No fee until you make a hire · 100% contingency
How it worksIn a restaurant or hotel, a no-show on a Friday night lands on the guests. Managers end up working the pass, the front desk or the floor themselves, and the rest of the team feels it by Sunday. We recruit kitchen, front-of-house and housekeeping staff for restaurants, hotels, caterers and event venues.
Hospitality candidates read job posts on their phones between shifts, and many decide quickly. Clear pay, clear hours and a fast reply make the difference. Our guide to writing a frontline job description covers the posting side, and our services cover the screening and interviews that follow.
Contingency Recruitment
You pay a recruitment fee only when a successful candidate is hired, subject to agreed terms.
Common hospitality & food services roles we fill, and what we check before a candidate reaches you.
Run a station during service. We ask which stations they have worked, how busy the kitchens were and which cuisines they know.
Look after guests from greeting to check. We listen for warmth on the phone and ask about POS systems and how they handle a complaint at the table.
Check guests in and out and handle whatever comes up overnight. We ask about property management systems and how they dealt with an overbooked night.
Clean and reset rooms to your standard. We ask how many rooms they usually cover in a shift, how they check their own work and whether they can work weekends.
Keep the kitchen stocked and clean. For these roles we weigh reliability and availability above past job titles.
Make drinks, run tabs and serve responsibly. We ask about volume, cash handling and any alcohol server training your state or county requires.
Hiring guides with what to screen for and the interview questions to ask. All roles
Hospitality runs when everyone else is off. Candidates who want weekdays only won't last in a job that needs Saturdays, so we confirm availability by day and shift before anyone interviews.
Many states, counties and cities require food handler cards or responsible alcohol service training, and the rules differ widely. Check with your local health department and alcohol authority to see what applies to each role.
A summer season or a new location can mean hiring a whole team at once. Filling roles one at a time won't staff a property by opening day.
Fees and terms are agreed in writing before any work starts. See all our recruitment services.
Our high-volume recruitment takes one brief for every role, from dishwashers to supervisors, and sends candidates in batches you can train together. Our seasonal hiring guide covers the timing.
We ask what a hospitality manager would ask: how they handled a rush, a walkout or a guest with an allergy. You get a shortlist with a note on why each person suits your place.
For general managers, head chefs and hotel department heads, we run a focused, confidential search for experienced candidates.
Hospitality & Food Services
Hourly candidates decide in seconds whether a posting is worth their time. Here is how to write one that answers their questions before they scroll away.
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Customer Service
A seasonal peak is easier to staff when you work backward from the first busy day. This plan covers timing, headcount, group interviews and batch onboarding.
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Sales & Business Development
Contingency recruitment means you pay the agency only when you hire a candidate they introduced. Here is how the process, the fee and the terms usually work.
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