Post your company’s jobs on Sirvo free for a limited time.
Sirvo is not your typical job board. We not only provide businesses with the tools to make better hiring decisions without wasting precious resources, but also do more to make sure applicants keep coming to you. Take advantage by creating your free business profile today! Offer expires Feb 10th, 2016!
Businesses on Sirvo have business pages where information and current openings are listed. A business’s page is essentially their hosted careers site; the page, as well as the job listings, are accessible to the public, so both users and non-users can discover open positions.
This helps companies increase their reach to job seekers. Businesses can easily advertise their open jobs on the web and social media by sharing their page’s link, and professionals can click on a job to get more information. This means businesses don’t have to worry about their jobs getting buried under an ever-growing list of more recent postings.
Multi-Location and Multi-Admin Functionality
Once a business page is created, the owner can invite additional administrators to help manage the page. Admins can do everything that the owner can besides grant admin privileges. This includes publishing and archiving job listings, reviewing applications, using the applicant tracking system, and messaging. So, whether hiring is done collaboratively or by expertise, it can be a team effort with Sirvo.
Sirvo allows users to create multiple business pages, which is ideal for businesses with several locations. By simply creating a page for each location, businesses are able to delegate hiring responsibilities, post jobs according to location, and give job seekers easy access to location information.
Applicant Tracking System
The application process, from applying to reviewing applications, is hassle-free on Sirvo. Job seekers apply in-app with professional profiles that include photos, work history, skills, and interests. Once submitted, applications are delivered straight to the applicant tracking system inbox and sorted by job listing, keeping them organized. Page admins can then review applications and sort candidates based on whether or not they’re in the running.
The ATS not only helps businesses manage applications but also makes it easy to hone in on the most qualified candidates so that when it’s time to make the call on who to hire, there’s confidence that it’s the right choice.
Messaging
Sirvo also provides a messaging hub to centralize communication. Each business page has its own message inbox accessible by all page admins from which messages can be sent and received. This gives employers and job seekers an easy way to get in touch with each other, whether it’s an invitation to interview or a question about a job listing while keeping everyone on the hiring team in the loop.
Added benefits of joining Sirvo
At Sirvo, we know that an easier hiring process is only half the battle. Businesses that are hiring also need to engage job seekers on a broader level. That’s why we send out our e-newsletters advertising your open positions, continually share your openings across our social channels and even post jobs to Craiglist at no additional cost to you!
Register your business today to access all of our great features free for a limited time! Offer expires 02/10/2016
“We have had success with applicants that have applied for all of our positions. Since Sirvo is new and hip I feel like it attracts people that are more on brand with our company than other staffing services available.” – Paulina Szafranski, Lotus Concepts
As an addition to our interview with Dustin Lawlor, head bartender at The Kitchen, here’s the recipe for his craft cocktail ‘Las Vegas Turnaround’. This bourbon-based drink with lemon, basil, and ginger ale is a refreshing cocktail with vibrant flavors that is guaranteed to satisfy!
We sat down with Dustin Lawlor, Head Bartender at The Kitchen Denver, one of Denver’s most popular restaurants, to talk bartending, how he’s found success, and get his take on the transformation underway in and around this booming city. Check out what this industry heavy-weight had to say.
How did you get started in the industry?
Anika Zappe, Sean Kenyon and Matty Clark are the three that gave me my first chances to step behind the bar and I have learned different things from each of them and from the bars that they work/worked behind at the time.
Anika gave me my first chance to actually work with her behind the bar at Root Down and she taught me so much about classic cocktails and technique. I used to sit at Sean’s bar at Stueben’s and then later at Squeaky Bean. He is like an encyclopedia of knowledge. I love sitting at his bar still and always learn a few things. I bar-backed for him briefly as well. He set up a study group for everyone when BarSmarts did their Denver advanced certification and that was a big help to a lot of us.
Matty Clark now owns the Hi-Dive. When I met him he worked at Sputnik and Lost Lake Lounge as well. I started picking up shifts with him at Lost Lake when he was the bar manager there and he helped me learn to work a dive bar effectively. I worked Sundays usually by myself from start to finish. That was a daunting task as young bartender and I don’t know if I could have done it without his help.
Everyone getting behind the bar for the first time needs to have a mentor to learn from.
You can learn recipes from a book. You need a bartender to teach you to bartend. It’s something you can’t rush if you want to be good at it. I still pick up little tricks the learning process doesn’t end.
What is your favorite part about your job?
I enjoy the constant change in the restaurant industry. You always hope to have a good base of regulars but, every night is completely different.
Then on the other side, cocktails are constantly changing. Ingredients, cocktails themselves, new spirits… It’s ever changing and I love that.
In your eyes, what is the #1 quality that makes a good bartender?
Passion and a desire to create a perfect guest experience every service. Over everything, to be good at this you have to love to be hospitable. Hospitality should be at the root of every team member’s skill set.
How do you deal with difficult guest situations? Do you have any tricks you use in those situations?
Every case is different when it comes to that. [With inebriated guests], the first defense is not to be the bar or bartender who over serves them. If they walk in the front door intoxicated, I usually try to get to them before they have a chance to sit down. Communicating with my team so no one else serves them is also key.
Being honest, kind and discreet with a guest who has had one too many is always the first step. The last thing I want to do is embarrass or “call out” a guest who drank too much. Most of us have been drunk. There is no reason to make someone feel like an idiot for over indulging. It just escalates the situation. If they have a sober friend with them, I will enlist their help to get them home safely.
How do you try to connect with your guests?
As far as connecting with guests the biggest thing is listening. One guest may want to talk and know everything that’s going on behind the bar etc. another guest may have had an awful day and just wants his Steak and his scotch and no conversation.
The best tool you can have in your arsenal is being able to assess the needs of your guest.
The faster you can do this the better. Having a server or bartender know how to handle your experience without having to explain it is what separates good service from excellent service in my eyes.
What are some tricks to maximize your efficiency behind the bar?
When it comes to bartending, I think the biggest efficiency trick is putting bottles back in the same place every single time. Using muscle memory when you are very busy and not having to race around to find bottles is my biggest time saver. Organization and cleanliness are bartender’s friends on a busy night.
Is there a particularly crazy story that’s happened to you while working?
There is a lot I could put here. But, I had a guest throw an old fashioned glass at another guest. It missed his target but hit the bar and shattered. A shard of that flew up and cut another guests neck that was sitting near the guy he intended to hit.
It was nothing life threatening, but it happened very fast and everyone heard and saw it and the whole place went crazy. The two parties’ friends got them both out of the bar without further incident. It was touch and go for a few minutes, though. Thankfully no one was seriously injured.
What do you feel makes Denver and Boulder unique in the food and beverage industry?
We are a “bigger” city and we continue to grow in Denver. But, we aren’t and hopefully never will be a “big” city like San Francisco, New York or Chicago.
I think our size is currently our greatest asset.
We are big enough to keep things exciting but, small enough that chances are my bartenders and I know someone working behind the bar at your next stop.
How do you feel the rising population in Colorado will affect the industry?
Overall I think it will be for the better. The more talent in the city the better. It makes everyone step up their game. The hard part is on the hiring side of things. Finding people who actually love this and want to do it for a living isn’t always easy.
What are some of your favorite watering holes around town?
It’s official: Women Who Launch was a success! Michael Kilcoyne, the panel’s MC, did a spectacular job, asking a variety of relevant questions. The panelists, Stephanie Maxwell (@gosirvo), Jenna Walker (@artifactuprising), and Amy Baglan (@meetmindful), were in kind, sharing insight and experiences from their unique perspectives.
The highlights included discussing work-life balance, or “congruence” as Jenna calls it. Each of these women have had to conquer their own challenges to achieve zen: for Stephanie, it’s the small but no less important things, like eating and exercising, that she had to learn how to put first; Jenna didn’t want to sacrifice being a mom, so even though it meant less sleep, she woke up early to get work done so she could fit in school drop-offs and pick-ups; Amy has discovered that the key to maintaining her balance is mindfulness and meditation.
When it came to handling the strong emotions that go along with the stress of founding a tech company, each woman had a different take. Stephanie sets her emotions aside with her team because that’s how she’s most effective as a manager, while Jenna does the opposite, sharing that she “threw a fit” the week before as an example, because she’s found that she’s at her best when there’s no pretense. Amy falls somewhere in the middle, but highlighted the importance of having a second opinion when emotions run high by telling the audience about an email mishap that involved a dick pic. We all got a good laugh out of that!
All in all, it was great discussion about what it means to be a female founder in the tech industry.
The service industry employs 30.7 million people nationwide. That’s 1 in every 10! And, since the service industry is the “fastest growing sector in terms of the number of people employed”, that’s a stat that’s on the rise.
But there’s a problem that’s also on the rise: recruiting and hiring employees within the service industry.
Open calls, social networks, and large job boards such as Craigslist just aren’t cutting it.
Job seekers apply to countless numbers of job listings without the chance to gather more information about the job or business to see if it’s a quality fit for them. And there’s no good way to tell if a job is an opportunity or a dead end when you’re looking at an ad on Facebook.
Employers and hiring managers are spending their time sifting through piles of paper just to find a suitable candidate when they should be spending time considering job seekers who are qualified for the position in terms of skills, experience, and culture fit.
And it’s a waste of time and money for both sides, because although these methods are great in terms of quantity, they don’t do much when it comes to quality.
Sirvo is the solution.
Sirvo is a recruitment platform for the service industry. Connecting employers, professionals, and job seekers.
Professionals that are looking for a job (or something on the side) create profiles that not only show off their professional accomplishments but also their shining personality. Can you say the same about (literally) one-dimensional, paper resumes? Doubt it.
Businesses create company profiles and job listings in a matter of minutes. Full-time or event staff, managers or promo models, in a pinch or ongoing – we’ve got you covered. You can even close job listings, then reuse them later. All for a fraction of the cost of traditional hiring channels.
By combining social, jobs, and streamlining the application process, Sirvo is leapfrogging the industry into the modern age of connectivity. With just a click: apply to jobs, organize candidates, message members, and more. Sirvo does the busy work, so you can get back to what matters.
“Sirvo is where you go to connect with your service industry peers, because whether you’re working, searching, hiring, or influencing within the industry, we’re all part of this dynamic community that is in need of a home base.”
Interested in our beginning? Check us out at https://gosirvo.com to sign up for beta.
Self-trained chef, James Beard Foundation award winner, head judge on Emmy Award winning reality-competition program “Top Chef”, world famous restaurateur, family man, mentor, and even life-saver (of cookbook author Joan Nathan, while choking on a piece of chicken) are just a few of the many hats worn by celebrity chef Tom Colicchio. So what are the secrets behind the success? A three ingredient recipe: “make people happy”, “remain flexible”, and “learn from everyone”.
”Make People Happy”
Eating out is about eating good food, of course, but it is also about convenience. When at a restaurant, whether it is fast casual or fine dining, we don’t want to worry about a tåhing. From the food, to the service, to the atmosphere, we want it wrapped up in a nice bow to be devoured as we please.
Tom Colicchio believes that the fundamental principle that is the foundation of every successful restaurant is that “everything has to work- food, service, and hospitality.” He understands that not only does the food have to be tasty and well-served, but the mood is crucial as well. When “no one is making you feel good”, you leave unsatisfied, with a bad taste in your mouth, if you will. And for Tom, it’s all about “the feeling when you’re walking out the door.”
”Remain Flexible”
What does Tom Colicchio, who has opened several extremely successful restaurants, believe is the most common mistake made when undertaking this notoriously arduous task? “Too much of a game plan.”But don’t misunderstand what he is saying. According to Tom, “always go into a restaurant opening with a great plan, but be prepared to make changes quickly.” On occasion, ideas which sound great in theory don’t always translate into reality as imagined. And this happens to everyone, including the greats. For example, Tom explains that when opening Craft, the menu was confusing customers. So, instead of saying “this is just how we do it,” he and his team realized that it was “causing too much confusion,” and changed the menu as to cater to the diners.In the end, as Tom explains, “you might have a plan… but if it’s not working, you may have to make a change to that plan. You have to remain flexible.”
”Learn From Everyone”
As a chef, restaurateur, and television personality, Tom Colicchio receives his fare share of criticism. What does he do with it? He listens, and then he learns. When considering reviews and the like, Tom doesn’t take it personally, and doesn’t necessarily equate a negative comment to a mistake made by him or his team. Instead, he takes his own advice to “learn from everyone,” and says “you have to start looking for patterns. And once you establish a pattern, then you can identify where there’s a problem that needs fixing.”As a judge on “Top Chef” and an expert on all things culinary, Tom also knows how to dish out the criticism. His advice: “don’t make it personal.” Most of us know that when feeling attacked on a personal level, what is actually being said, the critique itself, goes in one ear and out the other. There is no chance of learning, and improving. So, Tom suggests that we instead “focus on what people are doing as opposed to who they are.”
Sage Advice
Not one person can argue the success of Tom Colicchio, and as such, his advice is in all likelihood good advice. In essence, he’s telling us to stay true to ourselves and our intentions, and that we must be open to change, and adapt. Now those are two tactics we can all use!
Want more tips on how to hack the service industry? Find them @gosirvo.
