(Editor’s Note: Today’s post is brought to you by the National Restaurant Association Educational Foundation (NRAEF). 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!)
Early in my human resources career, I was responsible for new hire orientation. Of course, during orientation the company president would come in and say a few words. He talked about his first job with the company. As a janitor. Yep, the president of the company worked his way up the career ladder.
I know sometimes it’s not popular to talk about paying your dues or working your way up but there are advantages to doing so. You have a ground floor view of the operation. You know the different jobs – the advantages and the frustrations. Employees know a manager that has worked their way up can jump in on a moment’s notice when the business is being slammed and get the job done.
It was one of the things I liked about today’s infographic from the National Restaurant Association’s Education Foundation. Many restaurant owners and managers have advanced to their positions from inside the industry. They worked the trenches: 37% were buspersons, 49% dishwashers, and 55% servers.