Graton Resort & Casino Expands Hiring

Resplendent Ceylon continues its journey of transforming lives through opportunity. Following the success of our inaugural initiative, the Resplendent Academy for Career Excellence (R.A.C.E.) proudly conducted its second nationwide talent search in Hambantota, reaching passionate and aspiring youth eager to step into the world of luxury hospitality. Through R.A.C.E., we open doors for underprivileged youth to access a structured 18-month development journey in Housekeeping, Professional Cookery, and F&B Service. With hands-on training in our Relais & Châteaux Michelin Key-awarded hotels, candidates are immersed in world-class standards from day one equipping them with an NVQ Level 04 Qualification and the confidence to build successful careers in the global hospitality industry. #ResplendentCeylon #CuratingMeaningfulJourneys #SriLanka  #LuxuryHotels #RelaisChateaux #PositiveImpact  #FutureLeaders #HospitalityEducation #YouthDevelopment #SkillsDevelopment #LeadershipTraining #HospitalityManagement

The Invisible Backbone of Hospitality: The KST We talk a lot about "Unreasonable Hospitality" and "World-Class Guest Experiences." But today, I want to talk about the person who makes those experiences physically possible: The KST Guy. While we celebrate the chefs in the tall hats and the managers in the sharp suits, the Kitchen Stewarding Team is often working the longest shifts in the highest heat. Living in the poorest accommodations. Struggling on a 1200 SAR salary while holding the entire restaurant together. Here is the hard truth: Hospitality starts inside the house before it ever reaches a guest. If we don't show "Unreasonable Hospitality" to our own kitchen stewards, our service is a mask. It's time to change the culture. Respect is Free: Acknowledge them by name. Include them in the briefings. Thank them at the end of every shift. Dignified Living:-- If we expect professional work, we must provide professional living conditions and fair pay. Pathways, Not Dead-Ends:-- Don't let 12k be the ceiling. Give them training, give them growth, and give them a seat at the table. A leader who is "too big" to help clear a dish rack or stand by the pot-wash during a rush isn't a leader­ they are just a boss. Let's stop ignoring the backbone of our industry. Respect the KST. Value the KST. Pay the KST. Hospitality Career Profile Hospitality Expo Hospitality Tip Of The Day "Learn More & Grow More" #ChiefSteward #Kitchen #Stewards #Hospitality #Hotels #Restaurants

Two of Carmel’s most recognizable restaurant vacancies are now leased—and both went to the same operator. This wasn’t a new entrant testing the market. It was a proven local operator expanding within the same block they already understand deeply. That distinction matters. When an operator with a long track record chooses to absorb multiple vacancies simultaneously, it may indicate a level of confidence in that specific submarket that isn’t always visible from the outside. The more interesting angle isn’t the leases themselves—it’s what informed that decision. Worth paying attention to, especially for owners evaluating tenant quality, lease strategy, or long-term positioning in Carmel’s village core.

🆕 Just published a new blog post! The F&B Career Path — From Waiter to Director The F&B career ladder on a cruise ship, start to finish. Read the full post here 👉 https://lnkd.in/gvg3wrgr #cruiseshipjobs #cruiseshipcareer #cruiseindustry #maritimecareers #CruiseCareerPro

#kitchenstewarding #kitchen #stewards #hospitality #hotels #restaurants #akhilgyan The Invisible Backbone of Hospitality: The KST ----------------------------------------------------------- We talk a lot about "Unreasonable Hospitality" and "World-Class Guest Experiences." But today, I want to talk about the person who makes those experiences physically possible: The KST Guy. While we celebrate the chefs in the tall hats and the managers in the sharp suits, the Kitchen Stewarding Team is often working the longest shifts in the highest heat. Living in the poorest accommodations. Struggling on a 12,000 salary while holding the entire restaurant together. Here is the hard truth: Hospitality starts inside the house before it ever reaches a guest. If we don't show "Unreasonable Hospitality" to our own kitchen stewards, our service is a mask. It's time to change the culture. Respect is Free: Acknowledge them by name. Include them in the briefings. Thank them at the end of every shift. Dignified Living:-- If we expect professional work, we must provide professional living conditions and fair pay. Pathways, Not Dead-Ends:-- Don't let 12k be the ceiling. Give them training, give them growth, and give them a seat at the table. A leader who is "too big" to help clear a dish rack or stand by the pot-wash during a rush isn't a leader­ they are just a boss. Let's stop ignoring the backbone of our industry. Respect the KST. Value the KST. Pay the KST. Hospitality Career Profile Hospitality Expo Hospitality Tip Of The Day "Learn More & Grow More"

🔴 Marriott International has appointed Denis Laus as general manager of its new Taghazout Bay Marriott Resort, which is set to open in summer 2026. Laus will be in charge of preparing the hotel before opening, including setting up operations, hiring staff, and making sure service standards match the brand’s global level. https://lnkd.in/eEB8VUeH

Attention hospitality L&D and operations! If hiring has felt like a revolving door lately, this is one webinar you don’t want to miss. Patrick Yearout is digging into practical, real-world strategies to strengthen your entire hiring cycle, from the first interview to onboarding that actually sticks. You’ll walk away with simple ways to reduce interview no-shows, fixes for hidden inefficiencies costing you great hires, and onboarding ideas that boost retention from day one. 📅 April 9, 2026 @ 11am CT 🔗 https://lnkd.in/ggisTSZj This webinar is part of the National Restaurant Show Early Access Series. #CHARTtrainers

Is experience important at the Stages Abroad program? Short answer: No. At Stages Abroad, we don’t select candidates based only on their CV. What really matters in a professional kitchen is: - The right mindset - Genuine love for gastronomy - Willingness to work hard when needed - Being a reliable team player - Hunger to learn and improve every day We’ve seen it many times: The candidates who succeed are not always the ones with the most experience — but the ones who show up with the right attitude. Skills can be taught. Mindset is what makes the difference. If you’re motivated and ready to grow in a serious kitchen, you already have a strong foundation. #StagesAbroad #FutureChefs #KitchenLife #Gastronomy #CulinaryCareers

A hotel is only as good as the people running it and I mean that literally. The guest who checks out saying it was the best stay they've had in years isn't thinking about the building. They're remembering how they were greeted at the front desk, how their room felt, how quickly something got fixed when it wasn't right. Every one of those moments belongs to someone on the team. At Phoenix American Hospitality, we have people who take genuine pride in what they do. That's not something you can manufacture. It shows up in the details, and guests feel it every time. To everyone working behind the scenes, thank you. The work you do is what this industry is actually made of.