WHAT TO LOOK FOR IN A NEW HIRE, VEGAS STYLE

Harley Carbery was born in Victoria, BC. He grew up in his families Dairy Queen slinging burgers and ice cream. After attending Camosun College in Victoria he graduated with a Hotel & Restaurant Management Diploma. Working for Fairmont Hotels & Resorts across Canada for 7 years took him from the Banquet Rooms at the Algonquin in St. Andrews, New Brunswick to the kitchen in Mt....

ARE YOU BEING HONEST ABOUT WHAT YOU OFFER A NEW EMPLOYEE?

I have the luxury of talking to a variety of hiring managers from many different aspects of the hospitality industry and here is what I know for sure.  It doesn’t matter who they are, what part of our industry they work in and what the name is on the sign over the place they go to work is, the big majority or companies are not crystal clear on what makes a good employee for them! I believe the...

Hospitality Thoughts from the Hospo Headhunter

Hospitality thoughts. I just wanted to write up a quick post to give everyone an update and recommend a cool product  I came across. 1.  Update.  The Hospo Headhunter blog will be on a brief hiatus for January.  We are taking some time to re-tool, find some new guest writers and come back bigger and better in February. Thanks to all of our follower and readers.  Hang tight, we will be back...

The Hospitality Headhunter Presents… Janine Bolton

The Hospitality Headhunter presents – Janine Bolton’s Environmentally Friendly Foodservice   Green Cleaning in Foodservice – Where are we now? Cleaning and sanitizing are an essential part of the prevention of cross-contamination in the foodservice industry. Making quality, safe food for their guests is important for any restauranteur. Busy kitchens and mass amounts of food...

Harley Carbery’s Living the Life in Fabulous Las Vegas

When  you’re this big in the Hospitality Industry, we call you Mr.  So here is Mr. Carbery’s latest artcile for the Hospo Headhunter. Hello and Happy Holiday’s fromLas Vegas! Working in a high-end fine dining restaurant has some great perks, one of them for me is being able to taste some of the most expensive wines on earth. My wine list is extensive with wines ranging from $35 a...

The Hospitality Headhunter Presents… Caroline Barham

The Hospitality Headhunter presents -Caroline Barhams’ QSR isn’t a Four Letter Word. To contact Caroline about working for Tim Hortons contact her below, or… let her know your thoughts by leaving a comment below or “share” this article with others in the Hospitality Headhunter network. Gosh, it’s time for the year end blog post already.   It seems like 2011...

The Hospitality Headhunter Presents… Phil Grandbois

The Hospitality Headhunter presents -Phil Grandbois’ Hospitable Opinion. Contact Phil to learn more about his services below, or… let him know your thoughts by leaving a comment below or “share” this article with others in the Hospitality Headhunter network. Likely the best piece of advice I received in University was about “sales”. Inevitably this advice may...

Harley Carbery’s Living the Life in Fabulous Las Vegas

Harely Carbery was born in Victoria, BC. He grew up in his families Dairy Queen slinging burgers and ice cream. After attending Camosun College in Victoria he graduated with a Hotel & Restaurant Management Diploma. Working for Fairmont Hotels & Resorts across Canada for 7 years took him from the Banquet Rooms at the Algonquin in St. Andrews, New Brunswick to the kitchen in Mt....

Philippe Grandbois’ Hospitable Opinion

    You either change with the times or become history, says the restaurant owner.. The hospitality world is an ever-changing and progressive place. Chefs, bartenders and servers create and re-recreate experiences each day. The modern patron has come to expect change…change with the seasons, change with the “times”, and even changes with the latest Food Network...

Hospitality Thoughts from the Hospo Headhunter

Hospitality thoughts.  The other day I ordered some take out from a restaurant and on the phone I was told 10 – 15 minutes.  So I waited 10 minutes, left my office and made the 3 minute walk to get my grub. When I arrived the server was obviously feeling the pressure of a “busy” lunch and doing the best she could while looking totally stressed out.  I walked through the dining room as I...