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Pacific Coast Hospitality

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Who to Promote and Who to Demote:

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Summer turns the corner and the fall season will soon arrive. Changes to your staffing roster will come as severs head back to school and others take alternative jobs. You’ll have spaces for promoting and demoting to once again create the best team of hospitality individuals.

We’ve outlined a few tips for how to know what traits not to pass up, but rather to promote!

-It’s the hospitality industry, self-serving doesn’t fit. Those who are servers, not self-serving are the ones you want to promote. How do they work with a team- always putting others before themselves and willing to stay late/ come early to get the job done? They’re keepers. People rarely accomplish anything great by themselves – it’s a team of players all working together for one end goal.

Great hospitality companies serve their customers first, always. By serving the customer best, they ultimately serve their business growth.

 

-Attitude is everything, or at least 90% of things. The worst of situations can be made better with a good attitude. Optimist are the ones to promote. Optimist add energy to every situations, pessimist drain it all away.

You’ll find the optimist as the one already doing the job they would once promoted- they don’t wait to be told how to make things better or what can be done for them to succeed. They just see the needs and do them without fear of failure.

 

-Leaders think long-term, not just about today. The one you want to promote gets the big picture and sees the future as positive and with much opportunities for grown and development.

 

-Can they teach others? Then you’ll want to promote them. The best people like to share the knowledge rather than hoard it for their own good. When teaching happens a team is built. A team that is educated the same begins to formulate relationships that are far beyond the J-O-B but are built on a foundation of learning, expanding and development.

BIG PROMOTING TIP: Consistency is a trait to never pass up – when you see consistency, there is nothing like it. Consistency carries teams through good and bad seasons. Consistency is the key to sustainability. Where there is consistency – there is a leader and followers forming right behind. As humans we crave dependability and a continual strand of sameness.

 

Employees Quit – Here’s Why:

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Employee turnover sets every business back for a number of reasons – it’s expensive, but it’s also disruptive to regular operations for the business.

 

Avoid employee turnover by first discovering why employees are leaving – what’s the cause for rapid quitting and can be it changed? Act on those changes that can in the future prevent quitting.

 

On average, the reason employees quit isn’t just for a higher pay. There’s employees all over the world working for less pay because it’s a job they love. Pay rate matters, but it’s not everything.  Seek out the real reasons the employees quit.

Here’s a few reasons we see employees quit:

  1. Boss doesn’t trust his/ her employees

When hiring new employees it is essential to hire people you can trust, in and out of the office. Hiring employees that you can trust creates a value to the relationship and work that is to be completed. When employers can’t trust their employees- everyone is miserable. Employees are hired to do their job, so it’s best once trained that they do theirs, and the boss do his/ hers.

  1. No real time off

As humans we often forget or flat out avoid that reality that we need rest to survive. It’s no wonder in American culture the rate of employees quitting is high – we’d bet mostly from burnout and employees never really having time off work.  Ensure employees receive ample time off each year and reduce the risk of burnout and quitting.

  1. Poison work environment/ co-workers

Half the battle of hiring is finding not only the correct talent, but a good fit for the culture of your business. Apart from the skills needed to perform the job- what type of person would you want working on your backline or serving the front-of-house? Be sure to include those characteristics on the job description as well. Let each interviewee know the style of establishment and how the current employees act. Ensuring the work environment is a good fit for each hire reduces quick quitting.

  1. Lack of flexibility

Balance is key to success with employees – without the ability for employees to take the needed time off for family and personal events, they will quit. Plain and simple, people need to feel like their job enables flexibility.

 

Job: Restaurant Manager

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We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

photo: San Francisco —Pacific Coast Hospitality. Restaurant Recruitment for San Francisco, CAMarket San Francisco, CA

Job Description 

We are looking for a dynamic Restaurant Manager to lead this cutting edge, first national sushi brand concept opening their initial Bay Area location this June at Stonestown Galleria. Forget everything you think you know about a sushi restaurant. This emerging concept is forward thinking, technology driven, and high-energy. They are a diverse group of individuals, each with their own personality and dreams, coming together behind one common goal: building the first national brand sushi concept. Their motto “Make the world a fresher, more delicious and happier place, one guest at a time”. This rapidly growing company already has 9 restaurants in operation, with 3 more ready to open later this year. That’s exactly why they need Managers who can grow with them. You should be prepared to lead the opening of their second Bay Area location as the General Manager in 2015.

 

What’s important to this position and what should be important to you:

  • Hiring smart, talented people.
  • Championing and promoting them.
  • Giving them the freedom to own their work and be self-accountable for their results.
  • Celebrating and rewarding their contributions generously.

A balanced quality of life is a top priority for leaders of this company! Yes, it’s going to be hard work. They’ll be some long days, but they would rather work smart. They require you to take your vacation and expect you to maintain a healthy work-life balance. More than that, they think you should bring life to work.

Requirements Ideal candidate must have the following:

  • Hire for drive and attitude first (you can learn the technical stuff),
  • 2+ years as a restaurant General Manager, Manager or Supervisor.
  • Experience in hiring, training and developing a team (people love to work with you).
  • Thrive in fast-paced, multi-task environments (especially when it’s busy or stressful).

Salary Range and Benefits

  • Competitive salary , starting salary range is $45,000 – $55,000/yr. based on experience
  • Unlimited bonus potential
  • 100% employer paid health insurance premiums
  • 401k Program
  • Generous paid vacation & sick leave
  • Annual Performance / Salary Review
  • Outstanding Growth Potential

Job Category Restaurant Manager

Job Type Full Time

If this position seems like you – please click on this link to submit your resume and cover letter. https://www.pacificcoasthospitality.com/careers-in-hospitality/  We will contact you via telephone or email for an initial interview.

3 Reasons It May Just Be Harder Than Ever to Hire

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Staffing and keeping a restaurant staffed is possibly the most difficult task managers and owners constantly face. Turnover is nearly what the hospitality industry is known for. Regardless whether hiring back- or front-of-the-house positions, it may be harder than ever to staff restaurants.

 

Here’s three reasons why some hospitality industry experts believe it’s harder than ever to staff:

  1. More people are looking for jobs because of the status of the economy, but means there’s less people with experience to hire. The ex-sales manager, teacher, lawyer, etc. are looking for any position, even if a complete career changes. Less experience doesn’t always count as a disadvantage, but sure can lead to longer trainings and more direct management needed until they have significant industry experience. Weigh out the pros and cons of hiring and applicant with no hospitality industry experience.

 

  1. Chefs are always looking for good cooks, but with more applicants who have completed culinary school, their demand for higher pay is greater than ever. With a demand for higher pay, their skills should match, but that’s not always fact. Regardless of schooling, experience is the best style of learning. Finding a balance to pay what’s appropriate for keeping each employee happy with what’s possible financially can be a great challenge.

 

  1. Employees formerly accepted one job and kept it for years, even decades – a sense of pride developed over time about the company they worked for and how they advanced. Today, more than ever employees are exercising their rights and embracing their inner adventure spirit and moving from job to job. The average time a candidate spends at one job in the hospitality industry is six months or less.

 

Perhaps that bottom line is, most people don’t want to work. In today’s world less is more – and work ethic seems to follow that directly. Employees can be extremely unreliable and have no sense of drive to accomplish and carry your business forward.

 

Hiring is a beast for most. Finding dedicated job applicants that have experience and work ethic as parallels is no easy task. What do you think, is it harder than ever to hire?

Job: Restaurant Kitchen Manager

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We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

photo: Seattle, WA — Pacific Coast Hospitality hospitality recruitment

Market Seattle, WA

Job Description 
Committed to quality products and service, respectful to all, exceeding guest expectations…the operating values of this local grown restaurant company. Locally (Seattle) owned and operated restaurant group, demonstrating consistent growth over the past 13 years with industry low turnover is seeking experienced Restaurant Kitchen Manager candidates to lead one of its well-recognized neighborhood locations.

This local concept is recognized for award winning menus, fun happy hours, and fast and friendly service. It’s a place where friends and neighbors can gather to sip on a custom cocktail or taste a local microbrew, and get some great food in a comfortable, fun, neighborhood environment.

The Restaurant Kitchen Manager is responsible for contributing to the Company’s mission by providing strong leadership for the crew which results in meeting Guest’s expectations. Areas of responsibility include:

  • Solutions are sought for all problems with a “can do” environment.
  • Technical Work: Strong presence on the hotline in both a technical and managerial aspect
  • Crewmembers are coached, trained, and developed in their job positions.
  • Plate presentations meet company guidelines.
  • Assisting with developing special menus and promotions.
  • Food cost and Labor goals are achieved.
  • All decisions are made with and communicated with a “Guest First” approach.

Requirements Ideal candidate must have the following:

  • 3-4 years high volume cooking experience.
  • Strong technical ability in all areas of the kitchen including prep, pantry, broiler, sauté, fry.
  • Positive and enthusiastic team player that leads by example.
  • Introductory management experience including but not exclusive to closing and opening of the restaurant, ordering, and quality control.
  • Quick and eager to learn new skills, and a desire to progress in title and responsibility.
  • Good communication skills, ability to communicate goals to crew members from upper management. Delegate and follow through with tasks in order to achieve results.

Salary Range and Benefits

  • Starting salary range is $36,000 – $50,000/yr.
  • Generous Bonus Program (10% of base salary) distributed monthly
  • Medical and Dental Insurance Coverage
  • Annual Performance / Salary Review
  • Outstanding Growth Potential

Job Category Restaurant Kitchen Manager

Job Type Full Time

If this position seems like you – please click on this link to submit your resume and cover letter. https://www.pacificcoasthospitality.com/careers-in-hospitality/  We will contact you via telephone or email for an initial interview.

Job: Restaurant General Manager

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We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

San Jose CA

Market San Jose CA

Job Description  If you believe that a restaurant can deliver the highest quality products and service possible, while still maintaining profitability, then you may be the right fit for this position.  If you desire to work within a structured environment, and thrive on the energy that comes along with a high volume operation’s service, then this may be the right opportunity for you.  If you love working closely with the Regional Director of Operations and your restaurant team to exceed guest’s expectations by ensuring consistently flawless service, then please apply today! The Restaurant General Manager is responsible for managing the daily operations and profitability of the entire restaurant.  This includes the training and development of both front and back of house management staff, scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies.  In addition, the General Manager ensures excellence in guest satisfaction through effective training of staff, commitment to a “Do Whatever It Takes” attitude, and a hands-on, lead by example management style. The Restaurant General Manager is responsible for delivering financial, human resource, and operational results through:

  • Unit sales growth
  • Internal mentoring and staff development
  • Guest first programs
  • Managing food cost and labor goals
  • Strong operational standards

This premier American steakhouse restaurant, with locations nationally, is located in the heart of world-famous Silicon Valley; this restaurant in San Jose is the prime downtown location to witness the hustle and bustle of the technology industry’s elite. Steps away from the city’s top museums, luxury hotels, convention center and cultural event centers, this well respected brand offers guests a luxurious and sophisticated atmosphere, outdoor patio dining experiences, as well as recently expanded private dining spaces to accommodate both small and large groups. We need a high caliber, experienced individual to join this organization.  If your skills and talents are a match for these needs, we can open the door to a great career opportunity.

Requirements Ideal candidate must have the following:

  • 3-5 years of General Management experience in a high volume full-service, structured dining establishment.
  • Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, food safety, service techniques, and guest interaction.
  • Strong understanding of cost and labor systems that lead to restaurant profitability.
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Strong communication and leadership skills combined with advanced computer and math skills

Salary Range and Benefits

  • Starting salary range is $80k+, based on past experience and salary history.
  • Generous Bonus Program (potential $12k annually)
  • 401k Program w/Company Match
  • Excellent Paid Company Insurance
  • Paid Vacation

Job Category Restaurant General Manager

Job Type Full Time

If this position seems like you – please click on this link to submit your resume and cover letter. https://www.pacificcoasthospitality.com/careers-in-hospitality/  We will contact you via telephone or email for an initial interview.

Job: Restaurant Executive Working Chef

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We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

Kona Hawaii

Market Kailua Kona, HI

Job Description 

National Company with local Island roots and outstanding reputation is looking for talented Restaurant Executive Working Chef to help lead busy restaurant with a strong focus on farm to fork, organic, local fare. Help lead dynamic team of engaged team members in overall operations of a high-volume casual dining kitchen. Great scratch food with strong local and visitor guest following. Outstanding, fun environment.

Requirements Ideal candidate must have the following:

  • 3-5 years high volume Chef/KM experience ($5MM or more annual sales volume)
  • Formal culinary training / or culinary degree
  • Strong kitchen organizational skills / ability to set and uphold standards
  • Ability to create innovative local fare, yet also follow corporate specs when needed
  • Able to cook high end food (fresh fish, sushi, steaks etc.) in a fast-paced environment
  • Passion for developing and mentoring a team
  • Track record of achieving financial results
  • Experience in “corporate” environment (high volume “chain” experience a plus)

Salary Range & Benefits

  • Salary – $58k – $62k (starting, based on experience level )
  • Monthly House Account
  • Generous Annual Performance Bonus
  • Employer Paid Health Insurance
  • 401K w/ Company Match
  • PTO (24 days per year)
  • LTD and Life Insurance
  • Medical Savings Plan

Job Category Executive Working Chef

Job Type Full Time

If this position seems like you – please click on this link to submit your resume and cover letter. https://www.pacificcoasthospitality.com/careers-in-hospitality/  We will contact you via telephone or email for an initial interview.

Job: Restaurant Sous Chef

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We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

photo: Portland, Oregon skyline | Pacific Coast Hospitality hospitality recruiters

Market Portland, OR

Job Description 

If you believe that a restaurant can deliver the highest quality products and service possible, while still maintaining profitability, then you may be the right fit for this position(s).  If you desire to work within a structured environment, and thrive on the energy that comes along with a high volume operation’s service, then this may be the right opportunity for you.  If you love to work and don’t mind the commitment to working restaurant hours, including nights and weekends, then please apply today!

The Restaurant Sous Chef is responsible for managing the daily operations of the kitchen, including scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies.  In addition, the Sous Chef ensures excellence in guest satisfaction through effective training of staff, commitment to a “Do Whatever It Takes” attitude, and a hands-on, lead by example management style.

Management team members are responsible for delivering financial, human resource, and operational results through:

  • Unit sales growth
  • Internal mentoring and staff development
  • Guest first programs
  • Managing food cost and labor goals
  • Strong operational standards

This restaurant company is uniquely designed to create an inviting, original and relaxed atmosphere, where guests can enjoy the highest quality dining experience. These restaurants are situated in a broad array of locations – from downtown urban cores to suburban retail-driven centers. With over 480 locations in 40 states and 15 countries, this is one of the largest full-service operators in the United States.

We need high caliber, experienced individuals to join this organization.  If your skills and talents are a match for these needs, we can open the door to career great opportunities.

Requirements Ideal candidate must have the following:

  • At least 3 years of Sous Chef experience in a full-service, structured dining establishment.
  • Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory,      and food safety.
  • Strong understanding of cost and labor systems that lead to restaurant profitability.
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Strong communication and leadership skills combined with advanced computer and math skills

Salary Range and Benefits

  •  Starting salary range is completely based on past experience and salary history.
  • Generous Bonus Program
  • 401k Program w/Company match
  • Paid Company Insurance
  • Paid Vacation

Job Category  Sous Chef

Job Type Full Time

If this position seems like you – please clink on this link to submit your resume and cover letter. https://www.pacificcoasthospitality.com/careers-in-hospitality/  We will contact you via telephone or email for an initial interview.