‘14-hours shifts with knives and fires’: A recruiter on labour shortages and change in the restaurant industry
Anytime I meet someone who has a unique view of the hospitality industry, I’m eager to trade notes. For the past decade, Valerie Upfold has been a hospitality recruiter. Before that, she spent 15 years with the Oliver & Bonacini restaurant group, becoming the company’s first HR director as it grew tenfold in size. Who better to talk to about
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