Culinary Staffing Service’s Post

"Mastering the Art of Communication in Restaurant Management" When it comes to discussing strengths with candidates, one aspect that consistently takes center stage is communication. The ability to effectively convey messages, provide clear guidance, and ensure understanding is a crucial asset for any aspiring restaurant manager. In the high-octane environment of a bustling eatery, mastering the art of communication becomes even more essential. A great restaurant manager must strike a delicate balance between being direct and firm without veering into rudeness. It's about fostering an environment where employees not only comprehend instructions but also feel motivated to swiftly execute tasks during the frenetic pace of a meal period. Effective communication is the cornerstone for building confidence and trust within your team. By articulating expectations clearly and respectfully, you empower your staff to deliver exceptional service while maintaining a harmonious work atmosphere. From relaying customer feedback to coordinating kitchen operations, every facet of restaurant management hinges upon seamless communication. It's about creating a culture where open dialogue and constructive interactions reign supreme, ultimately elevating the dining experience for patrons and enhancing the cohesion of the entire team. So, honing your communication skills isn't just about words; it's about cultivating an environment of understanding, efficiency, and camaraderie. As a restaurant manager, mastering this art will undoubtedly set the stage for success in the dynamic world of hospitality. #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

Working in restaurants can be demanding yet rewarding. As a Guest Experience Coordinator, your work is key to ensuring every guest goes out of the door, satisfied and memorable. Here are my top 5 tips to rock this role! 1. Master Communication Skills: Effective communication will get you very far! Being approachable and clear in your communication is important for delivering guest needs, obtaining resolution, and working effectively with your team. 2. Anticipate Guest Needs: Always be a step ahead. Anticipate what guests will need before they even ask for a refill, check up on their food, or make personalized recommendations. 3. Keep Calm under Pressure: The atmosphere in restaurants can at times be quite fast, especially during peak hours of operations. Keeping calm helps you work on problems that were voiced by guests and deal with situations of high pressure. It may be tough but what I do is just focus on the problem and remember that the customer is always right! 4. Be Knowledgeable: Know the menu, specials, and services inside and out so that you're able to respond confidently to guests' questions and ensure they get the right information. It definitely helps when you get asked on the spot about the menu. 5. Personalize the Experience: If guests are remembered by name, their preferences, and what is important in their lives, it can really elevate a good dining experience into a great one. Small touches can go a long way in making guests feel special and appreciated, hence becoming repeat guests. Although i’m bad at names I try haha! At the end of the day, it's about creating an environment where your guests feel special and appreciated. This industry is definitely a rollercoaster and with being such a young guy in the industry it’s definitely difficult at times but despite that it has shaped me in the best way possible! What would you add to this list? #Hospitality #Customerservice #Restaurantindustry #Guestexperience #Leadership #FoodandBeverage

With so many restaurants going out of business, and seasoned leadership having to explore the option of a new venture; what are the industries that hospitality and food & beverage workers are flocking to and succeeding in? I know "if you work in a restaurant/hotel/bar you can work anywhere" and that there are so many useful and transferable skills, however I'd like to hear from everyone where they feel these skills best fit, and where can/should our burnt out or put out colleagues look in their search? #foodandbeverageindustry #hospitalityindustry #jobsearch #jobsearchtips #advice #helpingothers #askingforafriend #restaurants #restaurantjobs #restaurantmanagement #hotels #hoteljobs #poll #lookingforjobs #lookingforjobchange #lookingforopportunities

Comcast Business Director of #Restaurant and #Hospitality #Technology Marybeth Pearce interviewed with Hospitality Technology about #transforming the #restaurant #employeeexperience . She shares her insights on the ever-increasing role technology is playing in employee and #customerexperiences in the restaurant industry, as well as how working with a #managedserviceprovider can help keep pace with #digitaltransformation goals. Take a look, it's a great interview! #MSP #restauranttechnology #hospitality #comcastbusiness #iworkforcomcast

Why the Right Candidate Profile Should Match Your Restaurant Concept In hospitality finding the right candidate isn't just about skills and experience—it's about aligning with your restaurant's unique concept and culture. Three compelling reasons why this alignment is crucial: Consistency in Guest Experience: A candidate who resonates with your restaurant's concept ensures a seamless and consistent experience for your guests. Whether it's fine dining or a casual café, their understanding and embodiment of your brand ethos will enhance customer satisfaction and loyalty. Enhanced Team Dynamics: When a candidate fits well with your concept, they're more likely to mesh with your existing team. This harmony boosts morale, encourages collaboration, and ultimately leads to a more efficient and enjoyable working environment. Authentic Brand Representation: Your Teams are the face of your restaurant. Candidates who align with your concept can authentically represent your brand, creating a genuine connection with your customers and fostering a stronger, more recognizable identity. Its all about matching the right talent with your unique hospitality needs. #Hospitality #Recruitment #Talentdevelopment #Vision2030 #Saudihospitality #Hotels #Restaurants

The Accidental Hotelier - Streamlining the Reporting Structure When I took over, I inherited a typical organizational structure for a 5-star hotel. The F&B Manager controlled only the service operations, while the Executive Chef ran the kitchen. The Chief Steward reported to the Executive Chef, and the cashiers reported to the Chief Cashier, who, in turn, reported to the Financial Controller. Over the first six months, a lot of questions ran through my mind. I received a 1.5-inch-thick food cost report. When I queried the high costs in the coffee shop, my Executive Chef promised to fix it. The next month, the coffee shop's costs were down, but the banquet costs went up. I noticed that the staff food quality was not up to my expectations, and many items from our buffet line were being transferred to the staff canteen, along with the proportionate costs. Each morning, I reviewed the complaint logs, but we were unable to address issues quickly because of the three shifts. On top of that, the weekly assignments changed frequently. I quickly learned that the way hoteliers solved customer complaints often led to eventually forgetting to address the issue. What a mess—and they called it 5-star service? I also noticed that the stewards reported to the Chief Steward and were not assigned to specific outlets. This increased the complexity of their work, as they had to familiarize themselves with different crockeries and cutleries, while also dealing with shifts that changed every week. Breakages were high, as a result. I couldn’t help but wonder how exciting it would be to have a career where your only aspiration is to become the Chief Steward! During a town hall meeting to discuss the structure, I encountered unbelievable resistance and protection of each person’s turf. I decided to make a strategic change to a full profit center structure, with each head fully accountable for their profit and loss, including the costs of utilities, accounting, and personnel. I repositioned the Executive Chef to be the Marketing and Menu Development Head, with no direct reports, reporting directly to me. In line with this, I implemented the quarterly bonus system I had practiced in the manufacturing business. I also changed the shift rotation to every three months. To be continued next week. #Entrepreneurship #BusinessGrowth #TravelIndustry #Tourism #BusinessLessons #SuccessStory #MotivationMonday #SuccessMindset #MalaysiaBusiness #AsiaBusiness

Yesterday I came across some of my old training manual notes from the restaurant I used to own. One of the most important aspects of my whole business and customer service that helped with our exceptional feedback and reviews was about the awareness of the team and management in particular. It's still something that I pick up on when I go out for a meal myself. It's basic stuff but so often missed or not trained. "Guest Awareness -   This means you know exactly what your guests are doing from the second they walk into the restaurant until the second they leave. From a quick acknowledgement to a warm farewell, this awareness enables you to give truly professional service.   If a guest looks as though he/she wants something, ask them, and get it immediately, if a guest is sitting in the restaurant looking around be aware and ask if they need anything. On the other hand, be aware of any issues that might be starting to develop and act before it does. If you are totally aware, your job becomes easier and customer satisfaction is greatly increased. Is a customer close to finishing their drink? Ask if they would like another before they have finished? Has the customer stopped eating their meal half way through or shortly after it's arrive? Check if there's a problem.   Awareness is a skill to be developed, a great frustration is a perception of being ignored, and this may come across as rude to a guest, but more often than not is due to a lack of awareness. The balance to this is about knowing when to leave guests alone – knowing when to talk and when to walk, you would not want to be asked 3 times how a dish is, nor would you want a conversation whilst your food is on the table. There is nothing worse than “customer blindness”, if a guest needs ‘attention’ then help them.   The more you spend time with your guests the easier it will be to read what they require from you. You will encounter a number of different types of guests that will have different needs and it is up to you to be aware at all times to ensure we meet their expectations." Does this resonate with you? Hollie Bevan Paul Outhwaite ☕️Sorry for the photo 🤣 This was opening day December 2013!! #recruitment #hospitalityleadership #hotel #hiring #manager #candidate #hotel #restaurant #executivesearch #talentacquisition #headhunting #standoutfromthecrowd #hospitalityindustry #hospitalityrecruitment #hotels #exclusive #Hospitality ------------------------------------------------------------------------------------ 🤝I’m Pete, a former restaurant owner – feel free to connect. 🤝 🍽 I help owners of hotels, restaurants and cafes by providing exceptional executive and senior level candidates who can bring growth & stability. ✅I save you money on agency fees and ensure the staff you source are there to stay! ✉️ Send me an email at [email protected] or call me on 07855 429553. ☎️

Ever seen one of those job adverts that's simply been copy and pasted from the JD🙄😴 Well Timothy R. Andrews doesn't roll like that! 🤯 When he recruits he shares the same passion for the business that the owner does 😍 So if you want a conversation about your career in #restaurant #management ,if you want a chat with someone that "gets it", drop him a hello 👋 #saynotoboringinterviews #lovewhatyoudo #hospitality #recruitment #hospitalityrecruitment

The Unexpected Hero Ever noticed how no matter how gourmet the dish, someone always asks for ketchup or mayo? 🍅 It's like the trusty sidekick that steals the show! These days I am associated with a #hospitality brand, where every member of the team plays a crucial role – across functions. Front Desk, Leisure, F&B, Restaurant, Sales, Housekeeping, Security, HR, Finance, Reservation... all working together to delight and elevate the experience across all touchpoints. So, next time you doubt your impact, remember: even the fanciest meals need a touch of classic comfort. It's the reminder that sometimes, the simplest things hold the most value. Whether you're leading the charge, supporting your team, or collaborating for success, always be the unexpected hero in someone's day. Whether you're serving up dreams or dishing out delights, your contribution matters more than you know. #TeamWorkMakesTheDreamWork

Career Crossroad: What's Cooking in a Chef's Head for Their Next Move? Two chef friends 👨🍳 🧔 are chatting about their next career move in the booming #hospitality industry. With innovative concepts, stunning menus, and luxurious setups, job boards are brimming with opportunities, from prestigious #luxuryhotels to exciting standalone concept restaurants. It’s a life-changing decision: Chef 👨🍳: "Mate, have you seen the #job listings? #5starhotel are all over, but those #standalone venues look tempting!" Chef 🧔: "Tell me about it! Hotels offer stability and prestige. Big brigade and top-notch kitchens. Feels like a #Michelinstar setup daily!" Chef 👨🍳: "True, but the hours can be brutal. Who enjoys #sousvide at 2 AM? And the hierarchy – feels like endless #miseenplace !" Chef 🧔: "Ha! Standalone venues are all about creativity and flexibility. Imagine designing your own menu and managing food costs. Plus, you get weekends off and competitive salaries with bonuses." Chef 👨🍳: "So, structure and resources vs. freedom and flexibility. Tough choice! Stability of a hotel or creative playground of a standalone?" Chef 🧔: "I’m torn too! I am sure this question is on everyone's mind 😃 As a #chef turned #recruiter, it's exciting to witness the dynamic shifts in the industry. These changes are bringing the #foodtrends to a new level, allowing us to experience the best of both worlds.