Looking at the employment landscape in BC, the tourism industry is bursting with job potential.
A projected 84,000 new workers are needed in the next decade, including 34,000 related to the 2010 Winter Olympics. Since the food and beverage industry accounts for nearly 50% of all tourism related jobs, there will be a wealth of entry level and managerial jobs available. In an industry which rewards attitude and aptitude, employers will be looking beyond an applicant's experience to help fill the many gaps to come.
"If a person’s got the right attitude, if they’re able to learn quickly, restaurants and hotels will be willing to take them on and give them their first chance," said Simon Evans, President of the Human Resource Management Association of BC. Evans is the Immediate Past-President of the BC Restaurant and Foodservice Association (BCRFA) and firmly believes in the hospitality industry's career potential.
"These are jobs which offer the kind of flexibility that lets people pursue many other things while still maintaining a reasonable wage," said Evans. "There are an awful lot of people in the upper echelons of industry who paid for their higher education by working in a restaurant. We’re a great training ground."
Companies from every industry value the training provided by the hospitality industry. Working in an ever-changing environment, employees at every level contend with time management and organization on a daily basis. It is what gets the job done well. Tables need be clean and ready. Service must rise above good. Ingredients must be fresh, prepped and on hand to prepare meals properly and effectively.
More than that, they learn to work in a team environment, where communication and decision-making skills are invaluable. As a result, they develop the kind of confidence and attitude that is prized by every industry.
Evans says this may be the most valuable asset a server in a restaurant can have. "You’re selling yourself, you’re selling the company all the time you’re working. It’s a great starting point for a career in any industry."
Attitude is what opens doors in the restaurant industry. Some companies do look for previous experience, but others, like Earl’s Restaurants, seem to prefer to hire people who are new to the industry. The North Vancouver-based chain provides all of the in-house training required by its 5,000 employees in its 52 restaurant locations across Western Canada and the US.
Nonetheless, they do look for people who love people, have a great smile, are friendly, can banter and make a connection with customers. An effective server always has to be three steps ahead of the game, and that can be difficult to teach. Earl’s philosophy is that you can train serving skills, but you can’t train personality.
Earl's search for the right attitude doesn’t stop at the serving staff. Even in the kitchen, the ability to maintain a positive attitude and interact effectively with kitchen and serving staff is vital to maintaining an efficient and happy working environment.
Most entry-level jobs in the restaurant industry start near minimum wage. Supplementing this reality, there's usually some opportunity to share tip revenue, right from the kitchen on out. Becoming a server often means a real step up in pay, and some organizations, like Earl’s, offer more than just serving opportunities. They hire all of their leadership positions from within. All of the people now running their restaurants and kitchens started out in an entry-level position, be it dishwasher, placer setter or host/hostess.
Many aspire to work in fine dining restaurants where the growth in tourism has only increased the need for professional staff. The serving positions in these restaurants offer better remuneration in the form of tips because of the premium put on that service. Similarly, the chefs are more highly sought after and paid accordingly. Still, it isn’t likely that a four star restaurant will have you serving tables the moment they hire you.
"Every restaurant operates a little bit differently," Evans noted. "Often, it’s a matter of joining as a bus person and finding out exactly how things are done in that house, even if you’re an experienced waiter."
In BC, there are some minimum requirements needed to serve alcohol to the public. Serving It Right is offered by go2.
FOODSAFE is offered through public and private facilities, including public secondary and post-secondary institutions, private schools, colleges, community centres and employment outreach offices.
Applying for a restaurant job of any kind is best done in person. If you do decide to apply, there are a couple of good tips for applying to most restaurants:
- First, the food service industry has busy peak times around meal hours, so don't show up when they have a full house and expect attention.
- Dress for success. Remember that foodservice operations are in the hospitality business and grooming is important.
As a primary or secondary career, working in a restaurant has distinct advantages:
- The hours are fairly flexible - if you go to school in the day, you can usually work at night; if you want your evenings free, there are lots of breakfast/lunch opportunities.
- While the industry is sometimes transient, it’s usually possible to find work close to where you live once you have some experience.
- The experience is completely portable, allowing you to work in restaurants anywhere in the world.
- A good server is always in demand, and never more so than in BC at the moment.
This article was originally written by J.K. Malmgren and was featured in the Employment Paper May 1-7, 2004.