In the restaurant and hotel industry, perceived quality is based as much on service as on the regularity of practices. For hotel groups, restaurant chains or multi-site operators, the challenge is not only to recruit, but to guarantee the same level of service everywhere, including with temporary staff.

A challenge of coherence across several establishments

This use case concerns a group operating several hotels and restaurants spread over different sites. The permanent teams are supplemented by temporary reinforcements, but working methods vary from one institution to another.

The objective is clear:

• standardize the standards of service in the dining room and at the reception,
• guarantee compliance with kitchen and back-office procedures,
• Have temporary teams that are immediately operational, regardless of the location.

Creation of “referent” brigades on temporary missions

Rather than recruiting on a case-by-case basis, the group is setting up structured Catering & Hotel brigades, made up of profiles already trained in its requirements.

These brigades include:

• waiters and waitresses trained to the brand’s standards,
• kitchen staff mastering internal procedures,
• Versatile housekeepers.

Each brigade becomes a temporary extension of the permanent teams, capable of intervening in different establishments without a long adaptation phase.

Rapid transmission of instructions and standards

Before each mission, the key instructions are centralized:

• health and safety rules,
• reception and customer relations standards,
• organization of services and internal flows.

This approach allows temporary teams to immediately align with site practices, while limiting errors and quality deviations.

Centralized management for multi-site teams

The management of the brigades is thought out at the level of the network:

• planning of teams by establishment,
• Tracking hours and assignments,
• Easier mobility between sites,
• Global visibility for management.

This management guarantees better anticipation of needs and optimal use of temporary resources.

A sustainable approach to temporary work

This use case shows that temporary brigades are not only used to manage emergencies. They are becoming a strategic tool for securing quality, structuring teams and supporting the growth of players in the restaurant and hotel industry.