This is a sponsored post written by me on behalf of National Restaurant Association Educational Foundation. All opinions are 100% mine.
Restaurant meals with family have always been memory makers for us.
It’s a moment in time where we can each enjoy our favorite meal and talk about our hopes and dreams… we look forward to those times together and plan them into our everyday life and our travels.
We were recently in Nevada trying a vegan Chinese food restaurant. We were excited to be able to enjoy all of our favorite dishes and we were talking about how creative the chef was and how awesome it was that he had this canvas to share his creativity.That conversation lead to how working in a restaurant is more than just a job, it’s a great place to learn long term skills and be able to develop your talents.
Pete and I started talking about his first job working at a restaurant in Pennsylvania when he was a teenager.
He shared everything he learned from that job that has helped him in his work life today.
- People skills- He learned to really listen to what others were saying.
- Work hard- Every moment at work was spent working hard to make the experience good for the customers.
- Problem solving- He learned to brainstorm options and solutions in a fast paced environment.
- Be open to learning opportunities- There are a lot of ways to advance in your position, be open to all learning opportunities.
- Customer service- In business your customers are the most important people, he learned to always keep them happy.
- Time management- Your time is limited, he learned to prioritize.
We both agreed that we would really like for our girls to have their first jobs in a restaurant. There are so many advancement opportunities and so many life lessons and skills to be learned. The restaurant industry trains America’s workforce, offering one in three Americans their first job.
It was interesting to us to see the Food and Beverage Service Competency Model, a guide created to help inform the industry’s workforce development, training and certification standards and approaches, while laying out clear skills sets needed to advance in the industry. It was developed by the National Restaurant Association Educational Foundation (NRAEF).
It highlighted exactly what Pete has always said about working in the restaurant industry, including diverse and transferable employability skills, ranging from reliability and dependability to business leadership.
Almost any career path can include the restaurant and foodservice industry. I often forget that it’s not just for those that like to cook. Positions range from traditional titles of cook, waiter and chef, to hiring manager, marketer, supply chain manager, finance operator and business owner. Anything someone wants to do can be done within in the restaurant and foodservice industry.