Not getting calls on your resume quicker than you expected?
Are you finding that recruiters tell you they’ll call you right back only to never receive a call?
Don’t think there’s a blacklist floating around within the restaurant industry? Think Again!
Getting your resume blacklisted is easier than tying your shoes however getting removed is just the opposite. This can be devestating if you are hunting for restaurant jobs, and trying to build a management restaurant career. You have a better chance of having 8-track tapes coming back and becoming “cool” before getting back the respect you rightfully deserve. Will anyone divulge the names contained within this “so-called” blacklist and why? Of course not! But remember that recruiters within the hospitality industry have feelings accompanied with big egos.
Believe it or not, restaurant recruiters stay connected in one way shape or form and talk more openly than Howard Stern at a wet t-shirt contest. I’ve been recruiting for fifteen years and if you want to keep your name off of any blacklist, let me give you some advice on how to keep your name and reputation safely tucked away:
- Never interview with a company to gain leverage on your current employer for a raise or counter offer. Accepting a counter offer from your current employer is the ultimate sin!
- Never blow off an interview. If you’re not interested in the company, politely decline via voice or email 24 hours before your scheduled time.
- Never accept a position with a new employer, determine a start date and fail to show up on your first day of work. Bottom line… you’ve wasted everyone’s time!
- If you’ve left your current employer, never tell the recruiter that you’re still employed. Tell one lie you might as well tell ten more!
- 95% of all employers do a background check. If your credit stinks- Be Honest! If you have a DUI- Be Honest! If your driver’s license is suspended- Be Honest! In many circumstances being forthcoming pays dividends.
Remember that job interviewing is a two way street. (This is especially true with restaurant jobs. Anyone building a restaurant career needs to pay attention to this advice.) Simply put you receive a “Dear John” letter that you’re not a fit for the company or you withdraw your name and accept a position that offers better opportunities. Bottom line if you’re “pretty” happy where you’re presently at, stay there and find a way to make it work! Interviewing is a serious business and should not be taken for granted. Take my word that recruiters NEVER forget a name and certainly never forgive….Period!
One of the most common mistakes that I come across is also one of the most missed opportunities in an interview. EVERY interviewer undoubtedly wraps up their questioning with this final question “Do you have any questions for me?”.
I ask this same question to every candidate that I speak to and the most replied response is “No, you’ve already answered all of my questions” or “I can’t think of any at this time”.
In my debriefing of candidates after interviews, I always ask how they answered this question when asked. If they give me one of the above responses, I know the interview did not go as well as they may think. So now I always make sure to prepare candidates for this moment. It is EXTREMELY important that when asked, you have some well thought out questions to ask the interviewer. If not, it shows a lack of preparation for the interview, an apathy for the company or the position, and a general disinterest for the interviewer and the information they have to offer at this stage of the process.
A job interview is a two way street. It gives the company representative a chance to get to know you, but it also gives you a chance to get to know the company to see if it is going to meet your needs both culturally and monetarily. There is no way a person can impart all of the necessary information for making an intelligent decision without being asked questions.
Some of the better examples of good responses to this question that I have heard are “What drew you to this company in the first place?” or “What is it about this company that has kept you here so long and/or makes you happy?”. These questions turn the table onto the interviewer and forces them to open up to you about themselves, plus you gain valuable insight into the culture of the company. You should also ask questions about unit growth and advancement opportunities. These show your desire to be there for the long haul. Any questions that are probing and open ended and reflect your desire to gather important information are worth asking.
At a minimum, you should have at least three to four questions prepared in advance. And you should also be thinking of questions as you go through your interview to ask at the end also. Again make sure your questions are open-ended and well thought out. Remember this is an opportunity for you to gain valuable insight for making a decision further on in the process AND a chance for you to show your desire and enthusiasim towards the company and the position. I’ve seen bad interviews be turned around at this point just by asking the right questions.
So good luck and “Be Prepared”.
Gecko Hospitality is pleased to welcome Billy Gilson as its new Franchise Partner for the states of Oklahoma and New Mexico.
Billy joined Gecko Hospitality in April of 2010. Billy started his career at the age of 14 bussing tables at a family owned establishment. Throughout Billy’s professional career, he has worked up the ranks at well know restaurant organizations such as Pappasitos, Texas Roadhouse, la Madeleine’s and most recently held the title of Senior Manager at The Grand Lux Café. Billy has spent many years developing skills that have allowed him the ability to identify and develop candidates within his restaurant organizations. Billy is excited about utilizing those human resources and recruiting skills to match the right candidate with the right client.
Gecko Hospitality is excited with the skills Billy Gilson brings to the table and the amount of enthusiasm and passion he has for the hospitality industry.
Billy is married to his wife Melanie who is a first grade teacher. Billy has two daughters, Taylor and Kami and a son Zachary. Billy’s passions include spending time with his family, wood working, playing golf with his son and brother but most of all loves watching his beloved Dallas Mavericks and Cowboys.
