Question to those of you who own/run eateries

celticGreen+ · Jul 29, 2010

I'm looking to make the jump from retail work to food service. I have gone through a short culinary school program back in Boston, and would like to sell myself as the kind of guy who can do a bit of everything: my strong retail background and professional (but friendly) personality could lead to hosting type stuff first - but I would like to work both the front and back of house (I love cooking, and working as part of a team in a fast-paced environment, but I also love dealing /w the public). I'll wash dishes to start honestly, I don't care - just need to get in.

Any ideas of what concepts I should stress when making contact with perspective employers? I know dependability/reliability are huge in this business. Anything not-so obvious?

kidman232 · Jul 29, 2010

as someone who cooks, dont start in dish tank lol

CoachCB · Jul 29, 2010

CoachLT used to own a sandwich shop many, many years ago.....

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truguru · Jul 29, 2010

-sense of urgency. work is work and your there for one thing- dont get lazy and complacent
-when you do something do it with passion and with a good attitude. people can pick up when your miserable or agitated
-be proactive. show the owners you have a brain and willing to put in extra work even though the "good money" is coming yet

celticGreen+ · Jul 29, 2010

any ideas on other methods of persuasion (i may need to use hypnosis in this market...) - but seriously, at the moment I have a cover letter specifically for this change of careers, outlining why I could be valuable to an establishment and what I hope to gain. Anything else I could do?

Getting in the door (as always) will be the hardest part I assume - once in I think I can convey that I have the ability to take on the most daunting projects and the humility to take on the most basic.

This is sort of a "part 2" to my move out here in Portland - I've wanted to do this kind of work for many years, but until I was laid off last year it wasn't a good idea financially, but now that i'm living somewhere with a lower cost of living it seems like a good time to pursue it.

jb777 · Jul 30, 2010

If you're willing to work the front and back of the house you shouldn't have a problem getting a job. Just a heads up it's the type of business where one individual never stays with the same job or company for a considerable amount of time. If this is the path you want to take be prepared to move around a bit say every 5 or 6 years and this includes top level regional managers and VP of corporations in food service

Mr.Smith · Jul 30, 2010

Judging by your vocabulary and grammar you are overqualified. You ought to decide what you really want to do and focus on that and finding a good fit for you in a job and employer.

Do you want to cook? It's very hot in the kitchen. If you like fast paced and dealing with people, bartending may be for you.

I owned a sandwich shop got out with a small loss. Worked as a waiter for years in HS and college as a waiter last job was at Cheesecake Factory. I don't have any fine dining experience, that would be much less hectic. Restaurants have a lot of unreliable people and a lot of drug use. If you show up on time dont call in sick don't use drugs you will always have a job.

Restaurant manager in my opinion is a bad career. Long hours, salaried position, not hourly and they will work you like a mule. And you deal with staff and their problems and customers who either have a legit complaint or just sour people looking for a comp.

Remember if you work in a restaurant you don't get nights weekends or holidays off, places are busier then. And you don't get Sat or Sun off during football season.

CoachCB · Jul 30, 2010

Mr. Smith, very sound advice!

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RobFunk · Jul 30, 2010

CoachCB said:
Mr. Smith, very sound advice!

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I agree. Very solid post Mr.Smith.

xpanda · Jul 30, 2010

I worked in the restaurant and bar industry for years .... whether in the back or front of the house, you want to stress that you are a multi-tasker, that you know how to think on your feet, that you can quickly prioritize in ten seconds what you need to get done in the next ten minutes. For front of the house, personality is a big deal. You need to be able to upsell. Your culinary education will go a long way to helping you sell at the table.

There's typically way more money to be made in the front of the house, btw.

celticGreen+ · Jul 30, 2010

Thanks for all the replies - I appreciate the thoughtfulness.

I think my game plan will involve fine-tuning this cover letter I've been working on, making it as concise as possible (in the hopes readers will actually get through it), and dropping it off at establishments that interest me - and hopefully talking to someone at the same time if possible.

CujoLatte · Jul 30, 2010

My brother just bought the family restaurant from my mom, my other brother and me. He is killing himself! It is only open from 4:00pm until around 11pm and later on weekends. He is getting there at 10am and leaving around 10pm. His wife and kids are ready to kill him and he looks like shit. Oh yea, and he is $75,000.00 in debt. He spent 40,000.00 fixing the place up after he bought it from us.

Bottom line..... do not go into the restaurant biz! Go get a computer degree from dyfry or whatever the hell it is. Sit in an AC office and play on the computer all day. Computer jobs are hot right now.

If you still want to do it .... work on your knife skills ie ... cutting, chopping and dicing. My brother does this all f**king day lol

CujoLatte · Jul 30, 2010

celticGreen said:
Thanks for all the replies - I appreciate the thoughtfulness.

I think my game plan will involve fine-tuning this cover letter I've been working on, making it as concise as possible (in the hopes readers will actually get through it), and dropping it off at establishments that interest me - and hopefully talking to someone at the same time if possible.

If the place is family run always ask for the owner. He or she is always there believe me. Some of the staff get worried and jealous and won't even tell me someone came in for a job unless they ask for the owner. hehe

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