1. Because the human resource department already knows the individual's work ethic and capabilities, and they've seen personally how they fit in with your restaurant's company culture and mission, hiring and promoting from within has become increasingly popular in the hospitality industry. Internal promotion and hiring for new roles save the industry time and money, boosts employee morale, and ensures a strong cultural fit. Internal promotion candidates that display strong leadership, excellent communication skills, and a strong work ethic are excellent choices.
2. A. Choosing a candidate for a position isn't as straightforward as it may appear. You don't just go through the list of possibilities and conclude, "Hmm, that individual should be fine." Techniques such as application, resume screening, assessment exams, and in-person interviews might be used.
B. Pleasant demeanor, friendliness, efficient communication, and capacity to pay attention to detail are all KSAs to be evaluated for a server at a casual-dining restaurant.
3A. The questions to ask the candidates include; What do you think makes the best hotel sales proposal? What are some ways you have helped decrease perishability rates at your last job? What are your thoughts on ecotourism and its possible effect on the future of the hotel industry? How quickly do you typically get back to leads? How important is F&B to your group sales strategy?
3B. In most cases, inquiring about someone's personal life will expedite the getting-to-know-you process. Unfortunately, many of these questions can easily stray into the territory of pregnancy and gender discrimination, both of which are protected groups under the Equal Employment Opportunity Commission's laws. For example, if you know a candidate had kids, they can argue that it impeded them from winning the post since they may have been perceived as less available than someone who was child-free.
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