Creating a hospitality resume that stands out and ultimately leads to your dream job requires strategy, structure, and a punch of personality. Also, you must ensure you’re choosing the right type of resume.

There’s the chronological resume that most people use. But there are other types of resumes, like the skills-based resume, that can showcase you as the right person for the job better than the traditional option.

Read on to learn what a skills-based resume is, what to include in one, and who would benefit from using one.

Stress in the workplace is an unfortunate reality that accompanies most jobs, especially ones that tend to be more fast-paced. According to Stress.org, “80% of workers feel stress on the job, nearly half say they need help in learning how to manage stress…” Although stress might be a part of your everyday job, there are ways to avoid or reduce the level of stress you experience.

In this blog post, guest contributor Patrick Chism shares four tips to help you reduce stress and burnout while at work.

Providing great service in a restaurant isn’t just about ensuring customers receive their meal on time or smiling as you take their order. It’s also about the little actions you take throughout their time in your venue.

Everyone has had a bad experience while dining out – whether the server was rude, the food wasn’t quite right, or the atmosphere was a little off. As a server, it’s your job to make sure that your customers have an amazing experience, from start to finish – and that’s where good etiquette comes into play.

But, what exactly is etiquette, and what basic hospitality tips will help you provide customers with the best experience possible?

When it comes to beverage costing and sales, it can be pretty easy to think you can get away with taking a 'guesstimate' approach with stocking and revenue. A little bit over here, a little bit under there - it all pretty much evens out, right? 

We wish! As with everything in business, there's doing it the easy way, and there's doing it the right way. So if you want to not only drive revenue but really maximize your profit margins on beverages, Mike Walmsley is here to explain how.