What’s the Career Path of a Restaurant Manager?

What’s the Career Path of a Restaurant Manager?

by | Apr 28, 2017 | Career

If you like being the host (or life) of the party or if you enjoy bringing people together for a good time, then you’ll enjoy working as a manager in the service industry. The hours can be long, but the rewards are worth it. You’ll form close friendships with your employees and with your patrons. Some of these connections will last a lifetime.

You know, we would never tell someone they don’t have to go to college to be successful. But with the internet bringing the world closer together and with the world changing rapidly, the fact is A) success is being measured differently and B) there are other ways to achieve success.

In 2017, restaurant and foodservice jobs make up 11% of employment in the state of Colorado. The National Restaurant Association predicts that number to grow by 12.3% by the year 2027. Here are more stats illustrating why pursuing a management career in the service industry is a viable option.

Within the industry, there are just a few steps to becoming your own (or THE) boss, but each step requires a complete grasp of the level before. Most managers work within the industry, either starting out as a bartender or server, but it’s increasingly common that employees from the Back of the House become heads of restaurants, too.

Whether you pursue a career by learning the business as you go or by working in the business while going to school, this is pretty much the path a manager takes.

1. Host/Server, Prep Cook/Dishwasher

If you’re in the front of the house, you’ll start out as a host or server. If you’re in the back of the house, you’ll start out as a prep cook or dishwasher.

Managers must always know how every aspect of their restaurant functions. Starting out at the bottom is a great way to learn how a foodservice establishment operates. Knowing exactly what your employees go through on a shift to shift basis is a great way to earn their respect.

Also, there will be times when you have to jump in and help out. You’ll want to know what you’re doing. If you’re hired into a company as a management trainee, it’s very likely their training program will have you working in every position of the restaurant at some point.

2. Bar or Service Manager

After learning the restaurant positions and functions, you’ll be able to move to higher level positions such as the Bar Manager or Service Manager.

In these positions, you’re given the responsibility of managing small teams of employees, mentoring and training, and handling opening and closing duties to ensure the restaurant functions at its highest level.

3. Assistant General Manager

After Bar/Service Manager, the next step is taking the reins as Assistant General Manager. At this level, it’s common to be paid a salary instead of on an hourly basis. This level of management is also typically offered benefits.

The trade off is, the hours are loooong. You’ll be the first to arrive in the mornings or the last to leave at night. But, you’re also learning the upper-level management skills needed to someday run your own restaurant.

4. General Manager/Owner

This is typically the highest position in the restaurant. You have final say in all business decisions. You’re in charge of making sure the business is a success. You’re responsible for all employees. If you’re working for a corporation, you can still progress higher than GM. If you’re working for a small company, this could be the highest you can get before you move to the next step of owning your own business.

If you decide to go the corporate route, other possible positions to achieve could be:

  • Area Manager
  • Regional Manager
  • Division Executive

Rest assured, the service industry as a career choice is here to stay. Taste trends are changing faster than ever, which means more new restaurants are on the horizon. An added benefit of a career in the service industry is it’s very easy to travel, so keep that in mind as your think about your future. Restaurants and bars are everywhere!

If you’re ready to see what’s waiting for you, browse our latest openings now.

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Different Types of Restaurant Establishments and How They Differ

Different Types of Restaurant Establishments and How They Differ

by | Apr 26, 2017 | Career

As you consider which restaurant you’d like to start a career in, you may come across the many different types of establishments. You’re probably wondering what the differences between them are.

In essence, restaurants are most commonly classified by the type of service they offer to their customers. The work and pay will be different at each so we thought we’d give you a quick rundown of what each service type is and what you can expect at each.

Fast Food

Fast food restaurants have a bad reputation in the industry and within pop culture. Normally, these are restaurants where the food is cheaper, ordered at a counter, and paid for before the food is presented. Typical fast food establishments serve hamburgers, pizza, and fried foods. The bad reputation comes from the fact that these restaurants are associated with unhealthy menu options as well as low wages.

Before you condemn working in a fast food establishment, think about these two things:

 

  • These are usually the big chain restaurants with locations all over the country, maybe even the world. Their size enables them to provide benefits to their employees other types of restaurants may not be able to.
  • These restaurants also provide a well-established training system which translates across the industry, so starting with a fast food chain gives you a solid foundation to take to higher level management positions.

Fast Casual

The main difference between fast food and fast casual is that more of the food is actually prepared on location at a fast casual restaurant. Normally, the food and ingredients used will be of a higher quality than at fast food restaurants, too. Customers will still order at a counter and pay first, but the perception given is the food is better quality, meaning it must be healthier, and therefore worth the slightly higher prices.

Restaurants in this category make up some of the fastest growing chains in the country. A number of the big fast food chains also own fast casual concepts under different names. The good thing about that is, the training and benefits will still be available. It also opens up many career paths for anyone who chooses this type of restaurant to specialize in.

Cafe/Bistro

Just a hair different from fast casual, but still a step up. The cafe/bistro originated in Europe but still does not always offer table service. Customers can either order at the counter or the bistro may offer a limited menu with a limited team of waiters willing to take your order while they manage a host of other duties such as making/serving drinks and coffee at the bar.

Cafes and bistros are known for the quality of their beverages, their pastries and light snacks, and the relaxed atmosphere where patrons are encouraged to stay for longer periods of time than at fast food and fast casual style establishments.  

Casual/Family Style

At casual/family style restaurants customers normally order at their table from a waiter assigned to take the order and guide the diners through the experience. The meals are prepared to order and are another step up in quality and complexity from the fast casual restaurant or bistro.

Although many casual/family style restaurants are owned by big chains, more and more are increasingly owned by individuals or small companies. This style of restaurant is also known for having a much wider menu selection. Some casual/family style restaurants have an eclectic menu while others focus on one cuisine or concept.

Non-management employees at these types of restaurants can expect to earn more than at fast food or fast casual restaurants due to tips becoming a part of their income.

Fine Dining

The term “fine dining” has traditionally brought white tablecloths, evening gowns, suits, fancy cocktails, and white-gloved waiters to mind. Usually, these restaurants employed a team of highly trained chefs who put out gourmet menus seasonally to impress the A-list clientele.

But now, it doesn’t always mean that anymore. Those restaurants still exist, but the chefs and other skilled restaurant employees have begun bringing their talents over the casual/family style of service. The good news is, the quality of the menu and service ensures the wages paid at these establishments are very high. These restaurants will also normally offer benefits to their employees.

Many restaurants may fall into more than one of these types so we hope we’ve given you a general idea of what to expect when eating out or searching for a position. If you have any more questions on dining in the Denver area or are ready to get to work, visit us at Sirvo.com now.

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7 Ways to Make Your Resume Stronger

7 Ways to Make Your Resume Stronger

by | Apr 21, 2017 | Career

When you’re looking for a new job, your resume is typically the first contact that potential employers have with you. Your goal is to use your resume to create a great first impression–not by lying, but by putting your best foot forward and showing people exactly what you can do. These tactics will allow you to create a stronger resume that will help bring you to the top of the stack.

1. Build your experience. You know that you have to have experience in order to get a job, and you have to have a job in order to get experience. There are, however, some other ways you can get some great experience that’s relevant to your job. In the hospitality and restaurant industry, this might include:

  • Volunteering for events that require a great deal of customer service
  • Finding opportunities to cook for friends, loved ones, and other events–especially if you get paid to do it
  • Organizing local events, including those that aren’t for profit

2. Put the important details first. You have approximately six seconds to catch the attention of the manager or recruiter reading your resume. That means you want to put your most important details at the top of your resume, where they’re easier to see.

3. Keep it clear and simple. It’s tempting to pad your resume with extra words, especially if you happen to have, for example, a page-and-a-half long resume that you’re trying to stretch to two pages. Instead, cut it down: a clear, concise resume is much more appealing than one that appears to gush or to contain unnecessary or excess information.

4. Personalize your resume. Think about the specific job you’re applying for, then put relevant information first or emphasize it more clearly. For example, if you’re applying for a hospitality position, your time as a customer service representative at a call center might showcase your ability to prioritize customer service and handle high-stress situations. On the other hand, if you’re applying for a job as a restaurant manager, you might be better suited to discuss your previous experience in the restaurant industry at the top of your resume.

5. List accomplishments, not skills. It’s great that you have customer service skills–but what have you done with them? Instead of a rote list of your skills, use active language to describe what you’ve actually accomplished with them. Which sounds more appealing: “good at dealing with customers” or “effectively managed customer interactions and diffused tense situations” as you describe your previous management position?

6. Keep it real. Don’t lie on your resume. This seems obvious, but all too many prospective employees fall prey to the urge to exaggerate or even manufacture information about their previous positions. If you want the job, be honest: chances are, someone will check before you’re offered the position. Lies will make it evident that you aren’t a suitable candidate.

7. Proofread. This is a critical step in the resume writing process–especially if you’re using a template or copying and pasting from someone else’s resume. You must be sure that you’ve checked your spelling, avoided major errors, and, most critically, put your information in your resume, not the person’s you copied.

Crafting a strong resume is the first step in attaining the employment you’ve always wanted. Don’t just slap it together; instead, take the time to do it right, building a strong resume that reflects your accomplishments and explains to a potential employer why you’re the right fit for the job. Don’t forget to include a cover letter detailing your interest in the position and why you think you’re a good fit, if relevant. Your ability to get the job of your dreams could hinge on the quality of that first communication with a prospective employer.

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I am a Culinary Grad – Now What? 20 Essential Tips For Young Cooks

I am a Culinary Grad – Now What? 20 Essential Tips For Young Cooks

by | Apr 19, 2017 | Career

Chef Paul Sorgule of Harvest America Ventures blog just released an open letter to young chefs who are soon to graduate their culinary programs and venture out into their career. The letter states 20 pieces of advice that you may or may not have heard before, but regardless are worth repeating. We thoroughly enjoyed it and thought they were important enough to repeat here. To read Pauls open letter in full, head on over to his blog.

  1. KNOW WHAT YOU DON’T KNOW

True, there was a tremendous amount of information thrown your way during the 2-4 years of college. Some of it stuck and more than you can imagine simply bounced off your shoulders and landed elsewhere. Trust me when I say that there is much more to come. Only experience will allow the important things to stick, sink in, and allow you to grow into the chef that you want to become.

  1. BE HUMBLE

No, you are not the best thing that ever happened to the kitchen that hired you. You might become that person, but right now please accept your role as a humble cook and student of the trade. Keep an open mind and realize that the person next to you is probably far more seasoned than you.

  1. ACCEPT YOUR ROLE TODAY

You are not the chef – you are a cook. Start with the intent of being the very best cook that you can be. Take on this attitude with every position that is offered to you during those early years: prep cook, garde manger, banquet cook, the omelet station on a Sunday brunch, line cook, roundsman, etc. Being exceptional at each of these positions will be your real resume leading to the position of chef.

  1. HAVE A STRATEGY

Don’t leave things to chance – have a plan. Where do you want to be in five or ten years? If you don’t know, stop and figure it out today! What kind of restaurant or company, what position, what geographic location, what salary range, etc. Have a plan and write your road map to get there.

  1. FOLLOW YOUR STRATEGY

Once you have built that strategy then try to stick with it. You can certainly adjust along the way, but make sure that you are always working from a plan.

  1. LISTEN MORE THAN YOU SPEAK

Your job, at least initially, is to make the chef look good. Learn to take directives, follow the methods that he or she has spent a career developing, accept and learn from critique, and learn when and how to offer your opinions and observations in a respectful manner.

  1. THERE IS MORE THAN ONE WAY TO ACCOMPLISH A TASK

Your instructors taught you the “right way” to work, to prepare certain dishes, to hold a knife, to apply the foundational cooking methods, to set-up a station. This was important, but guess what – the chef who just hired you may want things done a different way. Your way is not better – it is just different. There may be a time and a place to offer your way as an alternative, but keep an open mind in the meantime.

  1. LEARN HOW TO FIT IN

A sure way to limit your success is to try and become a square peg in a round hole. Fitting in doesn’t mean that you should accept bad habits or become part of a group of antagonistic employees, it simply means that before you can help an organization improve, you must win the trust and confidence of those around you. Once this becomes your persona, then you can gradually influence positive change. This will serve you well even as a chef.

  1. SHARE WHAT YOU KNOW AND KEEP AN OPEN MIND

Yes, there are things that you have gained in culinary school that others in the restaurant may not be aware of. When the time is right, be willing to share this knowledge with others without appearing to be better than them. At the same time, realize that experience has made other employees very good at their craft – you can learn a great deal from them – keep an open mind.

  1. BE PATIENT

I know you invested a boatload of money in that education. I understand that you will be paying back your student loans for the next decade or so. Certainly, your diploma means something and should be recognized, but you are not a chef yet. It will take time; you will need to pay your dues and work many positions that might even seem like a step back. All of this “real life” training will prepare you to be a chef – it is the experience of working that makes the title of chef attainable. Be patient, if you work your strategy, the position will be realized in the future.

  1. LOOK FOR OPPORTUNITIES TO GROW

Take the leap – work in restaurants or food operations that challenge you. Seek out those opportunities that make you uncomfortable with your current skills. Always take on the positions that make you look in a mirror and tremble a bit with doubt. Ask for opportunities that are beyond you in an effort to learn through “trial by fire”. It is this battle experience that will make you exceptional at your job.

  1. DEDICATE YOURSELF TO THE RESTAURANT

Be an ambassador for the operation where you work. Show your pride and seek out any possible way that you can help the operation be successful. Become an advocate for cost control, work to make each task you are given – the most important task in your mind. Accomplish each job with passion and dedication to excellence. Become extremely valuable to the restaurant where you work.

  1. BE THE EXCEPTION TO THE RULE

Aside from your need to “fit in” make sure that you hold true to your principles. If others in the kitchen are less concerned with how they present themselves in terms of grooming or uniform care- be the exception and present yourself as a professional. If others spend too much time putting down others and finding their cup half empty – be the one that always sees your cup as half full.

  1. DON’T IGNORE THE RULE

At the same time, when the operation does have standards that are core to their brand, do not ignore them or fight to push them aside. Becoming the exception to well-established rules is a surefire way to relinquish your ability to “fit in” and make a difference.

  1. WORK HARDER THAN EVERYONE ELSE

I do not propose that you attempt to show everyone else up, but rather to be that person that everyone admires for your work ethic. It doesn’t get easier as you move up the career ladder. The Executive Chef should also be the person who works harder than everyone else. This is how he or she got to that position. At the same time, make sure that you work smart. Working harder doesn’t always mean that you need to work more hours than everyone else.

  1. BE THE EXAMPLE

Be the one, from the first day on the job that others look to as the standard bearer of excellence. Apply this to everything – how you set your station, your commitment to sanitation, the way you treat others, your respect for ingredients, your understanding of cost control, your dedication to proper cooking technique, and your desire to always improve should become your signature.

  1. HELP OTHERS TO BE SUCCESSFUL

No cook is an island. You will learn this on your way to becoming a chef – you must depend on others if you and the restaurant are to succeed. The first step is to always commit to helping others in the same fashion.

  1. CHOOSE YOUR FRIENDS WISELY

There are loads of temptations that cook’s face. The intense hard work and non-traditional hours will often lead to after work indulgence. Keep moderation as a rule of thumb and do your best to avoid the temptations that you know will lead down a rocky road. Connect with others in your field that share this same approach rather than those who seem to always live on the edge.

  1. ASK YOURSELF “IS WHAT I AM DOING RIGHT NOW BRINGING ME ANY CLOSER TO ACHIEVING MY GOALS”

This should be a great sign to print and hang over your apartment door. This is a simple reminder to work your strategy. Straying too far from the plan will only delay your objectives.

  1. TAKE CARE OF YOURSELF AND LOOK FOR THAT BALANCE EARLY ON

It seems contradictory to point to a life of balance after reading the previous 19 points, but it is possible. Always find time to live a healthy life. Eat well, see a doctor routinely, exercise, and find some time to relax on your own and with friends. Build this into your schedule as tasks that are just as important as preparing your mise en place for tonight’s service.

 

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6 Ways to Come Back from a Suspension Like a Boss

6 Ways to Come Back from a Suspension Like a Boss

by | Apr 14, 2017 | Career

Getting suspended from your job is incredibly stressful. Regardless of whether you were incriminated for something beyond your control or you deliberately did something that got you in trouble later, you don’t really want to lose your job–especially if you don’t have another one waiting in the wings. Coming back from suspension like a boss is a great way to convince your employer of exactly how valuable you are and ensure that your standing with the company remains intact.

1. Communicate professionally and responsibly with your employer throughout your suspension. You should know going in whether or not you will be paid, how long the suspension will be for, and when you can expect to return to work. Keep communications relevant and professional, and resist the urge to contact them too often in case they’ve “forgotten” about you, but do make sure that you know exactly what will be expected of you in order to return.

2. Clearly define expectations with your employer before your return to work. This is particularly important if you were suspended for something that you didn’t realize would get you in trouble–for example, derogatory comments on social media regarding a colleague. If you have been suspended for behavior that is covered in the employee handbook, make sure that you review it so that you know exactly how to behave when returning to work.

3. Avoid even a suggestion of misconduct. If you have been accused of negative behavior against a colleague–harassment, romantic entanglement, or violence–make sure that you are never alone with that colleague. If possible, avoid being alone with that colleague and close friends of theirs, which could cause a misrepresentation of the facts.

4. Know your rights. If you live in a right to work state, your employment can easily be terminated–and in some cases, you may feel as though you’re in danger of termination soon after returning. If this is the case, make sure that you know your rights and what is considered an acceptable reason to terminate your employment.

5. Be apologetic where appropriate. If you were guilty of misconduct, be apologetic and assure your managers that you’re going to do better in the future. Have a real, actionable plan in place to improve your work behavior so that the misconduct doesn’t occur again. You want to present a capable, competent appearance to your managers to assure them that you’re going to come back and give your best to the company.

6. Abide by any restrictions placed on you. These restrictions may be inconvenient for you. They may be equally inconvenient for your colleagues. Dedication to abiding by these restrictions, however, will assure your managers that you’re committed to doing what’s necessary in order to restore your place within the company and go forward with a much better view of what is expected of you. Whether the restriction is that you’re unable to be alone with a specific individual or that you’re unable to enter certain areas unsupervised, be gracious and stick to the restrictions. The better you are about adhering to the rules, the sooner your position will return to normal.

Returning to work after suspension can be awkward, uncomfortable, and difficult to manage. You can’t know what’s been said about you while you were gone or how your colleagues are going to react to your return. You can, however, move forward professionally with confidence: your employer likes your work enough that they were willing to have you come back in spite of an indiscretion, and that says something!

By putting on your most professional attitude and committing to a solid work ethic from the day of your return, you can put your suspension behind you and improve your employer’s vision of you in the future.

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The Do’s and Don’t’s of Job Searching While You’re Still Employed

The Do’s and Don’t’s of Job Searching While You’re Still Employed

by | Apr 10, 2017 | Career

There are plenty of reasons why you might choose to look for a new job while you’re still employed. You might need more money, feel that you’re overworked in your current location, have personality conflicts with some of the other employees, or simply be ready to move on to new things. Job searching while you’re still employed, however, takes a more delicate touch than job searching when you aren’t currently working. These do’s and don’t’s will help make the process simpler. 

1. Don’t share with your friends. No matter how tempted you are to share your latest career aspirations with the friends you’ve made at work, the workplace isn’t the right location for that kind of gossip. If you don’t word to get to your managers that you’re looking for a new job, it’s best to keep it quiet until you’ve secured a new position. 

2. Don’t use resources from your current company to search for your new position. This includes using company time to search through job listings or update your resume. Contacting a prospective new employer on your lunch break is one thing; printing out your resume on the company printer because you forgot to do it at home before leaving for work is something else entirely. Continue to give your company your best for as long as you’re there, including keeping your future career aspirations to yourself until it’s time for you to let the boss know.

3. Do let your managers know about a new position as soon as possible. Sure, employees who have put in their two weeks’ notice in the past have been escorted off the premises in the past without even getting to work their last shift. Still, you don’t want to wait until your last day and then leave your current colleagues scrambling to find a replacement for you. Instead, put in your notice as soon as you can.

4. Do keep your social media conversations about new work to a minimum. While you might need to update your LinkedIn profile, that doesn’t mean you need to parade the fact that you’re looking for a new job–especially if you want to keep it from getting back to your current bosses for a while. Instead, keep your search private and off of social media. This is not time to take advantage of connections made through your Facebook friends!

5. Don’t list your current employer as a reference. Let interviewers know that you would prefer they not contact your current employer at this time. Instead, use other references from previous employers to build your resume and show your capability. List awards you’ve won or commendations you’ve received as proof of your capability at your current job instead.

6. Do check your attire. You’ve got an interview after your shift, so you dress up more than usual for your work day–and suddenly, your bosses are wondering what’s going on. If you must, change after leaving work, even if you’re running on a tight schedule. Keep in mind that a business casual outfit is easy to dress up with a jacket if you must present a more professional appearance for an interview than is common in your current place of employment.

7. Do behave with integrity. Potential employers are going to want to know why you’re leaving your current job. You can be honest–this job is not a good fit for you professionally; you’re hoping to better your career opportunities–without badmouthing your current employer. Resist the urge to over-share! Behaving with integrity will let a new employer know that you’ll show equal respect to their business if the time comes for you to leave.

Job searching while you’re still employed can be a challenge, but it’s better than having to scramble to find a job–any job–when you lose your current one while still searching. Make sure that you’re prepared for the challenges of job searching while employed before you begin.

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Experience Sirvo for yourself

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