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  1. Face the Job Hunt: Profile Picture Tips

    One of the best features of Harri is that we allow future employees to show off their personalities instead of black and white resumes.  One way we do that is by letting job candidates upload profile photos, because when it comes to personality… a picture is worth a thousand resumes. So here are some suggestions to help you pick the right photo for your Harri profile:

    • Step one is adding a photo! Would you accept a friend request from a faceless person on Facebook? Or follow an egg on Twitter? We think not. Putting a face to a name is important to employers. The point is to add personality to your job application. Remember, you can’t apply for a job on Harri without having a picture uploaded. 

                   Who would you hire?          

    • Face it! Uploading a picture of your foot, torso, cat, dog, or cartoon is almost as bad as not having a picture at all. This’ll be your first impression to employers, so show off that smile a bit.

                           Who would you hire?        

    • “Sideways” is a movie, not your picture. This means when you upload a picture make sure it’s upright, not upside-down or sideways. It’s a quick thing to fix, so don’t come off as lazy to the employers. Rotate the picture first, then upload it to your profile.

                          Who would you hire?          

    • Keep it classy. Remember to keep it professional. When you’re applying for a job showing a little skin is definitely not recommended. Also, stay away from the mirror-and-the-phone syndrome. MySpace is a thing of the past, and it was never professional. 

                         Who would you hire?         

    Harri has provided the opportunity for you to give a lot of personality to your job application. (If you read our post ‘6 Tips for Dressing for a Restaurant Interview’, Danny Lachs, owner of Yushi, stated that personality is one of the key hiring points.) Show off your smile, be professional, and start your job hunt now!

  2. 6 Tips for How to Dress for a Restaurant Interview

            

    A restaurant interview isn’t like a Wall Street interview, where business professional is all you see. There isn’t a clear set of rules for restaurant job interviews.

     So Team Harri has compiled 6 helpful tips to help you choose a winning look: 

    1.     Make it seem like you already work there. Dress in the style of the restaurant; just try not to wear jeans. There are hundreds of people applying for the same position, and the employer wants to know you’ll be the one who fits in with the restaurant’s look and feel.

    2.     Be yourself. “One of the biggest things I look for is personality. Sometimes people are afraid to show off a bit, but to me that just means they’re not comfortable in their own skin. When you’re working with people it’s always good to be kind of quirky.” Danny Lachs, Yushi owner (check out Yushi’s jobs on Harri).

    3.     Make sure you’re clean and presentable. Regardless of where you end up working, you’ll be dealing with food or drinks, and customers want to have someone clean and professional serving them. It’s a deal-breaker when an applicant doesn’t meet this simple standard.

    4.     It’s better to overdress than underdress. Even though you may just be behind the counter at a dive bar, employers want the impression that you know how to impress people and that the job is important to you.

    5.     No hats. No sandals. No suits. A suit seems phony (unless you’re applying for management), so lose the jacket and tie. No hats or flip-flops either. While it may seem relaxed, it’s still an interview. You don’t have the position yet, so you need to make a good impression.

    6.     Be in control of your hair. For women or men with long hair, make sure your hair is in a ponytail. (Men make sure your hair is neatly trimmed). Having wild, untamed hair comes off that you’ll be difficult to control; Well-kept hair shows employers you’re well organized and professional.

    It all boils down to one simple tip to remember: Dress to impress.  If you don’t have interviews lined up yet, make sure to check out all the new jobs we just added to Harri!

  3. The Resume is Dead. Here's Your Alternative.

    Sometimes writing your resume feels like writing a college essay. Complete writers block. So instead of getting frustrated and heading to the bar for drinks when you should be handing them your resume, we’ve got an alternative for you!

    Resumes are a thing of the past. In the hospitality industry, it’s not always about where you’ve been, but about what you can bring to a table of guests.  That’s right, it’s about personality.  So instead of rattling off a list of the 10 places you’ve worked at, show off your personality with a video. Let the employer know who you are and how you can help. Watch this video below by clicking on the image to see how you should brand yourself:

           

    Wouldn’t it be great if you could just send a video as a resume? Head on over to Harri.com and upload a video on your job candidate profile today! 

  4. Win the Hunt: Tips to Landing a Job in Hospitality

           

    The job market’s tough these days. Not hearing a response when you submit a resume, not getting called back after endless interviews, or finding a job then starting the whole process over because you hate what you’re doing or you’re not the biggest fan of your boss. Before you dive back into the job hunt, check out these tips to get a leg up on your competition:

    1.     Applying for jobs is your full-time job. Perfect your resume and send it out constantly. It’s a numbers game, sending your resume out to more people increases your chances of getting a response. So set aside at least an hour every day for sending out resumes.

    2.     Be unique. It doesn’t take long for resumes to start looking the same to an employer. Get personal: tell them why this specific position interests you and what makes you different.

    3.     Be persistent. If you don’t hear back within a few days, send another e-mail to verify they got your application and remind them how interested you are in the position.

    4.     Be prepared. When you land an interview, show up with your game face on! Make sure you read up on the company and practice a few interview questions with a friend. Remember to look sharp and bring extra copies of your resume.

    5.     Apply for the right jobs. The last thing you need is to finally get hired, end up hating it, then have to start the process all over again. Sounds pretty awful, right? Do it right the first time, even if it means turning down the wrong positions.

    We get it.  Here at Harri.com, we understand your frustration!  But we’re not just going to give you tips; we’ve built an entire site to improve your job hunt. Harri.com has established a place where hospitality job seekers and employers can connect easily.

    Now you can perfect that first impression by creating a personal profile with a video bio for employers to check out. So stop reading this blog post and head over to Harri.com now… we’ll let you know as soon as we launch!

  5. Step Up Your Resume, Servers!

    The mistake is easy to make. You’ve worked with great restaurant brands, so you let those names speak for themselves on your resume.  Who has the time to write descriptions of what you actually did? So the resume you end up with is a restaurant guide of where you had shifts.

    (Try not to send a resume covered in food stains).

    But your resume should be more. New York’s restaurants employ 718,600 people… but millions apply for these jobs. We’re in a big city, and it’s competitive. 

    Restaurant Recruiter Raymond Sahley who sees over 300 resumes on the average day relays the following advice:

    In the restaurant industry it isn’t about where you went to school, what degree you have or what you like to do on your days off. Plain and simple is the best strategy for getting an interview in this field. You have to understand that the hiring managers who review your resume see more resumes than I do any given day.”

    "We are talking in the mid hundreds depending on how they have their needs and job hiring goals presented to the public. Many times a resume is passed over because it isn’t user friendly or it is out of order chronologically. The worst thing I ever saw was a resume that stopped over 2 years ago with no explanation. Go ahead and file that one in the round outbox on the floor.

    The objective description should be clear and driven. Don’t ramble on for three sentences and think anyone will care, because they won’t. For example, a nice statement about how you want to contribute to the bottom line profitability of a team using your past experiences often works well. Throw in some upward growth potential and you’re on the right track.

    Next is the most important part and that is experience. Starting from the present and going back is the only way to go. All you need here is the name of the company, your title and the dates (from past when to present when). Don’t worry about exact dates, but do include months and the years obviously.

    After that you will need to briefly bullet statements regarding actions while in that position. These should be one-sentence statements that are clear to the reader. Don’t tell them you are a great manager because that is vague. Instead tell me why I should hire you. For instance, did you increase sales over a two-year period or did you increase sales by 12% over a two-year period using local store marketing and targeting repeat guest counts? Do you see the difference? One statement keeps you reading and one is clouded in vagueness. Take this and run with it on all other details such as labor, food and controllable costs. Any training and development of team members is also a very good example that you are part of a team and you care about their success. Because of this you will also be successful and it will help you delegate lesser jobs onto key hourly team members.

    If you follow these guidelines you will probably have about 6 to 8 bulleted statements that should get you noticed.

  6. Dream Job Spotlight: Chocolatier (Master of Sweets)

    When we think of chocolate, we often think of the impulse buys stocked near cash registers. You know the brands: Hershey’s, Cadbury, Dove Bars…the usual suspects. But in New York everything is taken to another level.  For those of you who dream of a career as a chocolatier, New York’s the place to be.

    But how does one become a chocolatier (or Master of Sweets, if you will)?  If you have the passion and drive, you have two options: hone your skill in a cooking school, such as the The International Culinary Center’s Chocolate Candy and Confections class or apprentice, work or intern at your favorite candy shop.  

    AM New York posted an interview with Kee Ling Tong the owner of Kee’s chocolates.  In the interview, Kee talked about discovering and following her passion:

    I worked at JPMorgan for many years but I felt I never fit in. In 1999, I got tired of the rat race and decided to make a change, so I went to culinary school for two years. After that I worked in a few bakeries and restaurants and found that I did not like baking at all. In the summer of 2001, I was working in a patisserie, but after 9/11, I stayed home and started practicing making chocolates because I was never good at it in school. I found that I really enjoyed it.


  7. The Nickname Big Apple is So 2011. In 2012, We're the Big Coffee (Consumers)

    If you’re ordering a simple house blend you don’t need to order from a barista. Technically speaking, barista, Italian for bartender, prepares espresso-based coffee drinks. So who houses the best of these in-demand artisans? We’ve got our favorites!

    With its java gadgets to its New Orleans smooth style brew, San Francisco’s Blue Bottle Coffee has made a name for itself in NYC. And when it comes to iced coffee, they’ve got it down! Their website breaks it down:

    Easy enough, right? We think we’ll make the commute and leave the coffee to the experts. No wonder New Yorkers lead the nation in iced coffee love, spending roughly $31 million on it last summer alone.

     So where do these baristas get the skills to make latte art that puts some painters to shame and an espresso so rich you’d think you were Bill Gates? Many learn on the job, but some go to school to hone their (fair?) trade. Sign up to take Espresso 100, Milk Chemistry, Comparative Cupping Lab and more. If you want to learn to roast and steam, the city is full of options such as Intelligentsia’s New York Training Lab, and Counter Culture Coffee Driven Program.

     Our question is, if the exam is on coffee, what do they drink to study?!

    A baby barista-in-training at Counter Culture

  8. High Res

    The restaurant industry in the summertime can be a blessing or a curse depending on where you are. In the South (Florida, especially) it’s a curse. Tourists shy away from the high humidity levels, snowbirds board up their winter homes, and locals can’t be pulled away from Storage Wars drama and a temperature controlled environment.

    But in New York, you’re never out of season. Double-decker buses still pass our Harri offices on Broadway during the hottest part of the day, crammed to capacity with red-faced out-of-towners sweating bullets. The masses come, even as the sewers spill out noxious fumes that make the strongest of stomachs double over. 

    It’s sweltering. It’s sticky. It smells. It’s a whole bunch more ‘S’ words and even a few four-letter words (no, cool isn’t one of them). So what’s good about summer? Greg Morabito with Eater reminds us of 50 reasons to not sulk in misery at the fact our families didn’t will us a house in the Hamptons.

    We’d like to add to Greg’s list Momofuku Milk Bar’s cereal milk (perfect for sipping on a shady stoop).

    Click the photo at the top to read the article about what you have to look forward to during these record high heat waves.