Categories for Restaurants

That’s a wrap…

December 15, 2016

Present

That’s a wrap….

Thank you to all our very loyal clients for a great year in 2016. Hotelstaff had one of its busiest years to date and we enjoyed every minute of it.

Here at Hotelstaff, we work hard, but we also have fun (only in the downtimes!). Our internal staff have worked tirelessly to ensure all our clients’ needs are met and our field staff have been placed in the right areas, at the right times, wearing the right uniform and basically, just being the best staff there is!

Our permanent consultants have had huge success in 2016 placing world class Chefs in world class venues throughout the world and holding our executive search business in high stead.

I would personally like to thank each of our Hotelstaff team for their dedication and commitment and excellent results during 2016.  Thank you to our clients for the trust you instil in our team, our field staff and permanent staff.

We look forward to a great 2017.

Enjoy the holidays and Happy New Year.

nathan sig

Nathan Szprinc

Managing Director

Hotelstaff is the answer!

August 11, 2016

Hotelstaff answer declineSo you want to be busy ALL year round? One of the benefits of agency work is that hours are not as restricted as working in one venue. On the flip side, nothing is guaranteed! So, here are some ideas to help YOU stand out at the venues Hotelstaff send you to….

We all dread that early morning phone call – yes, ALL of us!

However, many of these phone calls come from regular clients who not only provide us with consistent work, but also trust us to deliver our best staff every time! Whilst no one expects that you are always available by answering the call it is likely that you will attend one of these as a regular sooner or later.

At Hotelstaff we love reliability… and so do our clients!

Every time you accept a shift, make sure you know where you are going and what you need to take. We send you a handy link through The Sauce that includes shift confirmations, outlines the address of the site and info on how to get there as well as access and uniform requirements. If at any time you are unsure call us – we will answer!

It may be a stretch… but carrying your full uniform when possible, means that when last minute work comes up you are prepared and available.

Communication is key not only between yourself and the office but also with your supervisor when you are on-site. If there is something you don’t understand or if something is unclear, it is always best to clarify the instructions before continuing. Your feedback is important too – if there is something that you think we should know about a particular client or role that will help us then we want to hear from you!

And finally and really the most important factor –  do your best every time you step out to work. The great variety of work that Hotelstaff offers allows for more opportunity to enjoy your work and your lifestyle.  After all, casual hospo work allows for great work/life balance and a whole lot of fun!

KOREAN food and why it is great!

August 6, 2015

Korean food

If you were to name something that came to mind when you hear about Korean food, what would you think? Barbecued meat, spicy food, dog meat and maybe kimchi would all come to mind. Did you know that Korean food is also one of the healthiest cuisines in the world? Most dinners have a maximum calorie intake of less than 600 calories. Compare that to eating a pizza that has well over 1,000 calories and it’s not hard to see why Koreans aren’t known for being obese.

Here are a number of reasons why Korean food can be great for you:

  • Soups – A meal isn’t a meal in Korea without some kind of soup. They’re a great way of filling yourself up without providing huge amounts of calories.
  • Meat – Meat isn’t the focal point of a meal in Korea, it’s an accompaniment. This means the amount of saturated fat that a Korean eats is very low. On the occasions that a Korean may have plenty of meat in their meal, like samgyeopsal, it is usually grilled to well that the fat has rendered off the meat.
  • Lack of oil – Many Korean dishes are stewed, grilled or boiled which means there isn’t a need to cook the food in high in fat oils. Not only is it healthier but it tastes better too!
  • Kimchi – An acquired taste for some, kimchi is one of the healthiest foods in the world as it contains plenty of minerals and vitamins, as well as aiding digestion. Some Koreans go as far as to claim it can ward off a number of major diseases like bird flu, but as of yet there is no evidence to support this.

(more…)

Join our team…

July 30, 2015

Fun pic

Join our team …

Casual shifts at and in:

  • Stadiums
  • Horse races
  • Major events
  • Boardrooms
  • Cafes
  • Hotels
  • Casinos
  • Private functions

Know that you are working for the agency that has been staffing Melbourne and the world for almost 30 years.

Join us today and become part of a wonderful team of experienced hospitality staff who have fun, work flexible hours and earn great $.

Send your resume to resumes@hotelstaff.com.au

03 9650 1311

Bite me….

July 10, 2015

hamburger2

Everywhere I look I see a hamburger. Not just an ordinary hamburger, gourmet burgers, gluten free buns, sweet brioche buns, mini buns, wholemeal buns and who can resist the low carb super bun!

Everyone loves a bun… that goes without saying. Now we have meats to match, gluten free, grain fed, organic and to make this even better, a special sauce that goes into the burger and these sauces are more often than not homemade and ‘special’. Today, on social media, I even saw a ‘bread free brekkie burger! Burgers have come a long way. I recently had a pork belly burger. It was outstanding to say the least, it did spill all over me and drip down my sleeves (the special homemade spicy sauce that is) but I was too engrossed to notice until I had finished. That’s what you want in a burger. (more…)

Knowing me, knowing you…

July 2, 2015

Every fortnight we do a brief interview with a staff member from Hotelstaff so you can get to knowJoey Cooney
us a little better!

Our sixth interview for 2015 is:

Joey Cooney, Marketing Manager, Hotelstaff

 

How long have you worked at Hotelstaff? Just over 3 months.

What did you do before working at Hotelstaff?

I ran my own consultancy business, worked in marketing and have many years experience as a GM in recruitment.

What is the most enjoyable part of your job? The research component and the great staff in our office.

Describe Melbourne in 3 words? Restaurants, the bay and leafy tree lined streets.

Favourite thing to do in Melbourne? Drink! (that’s what Al said)… it is a good one! I love escaping to the country and the coast and the proximity to do so makes it easy.

What does hospitality mean to you?  Good service, very good wine and great company!

Your greatest new discovery? You can get rid of wrinkles using the iPhoto edit feature in less than a minute. It’s the new botox!

How do you stand out from the crowd? My dancing style has certainly caught the attention of a few.

You can find out more about Joey here: http://hotelstaff.com.au/meet-the-team/

Move over green smoothies, bone broth has arrived!

June 25, 2015

bone broth

Having been a chef for over 15 years in many upmarket dining establishments, Beef stock is not a foreign ingredient to me. In the early days of my apprenticeship, one of the fundamental skills was the technique and end-product upon which almost every other aspect of French cuisine rests: stock. The French are masters at wringing every bit of flavour out of an animal, right down to the bone.

Stock has gained quite a lot of mystery over the years. Many people are under the impression that stocks are difficult to make. This is not the case. They are time consuming, but only for the stove. Many stocks are born in the wee hours of the night: the last cook out the door makes sure that the liquid is at a perfect, very slow simmer, and then the stock is left to itself until the next day.

I have recently come across a little “healthy café,” and I had just discovered one of Melbourne’s newest food fads, Bone Broth! Yes the fad for 2015 is broth out of a polystyrene cup, 180ml to set you back $9.00! The queue was enormous, a line of people eager to get there morning fix of broth. (more…)

A holiday review…

April 30, 2015

Rickys Noosa
A holiday review…..

We recently visited Noosa for a week as a family. We had such a wonderful time and experienced Noosa in a different light than we usually have. This time we took a 3 and a 4 year old!

My husband and I are foodies. We love food, we love all kinds of food and when on holidays, any notion of being healthy or trying to ‘slim’ down goes out the window the minute we enter the doors of the airport (prior to departure!)

We have instilled this ‘foodie’ obsession into our kids. We want them to try new things, eat well and understand the culture of hospitality and possibly even being able to sit down and consume their entire meal rather than borking at it, throwing it, spilling it, screaming that it is too hot, or boring!

You go through stages taking your kids out to dinner to even to a friend’s house for the infamous ‘kids dinner’. We did this for a while and then stopped! When on holidays, everything is supposed to be easier, you have time. You want to visit certain places and have genuine experiences.   (more…)