by MOSES LEOS III
As the communities of Kyle and Buda continue to grow exponentially, so also grows the number of restaurants and hotels that line the Interstate 35 corridor.
Within the past two years, Kyle has seen an increase in full service restaurants, with IHOP and Applebee’s opening within the past six months. Rumors are swirling that more full-service restaurants are on the horizon. In Buda, hotels and motels are sprouting at an increased rate, with the Microtel Inn and Suites opening during the fourth quarter of 2012.
As the hotel and restaurant businesses begin their boom in Buda and Kyle, the need to hire positions is paramount. Entry-level positions, such as servers and hotel clerks, are the most frequently applied for. And the hotels are looking to hire at an increasingly fast rate.
So, how does a local resident acquire a position in these fields, and what qualities do managers look for?
Hotel Clerk
Hotel clerk is one of the main position that managers look for. The goal of their position is to ensure that customers are given the utmost attention when they walk in the door.
“The primary job of the hotel clerk is to check in and check out people,” said Raj Patel, owner of Holiday Inn Express and Suites in Buda. “However, when customers come in, you must take care of them and recognize them.”
Each and every clerk goes through training, which, according to Patel “are basic,” and are mandated by every hotel chain. But ability to properly give outstanding customer service is the primary qualification requirement. “You do not have to be overly qualified,” Patel said. “But, if the person is responsible, caring and are able to resolve issues, that is what I look for (as a manager) if I am hiring someone.”
Patel acknowledged that the learning curve is “fair,” with most newcomers taking on the position within one week. Patel explained that, as with any job, the level of commitment an individual gives usually determines how well they can perform their new job.
Patel said the increase of business along the IH-35 corridor provides not only job security, but also the potential for more opportunities for job openings.
“The market is getting much better,” he said. “When we projected this hotel, there was nothing but fields here. Now, due to the growth in the area, especially with (Formula 1) moving to the Austin, more opportunities will open up in the (hotel industry).
Host/Server positions
One of the most immediately recognizable positions within the full-service restaurant industry is the host and server. Their job provides a first impression for any customer who walks into an establishment. That’s the reason managers are inclined to seek active, engaging individuals to host and serve.
“First and foremost, I look for a smile; someone that looks happy, enjoys life; that has a purpose,” said Mark Felch, manager of Chili’s in Buda, describing what attributes he looks for in a host/server. “One of the other aspects is someone that has experience in customer service; taking care of and creating a bond with guests and create an experience for guests to return to the restaurant.”
But those afraid that they do not have experience in the host/server position are not out of luck. The restaurant’s ability to provide on-the-job training gives individuals a better understanding of the business. “It depends on the position of restaurant. In the host position, you can be a host for a while, and then transfer into other departments. That is an entry-level position, to learn the ropes of the restaurant,” Felch said.
The learning curve does take time to master, especially in the serving position. The most demanding aspect is the ability to manage multiple tables at one time, while keeping customers happy. “I think juggling the demands of the guests they have in their section (is most demanding),” Felch said. “If they have four or five tables to serve, then they have to juggle each table, and be able consolidate their trips, so they are not running back and forth like crazy. They can bring everything out in one trip, take care of their tables and go back out, come back in and get whatever they need.”
Moving up in the world is something that a lot of workers want, and Felch said there is definitely a basis for getting promoted. Felch didn’t give a timetable for promotion, but said that the determination of the individual provides the basis for moving up.
“You must be able to prove that you can get results, lead a team in the right direction and show leadership skills,” Felch said.
It all begins with the ability to get hired. “It does come down to personality and be able to smile and be welcoming,” Felch said, describing what restaurant managers look for in a new hire. “If we can give (guests) a memorable experience, then they will remember that fondly.”
