Most requested skills in the hospitality industry in 2025

In the hotel and hospitality sector of 2025, the emphasis is strongly on soft skills and service-oriented competencies. Employers today place great value on communication skills, empathy, teamwork, problem-solving ability, adaptability, and a keen eye for detail. In addition, language skills (such as English) and digital skills (for example, working with reservation systems) are more important than ever. Below we provide a brief overview per job group (reception, management, housekeeping, banqueting, restaurant, and kitchen) of the most requested skills in 2025.

Reception (front office)

For reception staff, social and communication skills and hospitality are particularly important. They are also expected to be able to work with modern hotel software and be flexibly deployable. Highly sought-after skills for receptionists in 2025 include:

Communication and language skills: excellent communication in both Dutch and English is often a must. This helps with welcoming international guests and professionally handling questions. In larger cities such as Amsterdam, Rotterdam and The Hague, English is often sufficient.

Guest-oriented attitude: a friendly, service-minded attitude and the talent to make guests feel welcome. Think of proactively thinking along with guests and ensuring a positive experience.

Technical proficiency with reservation systems: experience with hotel reservation software (PMS), such as MEWS, so check-in and check-out go smoothly. Digital savvy is essential for efficiency at the front desk.

Flexibility and stress resistance: willingness to work in rotating shifts, weekends and holidays, and being able to stay calm during unexpected situations or busy moments. Receptionists must be able to handle multiple tasks simultaneously without losing their smile.

Problem-solving and independence: quickly responding to complaints or questions from guests and taking initiative to solve challenges. A proactive attitude (handling things before they become problems) is highly valued.

Management

Hotel managers and supervisors must possess a broad palette of skills. In addition to leadership and organisational talent, communication and analytical skills are also crucial. Key requested management skills in 2025 include:

Interpersonal and communication skills: the ability to communicate clearly and build a good relationship with both guests and staff. A manager must be a people-person who can motivate teams.

Leadership qualities with a focus on service: strong leadership skills to guide teams, with attention to hospitality and customer satisfaction. This includes setting an example, coaching staff, and fostering a culture of service excellence.

Decisiveness under pressure: being able to perform under high pressure and make quick decisions when needed. In a dynamic hotel environment, managers must remain calm during unexpected situations and respond adequately.

Problem-solving and innovative thinking: able to solve problems creatively and come up with innovative ideas. For example, improving processes or structurally addressing guest complaints requires innovative thinking.

Financial insight: experience with budget management and financial planning is indispensable in management roles. Managers must be able to analyse figures, monitor costs and make strategic decisions based on financials (think revenue, cost control and profitability).

Housekeeping

Housekeeping staff are the silent force behind an excellent guest stay. In 2025, the demand is for precise, reliable and efficient cleaning staff. Some commonly requested housekeeping skills:

Attention to detail and sense of responsibility: nothing escapes a good housekeeper, from a stain on the bed linen to a lightbulb that’s not working. Accuracy is crucial so that rooms meet the highest cleaning standards. Housekeepers usually have a strong sense of responsibility to ensure hygiene and quality.

Efficient time management: hotel rooms must be cleaned within tight time schedules. Therefore, planning and time management are important skills, structuring the work smartly so everything is ready on time. A good housekeeper can work quickly without sloppiness.

Team player with communication skills: although much cleaning work is done independently, teamwork is important. Housekeeping staff must be able to communicate well with colleagues and other departments (such as reception) to coordinate room cleaning times. For example, a room attendant who finishes a room reports this to the front office.

Knowledge of cleaning and hygiene: affinity with cleaning means knowledge of the right techniques, cleaning agents and hygiene protocols (e.g., HACCP). One must follow safety rules and consistently adhere to hotel standards.

Flexibility and physical fitness: willingness to work at irregular times (mornings, evenings, weekends) is often required. Housekeeping staff must also be physically capable of standing for long periods, lifting, and cleaning many rooms per day. This physical endurance and flexible availability are indispensable in this profession.
In luxury hotels, basic knowledge of English is also often required so that housekeeping staff can speak courteously to international guests.

Banqueting

Banqueting (the organisation of banquets, meetings and events) requires a combination of organisational ability and hospitality. In 2025, the following skills are particularly in demand for banqueting staff:

Planning and organisational skills: the success of events depends on good planning. Banqueting staff must be excellent at organising, from room setups to scripts, so that every event runs smoothly. Creating structure and thinking ahead (timelines, checklists) are part of this.

Coordination and communication: working with various departments is a daily routine in banqueting. One works closely with the kitchen (catering), restaurant staff and banquet sales to coordinate timings, menus and wishes. Clear communication and coordination ensure that everyone knows what to do and the guest has a seamless experience.

Hospitality and customer focus: banqueting is about creating memorable events. A service-oriented mindset is therefore important — every guest and every event deserves the utmost attention. This means proactively responding to guest needs, reacting quickly to requests and always striving to exceed expectations.

Flexibility and problem-solving ability: every event is different; unforeseen changes (weather, last-minute updates) can occur. Adaptability, multitasking and staying calm under pressure are therefore essential. A good banqueting professional keeps their cool in stressful moments and finds solutions on the spot so that guests don’t notice any problems.

Restaurant/service

For staff in the restaurant, bar and service areas (such as chef de rang, hosts, bar staff), social skills and service are key. In 2025, hospitality staff are expected to be friendly, alert and versatile. Most requested skills include:

Excellent social and communication skills: being good with people is a basic requirement. This includes warmly greeting guests, actively listening and providing clear information. People skills such as genuine interest and empathy contribute to a welcoming atmosphere in which guests feel at ease.

Customer orientation and service mindset: always putting the guest first. A friendly attitude means politeness, patience and ensuring guest satisfaction, even when there are complaints or special requests. The ability to handle difficult situations or complaints tactfully (conflict resolution) is essential.

Multitasking and maintaining overview: in a busy restaurant, staff must manage several tables and tasks at once. Keeping all the balls in the air — from taking orders, serving drinks to handling payments, requires organisational talent. It’s important to maintain overview so that no table is forgotten and waiting times stay short.

Teamwork and clear internal communication: a restaurant runs smoothly when kitchen and service work well together. Therefore, team spirit and internal communication are key, such as passing on orders correctly to the kitchen and helping colleagues during peak times. Trusting each other and coordinating well leads to smoother service.

Stress resistance: during peak hours (for example, a full restaurant at 8 PM), it's crucial to stay calm and act professionally. Hospitality staff must be able to handle stress well and continue to deliver excellent service under pressure. This means setting priorities, making quick decisions and always staying friendly, no matter how hectic it gets.

Kitchen (culinary)

In the kitchen, the focus lies on both technical skills and collaboration. Hotels in 2025 look for chefs who can both cook well and function within a team. Important skills for kitchen staff include:

Professional knowledge and training: a completed chef training and solid culinary knowledge set professionals apart. Chefs must master techniques and know ingredients, recipes and menu structure. Continuous training and knowledge of culinary trends (e.g., plant-based, allergens) are a plus.

Knowledge of hygiene and safety: complying with HACCP rules and general safety and hygiene regulations is essential in every kitchen. Employers expect chefs to work cleanly and in an organised manner to guarantee food safety.

Experience and professional skill: practical experience in professional kitchens (preferably hotel or restaurant kitchens) is highly valued. It shows that someone can perform under pressure, deliver high quality and is familiar with the fast pace of a kitchen brigade.

Teamwork and communication: a kitchen brigade only functions well when there is cooperation. Team spirit and clear communication with fellow chefs and service staff (e.g., during the passing of dishes) are crucial. A chef must be able to follow instructions from the head chef and at the same time provide feedback when needed.

Precision and discipline: working in the kitchen requires precision, from following recipes exactly to proper portioning. The ability to follow work procedures and deliver consistency in taste and presentation is what many employers pay attention to. This discipline ensures consistent quality, every single dish.

Passion and creativity: although not every role requires creativity, passion for the craft is widely appreciated. Especially higher roles (head chef, sous-chef) require creative input on menus, coming up with specials and culinary innovation. Enthusiasm and love for cooking often shine through in the work and elevate the team to a higher level.

Conclusion: In 2025, hotels in the Netherlands are looking for all-round professionals who not only have the required technical knowledge but especially excel in soft skills and hospitality. Whether at the front desk, in the restaurant, at events or behind the stove, communication, flexibility, teamwork and a guest-first mentality make all the difference. By training and developing these skills, you increase your chances of success in today’s hospitality industry.