Goheadhunt’s Post

The two critical control points to successfully operating a restaurant kitchen are Cost of goods, and LABOR! Controlling cost of goods is relatively easy as it is a function of process, purchasing, and menu pricing. Labor, on the other hand, involves people. And though we love our people, they are not easily boiled down into a nuts and bolts equation that yields a desired outcome. Where do you start? Don't Stop Interviewing and Hiring! Maintain a seekers mindset and commit to searching and interviewing to improve operations. Why? Because: • There is always a weak link on the team. Face it, not everyone in the kitchen is a star player • There is always someone on their way out: "I'm moving away". "I found a new opportunity", "My school schedule changed"... and the list goes on. • There is always someone better, be it talent, availability, or culture fit. Always hire the best people available and you will always have the best team to operate your kitchen. And commit to hiring when the best people are available, not just when you need them. Let me repeat that in a different way: Commit to constant interviewing and hiring so that when the star players apply, you can hire them. If you wait until you need someone, chances are you will hire a warm body and never get your operations out of the mud. #kitch(en)gine #restaurants #kitchen #chefs #kitchenmanagers #restaurantoperations #restaurantconsulting

What are the main challenges working in hospitality? We asked around at Casual Dining Show – now The National Restaurant Pub & Bar Show. Dining and we learned 4 important lessons. 1. Hospitality is not a stop along the way. It can be a beautiful destination. For way too long working in hospitality has been regarded as a part time, temporary job, partially because of the lack of support and development for staff member. But as Dhan Tamang rightly puts it, you can have a wonderful career in, for example, coffee. ☕ And with his many awards, he’s one to listen to. 2. You can’t please everyone. More of a general life lesson, really. Pleasing people is literally in your job description as a hospitality operator. For example, we met the ‘head of guest happiness’ at Leon. Being responsible for happiness - it’s a big thing! But you can’t always make everyone happy, you just try your very best every day. 🎉 3. You have to know what’s going on. Sometimes we all get too close to our work, or to a simple task, and we forget the bigger picture. Having visibility on your data and knowing how to read them is paramount for success. According to Graham Farrugia, the Pasta Evangelists empire will be a data-driven one. 🚀 4. Pick your battles 🤝 . There is so much to do, so many ideas, people, markets to conquer. But you gotta have a plan to scale and stick to it without chasing the next shiny thing all the time. Special shoutout to: Dhan Tamang, Kavi Coffee Graham Farrugia, Pasta Evangelists Ryan Dack, Vibrant Forest Brewery #CD24 #CasualDining #Hospitality #Coffee #Restaurants #London

Whispering Wisdom: Leading Like Whitey in a World of Shouts! In the glitzy arena of hospitality and the bustling kitchens of the restaurant industry, leadership often conjures images of fiery chefs and commanding maitre d's. Yet, amidst the clinks of fine dining and the sizzle of grills, the recent passing of one of St. Louis Cardinals' legends, Whitey, brings to light a timeless adage on leadership that resonates far beyond the baseball diamond. "Leadership is not about being the loudest voice in the room, but the most respected," he once said. This quiet but profound statement serves as a beacon for those navigating the high-pressure environments of hospitality and cuisine. In an industry where every detail matters, from the garnish on a plate to the warmth of a greeting, embodying this principle can transform chaos into harmony and tension into respect. It's a reminder that, whether you're orchestrating a kitchen or guiding a team through the ninth inning, the essence of true leadership lies not in volume, but in the value of your actions and the integrity of your character. In memory of Whitey, may we all strive to be leaders who speak softly, but carry a big stick of respect. #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

Latest trend in the restaurant industry? Increased hiring! As restaurants gear up for a busy season, make sure your team is ready for success. Our executive search and recruitment services can help you find the best candidates to drive your business forward. #StaffingTrends #ExecutiveSearch #recruitment #restaurant #hospitality

To ensure a smooth hiring experience and recruit a team that will help your restaurant thrive during the busy summer months, consider the following 15 tips... https://hubs.li/Q02z7wb10 #secretsauceblog #getsaucedelivery #summer #hiring #hiringtips #summercrew #restaurantoperations

The whole you need more experience thing can be such bs!! I’m sorry but it is. Since being in management I’ve seen so many “qualified” individuals leave or quit because of not being able to handle the volume or properly staff. Maybe not be able to mange employees and guest relations. Meanwhile, I’m being told I don’t have enough experience. I’m sorry but some times it’s the job itself that gives the necessary experience. Yes, while I may not have as much time in management. I may have more time in management with high volume, quick turn around, casual dining then in fine dining. However the flip of that I have more overall time and experience in fine dining and wine knowledge from serving then time in management. Would that not relate to experience? Isn’t it the total of all of that which makes a qualified candidate? I’ve literally seen positions I’ve applied and been told I need more experience be filled only to once again be vacant months later. Maybe the procedures that HR uses need to be updated. Seems the most qualified person isn’t always best on paper.

Your job ad should be a PITCH. Not a boring list of requirements. Sell the dream. Show why working at your restaurant isn't just a job - it's an opportunity. Highlight: • Unique culture • Growth potential • Why you're different Top talent doesn't want a job. They want an EXPERIENCE. Tag a restaurant owner who needs to hear this! Want to learn more? Follow us on YouTube: @andrewscott9329 #restaurauntowner #restaurant #restauranthiring

When you think of Hospitality at it's finest , what comes to mind? My colleague and I tried a new neighbourhood London restaurant last night. It's their 2nd restaurant in London and I was not previously aware of their 1st. NEW OPENING Building on their Hammersmith success, Mr Steak London, an Argentinian Steak House, has opened in Fulham. The dimmed lights, brick walls, and rustic decor create a warm and comfortable ambiance, which can prove very enticing for anyone walking by on a cold winters evening.  FINE HOSPITALITY The best hospitality includes ambiance but it also includes exceptional service. It requires hospitality venues to go beyond the basics to embrace a philosophy that makes people feel valued, understood, and at ease. Last night, this ethos began with PERSONALISATION. Chef Rosario personally visited our table to understand our unique preferences, clearly open to tailoring the experience to meet our specific needs. He repeated this at each table, including with the owner of a local restaurant who had popped in with his wife to , presumably, check out the 'competition'. WHAT ELSE DOES FINE HOSPITALITY NEED TO INCLUDE? Clearly, a willingness to be pictured with your guests, but also: 1️⃣ Attention to Detail 2️⃣ Authenticity 3️⃣ Genuine care and empathy 4️⃣ Creating a Sense of Place 5️⃣ Teamwork and Professionalism What else would you add? #exploretheworld #restaurants #food #experiences

🍹 Recipe for a Perfect Job Post: Bars & Restaurants Edition 🌟 Discover the Ingredients for a Mouthwatering Job Advertisement that Attracts Top Talent in the Hospitality Industry! 🍽️ #JobPostTips #BarsAndRestaurants #HospitalityCareers #supplychainmanagement #restaurantjob #jobs #restaurant #job #jobopportunity #jobseeker #barjob #sommelier #supplychain #SCMJobs

Building a High-Performance Kitchen Team - Beyond Standard Hiring Practices When it comes to hiring for your establishment, it’s essential to look beyond the usual background checks and legal verifications. While recruiters can handle the basics, bringing an experienced chef into the process adds a layer of insight that’s truly invaluable for selecting the right fit for a high-performance kitchen. An experienced chef can observe candidates during tastings, noting their technique, ingredient choices, and even their body language—revealing much about their training and exposure to diverse culinary environments. Beyond technical skills, a seasoned chef can gauge how candidates interact with the team, communicate effectively, and maintain a clean, organized workspace. These traits speak volumes about their teamwork and kitchen efficiency! 🧑🍳🤝 A well-organized, collaborative chef helps set the tone for a positive and productive kitchen culture. By involving a skilled chef in the hiring process, you’re not just evaluating culinary abilities; you’re ensuring that candidates are ready to support and elevate your kitchen's standards in every way. Let’s create a thriving culinary environment together! 🌟👨🍳 #CulinaryHiring #ChefPerspective #KitchenCulture #HiringExperts #HighPerformanceKitchen #CulinaryTalent #TeamworkInTheKitchen #ChefApproved #CulinaryCareers #HiringChefs #ElevateYourKitchen #CookingWithPassion #KitchenEfficiency #JoinOurTeam #CulinaryExcellence