Hidden amidst the deer and heaths of De Hoge Veluwe National Park is a wonderful restaurant: the Parkrestaurant, located in the brand-new Park Pavilion. They were one of the first in the region to work with us. We are curious why and asked Tim, Food & Beverage Manager.
Tell me, what is the Parkrestaurant?
"The Parkrestaurant is a restaurant and event venue. We have room for 180 people in the restaurant and 240 on the terrace. There are also five meeting rooms. We have just been open for a month. Previously, it was on a smaller scale."
You are one of the first in the region to cooperate with us. What made you decide to do so?
"The number of staff we need is extremely dependent on the weather. In the autumn, it is quiet. In spring, of course, many more people go walking or cycling to the Hoge Veluwe. Then you need an extra 20 people per day in addition to your regular staff. We noticed that this was hardly possible with a temporary employment agency, because it's difficult to estimate what they need to recruit. We started working with Temper, because it's a lot more flexible. We usually set a cancellation policy of 7 days. If I see that the weather forecast for next week is bad, I can cancel shifts 7 days in advance. I play with the schedule without consequences. Also, I don't have to hire extra permanent staff in the high season that I can't offer hours in the low season."
Hiring permanent hospitality staff, it's tough and there are alternatives. Read more here.
How far ahead do you plan shifts?
"Sometimes a few days in advance if we want to wait for the weather forecast. But we are already building up a flexpool for the large banqueting department that will be coming up in a few months. Such a flexpool is very handy. You don't have to keep training new people."
How do you try to be an attractive client for FreeFlexers?
"We help with accessibility. Our restaurant is easily accessible by car, but less so by public transport. We lend out bicycles, so that FreeFlexers can still get there easily. Once they are there, they like working in the middle of the countryside. You notice that they are very motivated and quickly adapt to the permanent staff. They always work hard."
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