As one of the largest hospitality recruiting agencies, we have our finger on the pulse of industry trends. What we are seeing are more and more concepts opening new restaurant locations nationwide. This is great news and shows not only growth but industry stability.

The nation’s 960,000 restaurants will continue to be strong contributors to the recovery of the nation’s economy, with industry sales representing 4 percent of the U.S. gross domestic product and employees comprising nearly 10 percent of the U.S. workforce. Its total economic impact exceeds $1.7 trillion, as every dollar spent in restaurants generates $2.05 spent in the overall economy. Restaurants are the nation’s second-largest private sector employer with 12.8 million employees.

A sample of what we are seeing:

Popeyes Louisiana Kitchen, a division of AFC Enterprises, Inc. announced the launch of an aggressive growth plan to increase its presence in Tampa. With the company’s dollar share of chicken QSR sales at a 10-year high domestically, Popeyes is poised to rapidly expand domestically and is seeking bold, passionate multi-unit operators to invest in new restaurants in Tampa. 

Wingstop has announced plans to aggressively expand its presence in the Atlanta area.  The fast-growing national chicken wing chain plans to add 20 additional locations in Atlanta over the next several years. 

Coppell TX – based CiCi’s, a rapidly-expanding 600-unit pizza, pasta, salad and dessert buffet chain, announced it has signed agreements for the addition of 16 units over the next five years and hired Wingstop veteran Bruce Evans to lead franchise sales. The moves are part of CiCi’s growth initiative, with the goal of adding 500 restaurants in the next eight to 10 years.

I was recently at the International Franchise Expo in Washington DC and there are many new concepts opening. This is yet another great sign indicating continuing growth for the hospitality industry. There were concepts from Korean Burgers to Sushi to Grilled Cheese!

Does this video represent a future trend for restaurants?

Two dogs waiting patiently to get served in “restaurant”, and in spite of waiting, never get anything to drink.

At Patrice & Associates, we are not only recruiters we are Career Coaches.  We help candidates be prepared for the tough questions they are likely to encounter during an interview.  Having a great background is what gets a you to the interview, answering questions and “selling” yourself is what gets you hired!

Below is a listing of frequently asked questions and suggestions on how to approach the answers. 

Many interview questions are to be expected. Study this list, plan your answers ahead of time and you’ll be ready to deliver them with confidence. 

What Are Your Weaknesses?This is the most dreaded question of all. Handle it by minimizing your weakness and emphasizing your strengths. Stay away from personal qualities and concentrate on professional traits: “I am always working on improving my communication skills to be a more effective communicator.”  

Why Should We Hire You? 

Summarize your experiences: “With five years’ experience working in the restaurant industry and my proven record of training and developing, I could make a big difference in your company. I’m confident I would be a great addition to your team.”

Why Do You Want to Work Here?  

The interviewer is listening for an answer that indicates you’ve given this some thought and are not sending out resumes just because there is an opening. For example, “I’ve selected a key restaurant whose mission statements and culture are in line with my values, where I know I could be excited about the product we serve and the level of guest service provided. This company is very high on my list of desirable choices.”  

What Are Your Goals?  

Sometimes it’s best to talk about short-term and intermediate goals rather than locking yourself into the distant future. For example, “My immediate goal is to get a job in a growth-oriented company. My long-term goal will depend on where the company goes. I hope to eventually grow into a position of responsibility.”  

Why Did You Leave (Are You Leaving) Your Job? 

If you’re unemployed, state your reason for leaving in a positive context: “I managed to survive two rounds of corporate downsizing, but the third round was a 20 percent reduction in the workforce, which included me.” If you are employed, focus on what you want in your next job: “After two years, I made the decision to look for a company that is team-focused, where I can add my experience.”  

When Were You Most Satisfied in Your Job?  

The interviewer wants to know what motivates you. If you can relate an example of a job or project when you were excited, the interviewer will get an idea of your preferences. “I was very satisfied in my last job, because I worked directly with the guests and that is an important part of the job for me.”  

What Can You Do for Us That Other Candidates Can’t?  

What makes you unique? This will take an assessment of your experiences, skills and traits. Summarize concisely: “I have a unique combination of strong training skills, and the ability to build strong customer relationships. This allows me to use my knowledge of guest service to build lasting relations and build teams that mirror that level of guest service.”  

What Are Three Positive Things Your Last Boss Would Say About You?  

It’s time to pull out your old performance appraisals and boss’s quotes. This is a great way to brag about yourself through someone else’s words: “My boss has told me that I am the most dependable manager he has ever had. He knows he can rely on me, and he likes my passion for great guest service.”  

What Salary Are You Seeking? 

It is to your advantage if the employer tells you the range first. Prepare by knowing the going rate in your area, and your bottom line or walk-away point. One possible answer would be: “I am sure when the time comes, we can agree on a reasonable amount. In what range do you typically pay someone with my background?”  

If You Were an Animal, Which One Would You Want to Be?  

Interviewers use this type of psychological question to see if you can think quickly. If you answer “a bunny,” you will make a soft, passive impression. If you answer “a lion,” you will be seen as aggressive. What type of personality would it take to get the job done? What impression do you want to make? 

 Baltimore restaurant chains are looking for managers, and John Hess has opened an office to help get you that job.

Hess and his partner, Michael Feinberg, help match up restaurant managers and assistant managers with job openings in the area, and also help chains find the talent to fill managerial spots. Locally, Hess says there are about 20 foodservice jobs he’s scouting for in the $30,000 to $50,000 pay range. Below, you’ll find a Q&A I recently had with Hess about the restaurant hiring trends.

 What do you find the right person for the right job?

We run ads on the internet, on our website and cold call to find great managers. The Patrice & Associates reputation of over 20 years brings a lot of people to our website.

 What do you see going on in the hiring part of the restaurant industry?

 About how many resumes and job applications do you get a day?

On an average day, it can be anywhere from 50 to 100. Somewhere in the 20 percent range are job seekers I can actually work with.

 What advice would you give for job seekers looking to get their foot in the managerial door?

I face that every day with good quality people who don’t have the experience. I think the best thing to do is start working somewhere. Get a job as a server, waiter, kitchen, and try to move up. Tell them you’re interested in doing more, by helping with marketing or promotions or ordering. Most places will let you do that. And stability. Stay somewhere for a while, learn where you are. Don’t just leave in six months. That’s the biggest thing I can offer somebody.

 Where do you focus on recruiting jobs?

 We recruit nationally. We did set up the office here in Baltimore because we live here. So we try to focus here in Maryland, but we spend as much time for Philadelphia, Florida, Virginia. Wherever the people and the jobs are taking us.

 What kinds of jobs do you recruit?