(Editor’s Note: Today’s post is brought to you by our friends at the National Restaurant Association Educational Foundation. As the philanthropic foundation of the National Restaurant Association, the NRAEF works to attract, develop and retain professionals for the restaurant industry. Enjoy today’s post!)
A few months ago, I wrote a post about a workforce trend that I was noticing. Professional associations are dedicating resources to talk about the value of having a career in their specific industry. I said it then and I’ll say it again, as the hiring market becomes more challenging, recruiting efforts will get creative. What better way to help organizations recruit than to have their professional association promote the value of careers in their particular industry.
That’s what is happening in the restaurant industry. The National Restaurant Association Educational Foundation (NRAEF) is stepping up for their member organizations and talking about the value of working in the restaurant industry. Brilliant. The NRAEF is also sharing their Food and Beverage Service Competency Model as a way for people to understand what it takes to be successful in the restaurant industry.
What struck me as I looked at the model is that the Tier 1 (personal effectiveness), 2 (academic), and 3 (workplace) skills are those things we look for in most candidates. From a career development perspective, it’s those career entry skills such as teamwork, time management and professionalism. You know, the things that make us a good employee, regardless of job responsibilities or industry.
Did you know the restaurant industry offers one in three American’s their first job? Meaning for one-third of the working world, we learn how to be a great employee because of our experience in the restaurant industry. The good news for this industry is, more than 80% of employees choose to stay in the industry and move to positions of greater responsibility and higher pay. So the investment pays off in employee retention.
[Tweet “The Restaurant Industry Trains America’s Workforce #ChooseRestaurants”]
The NRAEF is setting an example for industries everywhere. Understand what success looks like in your industry, train people to be successful, and then share your story to attract the best talent.
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Carol Anderson says
It sounds as if the restaurant industry is embarking on a quest to create a profession, rather than a job. Having traveled in Europe, it was profoundly interested to see restaurant staff who approached their role as a profession. It seems here, it has been a stopping point before finding a “real” job. I love that the industry is taking this step.
Sharlyn Lauby says
Great observation Carol, thanks for sharing!
Keith Survillas says
Long story short, I don’t really think so. Yes, other countries place a higher value on these positions, but ask a Manager of Denny’s or McDonald’s (remember, most places we eat in this country are NOT $40 per plate) and I doubt they set out for that role, and are only in that role out of seniority vs. career choice.
Office assistants are there as a foot in the door, journalists start at the bottom, we have internships and apprenticeships…they all take those experiences and build upon them for values, work ethic, etc…
I also think this makes the case for NOT paying a dishwasher $15/hr. These are not careers. And the values & experiences are just as good as what I learned cutting grass as a kid, or delivering newspapers before school. Let’s not equate apples to silver dollars.
IMHO.