Introduction to Restaurant Employment

A restaurant career is an extremely viable option for a job seeker nowadays. Given the popularity of eating out today, more and more opportunities are opening up to those looking for insights about how to get hired. The restaurant industry is catching up with the healthcare industry and any job seeker who can’t seem to get a lucky break would do well to consider the possibilities of a restaurant career.

For the job seeker, here are the basics on how to get hired and begin an exciting restaurant career:

It may or may not be a concern, but there are many different types of restaurants. From fast food restaurants and Chinese takeaways to more sophisticated operations like those in a five-star hotel, there are numerous establishments where a job seeker can try his or her luck. Anyone just starting out in their restaurant career is advised to think realistically about the best place to secure their first break.

As a job seeker will be competing with many similar applicants who are skilled and knowledgeable in the field of culinary arts, it’s important to find a niche. Before delving into how to get hired, the first step is to determine what one hopes to achieve. In a restaurant, available jobs range from entry level to managerial in a variety of positions. Restaurants hire waiters, bartenders, hosts, floor managers, janitors, restaurant managers, supervisors, etc. There is a wide range of opportunities and someone interested in the industry should know what kind of position he or she is looking for, because each one will have its own educational and training requirements.

For serious applicants, the most efficient way how to get hired by a restaurant is through being well qualified. Entry level positions do not require high educational levels; rather, they usually require several weeks of training backed up by a recognized certificate or a diploma. However, a managerial position such as a restaurant supervisor or floor manager requires more than a diploma; a bachelor’s degree would likely be the minimum requirement, but a master’s degree would be better for anyone aiming for a position at the corporate level.

Regarding starting salaries, the range would depend on both the level of educational attainment and the starting position. A higher salary is available for those gunning for a managerial position, but these are usually only open to those with a high standard of education and experience.

Views: 22

Tags: career, gecko, get, hired, hospitality, how, job, jobs, restaurant, seeker

Comment

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

Join FohBoh

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Chains make chicken the star of the menu

High beef and pork prices are making chicken the go-to meat more than ever, boosting wholesale prices for producers and spurr -More

Americans continue to eat less fish

The average American is consuming only 14.4 pounds of fish per year, down from the record high of 16.6 pounds in 2004, Ben Di -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

Restaurant Trends - Growing And Emerging Concepts - Change and Activity April 16, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

Fuddruckers Reenters New York State With Restaurant In Middletown

introduces its first company-operated New York State site today at 340 Route 211 East in Middletown, which is located in the Hudson Valley approximately 60 miles from Manhattan.

Giardino Gourmet Salads Announces Nine Consecutive Quarters Of Positive Comparable Sales

Giardino Gourmet Salads announced that it has experienced nine consecutive quarters of positive comparable sales after posting an eight percent increase throughout the first quarter of 2014.

Organic Claims Declining on US Restaurant Menus

According to Mintel Menu Insights, while 'organic' is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

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: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service