Staff up for the season without a week of phone calls.
Hospitality hiring comes in waves, with hundreds of applicants for front-of-house, kitchen and housekeeping roles and candidates who will take the first offer they get. BeCareers screens every one as soon as they apply.
Why first-stage screening breaks in hospitality
Seasonal spikes
Summer, Christmas and events bring a flood of applications at the moment your managers are busiest.
Speed wins candidates
Hourly-paid candidates apply to several venues at once. Responding first often makes the difference.
Managers do the hiring
General managers and head chefs screen between shifts. A structured summary saves them hours.
International teams
Many hospitality workers are multilingual. Screen them in the language they are most confident in.
What a screen looks like for hospitality roles
Every applicant gets a short conversation about the must-haves you set. You get the result:
- Every applicant invited to screen as soon as they apply, day or night
- A transcript and summary for each, against your must-haves
- Side-by-side comparison, shared with your team and exported to your ATS
- Your team's time back for interviews, not first-stage calls
- Friday and Saturday eveningsEvery weekend (Met)
- Bar experienceTwo festival summers (Met)
Barista work plus two summers on a festival bar, taking cash and card. Available every Friday and Saturday evening.
What would you do if a customer who had clearly had too much asked for another drink?
- Evenings, weekends, splitsYes (Met)
- LevelChef de partie (Met)
- Food hygieneNot covered yet (Ask at interview)
Chef de partie in a busy hotel kitchen, around 150 covers a night, after two years as a commis. Used to split shifts.
Which food hygiene level do you hold, and when did you complete it?
- Late finishesThursday to Sunday (Met)
- Getting homeNight bus (Met)
Available Thursday to Sunday with any finish time, and can get home after midnight on the night bus.
Have you worked in a kitchen before? Food hygiene can be trained on the job.
- Busiest servicesAll three, plus weekdays (Met)
- Front of houseA year in a restaurant (Met)
Can do Friday and Saturday dinner, Sunday lunch and weekday lunches. Café work and a year serving tables in an Italian restaurant.
How would you handle a table whose order came out wrong on a busy Saturday?
Example conversations and recruiter summaries, shortened. You choose the must-haves and questions for each role. See screening questions for 13 roles
What you could screen every applicant for
You set the criteria for each role. For hospitality roles, employers typically include:
- Availability for evenings, weekends, split shifts and late finishes
- Front-of-house, bar, barista or kitchen experience
- Food hygiene certificate level
- Personal licence (for bar and venue management roles)
- How they would travel to the venue after a late finish
The AI reads each CV against these, asks follow-up questions wherever the CV doesn't answer them, and gives you a transcript and summary. See how it works.
Screening questions for hospitality roles
Standard employer rate. Discounts available for high volumes - see pricing.
Frequently Asked Questions
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