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The 9 soft skills sought in the hotel and catering industry


To accept without much reluctance the particular working conditions in the hotel and catering industry, you have to be motivated. Ditto in tourism, think about giving before receiving. As soon as you arrive in the company, or even earlier, you should not hesitate to invest generously in your career.

The sense of service

” The client is king. You will hear this maxim countless times. Demanding, in bad faith… whatever their pedigree, the customer is the king. It’s up to you to decide, once and for all. But, be careful: it is not a question either of making oneself invisible, but, on the contrary, ofto listen and present. If you are driven by the desire to please, at the table as well as at the reception, contact with customers and difficult tasks will seem much more pleasant to you.

Orienteering fairs not to be missed! :

To find out more about the training courses and promising opportunities in these sectors, we give you an appointment on our Studyrama fairs dedicated to Training in Tourism and Hospitality-Restaurants organized throughout France or virtually.
A unique opportunity to discover the training courses, to discover promising professions, to exchange with experts and students in order, perhaps, to find your future training!

Autonomy and sense of initiative

It’s noon, the restaurant is full, the customers are hungry, the orders are pouring in and, in the kitchen, the clerks… are going around in circles. “Should we start by dressing the salads or preparing the seasonings? ”, they wonder. The chef already doesn’t have enough of his two eyes to watch over his pans and certainly doesn’t have the time to assist them. A real nightmare! And yes ! Even when you start, you have to know how to organize yourself, what to do with your ten fingers, to be active. The hierarchy is there to direct the operations, but it is also necessary take charge.

Ease of integrating

In hotels, as in restaurants, work takes place as a team. An establishment relies on good organization and close-knit troops. The server must be aware of the work done in the kitchen and vice versa. This solidarity between trades allows everyone to be efficient and everyone to work in a good atmosphere. Lonely people will have to learn to open up to others and to team up. the concern for integration is also found in tourism: you have to play the team game, not remain inactive when others are overwhelmed.

The sense of communication

Service professions, the hotel and catering professions requireto listen to others, to know how to analyze a request or to iron out a misunderstanding, with a little diplomacy. In the exercise of your profession, you will come to meet very different people. The good tourism professional, meanwhile, must be smiling, helpful, attentive to others.

Good presentation required

If you’ve ever been greeted by a receptionist chewing gum, mumbling into a stubble, and wearing a questionably clean shirt, you’re…really unlucky! As soon as you are in contact with the customer, you have to be impeccable, whether in tourism or in the hotel and catering industry. And if, in the kitchen, the chefs wear white hats and regulatory aprons, it is also to have presence.

Respect for hierarchy

Without being as formal as the army, the hotel and restaurant industry requires discipline and respect for superiors. A clerk follows the instructions of his boss, a waiter those of his head waiter.

In the kitchen, in the dining room, as on the floors, you have to act quickly and efficiently. Leaders are there to direct operations. Of course, this is not always easy, but remember that the hotel and catering industry offers, to the most motivated among you, great career prospects.


Learn, document, become an expert in destinations, seven out of ten customers do not know exactly where they want to go when they enter an agency. It’s up to you to convince them.

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