Hospitality

We cover the kitchen, the floor, housekeeping and the front desk. That means chefs across sections, kitchen assistants, dishwashers, waiters, bar staff, room attendants, laundry staff and reception.

For the kitchen we clarify the cuisine and the format. Someone from large banquet production works differently from someone out of a small chef led restaurant, and that is worth knowing before the first shift.

For the floor and the front desk, language and manner decide everything, so we test language in conversation rather than reading it off a CV.

We check experience, references and food handling clearance. For kitchen roles we can arrange a practical task in your own venue.

Paperwork is on us: employment documents, medical checks, hygiene and safety briefings and, where needed, a work permit and staff accommodation.

Hospitality plans its season early and we work to the same rhythm. The calmest option is to start recruiting a few months before the peak, so staff arrive and learn the venue before full occupancy.

For urgent needs we keep a reserve of people with valid documents, though we say honestly that the choice is narrower at that speed.

The rate covers wages, taxes and contributions, documents and medical checks, accommodation and meals where the venue provides them, and administration.

Season affects price. People cost more at peak demand, so early agreements are almost always cheaper than urgent ones.

You give us the venue format, the roster and the positions. We prepare candidates, documents and a start plan around your season.

Through the season we keep timesheets, hold a reserve for replacements and review the team with you every period.