by: Marty Tarabar,CPC

marty@geckohospitality.com

How often do you hear these words?  

As a management recruiter, we usually hear the opposite. Restaurant managers send us their resumes, looking for a new position.  When we call to do the initial interview, we always hear what ‘s wrong with their job.

  • They are not appreciated
  • Bonuses and raises were promised and not delivered
  • They are stagnant in their current position with no room for growth

What’s great about recruiting for Gecko Hospitality is being able to place candidates in positions they love, where they get the opportunities they are looking for and the quality of life they are looking for.

Three recent placements come to mind.

Tony - After 8 years working in the contract services side of the hospitality industry, Tony decided to try his hand at managing a full service restaurant. He was very successful.  He was quickly able to build sales, increase profits and put together a good team of employees.  But, he was the only salaried manager at this privately owned restaurant. He had two shift managers who he could depend on, but the success of the restaurant was squarely on Tony’s shoulders. 

He worked mostly closing shifts, leaving the restaurant after 2am.  I was able to place Tony with a local company, working 5 days a week, usually done by 5pm.  When I visited him just last week he was gushing with how wonderful his new position is and how much he enjoys working for his new company.

“I can’t thank you enough, I love this job”  he said.

Ralph – Opening up new hotels is a challenge and Ralph enjoyed it. He had opened new locations for a few different Hotel Management companies, but was longing for a place to call his own.  I’ve talked to Ralph a few times since we placed him at an established property. He had moved to take the position, but is ecstatic about his hotel, the management group he works for and the hotel ownership.

I e-mailed the owner after a recent stay at his hotel and he said “Ralph is doing a fantastic job with the hotel and how he has proven to be such a positive leader for the staff. Ralph has truly been a wonderful fit for us…”  Ralph absolutely loves his job.

Jeff -  I’ve known Jeff for over 6 years. We’ve spoken often, whenever I had a position I thought he might be interested in , I would reach out to him.  Every time we talked he would tell me about the goings on with his company. They changed the bonus structure, they reduced the number of managers, and  payroll was  getting tighter. After almost 8 years, he was no longer enjoying the company he had worked for.

We contacted Jeff about a new opportunity, in fact, he was the first person I thought of when the job order came in to our office. His skills were a match, the lifestyle was what he was looking for, and the owners of the restaurant shared the same beliefs .  His interviews with the new company were great and the owners were excited about bringing Jeff in to the fold.

Jeff loves his new job.

The right job is out there!  Sometimes you fall into it by accident and sometimes the job finds you.

 

 I love my job!

Views: 87

Tags: age, discrimination, employment, jobs, management, restaurant

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service