24 Union Square East
New York, NY 10003
(212) 228-3585

Danny Meyer’s Union Square Hospitality Group (USHG) is a prominent leader in the hospitality industry. USHG currently employs 650 people, and that number is expected to increase to 1,000 by the spring of 2005. Part of the reason for USHG’s success in such a competitive industry is their resolve to ensure that all employees practice the company’s “5 Tenets,” of “Enlightened Hospitality.” The director of human resources at USHG, Paul Bolles Beaven, shares these 5 tenets and why working for Union Square Hospitality Group is a growth experience.

Featured Employer Interview with Paul Bolles-Beaven, Union Square Hospitality Group

Elizabeth Kye: What are the greatest challenges in hiring new people?

Paul Bolles-Beaven: The greatest challenge is finding the right match both for the employee and our company. It is essential for the employee’s growth and the growth of Union Square Hospitality Group.

EK: What are the particular challenges in hiring for the MoMA?

PBB: A Challenge for us is that we are hiring new roles for USHG. For example, we need to hire cashiers for the cafés and a server in a café is different from a server in a restaurant. Working for a museum café requires a different skill set. Our immediate challenge is hiring and training the 200 people we need before the museum reopening November 20.

EK: What’s the company culture like?

PBB: We have a set of 5 core values that we call “Enlightened Hospitality.” When Danny opened Gramercy Tavern, we realized the gold we had at Union Square Cafe, was genuinely caring for people. Danny created the “5 Tenets of Enlightened Hospitality,” to describe and teach our unique hospitality to others as the company grew. The tenets are:

1. We care for each other.
2. We care for our guests.
3. We care for our community.
4. We care for our vendors.
5. We care for our shareholders.

What’s different is that the caring is universal and reciprocal. Most people first notice that the guest doesn’t come first and profit is number 5. We believe if we take care of each other we’ll do a great job in taking care of our guests, vendors, and community. We are constantly pushing the envelope in both hospitality and excellence. We want people who are willing to be challenged to do their best work while caring simultaneously. So if you’re someone who throws temper tantrums to achieve excellence or is all about yourself, this isn’t the place for you.

EK: What benefits does USHG provide for its employees?

PBB: We have excellent health benefits, dental coverage, 401K, flex spending accounts, holiday and vacation pay, and an employee-dining program. We’re committed to offering competitive compensation and benefits, and we are committed to employing a diverse workforce.

EK: What are the qualities you are looking for in employees working in the front of the house? What are the qualities you are looking for in the back of the house?

PBB: They are the same qualities. We want people who we call 51%. As taken from our employee manual “51% refers to emotional skills, a warm and friendly character, intelligence, curiosity, work ethic, stamina, empathy, awareness, enjoying making other people happy, and a willingness to learn about what makes them tick. The 49% refers to technical job skills consisting of physical skills, on the job experience, and knowledge about food, wine and service. While a complete 100% is necessary the 51% carries more weight than the 49%.” If you love to be a part of a great team we are a good company for you. If you are the lone ranger, it’s not a good company for you. I want people who want to learn and grow everyday at work.

EK: What does the future look like for USHG?

PBB: Well, we’re working on opening the restaurants in MoMA, and we are opening a catering division in 2005. We have plans for continued growth for the next several years. On average, we’ve opened one restaurant every 3 ½ years. We believe slow and steady wins the race.


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