Receptionist / night auditor
Confirm language skills, guest handling, ability to handle complaints and independence on night shifts.
For hotel and restaurant
Reference Checks for Hotel and Restaurant
Hospitality lives off the guest experience — and a single employee can lift or ruin it. Seasonal work, shift rotations and high turnover make reference checks particularly important: you need to know that the candidate actually shows up and delivers service.
Hotels, restaurants, bars, canteens and catering recruit continuously. Reference checks for hotel and restaurant must catch service mindset, hygiene discipline (especially in the kitchen), reliability on shifts and how the candidate handles full houses and demanding guests. Referansio gives you a fast, structured process that fits both permanent positions and seasonal work.
Challenges
What separates a great hire from a costly mistake
Reliability on shifts
Restaurant kitchens and reception must be staffed. Former managers can confirm attendance patterns and communication on illness.
Service mindset under pressure
Guests remember bad service for a long time. References clarify how the candidate handles busy shifts and unhappy guests.
Hygiene discipline (kitchen)
The Norwegian Food Safety Authority is strict. Former head chefs can confirm HACCP discipline, cleaning and personal hygiene.
Cash handling
Bar, reception and serving handle card and cash. Integrity and till discipline are important reference information.
Use cases
Roles we cover in this industry
Chef / kitchen assistant
Verify pace in full service, hygiene discipline, collaboration on the line and ability to deliver consistent quality.
Waiter / bartender
Check service, upselling, till discipline and how the candidate handles full houses and demanding guests.
Maître / restaurant manager
Confirm staff responsibility, operations (food cost, rotas) and ability to build guest loyalty and a stable team.
Questions
Suggested questions for references
Industry-specific questions you can use as a starting point — customize in Referansio.
- How reliable is the candidate on attendance and communication on absence?
- How does the candidate handle full houses and unhappy guests?
- Describe the candidate's hygiene discipline and cleaning routines.
- How does the candidate function in a team in the kitchen / on the floor?
- How would you assess the candidate's till discipline and integrity with cash?
- Would you hire the candidate again for a new season?
Regulations
Legal framework for the hospitality industry
The Norwegian General Application Act and the collective agreements in accommodation, serving and catering set the framework for pay and working hours, while the Working Environment Act applies to HSE. The Norwegian Food Safety Authority requires training in food safety (HACCP) for kitchen staff. Reference checks are not a legal requirement, but are strongly recommended — particularly for roles with cash handling, guest responsibility or food safety. GDPR sets the rules: questions must be relevant, retention reasonable (max 12 months on rejection), and the candidate must be informed. For foreign workers there are also requirements on residence and work permit verification — separate from reference checks.
Process
Three simple steps
From new candidate to finished report — without manual follow-up.
Add candidate
Enter the candidate's name, role and referees. Takes under two minutes.
Collect responses
Referees receive a simple questionnaire and respond securely on mobile.
Generate report
AI analyses the responses and delivers a complete report with scores and insights.
Frequently asked questions
Other industries
See how Referansio fits other sectors.