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| Information for Managers, Owners and Restauranteurs |
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Restaurant Checklists
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At last: “Discover how you can explode your profit in 89 days or less by systemizing all areas of your hospitality business 100% GUARANTEED"
Learn over 101 ways to make more money in your hospitality operation by designing more profitable menus, using pinpointed marketing promotions, by training your staff to sell more, by having accurate financial KPI tracking and by using cost reduction systems and all while taking up less of your time.... more... |
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Featured Books
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How to Manage a Successful Bar B-MSB
$28.00
An invaluable comprehensive guide to running a bar for maximum profit and minimum stress. Detailed coverage includes 25 of the most important drink recipes; beverage and equipment basics; how to hire, fire and motivate staff; establishing rapport with customers and handling difficult situations; dealing with mixed orders from waiters; legal aspects of safety and sanitation; guidelines for responsible alcohol service. Contains numerous authentic examples. 224 pages. See More or Buy... |
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Industrial Interiors: Bars and Restaurants
$21.95
Designing Bars and restaurants is an art that can make the difference between success and failure. From Michelin star to no-star, from a three-month waiting list to the all-you-can-eat salad bar, Industrial Interiors: Bars and Restaurants shows you the dish of the day, the most exciting new eateries of Asia-Pacific, the world's stage for cutting-edge interior design. All too often, interior design is conceptual and divorced from reality - it forgets that spaces are designed to be occupied by human beings with ideas and designs of their own. The new "Industrial Interiors" series breaks the mould of the interior design book to reveal a very different perspective. Bars and Restaurants offers a truer insider view of spaces, both public and private, showcasing real-world interior designs. See More or Buy... |
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The Disgusting Art of Bartender Theft B-DABT
$14.50
According to 40 year surveillance veteran "Conrad" of Ft. Myers, Fl, 52% of all bartenders steal!Maybe you don't have this problem at your bar, but it doesn't hurt to be able to recognize and identify the 45ways bartenders steal. An owner's or manager's knowledge of bartender theft has always been the best deterrent tokeeping bartenders honest! See More or Buy... |
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Controlling Bar Costs B-CBC
$24.94
A beverage control manual containing an inventory control system that tracks every ounce of bottled beer, draft beer, wine and liquor. Includes analysis of FREE POUR vs. JIGGER POUR, controlling bar labor, pricing drinks, determining pour cost %, forms, graphs and a standardized drink recipe manual for today's drinks. By Bob Johnson . 8 1/2 X 11 104 pages. See More or Buy... |
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Owning and Managing a Bar or Tavern B-OMBT
$25.94
Running a bar or tavern is risky business for those who go into it uninformed. This guide provides essential information on planning, making the initial investment, financial management and marketing. The author pays particular attention to alcohol awareness issues and legal issues connected with bar and tavern management. See More or Buy... |
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The Job Grind
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In the ideal situation, the interviewer and the interviewee are equally interested in finding a perfect fit. Look out for yourself. Ask hard questions about work conditions, drawbacks, and low points. If asked tactfully and backed up with research, well-directed questions of this sort won't offend a responsible interviewer. After all, a happy employee is going to be more productive than someone who hates his job.
But if you
choose unwisely the first time, don't worry -- jobs are no longer forever. People change careers nowadays about as often as their hairstyles. Chances are, even the person who interviews you, if he or she hasn't been living in a cave with blind fish, will understand that you probably won't be with the company for life. Gone are the days of the 1950s "company man" who signed up after college and stayed on until he retired. Nevertheless, choosing a job and career right the first time saves a lot of time and angst.
Vault.com offers insider company research on thousands of top employers. You can also fill out an employer survey on Vault and quality to win $500.
The following are some questions you'll want to answer, either by yourself prior to the interview or during the interview, to avoid ending up in the wrong position:
What are the hours?
If your research hasn't revealed this already, you should ask if a job advertised as 40 hours a week really takes 50 or 60 hours a week, or more. You have a right to know how much you'll be working and should protect yourself by asking in the interview whether or not this is truly a 40-hour-a-week job. Interviewers should be honest with you about this; it's information you need to know in order to make a good decision. If you're going to be slammed with work from nine to nine every day, it might not be worth it for you.
Pay?
Be aware that overeagerness to ask about salary can make you look unprofessional. Asking about salary while calling up to schedule an interview is a bad idea. The best time to ask about salary is after you've gotten the job, but before you've accepted. Even if money is your prime motivation, wait till late in the interview to ask money questions.Still, salary and other benefits are important. Before you go in for an interview, think about how much you need to make to live comfortably, and how much you think you deserve to make, given the responsibilities and your qualifications. You can find pay information at specific companies with Vault company research.
What type of work will I be doing?
Before you go in for an interview, think about which type of work environment suits you best. As we saw earlier, different corporations develop different attitudes. The atmosphere on the floor of the New York Stock exchange is very different from a public library in a small town. Some jobs require you to work with a team in order to produce a final product, while you'll work in solitude in others. It's your responsibility to find the environment that best suits you.
How long will I be here?
Before the interview, you'll also wish to think about your commitment to the job. The interviewer will be concerned about how long you will be able to stay with them. Are you looking for summer employment between school terms, for a six-month experience, a three-month internship, or a lifelong career path? In establishing a career, consider that anything under a year does not constitute a valid work experience to some employers. In many jobs it takes six months just to get up to speed.
Are there walls?
When you go in for the interview, be alert to the work environment, both physical and human. Pay attention to the way the company gets its work done. Imagine yourself coming into that building every day. Do people in the office wear Armani or Levis, DKNY or Dickies? Do they crowd into cubicles or kick back in plush, well-ferned offices? Is there a backslapping, good-ol'-boy, "see the game last night, Joe?" feel to the place? Do the workers seem happy or do they wander round the office like zombies? Are there stains on the carpet, interesting art on the walls? If you look at the interview experience as an opportunity to gather as much information as you can about the company, you'll have plenty of factors to sift through when it's time to make a decision.
Big fish in small pond or cog in machine?
How big a company do you want to work for? Will you be more comfortable as a prominent player in an office where everyone knows one another, or as a single, relatively unnoticed cog in a massive corporate machine? Smaller companies are more likely to offer flexible hours and vacation policies, and they may offer more opportunities for immediate, diverse, and substantive involvement. In addition, a smaller company may be a growing company. It can be exciting to ride a company as it grows, to watch and participate in the formation of its culture and lingo. Smaller companies also tend to suffer less from bothersome bureaucracies, so your ideas have a better chance of immediate implementation.
By the same token, it's difficult to hide in a small company. Everyone will soon realize if you're not producing. It may be more difficult for you to take vacation, or even a long lunch. Small companies also tend to pay less and can't offer the benefits of a larger firm. And especially in these consolidation-crazy times, they're somewhat more susceptible to buy-outs and bankruptcy than a big, established operation. Fortune 500 companies, on the other hand, can usually afford higher salaries than smaller places can. They also offer more comprehensive benefits, and may offer a wider variety of potential places to live.
In the interview process, employees at small companies understand that they don't have the name recognition of bigger places and won't expect you to know as much about them. This is why it's an especially good idea when interviewing with a smaller place, to find out who they are and what they do. Make sure you thoroughly check their web site, if they have one. At least research the industry in which the company's involved if you can't find anything more specific. Also, Vault.com's company research provides insights into workplace culture at major employers. |
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Restaurant Resources
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| Dramatically Increase Your Sales With Restaurant MarketBlast! |
- So You Want To Open Your Own Restaurant?
- Get the RestaurantNews.com Franchise Guide!
- RestaurantNews.com Career Opportunity Guide:Contact Details for Over 280 Restaurant Companies!
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| Restaurant marketing strategies that work. more... |
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Office Romance - Ahhhh isn’t love grand? Just look at the young couple over in the corner. Holding hands, sneaking a kiss now and then and whispering sweet nothings to each other. The all American dream, we meet someone, fall in love, get married. Have children, pets and a small house with a white picket fence. Who wouldn’t enjoy seeing this?
But wait isn’t that John and Sue two of your servers... more
Scheduling Basics for Restaurant Managers - One of the hardest things for a new restaurant manager to do , is to learn the basics of scheduling. How many servers do I put on the floor? How many line cooks, dishwashers etc? We will try to guide you through this mind numbing experience with as little pain as possible... more
Scheduling for Slackers - Is simply not scheduling a problem employee a good solution? What a dilemma this is and we as managers face it almost on a daily basis. The question cannot be answered with a simple yes or no answer either. The answer lies much deeper and involves... more |
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| Get secret restaurant recipies and give your menus that zing they have needed. Keep your customers coming back again and again! more... |
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