Hospitality Recruitment Agencies Brochure
Offices
Birmingham 0121 227 0030 | London 0203 790 9750 | Salisbury 01722 339 508 | Exeter 0797 710 8901
Birmingham 0121 227 0030
London 0203 790 9750
Salisbury 01722 339 508
Exeter 0797 710 8901

  • Interview Advice

    Interview Advice

Pre Interview Preparation:

Ensure you are prepared and know:

  • Time
  • Date
  • Company name and who you will be meeting
  • Full address and clear directions
  • Where to park or the nearest station
  • Recruitment Consultant phone number – to contact in case of emergency

Do your homework – research the company and find out as much as you can, including its history, its current situation and its future direction

Do your homework – on the position. Have a thorough understanding of the position, the duties and responsibilities of the role, and what's expected

Do your homework – on yourself. Review your career history thoroughly. Review dates, positions, duties, responsibilities, and achievements. Know your strengths and weaknesses.

If you are a chef, remember to take copies of current and past menus with you when possible.

The 1st Impression

Key elements for a great 1st impression are:

  • DON'T BE LATE - Get there early. (To be early is on time, to be on time is to be late, to be late is unforgivable)
  • Dress appropriately - smart and well presented
  • Clean nails - not too outrageous polish, especially if you are a chef
  • Clean and tidy hair. Remember to take an umbrella on the day - this is England
  • Jewellery to a minimum
  • Clean shoes
  • FIRM handshake, smile and a clear greeting
  • Maintain eye-to-eye contact throughout the interview - If there's a panel of interviewers; look at all of them in turn
  • Keep your voice volume up - but don't shout. Keep your voice bubbly. Communication skills are so important
  • Body language - Face them. Keep upright, don't slouch

Interview Questions:

Be prepared to be asked anything, below is an example of some of the questions you may be asked:

  • Tell me about yourself
  • What do you think are your strengths?
  • What are your weaknesses?
  • What can you do for us that someone else can't?
  • Why are you leaving your present position?
  • What did you enjoy most about your last position?
  • Why should we appoint you?
  • What was your biggest achievement and why?
  • Where do you see yourself in 1 year, 5 years, and 10 years?
You should take along some well-prepared and neatly presented questions in a tidy folder or note pad. This shows that you are methodical, organised, have given thought and reason to why you are going to that company – it does impress a client to go in with questions prepared.

Ask Intelligent Questions

Be prepared to ask questions, below is an example of some questions you could ask the interviewer:

  • What are the company's short, medium and long-term goals?
  • What is the company culture?
  • Who do you see as the main competitors? What makes you different?
  • What is the usual structure of the day/week?
  • What are the expected productivity levels/targets?
  • How will I be measured? What Key Performance Indicators do you use?
  • What are the opportunities for progression?

Trade Tests

A large proportion of companies in the hospitality industry will conduct a trade test as part of the interview process, especially when recruiting chefs and junior management staff. This is completely understandable given the specialist and practical nature of these professions. This is your opportunity to show off your practical skills and preparation should be taken with the greatest care. Make sure you read up on your techniques and if possible practice the night before so that you are confident and prepared. Make sure your clothes are immaculate, clean, well pressed and professional.

Know the answers to these questions:

  • What will the trade test consist of? Cooking, supporting service or managing an event?
  • How long will the trade test take? Will there be a follow up meeting?
  • Find out what you need to take with you. Will they provide product and equipment? Chefs – please take all relevant equipment with you including your knives.
  • Who will be conducting the trade test?

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Hospitality Recruitment Agencies