Tips from an employer who uses Helping Hands on how to make your profile stand out!
It all starts with your photo, that's the first thing employers look at in your profile.
Make it all about you, leave out all those things that aren't you, make it easy for them. Replace those photos of you with your mates, the cat, the signs, the filters etc and get your grin on. Stop scaring employers into passing you by. They are in business fighting for enough time to look and they are not going to waste their time contacting someone with a couple of pandas in their profile photo.
"Make it so they see what their customers will see when they first look at you"
You want to get past the first hurdle, then make it real. Make it so they see what their customers will see when they first look at you, nothing else, because they know their customers and they know what they want, so whatever the culture of their business (fast food or table service) your first job is to get the employers to see what they would be buying. Your next job is to accurately list your experience as opposed to what you would like to do. Perfectly alright not to have had any experience and absolutely fine to have aspirations. Just sort what you can prove from what you want to have a crack at.
There are so many different establishments out there needing all sorts of levels of experience and they want to recognise you as quickly as possible. If you are available to start immediately mention this on your profile and be clear about stating which area you want to work.
Lindsay Sorrell/ guest editor
I started in hospitality at 19, when chefs screamed, threw knives, swore and got pissed during service. Wait staff who mucked up an order were fair game. None of us was trained and nobody knew anything about food allergies, drink driving was a game, health and safety were just, well, tough if anyone got hurt, minimum wages, trial periods, contracts, job descriptions didn't exist back then. Guests paid with cash and said thank you and neither staff nor guests complained, about anything.
I loved it and quickly discovered I was good at making sense out of chaos for guests.
I went on to become a partner in my first restaurant, then another, managed others' restaurants, opened a fruit and vegetable shop, also a catering business, opened more restaurants for others, started a staffing agency, cooked on super yachts in the Mediterranean, opened a small cocktail bar, qualified as a hospitality tutor and consulted to those who knew they needed help. My passion for hospitality has always been about finding a way to success through good service.