Experienced Hospo Workers Needed for World Cup

Media Release
Date: 24 February 2009
For Immediate Release

Wanted for Rugby World Cup 2011: skills, experience and the right attitude

New Zealand’s hospitality industry is gearing up to serve the third largest sporting event in the world and the largest ever held in New Zealand – the Rugby World Cup 2011.

A report released today on the readiness of the country’s Food Services sector to cater for the RWC 2011 event, inside and outside stadia, says that while finding staff won’t be a significant problem, finding those with a consistently high standard of service skill and having staff with the right attitude will be challenging.

The report, commissioned by Rugby New Zealand 2011 and the hospitality industry’s training organisation (ITO) HSI, says an industry-wide approach to recruitment, training, management and staff retention is crucial to delivering a world class catering and hospitality experience during the Tournament.

The report says that Food Services suppliers and hospitality recruitment agencies are not daunted by the recruitment task for the event, but that they recognise that staff will need to be upskilled to ensure consistency of quality throughout the tournament.

“The next two years are a fantastic chance for the Food Services sector to leverage off the Rugby World Cup 2011 to raise standards of service at hospitality events in New Zealand,” says Ian Crowe, Travel and Hospitality Manager for Rugby New Zealand 2011.

“In the past, Food Service providers have taken a variety of approaches to training, mainly developing their own in-house programmes. This is a great opportunity for them to partner with training organisations to help prepare for the tournament by using their knowledge and working together to develop nationally credited training programmes that focus on key hospitality skills and create long-term benefits for the industry,” Mr Crowe says.

An estimated 1.7 million spectators in total are anticipated to attend a total of 48 matches around the country over seven weeks, with the likes of Eden Park needing nearly 2,000 stadium hospitality staff per game to serve VIPs, corporate guests and the public.

“The level of expectation on hospitality and the intensity of the tournament are higher than any other sporting event that’s been held here, including the Lions Tour,” HSI’s Chief Executive Steve Hanrahan says.

“The Food Services sector can work with training organisations not only to deliver a great experience at the Rugby World Cup but to also create enduring benefits for the industry before, during and after the tournament,” Mr Hanrahan says.

HSI is considering a nationally recognised Rugby World Cup Certificate of Proficiency, which would see national standards set for aspects of in-stadia hospitality such as health and safety, customer service, food safety and host responsibility.

“Nationally recognised training programmes and qualifications such as the Certificate of Proficiency won’t just increase the quality, productivity and retention of staff, they’ll give New Zealand the reputation of being able to host other major events at a high standard beyond the Rugby World Cup,” Mr Hanrahan says.

ENDS

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