Why Confidence Is Key To A Successful Job Search

Why Confidence Is Key To A Successful Job Search

Confidence plays a huge role in the success of your job search – don’t underestimate its value. You could be sabotaging your success because of the way you feel about yourself.

Something to consider:

If you don’t believe in yourself or at least believe that you have something to offer, how can you expect someone else to believe in you during a job interview?

I just gave a presentation about the importance of trying to remain confident during the oftentimes unpleasant task of finding a job. The audience was interested in part because I’m so fascinating (that’s an example of crossing the line from confidence to arrogance, by the way – and something you DON’T want to do).

But I think the main reasons for audience interest were because most of us have felt shaky during our job search plus the research that’s now been done around the importance of confidence is compelling.

Olivia Fox Cabane is an executive coach who has written about and given presentations on the effects of negative thinking.

Research has shown that when you’re not feeling good about yourself your sympathetic nervous system is directly affected.

For those of us who’ve forgotten what this part of the body does (like me): that’s the system that’s in charge of “fight or flight.” In other words, your reaction could be “I’ll stay” versus “Get-me-out-of-here NOW.”

Self-doubt and self-criticism kill confidence.

And even more significantly, these feelings lead to a collapse of our sympathetic nervous system.  By collapse I mean you’re in the get-me-out-of-here mode. When this happens you can’t think straight, respond well, or listen well.

Imagine the effect that has on how you present yourself in a job interview. Not so great.

This is powerful information and shows the importance of doing whatever you can to feel good about yourself and avoid negative self-talk – especially just before a job interview.

If you don’t get this under control, you are sabotaging yourself. So here are three things you can work on to boost your confidence.

  1. Know your material backwards and forwards. For job seekers, be clear about the value you offer an employer. Then tailor your conversation during your interview to highlight the skills/experience you have that are most relevant to that employer. Practice what you will say during your interview. The more you practice, the more confident you will be, leading to a stronger interview.
  1. Don’t always believe what you think – it’s not necessarily right, and worse, if it’s a negative thought, you’rethe one who will suffer the consequences. Have you heard the expression about one’s mind being a bad neighborhood? Well, if it is, stay out of that neighborhood. It’s a powerful reminder that what you thinkothers think about you is not necessarily true.
  1. Practice your responses to dreaded topics. We all have dreaded topics – questions you hope won’t be asked in a job interview.  They can kill your confidence. These topics might be gaps in employment, the perception you’re over-qualified, too young or too old. Tackle these topics head-on in an interview. They must be addressed, not avoided. And the clearer you are about what you’re going to say (practice), the better you will feel and the more confident you will be.

In your next job search, as a part of your preparation, take stock of how you feel about yourself. Get clear about your value in the work world, practice presenting yourself, and ask yourself: “Do I deserve a good job?”

If you have the slightest hesitation, do what it takes to change this mindset. As a confident person, you will present yourself in a markedly different way, leading to a much greater chance of getting the job you want.

Source: ColoradoBiz

Hiring Millennials For Your Restaurant

Hiring Millennials For Your Restaurant

Did you know more than 40% of restaurant employees fall between the ages of 16 and 24? This means a large number of restaurant staff are millennials, who are just entering the workforce and are re-shaping the world of work.

Are you ready?

The restaurant industry is one of the country’s fastest growing industries, projected to employ an additional 1.8 million people in the next 10 years. Extending from this, millennials are expected to make up 75% of the workforce by 2020.

What does this mean? That you need to develop a recruiting and hiring strategy to attract these workers. To do this, first take a look at some of the perks and benefits millennials want, and expect:

  • Clear growth opportunities and career paths: Career progression is a top priority for this generation —  even above competitive salaries. Millennials are committed to their personal learning and development.
  • Flexible and lenient work conditions: Millennials believe strongly in work-life balance, and many are enrolled in school. They want flexible working hours to fit those needs. Luckily, the industry is one of the few that offers flexible work schedules.
  • A fun and open environment: This generation wants to work in an enjoyable environment where they can have fun and build friendships.
  • Brand is everything: Millennials want to be proud of where they work, which means your brand is key. They want to do something that feels worthwhile, and need to believe in the values and vision of the company.

How do you attract millennials?

It’s apparent from their “wish list” above that millennials are motivated by more than just money. Attract millennials by offering more of what they want!

Put them on rotational assignments more frequently to gain a variety of experiences and give them a sense that they are moving toward something. Offer flexible work conditions so they can balance school and other social activities.

Offer fun incentives like work outings and friendly workplace competitions.

And remember, your brand and what it stands for matters. This means sharing your brand voice and workplace culture everywhere: in your establishment, on your website and social media, and in job listings.

How do you recruit millennials?

First and foremost, know that mobile is the device of choice for younger job seekers. So, make your jobs accessible via phones and tablets. Posting your jobs to social and mobile-enabled job sites allows applicants to react quickly to new postings and apply quickly with less barriers. At Sirvo, we’ve found that posting to social media increases the number of job applications and overall engagement.

Every unnecessary step or click in the application process is a barrier and reduces engagement.

This generation is tech-savvy and will spread their love for their workplace through word-of-mouth and social media platforms, which can help recruit local talent. Social recruiting has some benefits that the traditional, print classifieds lack, such as targeting your jobs to those that are likely to be interested in that position/industry/location. To cash in, be as specific as possible in your job listings.

This will enable you to reach a higher number of candidates that are qualified for the position you’re advertising, with the skill set and experience required, making it easier for you to hire in the long run.

Read more about why Sirvo is right for your restaurant here →

So You Want To Be a Bartender?

So You Want To Be a Bartender?

While being a bartender may sound like the perfect job, it definitely has its challenges that are more often than not left unconsidered, making for a truly rude awakening for the unsuspecting suckers that don’t do their research before jumping into a job.

To save a few from learning the hard way, here are a few misconceptions about bartending that tend to get overlooked:

1. It’s not as easy as it looks.

On average, bartenders probably do 10-12hr shifts, sometimes with no break. There are hours of prep work, hours of clean-up, and hours of catering to the demands of people who have no concept of a bartender’s actual hours.

2. Their lives are not an endless party.

The bartender is like the parent at a slumber party: they are working to make sure everybody else is having fun, while trying to keep them from getting in too much trouble. And once the kids go to bed, they’re up late cleaning the mess.

3. When you’re in an environment that’s extremely high volume, everything goes out the window.

A skilled bartender always wants to make the best drink possible, but in a busy bar there’s a balance between meticulous craftsmanship and breakneck efficiency. This is particularly true of inexperienced bartenders who don’t have their recipes memorized. If they’re slammed with Negroni, Manhattan, and Old Fashioned orders back-to-back, they’re immediately in the weeds and will be much less excited to discuss the intricacies of their tiki menu.

4. Bartending is largely about multi-tasking and quick memory recall.

Bartenders do everything at once. A home-cocktail-enthusiast might be able to make a good Manhattan, but it’s an entirely different thing to make three at once while taking a beer order, running a credit card, and being eye-pulled by 10 strangers. Most decent bartenders can multi-task like maniacs, good ones can do it while keeping their drinks to a high standard, and only the best can pull it off while maintaining a hospitable smile.

5. Some bartenders drink during their shift, but not all of them.

Some bars don’t allow it. Some bartenders don’t care about that rule. It’s not uncommon for a bartender to do a few shots during a shift to take the edge off and as hospitality lubrication. But many have a general policy of not drinking with customers, and will go so far as to pour water in their own shot glass instead of vodka to maintain the illusion that they are fun party dudes.

6. Bartenders pay taxes too.

The overwhelming majority of bartenders pay extensive Federal, State, and local taxes. Almost all bar/lounge/club/restaurant owners these days are under extreme scrutiny, and as a result, many owners will report their bartenders’ individual incomes as a percentage of sales – whether you’ve been tipped or not. That goes for every single check. Practically everyone, from the smallest pub to the largest multi-bar hotel chain, makes use of Point of Sale systems to track every single aspect of cash flow. So, yes, you’ll still have to pay up come April 15th.

7. Girls, and guys, don’t actually want to sleep with bartenders.

Ok, well, some do. But the reality is that most aren’t patient enough to wait until 4:30am for their bartender-crush to close up shop, return home, down a pair of cheap beers, and catch up on their /r/cocktails Reddit feed.

Source: Thrillist

The Truth About Hospitality Turnover

The Truth About Hospitality Turnover

The turnover rate for employees in the restaurants-and-accommodations sector rose for the fourth consecutive year in 2014, though it remains relatively low in historical terms.  Restaurant employee turnover is higher than the private sector due to several factors, including higher proportions of teenagers, students and part-year employees in the industry workforce, according to the NRA’s chief economist Bruce Grindy.  His Economist’s Notebook commentary and analysis appears regularly on Restaurant.org and Restaurant TrendMapper.

The turnover rate in the hospitality sector rose for the fourth consecutive year in 2014, but remained below pre-recession levels, according to data from the Bureau of Labor Statistics’ Job Openings and Labor Turnover (JOLTS) program.

The overall turnover rate in the restaurants-and-accommodations* sector was 66.3 percent in 2014, up 10 percentage points from the recent low of 56.6 percent in 2010.

Despite the increase, the turnover rate remains relatively low in historical terms. In 2007, prior to the economic downturn, the turnover rate of the restaurants-and-accommodations sector was 80.9 percent. This was generally on par with turnover in the previous five years (2002-2006), when the annual rate averaged 80 percent.

In comparison, the average turnover rate for all private sector workers stood at 44.4 percent in 2014, up four percentage points from the 2010 low but still below the average turnover rate of 50 percent during the 2002 – 2006 period.

The JOLTS program breaks turnover into three components, with the sum of the parts representing the overall turnover rate.  The quits rate in the restaurants-and-accommodations sector was 46.5 percent in 2014, while the layoffs-and-discharges rate was 17.2 percent.  Other separations, which include retirements, transfers, deaths, and separations due to disability, comprised 2.6 percent of the sector’s turnover rate in 2014.

Most sectors of the economy saw their overall turnover rates decline during the challenging economic environment of 2008 – 2010, as workers were less likely to quit their current jobs with fewer other employment opportunities available. However, the quit rate rose in recent years, which indicates that workers are becoming more confident in the labor market and are willing to jump to another job.

Restaurant industry turnover tends to be higher than overall private sector turnover for a number of reasons.  First, the restaurant industry is the economy’s largest employer of teenagers, as one-third of all working teenagers in the U.S. are employed in a restaurant.  Many of these 1.5 million teenage restaurant workers are getting their first job experience, and will go on to start a career with a different employer, either inside or outside the restaurant industry.

Second, the restaurant industry employs a high proportion of students, who typically don’t work on a full-year schedule.  Twenty-eight percent of eating and drinking place employees are enrolled in school, versus just 11 percent of the total U.S. employed labor force, according to the U.S. Census Bureau’s 2013 American Community Survey (ACS).

The restaurant industry also boosts seasonal staffing levels at various points throughout the year, which adds to the normal cyclical turnover numbers.  For example, the restaurant industry is one of the economy’s largest creators of seasonal jobs during the summer months, adding more than 400,000 jobs during an average summer season.  Overall, 31 percent of the eating and drinking place workforce are part-year employees, compared to 19 percent of the total U.S. workforce, according to the ACS.

Full-year employees also contribute to the industry’s comparatively higher turnover rate, as upward mobility in the restaurant industry often happens when employees move from one restaurant to another.  More than any other industry in the economy, the existence of multiple restaurants in nearly every community gives employees additional opportunities for upward mobility and career growth.

*Note that the turnover figures presented are for the broadly-defined Accommodations and Food Services sector (NAICS 72), because the Bureau of Labor Statistics does not report data for restaurants alone.

Source

Sirvo ‘Goes Public’

Sirvo ‘Goes Public’

Say hello to a brand new Sirvo!

 

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We redesigned Sirvo to make your experience the best it can be, which includes some great new features!

✓ We’re public!

We’re no longer in private beta. Sirvo is now open to the public making the onboarding process much smoother. Now it’s not only faster to get on Sirvo but it’s also easier with Facebook and Google+ integrations.

✓ New account system

Instead of signing up as either a business or a user, everyone on Sirvo is now a user with their own personal profile and anyone can make a business page.

✓ New look and feel

Navigate between profiles and pages using the left navigation menu and profile dropdown. We also hope you like our new color scheme and design.

 

New features exclusively for business pages

 

✓ Multi-admin

Page admins can now invite other users to help manage their page, job posts and applicants.

✓ Individual settings

Each admin of a business page can customize their own notification settings.

 

Even more features coming soon…


 

Screenshots

Use your personal account to create and manage company pages:

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Invite admins to manage company pages:

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Edit the profile header and resume sections on the profile page:

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See your changes immediately:

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