Amanda Hite's Blog – May 2008 Archive (4)

My steps to finding a gig? How talented folks find jobs, Hite on the Market 4 of 9.

When I made the decision to change careers I knew what I wanted to do and who I wanted to work for. Feeling the urge to do the responsible thing, I decided I should at least look at what else was out there.



Here are the not so random steps I took….



Went to my family and loved ones. My favorite 6 year old (hottest guy I know) offered me his 5 dollar bill. We seriously considered starting our own rock band but he has kindergarten and I have a BMW… Continue

Added by Amanda Hite on May 20, 2008 at 12:54pm — 5 Comments

Why most Restaurant Recruiters creep me out. Hite on the market Post 3 of 9.

Unfortunately there are too many Restaurant Recruiters out there who are undertrained, unprofessional and stuck in the 80’s with their tactics. In this post I’ll share a few of my recent experiences as a job seeker working with Recruiters. Read and learn why the Recruiters representing your Company may not be as sexy as you think.



Being a Restaurant Recruiter for me was a blast. I’m addicted to innovation, networking and inspiring people to action. I’d get a buzz from helping people… Continue

Added by Amanda Hite on May 13, 2008 at 8:03pm — 20 Comments

Why I absolutely had to leave a great gig at a good company. Post 2 of 9.

9 years, 6 figures, awesome team, successful company, great benefits… yes I’m leaving. My grandparents thought I was nuts and so did I for a split second….



The truth is it had nothing to do with office politics but office politics prompted the soul searching. Thank God for office politics.



While soul searching it was the answers to the following questions that changed the course of my career...



1. Am I growing?

2. Am doing what I’m passionate about and… Continue

Added by Amanda Hite on May 7, 2008 at 3:09pm — 18 Comments

Amanda Hite’s on the Market and Blogging about it! Post 1 of 9.

Don’t get too excited not the dating market the job market. After 9 ½ great years, this past December I made the decision to leave T&K. Over the next 3 months I’ll be transitioning out of my role as Director of Training and Development and into something new. I’ve decided to blog about my experience.



Here’s why:



As crazy as it sounds I love this industry and have for 15 years. I dig the addictive fast pace and dynamic people. I still remember back when I stumbled into… Continue

Added by Amanda Hite on May 3, 2008 at 11:13am — 32 Comments

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

PepsiCo exec Lisa Walsh shares path to leadership

Industry leader Lisa Walsh, vice president of PepsiCo Customer Management, has risen through the ranks at the company since j -More

Checkers, Philly Pretzel Factory seize opportunity at Wal-Mart

Checkers and Philly Pretzel Factory are hoping to benefit from Wal-Mart's popularity by embracing new franchise development o -More

Quickserve eateries entice customers with local and sustainable angle

Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More

Galbani® Mascarpone. Gold Standard True Italian Taste.
Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

Wendy's Names Brandon Solano Senior Vice President of Marketing

The Wendy's Company (NASDAQ: WEN) announced today that Brandon Solano, 43, a veteran brand builder and product innovator, has been named Senior Vice President of Marketing.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service