Eclat Hospitality Weekly
The Eclat Hospitality Weekly is our effort to curate the most useful hospitality career weekly newsletter.
Saint Valentine's Day is a celebration of love and for our industry and pretty good one as far a business is concerned. Here is a small poem.
On this day of hearts, my passion ignites,
For work I love, it fills me with delights.
Each task, each goal, a journey so divine,
In my career's embrace, true love I find.
This is for the love of your career & work. It’s cute right? We though so too! Happy Valentine’s Day!
Last week, we shared The Simplest Way To Get A Promotion.
A simple formula that works:
Step 1 - Do you job very very well. Exceptionally well. Amazingly well.
Step 2 - Start doing your boss’s job, while still doing your job (see Step 1).
Prajwal wrote in with a very astute observation:
What If I follow step 1 and become very good at my job and my company refuses to promote me because they feel no one else can do this job better than me? What then?
So true! This happens to a lot people. They become so good at what they do, the organisation cannot think of moving them or promoting them, thereby becoming a roadblock to their own growth. So what to do?
Step 2b - Train someone to do your job. Train them well.
So in addition to learning and doing your boss’s job, make sure someone can do yours. Train someone. Make sure you teach them the how, what, when but also teach them the why. Let them observe you, then let them do the task and you can provide feedback. At every step, make sure you are there to guide them.
SODOTO is a good method for this. Read more about SODOTO here.
You will either get promoted, or get paid to do nothing. Either way, you win.
Our Open Jobs - India
We invite applications for the following:
General Manager, Director Culinary / Executive Chef, Director F&B / F&B Manager, Purchase Manager, HR Manager (to be based at the Mumbai Corp office) for a pre-open uber luxury boutique nature resort in Pench, Madhya Pradesh, India.
Director Sales & Director HR for a resort group, in Goa, India.
General Manager & Director Sales for a luxury resort in Guwahati, Assam, India.
General Manager for a business hotel in Raipur, Chhattisgarh, India.
Executive Chef, Restaurant Manager for a new opening Indian Restaurant under a leading F&B brand in Raipur, Chhattisgarh, India.
Vice President, Director Culinary, General Managers for one of North India’s largest catering, banqueting companies. This is for Jalandhar, Punjab, India.
please share updated resume to india@eclathospitality.com
Our Open Jobs - International
We are accepting applications for New Zealand.
Entry level positions in Front Office, Housekeeping, F&B Service and Kitchen.
please share updated resume to international@eclathospitality.com
How to answer the interview question ‘Where would you like to be in your career five years from now’
WHAT DO YOU NEED TO DO TO ANSWER THIS QUESTION
1. Research. The company, the industry, the typical career paths.
2. Set down your own goals - what is it that you would want in five years. This is a wonderful exercise, not just for an interview but also for life. List down what is important and try to quantify it.
3. Talk to people who are in positions that you want to achieve in the next 5 years. Ask them how they got there, what they did, how easy/difficult is it to do it.
4. Once you have all that, either stretch the goal to make yourself sound ambitious or take a cautious route to make yourself sound grounded. The more ambitious you sound in an interview the higher the chances that the people interviewing will view you as low on loyalty (ambitious people tend to change more jobs). But on the other hand, if you keep your goals too easy, you might come across as complacent. hence the importance of research.
SO HOW TO ANSWER 'WHERE WOULD YOU LIKE TO BE IN YOUR CAREER FIVE YEARS FROM NOW?'
We suggest being positive, ambitious, but not vain and definitely show off your research and your strengths.
SOME EXAMPLES
I understand this industry requires a lot of time and focus and it is considered very good to become a Head of Department in seven years, but with the growth in the industry, your companies ambitious expansion plans, I would really like to see myself as one in five years.
or
Up until a year ago, I would have been happy, if I had made it to a supervisory role in five years, but with after having got an additional certificate and reassessed my strengths, I think I could and would become a manager, leading a team of at least 50 people.
Read the full article at https://www.eclathospitality.com/interviewquestions/how-to-answer-where-would-you-like-to-be-in-your-career-five-years-from-now
Questions you should prepare for if giving an interview for the job role of a Barista:
Tell me Something About Yourself
Tell me about your previous experience as a barista.
How do you approach providing excellent customer service in a fast-paced environment?
What's your favorite coffee drink to make, and why?
what is the temperature of the Coffee you served?
Do you have experience in Making Molecular coffee? What is Molecular Coffee?
Do you make Vegan Coffee?
How do you handle and resolve customer complaints or difficult situations?
Can you describe a time it takes to make one coffee order?
What is the recipe for Spanish Coffee?
What do you know about different coffee beans and their flavour?
How do you ensure that the cafe's cleanliness and hygiene standards are maintained?
What's your method for multitasking and prioritising tasks during busy periods?
How would you recommend and upsell different products to a customer?
Do you have any experience with using and maintaining coffee equipment?
Types of Coffee Machines?
Can you describe your approach to creating latte art? What techniques do you use to achieve different designs?
How do you stay updated on the latest trends and developments in the coffee industry?
Can you share your experience with different coffee brewing methods, such as pour-over, French press, and AeroPress?
What steps do you take to ensure consistent coffee quality throughout the day?
How do you handle situations where a customer has specific dietary restrictions or preferences, such as gluten-free or sugar-free options?
Can you discuss the importance of sourcing high-quality coffee beans and how it impacts the final taste of the coffee?
What strategies do you use to manage inventory and ensure that coffee supplies are adequately stocked?
How do you maintain a balance between speed and quality when serving customers during peak hours?
Can you explain the process of adjusting coffee grind size and extraction time to optimize espresso shot quality?
What techniques do you employ to engage with customers and create a welcoming atmosphere in the cafe?
We created a webpage dedicated to Baristas. We would love for you to visit it and tell us what else we can add to make it better. https://www.eclathospitality.com/designation/barista
We loved this guest amenity by Chef (Azimul) Hoque at Paramount Hotel Dubai.
Send us the ones you are creating for your guests and we would love to feature it here.
That’s all folks!
We really want this to be the absolutely most useful newsletter for your hospitality career. If there is anything we can do to make that happen, do leave it in the comments.