Pro-Tips to Get Hired on Sirvo

Pro-Tips to Get Hired on Sirvo

by | Nov 14, 2016 | Career, IndiTips

Welcome to the inside track on how to best use Sirvo to get hired. Don’t worry, it’s not rocket science and it won’t take much effort at all. Just a few tricks of the trade that will increase your chances of finding that great job that you’ve been looking for!

Upload eye-catching photos

While there are several ways to distinguish your profile from others’, one of the most effective is to include unique profile and cover photos that showcase your personality. If you are a chef who is passionate about food, use a photo of a dish you created and want to show off. Perhaps you are an adventurous individual and enjoy rock climbing, diving or hiking, then add photos that highlight those interests.

Not everything on your profile has to be industry related; it should be a well-rounded representation of who you are.

Not everything you do on your profile has to be industry related; the employers on Sirvo are looking for those who will fit in well within their company’s culture. And, isn’t that what you’re looking for too? You want to find a job with a team you’ll jibe with and at a company that supports who you are. This is the whole point behind profiles and business pages; to help provide more insight into culture and personality so that you find a great job that you love!

Sure, experience in the industry is important, but it’s not everything. Employers want to hire unique individuals who will add an interesting dynamic to their teams.

Pro-tip: To further highlight your personality, complete the interests section on your profile. Having a common interest with the person who may hire you can be very beneficial.

Speaking of experience…

Yes, one can simply list their past experience within the industry and leave it at that. Or, you can choose to go into more depth about your previous positions and explain exactly how you contributed and what you learned in the process. The latter will definitely do more for you in the long run because it shows employers that you not only take pride in your work but you’re also passionate about what you do.

Don’t limit yourself by only including a few past jobs.

Also, don’t limit yourself by only including a few past jobs. Restaurant and hotel managers aren’t just looking to fill the positions they have listed, they are often looking for candidates that may one day ascend to mid to upper-level management positions, HR positions and marketing positions.

Use the experience section to highlight why you are best the candidate for the position for which you are applying and also for the position that could quite easily jump-start your career.

Pro-tip: Including your job title in the profile header as well as completing the skills and certifications sections can help you get recruited by employers via candidate search.

Utilize our search features

New jobs are posted daily, which means that more tenured posts move further down the list, but you can easily hone in on the type of position you’re looking for by using a keyword. Whether that’s a specific job title, restaurant section (like FOH or BOH) or shift, your search results will appear in seconds!

Maybe you already have a decent job, which you’d only leave for a position at certain company or concept that you’ve been wanting to work for. Easy! Simply toggle the Search Companies tab, type in that company’s name and head to their business page to see all of their open listings.

If you’ve had your eye on a certain company and you’re just looking for a way to get your foot in the door, this the perfect tool to take advantage of.

Sirvo was designed so that both employers AND job seekers can throw out the big net.

Apply to more than one position

The more jobs you apply for, the higher the chances are that you’ll get hired. This is a competitive market right now and there are many qualified candidates these days who are applying for the same positions you are. It’s possible (and even probable) that someone got to the punch before you did. Or, maybe you weren’t the right fit. Whatever the reason, one application may not do the trick.

The great thing about Sirvo is that it was designed so that both employers AND job seekers can throw out the big net; your profile makes it fast and easy to apply for several positions at once and, if you’ve uploaded a resume, Sirvo saves it so you don’t have to keep attaching it to every application.

The point is that it doesn’t hurt to apply to as many positions as possible even if they aren’t exactly what you are looking for. The industry is suffering from a 70% turnover rate, which means there is always the opportunity for upward mobility. You never know when that Barback position may turn into the Bartending position you were originally gunning for.

Unlike other hiring platforms, anyone can start a conversation on Sirvo, including you!

Message employers directly

Unlike other hiring platforms, anyone can start a conversation on Sirvo, including you! Perhaps you have questions about the position or simply want to send a message expressing gratitude for consideration. No matter the subject, this is a great way to separate yourself from the pack.

When the opportunity arises, just click Send Message from the company’s page and reach out with any questions or comments. All business pages on Sirvo are managed by those responsible for interviewing and hiring, so your message will be read. Whether or not it stands out is on you.

Sirvo is a great resource for anyone looking for a job within the hospitality industry. We have all kinds of job listings, from entry level to management, with some of the most renowned companies in town. Thanks to the partnerships we’ve formed with the Colorado Restaurant Association (over 4,000 members) and EatDenver (Denver’s Independent Restaurant Network), we have the inside scoop on Denver’s best jobs!

Click on either link above to see open listings from partner members specifically or head to our job board to see all of our listings and start applying today.

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How to Avoid Surprise Health Inspections at Your Restaurant

How to Avoid Surprise Health Inspections at Your Restaurant

by | Sep 26, 2016 | Business Toolkit, Management

A restaurant can be a dangerous place, filled with razor-sharp cutting utensils, slippery floors, super-heated liquids and bodies moving at lightning speed in a confined area. It’s the type of hazardous environment that is a magnet for health inspections conducted by both the Occupational Safety and Hazards Administration (OSHA) and other workers’ compensation authorities. 

However, it doesn’t have to be this way. The key is to think safety, starting from senior management all the way down to the people bussing tables. It also comes down to something as simple as the design of the restaurant itself. Here are some suggestions, courtesy of Restaurant Hospitality and OSHA, on how the design of your restaurant can go a long way in reducing workplace injuries.

In the kitchen:

  • Buy countertops and cutting surfaces that can be adjusted to the right height for different workers.
  • Install dumbwaiters to transfer food products between floors.
  • Install sinks that are at the height of most workers’ hips. This helps prevent strain in dishwashing.
  • Buy thick rubber mats for use when kneeling.
  • Make sure that all the equipment, utensils, pots and pans needed in the kitchen are within reach of the shortest worker.

In the front of house:

  • Install coat racks at chest height.
  • Install hip-height bar sinks and ice storage at bars.
  • Install computer workstations for ordering that are adjustable with touchscreens.
  • Install lights at ordering computer workstations with dimmers that direct light upward, toward the ceiling.
  • Design at the bar is important, too. The distance between the bartender and customer should measure 22 inches or less.

Workers in the restaurant should:

  • Store heavy and frequently used items on racks that are no lower than hip height and no higher than chest height.
  • Limit very low and overhead storage to items not often used.
  • Rather than bending, stooping or kneeling, work at levels between your hips and chest. You should work in your power zone while sweeping the floor.

Owners and managers should:

  • Create a written safety policy in your handbook. This should address separately the hazards most frequently encountered by employees. Work rules must meet or exceed OSHA standards. Work rules need to be in writing and be distributed to all.
  • Communicate the rules to employees. Ensure management is on board and all new employees are properly trained prior to starting. Implement continued training safety and establish safety committed, view vendor demos and educate workers on most frequently encountered hazards.
  • Take steps to discover violations. Oversee safety inspections, walk-throughs and audits. Watch for hazards or rule violations. Do periodic safety self-inspections.

Eventually, health inspections will find their way to your location, preferably just on a routine inspection and not because of some catastrophic workplace injury involving hot soup. But by using the information we’ve outlined above you will survive your next OSHA visit because you will have substantially reduced your risk profile.

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Proactive Hiring: The New Age of Recruitment in Hospitality

Proactive Hiring: The New Age of Recruitment in Hospitality

by | Sep 16, 2016 | Business Toolkit, IndiTips

For hospitality employers, especially in restaurants and foodservice, the days of simply posting a job and receiving a large pool of talented applicants are over. In this competitive hiring market the need for another method of engaging job seekers is imminent. The time for active recruitment is here and this is how you can do it on Sirvo using the Search Candidates feature.

Why it’s Time to Recruit

So you’ve posted a job listing that has it all – it explains who you are and what your company represents and describes the available position and the qualifications necessary to fill the role, it’s basically the perfect job listing.

So now you should be able to just sit back and watch the candidates roll in right? Unfortunately, this is not always the case.

It can be confusing sometimes why some job listings receive several great candidates while similar posts by similar companies do not. Often times it is due to an over-saturated market.

So many businesses are hiring right now and looking for the same type of candidate to fill the same position that you are. Plus, with all of the new restaurants opening each week, job seekers have more than enough job opportunities from which to choose.

So what can you do to ensure that your positions are filled? Beyond marketing your company’s brand to job seekers, the answer is by actively recruiting industry professionals that you think would be successful in the role you’re looking to fill.

Utilizing Sirvo’s Search Candidates Feature

This tool not only allows you to engage with job seekers based on the qualifications you’re looking for but also, by doing so, you’re showing them that your company can give them exactly what they want in a job – feeling valuable.

Taking the time to identify a candidate’s talents and reach out to them directly is a sign that you care about the people that work for you and that’s a powerful incentive for job seekers.

Getting started is easy, just toggle the “Search Candidates” tab from the main search page and from there, you can scroll through our list of Sirvo users.

You can also search for those that match certain criteria by typing in a keyword such as job title or skill. For example, type “Line Cook” to find users who have that listed in their work experience.

To take a closer look at candidates, view their profiles by clicking on either the name or picture on the search page. User profiles include work experience, education, certifications and more so you can identify who you think may be a good fit for your company and available positions.

We suggest finding at least 5-10 users to reach out to. Remember that a lot of our users may not be currently seeking a position or may be content with their current employer. The good thing is that many are always looking for that next great opportunity or a second job to pay the ever-increasing rent.

Once you’ve selected some potential candidates, reach out by messaging them on Sirvo – simply click the send message link in the header section of the profile.

Don’t know what to say? Start by introducing yourself and your company and expressing your interest. From there, suggest a time to meet or ask them to apply for your job on Sirvo.

Start Your Search Today

Sure, this is a relatively new tactic when it comes to the hospitality industry, but it’s one that is widely used in almost every other industry out there and there’s a reason. Stop relying on job seekers to make the first move and go find who you are looking for!

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Here’s How to Spot a Food Critic In Your Restaurant

Here’s How to Spot a Food Critic In Your Restaurant

by | Sep 14, 2016 | IndiNews

The moment a food critic steps into your restaurant, you want to make their experience the best one possible. There are plenty of ways for people to learn about your everyday spectacular customer service, wonderful dishes, and amazing environment, but a food critic’s opinion still has the ability to make or break your restaurant. There’s just one problem: you have to recognize who the food critic is! While you won’t be able to identify them a hundred percent of the time, knowing how to spot a food critic will give you an extra advantage the next time one slips into your restaurant.

The Time Matters

Most of the time, food critics aren’t going to arrive at your restaurant during your busiest times. Instead, they’ll arrive at odd times. Very early reservations are often a giveaway that you’re dealing with a food critic, as are particularly late visits. Customers who come in before the dinner rush on more than one occasion are particularly likely to be food critics, especially if it’s a face you don’t see on a regular basis.

Keep in mind that many food critics prefer to check out a restaurant more than once in order to get a real feel for the dishes, the staff, and the ambiance of the restaurant. You probably know your regular customers fairly well, so the sudden appearance of a customer at an odd time who comes in two or three times in the space of a week is a sign that you’re dealing with a food critic.

Customers who come in before the dinner rush on more than one occasion are particularly likely to be food critics.

Watch for Warning Signs

Many restaurants are on the lookout for customers who come in alone, especially those arriving at odd times. There are, however, several other warning signs that may indicate that you’re dealing with a food critic:

  • Detailed questions about the food, including how it’s prepared, where it’s sourced, and more.
  • A customer who visits the restroom frequently or appears to spend more time than usual on their phone. Critics have to take notes somehow!
  • A customer who pays detailed attention to the server’s spiel at the beginning of the meal.
  • A customer who is very interested in everything going on around the restaurant, constantly looking around and taking everything in.

A customer who pays detailed attention to the server’s spiel at the beginning of the meal is likely to be a food critic.

Observe the Food

Food critics need to taste as many dishes as possible when they visit a restaurant. When they come in alone, they may order an appetizer, entree, and desert for a single individual or check out more than one dish, even if that means leaving with a large number of leftovers. A food critic who dines with a group, on the other hand, might seem more difficult to spot–until you take note of the following behaviors.

  • Everyone at the table orders something different, especially if they order more than just the entree. At a typical table, you’ll see a couple of people who order the same thing.
  • Plates that are passed around the table, especially if they seem targeted at one individual.
  • Small portions of food placed on bread plates and moved to a particular individual at the table.

A savvy server can note these behaviors and let the restaurant managers know that they’re dealing with a food critic, ensuring that you’re able to respond appropriately.

Once you’ve identified a food critic, your goal is to make their experience at your restaurant the best one possible. Ideally, you want your best server to be the one to wait on the food critic to ensure that they’re getting the best service. Treat the food critic like every other guest: offering them the best your restaurant can provide.

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Here’s How Much Your Time Actually Costs

Here’s How Much Your Time Actually Costs

by | Sep 9, 2016 | Business Toolkit, Management

When you’re in hospitality or food service, there’s plenty that demands your time and attention. However, what many fail to calculate is the cost of their time. Take a moment to consider this: what does your time really cost? While it’s not a perfect estimate, understanding what you’re sacrificing by trying to do it all yourself can give you a much stronger picture of what you need to outsource to others.

Calculating Your Value

In essence, the value of your time is expressed by your annual salary including benefits divided by the number of hours you actually work each year.

Value = Annual Salary (+ Benefits) / Annual Hours Worked

If you’re starting your business from scratch and its net worth is relatively low, your hourly cost might be as well. On the other hand, if you’re running a successful restaurant or hotel, you might find that your time is worth more than you think.

Examining the Balance

How much does it really cost to complete a particular activity, whether it’s having your taxes done, cleaning out an old storage room, or taking care of the decor for a new restaurant?

Sure, doing it yourself seems like a great way to shave a little money off of your budget, but that’s only true if your time could not be better used in accomplishing other tasks.

If you’re forcing yourself to work overtime, you’re lowering your net worth – and potentially bringing down the net worth of your business.

The Cost of Experience

Hiring experienced professionals to take care of things might have a higher up-front cost, but it also means that you can be sure the job is done right.

From a new paint job that won’t peel off the walls or need to be redone because you chose the wrong kind of paint to an experienced financial professional to oversee your books, hiring a professional means several things:

  • Less time spent cleaning up mistakes later
  • Greater professionalism
  • Higher levels of accuracy the first time
  • Accomplishing the task much faster than you’d be able to do it

Your contributions to your business are many and varied. You’ve done plenty of things, particularly in the business’s early days. The longer you own your restaurant or hotel, however, the more your time is worth–and the more important it is that you bring in professionals who will help make the most of it.

Sending another individual or hiring out a particular task is a more cost-effective use of your resources.

Your Employees’ Time Matters, Too

Accepting that your time is important is just one step in the process of making the most of your business. It’s also important to acknowledge how much your employees’ time means.

Whether it’s the manager who is the absolute best at dealing with customer complaints or the server who always receives glowing reviews from customers, sending them to take care of menial tasks means that you’re paying their current (higher) salary for those tasks.

In many cases, sending another individual–or hiring out a particular task instead of having your employees complete it–is a more cost-effective use of your resources.

Understanding the true worth of both yourself and your employees is the ideal way to increase your business and make the most of every aspect of it. The cliche is, “Time is money!” The truth is, your time is worth your money. Acknowledging that will make it much easier to decide which tasks are truly worth your time and which ones are better moved to someone else’s plate.

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Sign up now to find hospitality jobs and hire top industry talent.
Sign up