Gaspar Ponce on LinkedIn: Learn About Chipotle Restaurant and Explore Our Jobs and Careers (2024)

You've heard this one, that Howard Schultz, Founder and CEO of Starbucks said,“We are not in the coffee business serving people, but in the people business serving coffee.”I witnessed this attitude recently in the wild (in real life). While the attitude was not surprising, where I saw it and who I heard it from were surprising.A few days back I went out to lunch at Taco Bell (because I rarely eat there, right? 😉).I was pleasantly surprised to see a new location near an appointment I had. Of course, one of the reasons to love a place like Taco Bell is the consistency, you always know what you're going to get.After the cashier took my order, I asked about the new location and if it was staffed by existing employees from other stores, or if they were all new. Her response went something like this..."Most of the people who work here worked at other stores. I'm new here. I mean I'm new to working at this Taco Bell, I'm not new to working in customer service. I've also worked at..."This was a Taco Bell employee who couldn't have been more than 20. She doesn't see herself as working in the restaurant or fast food industry.She doesn't see herself as working in the growing taco industry.She sees herself as someone who works in the service industry.And that will take her far in life.What industry do you work in?🤠JBG#everythingspeaks #customerservice #customerrelations #restaurantmanagement

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Over the course of my career, I’ve learned that great companies and great products are lagging indicators of a company’s ability to build great teams and great cultures. It’s for this reason, I’m SO excited to share two new additions the SpotOn team. Maddy Shannon, who will be leading up our Product Strategy group, lives and LOVES restaurants. As we build our team, it’s CRITICAL that we have folks who aren’t just smart (there are lots of smart folks out there) but, more importantly, are the types of folks "walk the talk" of the requisite customer empathy, love, and obsession. We know that having these type of folks in the room is core to building the long term future vision and near term customer-centric decisions that our customers expect of us. For those who want to see what we mean by that, check out Maddy’s talk on why and how we undervalue restaurants: “What is a Restaurant Meal Worth?” https://lnkd.in/g4WPBtnz Mike Brown, who will be leading our Business Services group, is someone who represents the type of highly intelligent, people-first leader we're searching for. Most jobs ask for references from former bosses. To be a people leader at SpotOn, we also ask for references from your past Direct Reports. When I asked Mike for his DR references, he provided a megalist of folks. To give you a taste of the type of leader Mike is, check out the references his direct reports gave him on LinkedIn. We’re REALLY excited about the team we’re building, and there’s more rockstar positions to fill. If you want to learn more about SpotOn and what we’re building, check out our open roles! #restaurants #spoton #hiring #restauranttech #product #productmanagement

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A typical week: A GM quit. We had to let someone go for inappropriate behavior. One of the stores just got hit with late invoices that we somehow missed. Another store that I visited had the same existing issues operationally that I saw two or three weeks ago. R&M for one store is so high that you can’t make it up. We don’t post things like this on LinkedIn or other social channels. We are not immune to issues and opportunities. But I can tell you one thing and that is that we have a winner’s mindset. We celebrate our wins out loud! We shine a light on all issues and we go straight at them until they are resolved. We laugh at our mistakes and make sure we do not repeat them. We keep a sense of humor in what we do and we focus on what we can control.If you want to be part of a winning and growing restaurant team, then check out our career page.We are Thompson Restaurants.

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This may hurt a lot of people in the F&B industry.But truth needs to be spoken.A lot of people want to be successful.But they don't want to work at the bottom of the chain.I started my career as a pot washer.Scrubbing away dishes behind the scenes.Then, I took on roles as a waiter and eventually become a manager.With each step, I absorbed knowledge and learned how the system works.If I wouldn't start from the bottom, I would not know...→ F&B operations→ Staff engagement→ Roles and responsibilitiesYou can't do smart work without learning the system.Today, I own not just one, but three thriving restaurants. Ziya Asian Grill, Bhaji Pala, and Sthan M1.My early career played an important role in my growth as an owner of multiple businesses.If you are someone who wants to be on top without starting from the bottom...Let me tell you, there are no shortcuts.It may sound cheesy but true success comes from giving your absolute best in everything you do.It's about pouring your heart and soul into your craft, no matter the circ*mstances.If you want to thrive in this world, give it your all.Embrace the hard work, the late nights, and the sacrifices.No matter where you are in chain.They will shape your journey and mold you into the person you aspire to be.Whether you're washing pots, serving tables, or managing a team, embrace each role.It will help you down the line for sure.#restaurant #hospitality #restaurantindustry #business #entrepreneurship

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Development in a company should be multi- dimensional. Not just about career growth but personal growth. It’s how one can contribute best professionally. I think chipotle gets it - what the working age younger generation really wants. #benefits ##development #hiring #foodandbeverage #restaurantindustry

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I love this question! The restaurant industry is a challenging one and shout out to those who have spent time in it or are still in it. Don’t discount this work!While I didn’t have language for it back then, I think working as a server in various restaurants is where I learned how important having a cohesive team is and the value of team culture. How if you are creating an environment where employees can bring their full selves, trust one another, count on one another, respect one another— established through everyday interactions that send a consistent message— you’ll be successful with repeat and happy customers.

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What was your first job? Mine was at Dunkin Donuts. ☕️🍩I worked there the summer after high school. As a seasonal employee, I wasn’t allowed to work the register, which left me to build drinks, grab pastries, or man the sandwich station.For most of that summer, I ended up doing the latter.Succeeding at the Dunkin sandwich station requires three things: efficiency, knowledge of the menu, and the ability to stay focused under pressure. I will never forget the day I had to share this role with a brand new employee during her first Saturday morning rush. Long story short, she had a meltdown. The manager took her off the floor after she started crying into a charred croissant.😵💫It was intense. I use lessons from my sandwich station days all the time at Bold Xchange, as I have in every role of my professional career.The most important one? Staying calm, focused, and solution-oriented under pressure is a superpower at work. 💪🏾Don’t just take my word for it. McDonald’s Chief People Officer Tiffanie Boyd agrees: she told CNBC that the #️⃣1️⃣ soft skill developed in fast food service is foundational to all professional success.“Once you get the hang of [working quickly and efficiently under pressure], it can help you excel in any job…because you’re able to calmly process a lot of incoming information, take action quickly, and deliver some type of result.”I’m curious what other fast food alumni have learned from their experiences 👀If you like these kinds of musings or want to read more about Tiffanie’s fast food takeaways, check out the latest Culture Corner newsletter and subscribe so you never miss a new edition: https://lnkd.in/gFp5zqhSP.S. All these years later, my perfect Dunkin order remains: a coffee roll, hash browns, and a sausage, egg, and cheese croissant toasted with light butter. No coffee necessary. 🤗

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Ordering Up Success: The Secret Menu to Landing Your Dream Manager Position in the Restaurant Industry" Navigating the restaurant industry can sometimes feel like deciphering a complex menu. But don't worry, we've got your secret recipe to success right here, especially if you're eyeing that coveted manager position! Before you step into the interview kitchen, here's a tip - get the full dining experience. Yes, you heard it right. Take off your managerial hat for a moment and be a customer. Dine at the restaurant you're applying to and savor the ambiance, service, and of course, the food. Observe everything around you. Are the employees serving up smiles with their dishes? Is the restaurant buzzing with satisfied customers or is it quieter than a library during finals week? Do the diners seem happy and content, or are they leaving with a bitter taste? Being a part of this real-time experience will give you a unique insight into the restaurant's culture. It's like getting a sneak peek into the kitchen – you'll know what's cooking even before you officially join the team. Moreover, this hands-on approach will also demonstrate your enthusiasm and attention to detail during your interview. Imagine being able to discuss not only your skills and experiences but also your personal observations about the restaurant. That's bound to impress any interviewer! Remember, a restaurant isn't just about its food; it's about the entire dining experience. So, understand the vibe, taste the culture, and then cook up your success story. After all, the best way to manage a restaurant is to first be its customer. Bon Appétit!#NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

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Whenever you enter the hiring phase of a new restaurant opening, there is an abundance of excitement and a release of the patience you've had to practice to get to this point. It's easy to 'over-hire' or relax your process out of eagerness, or fear that not enough candidates will show up. This is especially true when it's your first new restaurant opening.Selection is too important of a part of this business to settle for less. As the team, led by Joe Ortiz, begins hiring for our Tom's Watch Bar location in DOCO Sacramento, we talk often about what we look for in our candidates. It all boils down to the c word - Culture. We're a premier sports bar that creates world-class watch parties, and we can handle extreme surges in volume. We facilitate interactive and shared experiences for our guests. We operate quickly. Culturally, our fit is engaging individuals, who operate with a servant's heart mentality, can maintain positivity even at pace, enjoy collaborating to win the next hour, the next rush, the next shift, and then celebrate those wins.Every organization wants the "It" employees that embody their culture. We do the candidacy for the job a disservice by deviating from our standards. I commend Joe and his team in Sacramento for keeping standards high, remembering what they're building, and taking the time necessary to build an unbeatable team.If you're in DOCO, stop in and say hello. Or come by the restaurant, opening September 2023.#tomswatchbar #nowhiring

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McDonald's (USA) has recently revealed that 1 in 8 Americans has worked at a McDonald's restaurant. More information is available here: https://mcdonalds1in8.com/ and the short video here: https://lnkd.in/gysEJndpFor me, it was Pizza Hut, firstly as a kitchen-hand (at Kedron) then weekend shift supervisor (at Arana Hills). I worked hard in these roles and learnt some valuable lessons (about working life) for success later in life. Some of my life lessons included:- reliability: there were some people that would consistently call in and cancel their shift- co-operation: how to work as a team, how to setup the team for success- performance: continued to get the job done no matter how I felt or what else was going on in my life- relatedness: how to get on with new management and new team members- adaptability: always learning new things and able to do every job in the restaurant, from making dough to pizza toppings to serving, taking money at the register. Some people just didn't want to know and were happy doing just one job.- customer centric: it was always about providing the best experience for our customers, dine in, delivery, take away and of course the rest of the team.I always knew this was as 'stepping-stone' to something else. Of course, at the time I didn't realise how this introduction to work-life would set me up for future success and a career in Information Technology and leadership.What was your first job? Was is in hospitality or another industry? How did that job shape your personality and your career?

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