If you're looking to find the best hospitality job, we can shed some light on the range of skills workers need to get involved in the food and beverage industry. By tracking recent industry trends in the country's dining sector, those considering restaurant jobs can develop the right skills and competencies to get ahead.
Here is what front-of-house (FOH) hospitality staff can learn:
- Smaller, specialised restaurants
A large number of restaurants that made the cut this year are small businesses, generally with a single proprietor. This is important for those seeking food service jobs as it can influence what kind of team you will be a part of.
- Regional settings
No longer is quality dining confined to capital cities. Many of the top entries were located in regional communities. In particular, regional Victoria was mentioned on the list several times.
- Casual dining
Fine dining is slowing in popularity in Australia, with guests looking for value when they eat out. No longer are the top skills to do with poise and grace. Instead, FOH staff need to be friendly and approachable.
- Wine knowledge and skills
Wine is still a big market within the food and beverage industry, with every location on this list offering diners the chance to spend up large on quality wine.The ability to select, recommend and pour wine will likely always be an important skill for FOH restaurant staff.
- Tech trends
Digital dining is an increasingly important trend influencing Australian restaurants. Staff working in these establishments need to hold some competencies related to technology, to ensure they are able to operate booking systems, payment methods and other solutions.
These techniques are often over looked or undervalued. If you can effectively offer an extra glass of wine, a choice of sides or that attractive dessert platter to a group of diners and the manner in which you achieve this equals valuable revenue for your employer. Study your guests' and their dining trends and know when and where this is most effective.
- Complaints management
You can't please everyone, but you can definitely try. If a compliant is made directly to you about the service or any other component of the guest experience, don't take it personally and try to detach yourself from the situation. Always take on feedback in a constructive manner and advise the guest that you will present this feedback directly to management. If it is an urgent concern, deal with it as a priority. Without feedback, some businesses are not aware of the improvements that can be made.
Are you a job seeker who thinks you have what it takes?