos semanais por cheque enquanto você faz esse processo!

Quando você estiver trabalhando para nós, também podemos fornecer uma carta de emprego que você pode levar ao banco para abrir uma conta.

Número de PPS

Para obter um número de PPS, você precisará preencher um formulário de inscrição no Centro de Alocação de Número PPS, fornecer evidências de sua identidade e evidências de por que você precisa de um número PPS alocado. Você também deve fornecer comprovante de endereço. Você pode encontrar uma lista dos centros de alocação de números do PPS aqui http://www.welfare.ie/en/Pages/Personal-Public-Service-Number-Registration-Centres-by-Count.aspx

Depois de trabalhar para o Excel, também podemos fornecer uma carta de emprego para levar junto à sua nomeação no PPS, o que servirá de evidência do porquê você precisa do número do PPS.

Receita Federal

Se este trabalho for o seu primeiro na Irlanda, você deverá fazer login no https://www.ros.ie/myaccount-web/sign_in.html?execution=e1s1 para registrar seu novo trabalho no Serviço de Empregos e Pensões. Você precisará fornecer o Número de registro de IVA para recrutamentos do Excel, que será fornecido a você depois que você se registrar conosco.

Trabalhos

Quanto mais você estiver disponível, mais trabalho poderemos oferecer a você! Podemos tentar encaixar trabakhos de acordo comseus horarios, mas dependemos dos requisitos de nossos clientes para determinar as mudanças disponíveis. Os padrões de turno mais comuns por categoria de trabalho são:

Porteiro da cozinha / Assistente de cozinha / Barista – de segunda a sexta, das 7:00 às 15:00.

Garçom / Bar – Todos os dias da semana – manhãs, noites e fins de semana, inclusive. Quanto mais você estiver disponível, mais trabalho poderemos oferecer a você.

Chefs – 2 opções distintas:

Segunda a sexta das 7:00 às 15:00. A disponibilidade total durante esse período significa que poderemos oferecer trabalho contínuo em Dublin.

Noites / fins de semana – a disponibilidade esporádica significa que podemos combinar os turnos com a seus horarios e você estará em muitas cozinhas diferentes em toda a cidade.

 

Laurence Rogers- Excel Recruitment Senior Hospitality Consultant

Why Chefs Should Use LinkedIn More

Posted on | by Aisling Rafferty

Senior Hospitality Consultant Laurence Rogers on why chefs need to be making the most of their LinkedIn profiles and his top tips for getting started…

 

I spend quite a lot of my time as a Recruiter on LinkedIn and it always surprises me how hospitality people, and especially Chefs, seem to put the bare minimum into their profiles on the platform. Funnily enough, the content that I enjoy the most comes from Chefs who do use LinkedIn to their advantage and showcase the foods, brands, and concepts that they are currently working on. It helps me keep in touch with culinary trends both nationally and internationally while putting industry experts as well as up and coming talent on my radar. But why do I recommend LinkedIn over other social media platforms….

Online Community

For one, LinkedIn gives you access to an online community of likeminded people working in your industry. You can join groups, build a network of professional chefs, swap ideas, pictures, recipes, techniques, projects… the list goes on! You get an opportunity to interact with industry experts and peers as well as the chance to become a mentor and influencer and build your own personal brand. LinkedIn is the only platform that allows you to engage with your industry on a professional level.

Find Jobs

This is a fantastic way to find a new job as LinkedIn is like an interactive jobs board! Not only can you see what jobs are available, you can also see who is already working there, what kind of food they produce and what kind projects they are working on. You no longer have to use a job advert to try and work out what the company would be like to work for, you can just pop on to their company page and do all your research on LinkedIn.

Career progression

LinkedIn will, without doubt, give you access as a professional to a lot more opportunities. If you can get your talent and experience across on your LinkedIn profile, it will open all sorts of doors for you. The best profiles will get noticed first but how do you make sure that your profile gets noticed…

Profile Tips

  1. Profile picture – keep it professional, make sure your chef whites are spotless and make sure you are smiling or at least look happy!
  2. Keep your dates of employment up to date – this is essential, we know chefs are not known for their amazing CVs so this is a great way around it.
  3. Add specific skills and interests – Cooking techniques, pastry skills, butchery, zero waste… the list goes on! Let people know what makes you stand out.
  4. Content, content, content… – Like posts from other Chefs, post links to videos and articles, post pictures of your own dishes, share recipes… The more active you are online, the more doors it will open for you.

Staffing is biggest concern for 69% of Irish food businesses

Posted on | by Aisling Rafferty

 

69% Irish food businesses say the availability of skilled workers is a serious concern, according to new research released by the Food Safety Authority of Ireland (FSAI).

Brexit was shown to be the second greatest future worry for food businesses, with over two thirds (67%) identifying its unknown impact as a business concern going forward. The food businesses interviewed cited particular concerns around increases in costs of supplies, tariffs and exchange rates in respect of Brexit on the Irish food industry. Dr Pamela Byrne, CEO, FSAI, said: “Our research shows that difficulties in attracting skilled staff and increased regulations and taxes are among the perceived threats that food businesses are citing. At the same time, the final outcome of Brexit is still not yet known almost three years since the referendum took place, and this is also concerning food businesses here.”

The research was carried out by Amárach and looked at the attitudes and feelings of over 200 national and international food business SMEs, including importers, wholesalers, manufacturers, producers, operators and retailers. The research also showed that food allergens and ingredients labelling is the number one concern for Irish food businesses from a regulatory perspective. A majority (73%) were increasingly confident about food safety regulation, believing that Irish produced food is safer now than it was five years ago. Despite the increased confidence, numerous food safety concerns remain for food businesses. The food industry is apprehensive about allergens and ingredients labelling; food hygiene and handling requirements; and other widely noted food safety concerns including the use of hormones, pesticides, antibiotics and additives.

Around one third (31%) of those surveyed do not feel well enough informed in terms of food safety information, despite a high proportion claiming to cover this in-house or via consultants.

If you are a hospitality, food or FMCG manager looking for assistance with your recruitment, get in touch with any of our expert team at 01-8717676. If you would like to enquire more about Manual Handling or HACCP training for you or your team email info@futureprooftraining.ie

Barry Whelan, CEO Excel Recruitment

New Year, New Career? 10 tips on how to reach your career goals in 2019

Posted on | by Aisling Rafferty

Here at Excel Recruitment we always see a sharp spike of people ‘looking at their options’ in January and this year is no different. New Year is always a great time to take stock and reflect on your goals for the year ahead, particularly your career goals . Whether you’re actively looking for a move or just want to reach your full potenial in your current job, CEO of Excel Recruitment Barry Whelan serves up 10 tips to help you make the most of your career in 2019.

January is a great time to assess your career and take steps to accentuate it. With an economy full of opportunity, why not focus the next few months on making 2019 your most successful career year ever?

Boost your essential job skills
There is probably a reason you were recruited to your current position; perhaps it is your management skills or selling ability. No matter what is the case, make an effort to ramp up the skills that make you good at what you do. You can take courses, attend seminars, or pursue a professional qualification to advance your existing talents.

Volunteer more often
Stepping up in your job really does set you apart from the pack. If you have shied away from volunteering in the past, make the coming year one in which you offer to take on more responsibility. It’s a great way to expand your horizons and send management the message that you are not afraid to offer to help and try new things.

Develop a skill that no one else at your company has
Why not make yourself a key player within your company? This will set the stage for a promotion – or at least give you job security. You may not be the only person at your company who is a good merchandiser or strong negotiator. However, if you work on developing a skill that no one else at your company seems to have, you will make yourself indispensable.

Get more feedback
Feedback can be tough; you don’t only get to hear the positive, but obviously also the negative. Nevertheless, it is hard to assess your own performance when you are deep in deadlines and tasks. If you want to take your career to an exciting new level in the coming year, you need to make a point of pursuing ongoing feedback from both your manager and peers. Figure out where you are excelling and where there is clear room for improvement. The more insight you get from those around you, the better positioned you will be to take action.

Take criticism graciously
While on the note of feedback, it is also not easy to be on the receiving end of criticism, even if it is constructive and helpful. Accepting that criticism courteously is a good way to set yourself apart from colleagues who are known to get defensive or ignore the feedback. Most of us are not perfect employees, but if you learn from your shortcomings and improve upon them tremendously, you’ll get close.

Work on your soft skills
Boosting your job-specific skills is important, but don’t forget about those general skills that apply to any given role, such as time management and organistion. The more you improve your soft skills, the more valuable an employee you will be, so think about the areas you are lacking in and try to do better.

Be a team player
Don’t underestimate the importance of being a strong team player. If you jump in when your colleagues need help or agree to collaborate on a project you would rather be running solo, you will show your manager that you’re agreeable and adaptable. These are qualities that could land you a step up the ladder.

Embrace risks
If you don’t take some risks, you’ll miss out on key opportunities to wow your boss and add real value to your company. Don’t stay quiet when a great idea comes to mind, and don’t hesitate to dive into a new project or initiative you feel will be a game-changer. Even if you don’t end up succeeding, there is a good chance your company will acknowledge your effort and courage.

Network

The people you know can be just as helpful, if not more so, than the things you know, when it comes to furthering your career. That is why it is always a good idea to expand your network. You can do so by attending conferences and industry events or asking your existing contacts for introductions. But don’t just network outside your company; get to know people from different departments and teams internally as well.

And…Don’t forget the mistakes of the past
Maybe you messed up a major project last year or tanked in a presentation you worked hard on. Rather than carry the burden of those mistakes with you into the new year, take some time to assess what went wrong and map out a plan to avoid a repeat during your next opportunity. Learning from previous mistakes without letting them hold you back not only shows tremendous growth, but courage as well.

Shane Mclave General Manager

Shane McLave on Budget 19: VAT increase for hospitality industry ‘reckless’

Posted on | by Aisling Rafferty

The Restaurant’s Association of Ireland has called the Budget ‘thoughtless’, a sentiment that will be shared with many in the hospitality industry this week as they begin to do the sums on how the VAT increase to 13.5% will affect their business.

I, and Excel Recruitment, have always supported the campaign to KeepVatat9 and while expected, feel Tuesday ’s decision by the government was absolutely the wrong one. The Minister for Finance showed not only a lack of understanding on the difficulties faced by the industry- particularly rural and border area businesses but also complete disregard of the importance a buoyant tourism industry to the wider economy.

Budget 2019 was most certainly an election budget. While social housing and healthcare are hugely important and deserve as much funding as possible where these increases have come from have not been thought through- or fairly distributed, with employers being forced to pick up the bill. It’s not a case of business in general being hit. Most companies, including some of the country’s most profitable were unaffected by the Budget while landlords with hundreds, often thousands, of properties and few employees escaped any tax hikes at all.

‘These are the businesses that need to be protected- not placed under further pressure’

In contrast, small and medium businesses such as family-owned pubs, cafés and restaurants are going to take a big hit over the next year. These are actually the businesses that need to be protected- not placed under further pressure. Many are located in rural areas and are vital to employment and life in their local areas.

These businesses were also hit with the news that minimum wage will be increased to €9.80. It’s great that workers on minimum wage will receive an increase but on the flipside, employers are now facing an increase in VAT, an increase in minimum wage and increased employer’s PRSI. To add to the pain, both increase come into effect in January, typically the sector’s quietest month.

While the industry is far healthier than it was when the 9% rate was introduced, it still faces many challenges particularly with Brexit looming and still no idea of what the implications will be on our sector. The tourism industry has already weathered the storm of the recession and is one of our most important indigenous industry- supporting economies and creating jobs across the country. This decision is irresponsible and recklessly endangers one of the country’s biggest employers.

East meets West: Solving the Chef Crisis

Posted on | by Aisling Rafferty

Many people within the hospitality industry lament the lack of chefs in Ireland, with everyone having their own opinions and perceptions on the reason behind the low, and falling, number of chefs working in Ireland.

I myself have spoken and written about the issue many times, but as the problem reaches epidemic levels- who is actually doing anything constructive in order to try and resolve the issues?

As a proud and active member of the Restaurants Association of Ireland, I was delighted to get the call from Adrian Cummins to assist them with their latest recruitment drive. I have travelled to Korea to attend the World Job+ Recruitment Fair at the Seoul International Travel Mart 2018 (SITM) to meet and interview prospective Chefs who are interested in coming to Ireland on the new Chef Work Permit scheme, announced earlier this year. The new regulations came into effect in March this year, removing some chef grades from the ineligible occupations list and making it easier to recruit chefs from outside the EU. The is an overall quota of 610 employment permits available.

Even though it’s been a few years since I was last in my whites on a full-time basis, the Chef inside me was really excited to come to this corner of Asia. As my only previous experience of Korean cuisine came from eating on Dublin’s Parnell Street, I was excited by the prospect of trying as much of the local cuisine as possible and I have to say I was not disappointed in the slightest. The bustling but pristine streets are filled with the amazing aromas coming from street food stalls, fresh produce on display and live prawns and octopus in the tanks, a stark contrast to the mammoth New York-style skyscrapers y towering above and the familiar four and five star hotel chains that you would expect to see in Paris, London or Dublin.

And what of the Chefs?

Koreans by their nature are extremely hard working, knowledgeable, diligent and creative and this really comes across when you talk to the chefs. They are connected with food and take great pride in the skills that they gain in Culinary College and their careers, most of the Chefs have a good level of English and the main reason for wanting to come to Ireland seems to be to further that knowledge. I have met with a considerable amount of Chefs and there is great interest amongst them in coming to Ireland. Although the initial permit will be for two years, most of them are already planning to extend this further as even though there are countless restaurants in Seoul it can be difficult gaining employment opportunities and advancement in a city with over 10 million people.

If you are struggling to hire Chefs or retain them for long periods and want to find out about how Excel Recruitment can help you through the work permit process please do not hesitate to contact me for more details.

Shane Mclave General Manager

Budget 2019: Why Brexit is only one reason VAT at 9% must be saved

Posted on | by Aisling Rafferty

With the Budget looming, General Manager Shane Mclave offers his analysis on what this Budget, Brexit and the question mark over 9% VAT could mean for the hospitality industry

It’s the same story every year, as the hospitality industry winds down from a hectic summer season, attention turns to October’s Budget announcement and the debate around the industry’s 9% VAT rate begins again.

So will the 9% rate be kept this year or will it return to the rate of 13.5%, which was last in effect in 2011? The speculation is rampant again this year with no indications as yet from the Department of Finance as Budget Day draws nearer.Many commentators like to discuss the ‘cost’ to the Exchequer but this is an inaccurate analysis of a much bigger picture and completely ignores how beneficial the VAT rate has actually been. According to the Revenue’s own figures, in 2012, the first full year of the 9% VAT rate, income to the Exchequer was €630m from the tourist industry. This figure is anticipated to reach 1.04bn as a result of the increased activity in the sector. The 9% tourism VAT rate has been fantastic help to the Exchequer, not a hindrance.

Since the introduction of the 9% rate, the tourism industry – hotels, attractions, restaurants, B&Bs, caravan and camping sites, activity providers and many others, have created thousands of jobs. Recent figures from the Irish Tourism Industry Confederation (ITIC) show a staggering 79,100 jobs have been created in the tourism and hospitality sector since 2011.

68% of those new jobs are outside of Dublin, a feat no other industry can come close to achieving. Tourism and jobs it creates, particularly in the regions, must be supported and nurtured.

The ITIC has set ambitious goals for the industry, such as growing overseas earnings by 65%. This is only possible with government support… and the retention of the 9% rate. Any further increases in costs will achieve nothing other than stifling demand and damage one of the country’s biggest employers. Now is not the time to meddle with a successful formula that has worked so well and has so much more to offer. With unemployment so low and the minimum wage set to increase further, salaries and wages are increasing meaning the industry is facing mounting labour costs in the coming years. Now, is the exact wrong time to place further financial pressure on the industry.

What many seem to forget is that the 9% rate is not that unusual and actually brings Ireland’s tourism industry in line with the rest of Europe. 16 of 19 eurozone countries have tourism VAT rates of 10pc or less, making Ireland fully competitive with other European cities. This point can’t be stressed enough considering we still don’t know what Brexit will look like. No matter how hard or soft it is, Brexit will have an effect on Irish tourism, a fact the government must keep in mind. Irish tourism is uniquely exposed to Brexit with 40pc of all international visitors coming from Britain.

The VAT rate has enabled Ireland’s hospitality industry to do fantastic things- attracting more tourists, grow across the country and employ thousands of people. For all these reasons and so much more, Keeping Vat at 9% is an absolute must.