I did some sleuthing as it were, I applied for a position as a GM for a Fine Dining Restaurant here, and was simply amazed at the procedures of today. Given I am a dinosaur...let me back up..I started in the hospitality industry in 1981, I worked my way up to F& B Director. Through my career I was associated with some of the premier hotels and resorts. Coupled with experience in Fine Dining within a 5 star property, I applied online, given that for the past 6 years I was on the fringe of the business selling food and provisions for a national foodservice company, and decided to try to see if I could get into the hotel business again.
I applied on a Wednesday early in the morning, was requested to call the resort for an interview within 5 hours of posting. I called, played phone tag, and agreed to an interview the next day.
At the close of the interview, I was informed of other candidates, and "in house" as well. I was stunned. Being the Dinosaur I am, in the old days it was scour in house first, and within the company, then and only if there were no matches, you went outside.
It seems that today in the advent of technology, and given the economic times, hotels today "pool" the candidates....I am not quite sure I agree with this but then again, I'm a dinosaur.
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