Restaurant and Hospitality Job Search Mistakes

Having trouble finding a job on Harri? You may not be fully utilizing the suite of tools we offer. Here are some tips to help you on your way to being employed: 

#1: Narrow down your search.

We offer countless restaurant and hospitality job opportunities on our platform. Instead of going through the job listings one by one, use the search and filter options on the left-hand side. If you only want to work in restaurants and have a front-of-house role, specify that so you only see those jobs in your results. On Harri, you can select the type of position, type of restaurant and even type of cuisine you are interested in working with.

#2: Your image is extremely important.

The way you present yourself online and offline are noted by hiring managers. Make sure your online profiles are polished and up-to-date. Also, remember to contact employers with a professional email. Read here for ways on how to improve your Harri profile. Your attire is key too. Dress properly when taking a profile photo and when going on a job interview. See our post, Tips for a Professional Profile Photo, for more advice.

#3: Double check on your references.

A bad reference can totally ruin your chances of finding that job you were hoping for. Confirm that your professional and personal references will be speak highly of you. Not having somebody to give you a positive recommendation may also be just as bad. If you unsure how to ask your employer (or former employer) to be your reference, take a look at How to Ask Someone for a Job Reference.

#4: Understand that you may not find your 'dream job' immediately.

Searching for the perfect job may take some time. You can still take on other opportunities while you find the perfect one for you. If you are presented with something that does not meet your requirements 100%, consider taking it anyways, so that you can build up your experience and develop your skills. In addition, understand that hiring in the hospitality industry goes through waves. You might just be looking for a new job at the wrong time. Check for open opportunities frequently, both on desktop and mobile, if you are on-the-go. In addition, sign up for Harri’s job alert notifications, where we will send you updates on jobs that match your preferences. 

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Meet Mikel, Harri’s 200K Member

Late last year, we introduced to you Ronnie, Harri’s 150K member. That was an amazing milestone in itself, but as our platform has evolved, we have grown to a community of now over 200K+. So meet Mikel, our lucky 200K member.

Mikel, an executive chef with more than 20 years of experience, found Harri by chance. He had taken a short break from his career to travel, but he is now ready to get back to doing what he loves, and is looking for new opportunities.

HOW DID YOU GET INTO COOKING?

At first, I just went with it because Spain, where I come from, is famous and known for its Michelin-star restaurants. Besides that, I grew up in the countryside with my grandma, spending time there during the weekends and summers. I was basically living in the kitchen; it was the heart of the house. She had a traditional, wood-fired stove and it was my favorite part of the house. My mother learned from her as well.

HOW DID YOU GET YOUR START IN THE HOSPITALITY BUSINESS?

I started my career working front-of-the-house when I was 16, and I moved up until I was a GM by age 26. I went on to attend culinary school at Escuela de Hostelería de Barcelona, while working as GM. After completing my degree, I started working in the kitchen and never left.

WHAT DO YOU LIKE MOST ABOUT WORKING IN THE INDUSTRY?

Making people happy. From the way I cook and also not just cooking for myself, but for others. It is my main secret to being successful and loving what I do. The most important thing for me is to make people feel happy from what they eat.

HOW DID YOU FIND HARRI AND WHAT MADE YOU WANT TO JOIN? 

I found Harri randomly while looking online for work. I was directed to Harri. Harri offers executive and management positions from awesome restaurants, unlike Craigslist and LinkedIn. When you look for a job on Harri, you do not feel like you are thrown onto a rollercoaster, where you do not know where you are or where you will end up. Also, on Harri, employers are always quick to respond to job seekers.

HOW DID YOU FEEL ABOUT BEING OUR 200K MEMBER?

I could not even believe it at first, since I was in Barcelona when Team Harri reach out to me. I thought it was a joke, but then I realized it was really true. I was impressed and wanted to be a part of your feature.

HOW HAS HARRI BEEN USEFUL FOR YOU?

Since I am a new member and just started using Harri, I have found a few possible opportunities that are opening in the summer.

HOW HAVE EMPLOYERS REACTED TO YOUR HARRI PROFILE?

Employers have responded pretty quickly to my profile. It is very different from the way other job sites hire, which tend to be be pretty complicated, like Taleo, for example. When you apply for positions on Taleo, you probably will get a reply three or four weeks later. In contrast, Harri is able to match job seekers’ profiles to jobs that they qualify for and employers react quickly.

WHAT DO YOU THINK OF OTHER JOB SITES, COMPARED TO HARRI?

Basically, I only use LinkedIn and ZipRecruiter. I think ZipRecruiter is not as useful because I do not like the way they designed the website; it is a bit more complicated and super impersonal. As for LinkedIn, the basic, free account is not as helpful. I actually got a premium account for the purpose of finding a new job, so that I could access other features, like inMail. But with Harri, these features are free. Harri is also tailored for hospitality professions, where as LinkedIn is more general.

WHAT ARE YOUR THOUGHTS ON THE MOBILE APP?

Because I have been traveling so much, I prefer the mobile app more than the actual website. It is easier and it sends me updates pretty often. 

WHAT TYPE OF ADVICE WOULD YOU GIVE TO ASPIRING HOSPITALITY PROFESSIONALS?

Work hard and be patient, and be honest! There are so many chefs that think that after they finish school in two years, they are a chef. It took me three years after culinary school, working in the kitchen with experienced chefs, to actually learn how to cook properly and respect food. You have a base that you learn from school, but the experience is totally different from a restaurant. They have to understand that they will not be chef right away, you have to work at your craft.

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50% of Quick Service Restaurant Jobs Filled By First-Time or Promoted Workers

Restaurants continued to add jobs at a steady pace in February, and a sizable proportion of these job openings are being filled by either new entrants to the workforce or people being promoted from other positions within the same business, 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 national labor market continued to expand at a moderate pace in February, according to figures released today by the Bureau of Labor Statistics. The economy added a net 242,000 jobs on a seasonally-adjusted basis in February, which is generally on par with the average gains during the last six months. 

The restaurant industry remains one of the steadiest contributors to private-sector growth, with the 40,200 net new jobs added in February representing the ninth consecutive month with gains of at least 20,000 positions. 

While the industry added middle class jobs at a rate four times stronger than the overall economy in recent years, it also maintained its role as the training ground for America’s workforce. 

For new entrants to the labor force, the restaurant industry is one of the most common landing spots. In fact, roughly one-third of all U.S. adults say their first employment experience was in the restaurant and foodservice industry. 

According to new NRA research that appears in the 2016 Restaurant Industry Forecast, restaurant operators reported that roughly one in five of their job openings in 2015 were filled by people for whom this was the first regular job that they have ever had.

The limited-service segment was the most likely to hire new workers, with 30 percent of quickservice openings and 25 percent of fast-casual job openings going to people getting their first work experience. 

Approximately one in six jobs at family-dining and casual-dining restaurants went to first-time workers in 2015, while eight percent of openings in the fine-dining segment were filled by new entrants to the workforce.

In addition to providing employment opportunities for first-time workers, many jobs are also filled by people advancing from other positions within a restaurant, typically because of the on-the-job training and knowledge of the business that they obtain from those roles. 

In 2015, approximately one in five job openings were filled by people who were promoted from other jobs within the same restaurant business. This trend was strikingly similar across each of the five major segments, with the fast-casual segment only slightly ahead of the others at 23 percent.

All told, roughly one-half of limited-service restaurant job openings in 2015 were filled by either new entrants to the workforce or people being promoted from other positions within the same restaurant.

(via National Restaurant Association)

Ways to Reduce Restaurant Turnover

Retaining and keeping employees happy has always been a challenge in any industry. It's both time-consuming and costly to keep hiring, so it's in your best interest to retain staff for longer periods of time. Here are some ways you can reduce the rate of turnover at your business: 

#1: Establish specific goals for new hires.

Refresh your new hires of their responsibilities on their first work day. Make sure they understand their duties and that they are able to accomplish them. Create goals for them to achieve, so they stay on task and are motivated. During the first week, sit down to discuss what you want to see from them after 30, 60, 90 days and beyond.

#2: Assign mentors to junior-level staff.

Mentorship is key across all fields, but especially so in the restaurant industry. Assign a mentor to a each new hire. The senior staff will have more experience and will be able to guide juniors around the restaurant, answer questions that they may have and provide moral support. 

#3: Allow time for team bonding.

Set aside time for the entire team to meet each other and interact during non-working hours. Consider breakfast or dinner outings as a group once a quarter, so staff can build relationships. Employees that develop workplace friendships feel happier with that they are doing, which definitely helps retention.

#4: Encourage and praise great work.

Take notice of the exceptional work done by your employees. By providing positive feedback, staff will feel a sense of achievement. Also, they will know that they are appreciated and able to contribute greatly to the business. Employees like feeling they are valued, or else, they will feel like they are not needed and thus, try to find a new job.

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5 Reasons The Restaurant Industry Is In Good Shape

The restaurant industry started the year off weak, at least based on sales indices. Black Box Intelligence said same-store sales fell 0.8 percent for the month. According to MillerPulse, same-store sales increased 1 percent. Both were the weakest figures in years.

But both numbers mask what was, in reality, a good month for the industry and what could be the start of a profitable year. Here’s why:

The two-year trend is still strong. Both MillerPulse and Black Box were comparing themselves to a January 2015 that was the strongest month in recent years thanks to a run of stupid good weather. So sure, January’s sales weren’t quite as good as the previous year, they were still quite good on a two-year basis. MillerPulse’s two-year same-store sales trend of 6.3 percent was the strongest for that index in two years. For Black Box, the two-year trend is 5.3 percent. Two-year trend numbers factor out one-time events like weather that can influence a single year’s same-store sales.

Overall sales were stronger. According to recent federal data, sales at food services and drinking places increased 6.1 percent in January, to $53.5 billion. Federal data tracks all sales, rather than same-store sales, and so it can account for increases in sales from new units as well as independents. Overall retail sales excluding auto sales, by comparison, increased just 2.5 percent. Sales at grocery stores, 2.3 percent.

Restaurant owners are hiring. This is the best indication of an industry still in expansion mode. Restaurateurs hired 46,700 workers in January, or close to one out of every three jobs the economy created in the month. Over the past year, the industry has added more than 380,000 jobs. What’s the point of adding workers if you don’t think your business will need the added labor?

Gas prices are still ridiculously low. Gas prices averaged $1.70 per gallon as of Tuesday, according to AAA. While that’s a bit higher than it was a week ago, it’s still 60 cents per gallon cheaper than a year ago. Gas prices are expected to be low for some time, as long as there remains a glut in oil, putting money in the pockets of more consumers. When consumers get more money, they really want to spend it on dining out.

Food costs are coming down. These additional sales are coming as beef costs finally join other commodities in deflating. Lower prices for beef, pork and chicken should make for a more profitable industry in 2016. Indeed, Texas Roadhouse executives said on the company’s earnings call Monday that they expect higher margins this year thanks to more sales and lower food costs.

None of this is to say that there aren’t challenges in the industry. But barring some major calamity, it appears this could be the best year for restaurants since the start of the Great Recession.

(via Nation's Restaurant News)