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Pacific Coast Hospitality

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Consumers On the Move… Quick Service Restaurants On the Rise

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Swing by the taco shop or made to order sandwich place down the street to rush in and grab a quick bite to eat… it’s the common routine for many at breakfast, lunch and dinner. But it’s more than a quick place to grab some grub.
Fact is, fast casual dining establishments are currently the fastest growing foodservice segment globally. According to new research, consumer foodservice sales grew 5.7 percent globally in 2015, and within that growth, QSRs grew 10.4 percent, being the highest rising segment in the industry as a whole (Euromonitor).

PCH is working with a variety of QSR and fast casual brands which require superior candidates to rise with the demands of the industry and thrive in a unique environment. More than just a job placement, often these QSR and fast casual concept dining brands go far beyond the walls of their company are very involved in their local communities and place great emphasis on their teams social responsibility to the surrounding areas.

These openings are for the placement of candidates who don’t fit the mold of traditional or cookie-cutter idealistic and routines. We’re placing candidates who are unique in their passion for hospitality and personal development. musical Eclectic, artistic, diverse… come one, come all, if you are a breakout from the mold of standard we have a career fit for you with our latest openings.

It takes a special kind of manager to be able to keep up with the rising demands of consumers at each and every quick service restaurant. The ideal candidates for quick service restaurants must possess a track record and passion for delivering outstanding guest experiences, mentoring and developing others and thrive in an environment of rapid expansion and personal development. Our leaders which we place with pride at every restaurant position must maintain high standards of restaurant cleanliness, sanitation, food quality, and facility management.

Do you have the skills, determination and commitment it takes to take a QSR to the next level and meet consumer demands?

Some of the leading fast food brands have taken initiatives which aim at adopting the traits of some of the successful fast casual upstarts, to defend their market share. From upgrading menu items to creating on-the-go options consumers are not far from the newest and easiest places. Along with exceptional menu items, it’s all about the atmosphere of the QSR, the more trendy the space the better.

Pacific Coast Hospitality is looking for candidates who are ready to take on the QSR industry. Candidates who want to engage in initiatives to adopt the trends of fast casual upstarts and candidates who are ready to emerge in a QSR at the core.

PCH represents a unique sector of the QSR industry with job openings in privately owned and regionally operated establishments. Many are grounded and pride themselves in serving locally sourced ingredients and fresh, made from scratch menu items. Most of these QSR establishments have been recognized on industry lists like Top 100 Brands, Top Growing Brands, Hottest New Concepts, and similar. All are emerging and growing, placing their stake in the QSR industry as a whole.

Are you ready to rise with the fastest growing foodservice segment globally? The opportunities are at your fingertips.

What's On Tap?

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Craft beer continues to be one of the hottest trends of 2016 within the restaurant industry. This has restaurant owners flocking to microbreweries local and global to take advantage of what’s offered. Once thought of as a man’s drink, women have taken a stake in the beer industry ensuring their popularity and preferred beers are made available too.

Millennials are keeping the craft beer industry in the rise, with a strong demand for authenticity, taste and a good story behind the origination of what they’re drinking when dining out.  It’s no secret, millennials loyally support businesses that make a difference.  Millennials like to feel unique, and drinking locally made, regional craft beer does just that.  Once they’ve found their favorite beers, they will return time and time again to drink it. When it’s on your restaurant’s menu, that means they’re ordering your food, because beer drinkers are often hungry too… can you hear the tab adding up yet??

Studies show that craft beer drinkers spend more money than traditional beer drinkers.  GuestMetrics shows, the average guest check that includes food and a craft beer drinker’s food and beverage check rings in at $86.00.
With the loyalty and increase in sales craft beer drinkers bring, what can you do to gain the advantages too?
Step up your drink menu! Offer small-batch beers from local brewers within your community and around the world.
Match your beer selection to the season… can we say pumpkin ale?
With your seasonal selection, offer some pairing on the menu matching what drinks best with what fare.
Bottom line: craft beer drinkers spend more money and are often more loyal customers. So, what are you waiting for?
Along with the rising trend of craft beer, PCH is part of the movement offering exciting careers with some of the west coast’s hottest crafts breweries.
Inquire today about our latest opening.

What’s On Tap?

by

Craft beer continues to be one of the hottest trends of 2016 within the restaurant industry. This has restaurant owners flocking to microbreweries local and global to take advantage of what’s offered. Once thought of as a man’s drink, women have taken a stake in the beer industry ensuring their popularity and preferred beers are made available too.

Millennials are keeping the craft beer industry in the rise, with a strong demand for authenticity, taste and a good story behind the origination of what they’re drinking when dining out.  It’s no secret, millennials loyally support businesses that make a difference.  Millennials like to feel unique, and drinking locally made, regional craft beer does just that.  Once they’ve found their favorite beers, they will return time and time again to drink it. When it’s on your restaurant’s menu, that means they’re ordering your food, because beer drinkers are often hungry too… can you hear the tab adding up yet??

Studies show that craft beer drinkers spend more money than traditional beer drinkers.  GuestMetrics shows, the average guest check that includes food and a craft beer drinker’s food and beverage check rings in at $86.00.
With the loyalty and increase in sales craft beer drinkers bring, what can you do to gain the advantages too?
Step up your drink menu! Offer small-batch beers from local brewers within your community and around the world.
Match your beer selection to the season… can we say pumpkin ale?
With your seasonal selection, offer some pairing on the menu matching what drinks best with what fare.
Bottom line: craft beer drinkers spend more money and are often more loyal customers. So, what are you waiting for?
Along with the rising trend of craft beer, PCH is part of the movement offering exciting careers with some of the west coast’s hottest crafts breweries.
Inquire today about our latest opening.

We're expanding… East!

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We’re expanding… East!
Beyond the sunny coast of California, the warm shores of Hawaii, the Emerald City of Seattle and everywhere in-between, Pacific Coast Hospitality is honored to be selected and retained by the prestigious Sun Valley Resort to locate the ideal candidate to fill their Food and Beverage Director position.  Often the setting of seasonal homes for the rich and famous, Sun Valley Resort is the largest, privately owned ski resort in America, catering to the most discerning of guests.
The seasons in Sun Valley may change, but one thing never does: The mountains come with a to-do list as tall as they are. Winter slopes and summer escapes, adrenaline junkies and those on a mission to find some peace, it’s all simple pleasures and luxurious indulgences.  Home of the first ski resort to build a chairlift, countless Winter Olympics medalists, and the largest automated snowmaking system in the world, the buzz of innovation and excellence is ever present.  Maybe it’s the 300 days a year of sunshine giving it the name “Sun Valley”, or the small town feel of Haley and Ketchum, an outdoor area of surplus options….no matter what brings guest to the mountains, alpine living and vacationing works up an appetite.
There’s no denying, the restaurant industry in Sun Valley is not missing a beat and we are proud to now be representing world class clients in this famous mountain resort mecca. With stores and restaurants all within walking distance, owned and operated by mostly locals, Sun Valley is filled with flavorful and unique dishes.  The dining scene serves up a diverse mix of saloon style rib-eyes with pride-of-Idaho potatoes, delicious Italian, Asian-fusion, contemporary comfort food or the mountain town staple beer and burger combo.
We’re proud to be trusted by companies both big and small and believe that our experience and unique recruiting process will deliver a matchless dependability for many in Sun Valley. We’re not the usual hospitality recruitment firm. We find people not typically found through traditional channels. As we know the market, make connections and serve our clients again and again, it’s time we expanded east, welcome to Sun Valley!

We’re expanding… East!

by

We’re expanding… East!
Beyond the sunny coast of California, the warm shores of Hawaii, the Emerald City of Seattle and everywhere in-between, Pacific Coast Hospitality is honored to be selected and retained by the prestigious Sun Valley Resort to locate the ideal candidate to fill their Food and Beverage Director position.  Often the setting of seasonal homes for the rich and famous, Sun Valley Resort is the largest, privately owned ski resort in America, catering to the most discerning of guests.
The seasons in Sun Valley may change, but one thing never does: The mountains come with a to-do list as tall as they are. Winter slopes and summer escapes, adrenaline junkies and those on a mission to find some peace, it’s all simple pleasures and luxurious indulgences.  Home of the first ski resort to build a chairlift, countless Winter Olympics medalists, and the largest automated snowmaking system in the world, the buzz of innovation and excellence is ever present.  Maybe it’s the 300 days a year of sunshine giving it the name “Sun Valley”, or the small town feel of Haley and Ketchum, an outdoor area of surplus options….no matter what brings guest to the mountains, alpine living and vacationing works up an appetite.
There’s no denying, the restaurant industry in Sun Valley is not missing a beat and we are proud to now be representing world class clients in this famous mountain resort mecca. With stores and restaurants all within walking distance, owned and operated by mostly locals, Sun Valley is filled with flavorful and unique dishes.  The dining scene serves up a diverse mix of saloon style rib-eyes with pride-of-Idaho potatoes, delicious Italian, Asian-fusion, contemporary comfort food or the mountain town staple beer and burger combo.
We’re proud to be trusted by companies both big and small and believe that our experience and unique recruiting process will deliver a matchless dependability for many in Sun Valley. We’re not the usual hospitality recruitment firm. We find people not typically found through traditional channels. As we know the market, make connections and serve our clients again and again, it’s time we expanded east, welcome to Sun Valley!

3 Ways You’re Making the Job Search Harder Than It Has to Be

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Anyone who has ever been on the search for a new job knows just how stressful the process can be. From analyzing every word on your resume to worrying over the time it takes to hear back after sending in an application, there is stress around every corner. Why would anyone intentionally make it harder than it has to be? The truth is that many of us do! Here are 3 ways that you’re making your job search more difficult than it needs to be.

You aren’t updating your resume for each application. Sure, the basic facts will always remain the same. Your last employer will always been your last employer and that alma mater is never changing, but there are some key things that should. You should determine with skills and experiences from past jobs to highlight based on the job description of the position you’re applying for. Maybe they’re looking for a kitchen manager with leadership experience? Be sure to highlight that specifically on the resume you submit for that opening.

You’re underestimating yourself. This one is what holds most people back. You see a long list of qualifications and duties on a job listing & immediately assume it isn’t for you without an extra second of thought. It’s important to take a step back and really look at your skills and experiences. Most of the time you’re more qualified than you think! If you meet most of the desired skills listed on a job posting, highlight them on your resume and go ahead and apply. Very rarely does anyone check every single box on the job description, so you’re only hurting yourself by holding back.

You don’t utilize professional staffing companies. Why wouldn’t you want the help of people who specialize in hiring and placing talent within your specific industry? Professional staffing companies work with both companies looking to hire and individuals searching for a job to find the best match for everyone involved. Many companies, like us here at Pacific Coast Hospitality, also offer additional services to help candidates put their best foot forward in the job hunt. Take a look at our candidate services here.

3 Ways You're Making the Job Search Harder Than It Has to Be

by

Anyone who has ever been on the search for a new job knows just how stressful the process can be. From analyzing every word on your resume to worrying over the time it takes to hear back after sending in an application, there is stress around every corner. Why would anyone intentionally make it harder than it has to be? The truth is that many of us do! Here are 3 ways that you’re making your job search more difficult than it needs to be.
You aren’t updating your resume for each application. Sure, the basic facts will always remain the same. Your last employer will always been your last employer and that alma mater is never changing, but there are some key things that should. You should determine with skills and experiences from past jobs to highlight based on the job description of the position you’re applying for. Maybe they’re looking for a kitchen manager with leadership experience? Be sure to highlight that specifically on the resume you submit for that opening.
You’re underestimating yourself. This one is what holds most people back. You see a long list of qualifications and duties on a job listing & immediately assume it isn’t for you without an extra second of thought. It’s important to take a step back and really look at your skills and experiences. Most of the time you’re more qualified than you think! If you meet most of the desired skills listed on a job posting, highlight them on your resume and go ahead and apply. Very rarely does anyone check every single box on the job description, so you’re only hurting yourself by holding back.
You don’t utilize professional staffing companies. Why wouldn’t you want the help of people who specialize in hiring and placing talent within your specific industry? Professional staffing companies work with both companies looking to hire and individuals searching for a job to find the best match for everyone involved. Many companies, like us here at Pacific Coast Hospitality, also offer additional services to help candidates put their best foot forward in the job hunt. Take a look at our candidate services here.

FOUR HABITS TO APPLY WHEN IT COMES TO GUEST SERVICE FEEDBACK

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With an increasing number of apps like Yelp, Yellow Pages and other review sites, guest service has lost any context for face to face transactions, and has more and more become a “spectator sport”.

When guests are unsatisfied, it’s no longer a private matter.  Outsiders are now witnesses to what once could have been a private matter, but now posted up across apps and other online mediums for all to see.

The transparency of the increasing online world provides both a challenge and an opportunity for restaurants alike.

To embrace the change implement these four guest service habits:

Habit: Follow up with all complaints.
Good or bad, get to replying on all online review mediums.  Every restaurant must commit to answering diner complaints wherever they appear, including Facebook, Twitter, Instagram, Yelp, TripAdvisor other local review sites, discussion boards, and even new chat-based tools like WhatsApp and Facebook Messenger.
Your guests are selling your brand, so make sure you thank them! Plus, for the reviews that are less than singing your praise, offering an apology and a bonus for giving your place another try… this will speak volumes to all the outsiders reading along.

Habit: Reply to all complaints and feedback quickly.
Did you know, 40 percent of consumers who complain on social media expect a response within one hour, according to Hug Your Haters data.

The guests who keep your business afloat want to hear from you! For many business owners, this may require assigning an online community manager to not only market your business, but to follow up with all comments and reviews left in a timely manner.

Habit: Keep it positive, Polly.
Let’s say, someone just blasted on your world renown menu items via social media… sure it might not seem fair for all onlookers to see such terrible feedback about the menu you’ve worked endlessly to perfect, but it’s their right.

Some will love what you offer and others will be haters. Here’s the bottom line, no matter how ugly, harsh and sometimes downright ridiculous these guest reviews may be, keep positive. Don’t take the criticism personally… acknowledge it and move on.

Habit: Know who complains.
Women complain about restaurants 62 percent more than do men, and women complain about restaurants more than about any other type of business, according to research fom Hug Your Haters.
Whether they are good, bad or crazy, the vast majority-95 percent-unhappy guests will never complain in a way the restaurant can find it. They may say something privately to their friends, but they won’t “raise their hand.” Take it from the facts, this means that the guests who do take the time to complain are doing restaurants an enormous favor by pointing out how the business can improve.
Embrace the feedback, make changes for the better and keep on!