The dos and don'ts when writing your hospitality CV
So, the job search is on. Many people dread the process and see it as a race to the finish line where they’ll receive the prize of a job. While that should be your ultimate goal, there’s no sense in rushing it. Your CV is a great place to start and take time to figure out your core skills, which pub and restaurant job is right for you and which type of company you want to work for.
As you write the perfect CV you need think about what the recruiter is looking for and what will cause them to sort you into the no pile. CVs should display a bit of your personality, but still be professional. So you know that cringe email you made when you were 10? Don’t use it!
Here are some more dos and don’ts when writing your hospitality CV:
Include why you want to work in hospitality
Ask yourself why you want a hospitality job. Maybe salt bae inspired you or you recently found your flair for whipping up recipes at home. Perhaps you just love food. And let’s be honest, who doesn’t?
Write a personal statement
Write a short paragraph at the top of your CV introducing who you are and what you can offer the company. Be clear and concise.
Your personal statement is the perfect place to sprinkle some keywords that the hiring manager is looking for. If you’re applying for a job in hospitality, interpersonal skills, knowledge of health and safety and quality assurance are a must. Look at the job description and pick out other keywords.
Use the STAR approach
Rather than claiming to be, “An experienced bartender with a track record of quality customer service”, back up your claims. The STAR approach will help you reveal more about your experience and give the hiring manager concrete evidence of your skills.
If you have some time off between education and work where you did some casual catering work or went travelling, explain this on your CV. Simply leaving a gap might raise some eyebrows so it’s best to straighten it out and avoid any confusion.
Shout about your achievements
People tend to play down their skills and achievements, at least around their friends and family, but there’s no time for that with hiring managers. You need to talk yourself up and shout about your proudest achievements. However, it’s important to remain humble because 65% of employers agree that they’re put off candidates who are arrogant.
Stuff it with buzzwords
Why is stuffing your CV with buzzwords a no go? Because they can come across as unimaginative. You may be a great team player and second-to-none when it comes to problem-solving but simply writing those on your CV looks inauthentic. Back up popular buzzwords you use with the STAR approach and think about unique words that the hiring manager won’t have skimmed over hundreds of times.
If you’ve had a bad experience in a previous job or didn’t particularly enjoy the role you were in, keep the negativity out. Think about your CV as a ‘good vibes only’ space. Employers want to see what you learnt from previous jobs, not listen to you vent about what you didn’t like.
Offer irrelevant information
Sorry to break the news, but a recruiter doesn’t want to hear about your glory days as the egg and spoon champion in primary school, and probably won’t be too fazed that you know how to cook the perfect roast potato. Think of each line of your CV as "prime real estate" that should only be used for relevant skills and experience.
Even if you have very little experience, lies should be avoided at all costs. They’ll come back to bite you in the end and who wants to get a job that they didn’t earn on their own merit anyway? If you have little or no experience working in a pub, restaurant or bar but really want to begin your career hospitality, think about your transferrable skills.
Write a CV that leaves a lasting impression.
Your CV needs to be original, attention-grabbing and leave the hiring manager wanting to learn more about you. If you follow these dos and don'ts when writing your hospitality CV, you’ll be sure to make a lasting impression.
We’ve hit pause on our hiring at M&B for now but we can’t wait to start it back up. In the meantime, you can check out more of our blogs and read about top tips for managing your own wellbeing.
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So, you’ve figured out which pub and restaurant job is right for you. Next up is learning how to make the right impression in your next video interview. You’ve probably heard your fair share of interview advice – go in with a firm handshake, always ask questions at the end, and dress to impress. Yep, you know the deal with what you need to do, now we’re going to share what not to do. So here they are, the top four mistakes to avoid in your next video interview:1. Picking a cluttered backgroundChances are, like most people, your makeshift office space is a spot in your bedroom or at your kitchen table. Interviewers will understand this, but what they don’t want to see is a cluttered background. No matter the level of job, whether you’re applying for a kitchen assistant job or a role at head office, you need to keep things professional.Choose a bright and clear background to make sure the spotlight is on you. This will help the interviewer focus on what a great team player you are. A LinkedIn survey found a strong link between employees who are work well in a team and those that are top performer, so it’s a key skill employers look out for.2. Not checking your video settingsRemember this is not a zoom quiz with your friends, so whatever setting you’ve got saved, check them before the video interview. You might have a fun space-themed background switched on automatically, but that’s not going to help you impress the hiring manager. Make sure your username is your full name, and if you have a photo assigned to your profile, ask yourself if it’s appropriate. This takes us to the next point - testing your tech.3. Failing to test your techTechnical difficulties happen to the best of us, and hiring managers will be very understanding if they happen on the day. But they might leave you feeling flustered, and that’s not a good way to start the interview. Did you know that over two in three hiring managers admit that a late interviewee sets a bad impression? It doesn’t matter if the interview is virtual, you still need to respect the interviewer’s time. So, here’s a checklist to make sure it goes smoothly on the day:The audio must be crystal clearWatch out for time lagsCheck your laptop battery. You don’t want to dash off to find the charger when you’re busy dazzling the interviewers with your prepared answers to common interview questions.With your tech tested, you can calm any of those pre-interview nerves and focus on being your friendly self. It’s important to be confident and talk up your experience – also one of the top tips for writing a hospitality CV.4. The wrong body languageThe hiring manager will still be looking out for body language cues over the screen. Strong eye contact is often the top thing interviewers look out for. It shows your confident, engaged and helps you build a social connection, even through a screen. So it will be no surprise that 65% of interviewers revealed that candidates who didn’t make good eye contact were unsuccessful in the interview process. This is top advice if you’re applying to a pub or restaurant manager role because the interviewer will be looking for someone who has good social skills and can confidently chat with customers.Here are other things you need to keep in mind are:Keep a straight postureSmile genuinelyDon’t go overboard with hand gesturesNod to show that you’re actively listeningAre you looking for a job in hospitality?Now you know what the top four mistakes to avoid in a video interview are, you’re one step closer to landing your next job. If you’re searching for something in a pub, restaurant or bar, then you’ve come to the right place. Perhaps you’ve got a flair for cooking and love working in an energetic environment, so a chef job could be right for you? Or maybe you’re looking for a role where you get to know the locals, like a bar and waiting job. Though we’re not currently hiring, we are getting ready to open our doors and welcome back our colleagues and customers. So check back in soon and sign up for job alerts.
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Crunchy, golden, fluffy. Yes, we’re talking about roast potatoes. And we like to think we know what we’re talking about when it comes to the perfectly roasted spud.According to 89% of the British public, roast potatoes are an essential trimming if you’re plating up the ideal roast dinner. These golden spuds blow all the other trimmings out the water, even Yorkshire puddings. Now it’s settled that a roast dinner isn’t complete without the potato, next we all need to agree on how to roast them to perfection. We’re going to share out top tips for how to cook the perfect roast potato that will leave your dinner guests with something to talk about… if you can bring yourself to share them out.Step 1 – Get things hot in the kitchenFirst things first, fire up that oven. Now, they say if you can’t stand the heat, get out the kitchen. But if you’re anything like Mohammed, who said cooking in a busy kitchen is the best part of a chef job, then that won’t be a problem. Start by setting the temperature to 200C or 180C for a fan oven. Step 2 – Peel and chopGrab your kilogram of potatoes and get prepping. Learning how to prep food is the first and most important thing any chef will learn to do. After all, prep work is the key to a chef’s success. Don’t be fooled into thinking a kitchen assistant is confined to slicing and dicing. No, they also learn how to chop julienne style, prepare meat and fillet fish – which, according to Paulo, was a highlight of his chef apprenticeship with M&B. Okay, back to the potatoes. Peel them and cut them into evenly sized pieces, around 5cm.Step 3 – Boil themGet those chopped potatoes into a large pan and add enough water so they’re just covered. You want to add cold water, otherwise, the outside will cook faster and we’re aiming for perfection here, remember. Add 1 teaspoon of salt and once the water has reached the boiling point, reduce it to a simmer and cook for another 2 minutes.Step 4 - Time to fluff it upOnce they’re out the water and left to cool for a few minutes, pop them back in the pan with a lid on and give them a rustle them around. You want to fluff up the outside of the potatoes but go gently or you’ll open the pan to mashed potatoes. Fluffing is an essential step. Miss it and we’re sorry to say you won’t come close to the crispy roasties that our chefs lovingly prepare at Toby Carvery. Finally, sprinkle in 2 tablespoons of plain flour and give it another little shake to coat them – this will help them get that delicious crunch.Step 5 – Into the ovenYour oven should be hot now, but for the potatoes to crisp up nicely you need to be popping them into piping hot oil or fat. Place the roasting tin in the oven with 5 tablespoons of goose fat, olive oil or butter and leave until it’s at maximum heat – around 3-5 minutes. If you’re a garlic fan (and let’s be honest, who isn’t?) here’s your moment. Mince 6 cloves and combine it with the oil, 1 teaspoon of salt, ½ teaspoon of pepper and 2 tablespoons of parsley or another herb.Carefully spoon the potatoes onto the pan and mix them so they’re coated in the hot fat. Leave them for 15 minutes, then turn them and roast for another 15 minutes. Flip them around once more and then back in they go for 10-20 minutes, until they’re goldened to your liking. Learn from the very best chefs at M&BLearning how to cook the perfect roast potato is surely a life skill that should be taught in school? Okay, maybe not quite but we do teach our chefs how to make these melt-in-your-mouth roast potatoes along with lots of other signature dishes and sides.If you’re interested in learning from the very best, you won’t find a place better than M&B. Every member of the kitchen team receives the training they need, whether that’s learning how to grill the perfect steak at Miller & Carter, toss pizza dough at Stonehouse Pizza & Carvery or plate up the perfect Sunday roast at Toby Carvery. Find out more about our chef apprenticeships at M&B.