I am writing to inform all interested of my recent interactions with Bruschetta and Company USA (www.bruschettausa.com).
Brushcetta and Company USA (http://www.brushcettausa.com/) recently took and ad in the Miami New Times to promote that they had positions available for Servers - Host/Hostesses - Bartenders - Line Cooks. I did some research online where the company's website gave a reputable impression.
I immediately followed the ad's advice to "Apply in Person" and did do with my resume in hand. Upon entering, a gentlemand Edwin looked over my resume and mentioned that it was impressive, that Edwin would put my resume in his General Manager, Shabbir Godil's, inbox and that I should return the following day to speak with his General Manager, Shabbir Godil. Unfortunately, I did so.
On returning to Bruschetta and Company USA (www.bruschettausa.com), I was asked to have a seat while Shabbir Godil was informed that I was here. Instead of being greeted with the uniform courtesy and timliness an appointment with an hospitality professional would normally be expected, I waited for close to 30 minutes to be seen.
Once seated with Shabbir Godil and two other associates, I was introduced as Sergio- I am not Sergio and I clarified that. The Bruschetta and Company (www.bruschettausa.com)associates seemed confused and on asking an apparent underling who Sergio was, they were directed to a gentleman sitting at the bar who had obviously been waiting some time as well.
At this time, Shabir Godil informed that he was not quite ready to interview me though he had seen my resume and, "it looked very good". Shabbir Godil then asked me to return yet again the next day to meet with him at 4pm.
I made the long and expensive drive yet again the next day and was, yet again, asked to wait for an inordinately long time. When greeted by Shabbir Godil, I was told that I would be meeting with David, the server manager, for a first interview and if things went well a second to follow. I then waited some more.
When David came he looked over my application and before conducting any sort of interview and, in fact, not more than :45 seconds after we first sat down, David said that he had to be upfront with me, that the company was not currently hiring for Bartenders or Servers. This was despite the repeated requests of management that I continually return and that my resume was outstanding, plus the ad in the newspaper.
I write this to inform any diner, potential employee or business associate of what seems to be a major management flaw within the company. In a business where communication is key, this one has completely dropped the ball. In any restuarant setting customers are communicating with servers, servers with busboys and the kitchen, the chef with line cooks, line cooks with and expeditor, the expeditor with food runners, runners with bartenders and everyone with the management. That's to mention how a company goes about communicating its core brand messages to the public, potential employess, investors, etc.
I plan to eat at Brushcetta and Company (www.bruschettausa.com) soon. Not because I am excited about the cuisine of yet another Italian chain restaurant, but because I am genuinely intersted to see if they fulfill even the most basic tenets of an hospitality organization. If not, then they are already doomed to failure even as just thier second restaurant opens. Although, part of me wonders if success is thier real goal. I say this because depsite a complete lack of customers on any of three times I was there, they have layers upon layers of management and, it appears, a lot of money in infrastructure. Restaurants are expensive and a great place for a company that is cash rich to sink lots of money. I am not saying this is the case with Bruscetta and Company but one can't help but wonder.
Look here again in the future to see my take on the restaurant's hospitality, service, food and management after dining there. It will be unbiased and give a real picture of the place from the prospective of someone who knows the industry inside and out.
Friday, January 25, 2008
I am writing to inform all interested of my recent interactions with Bruschetta and Company USA (www.bruschettausa.com).
Brushcetta and Company USA (http://www.brushcettausa.com/) recently took and ad in the Miami New Times to promote that they had positions available for Servers - Host/Hostesses - Bartenders - Line Cooks. I did some research online where the company's website gave a reputable impression.
I immediately followed the ad's advice to "Apply in Person" and did do with my resume in hand. Upon entering, a gentlemand Edwin looked over my resume and mentioned that it was impressive, that Edwin would put my resume in his General Manager, Shabbir Godil's, inbox and that I should return the following day to speak with his General Manager, Shabbir Godil. Unfortunately, I did so.
On returning to Bruschetta and Company USA (www.bruschettausa.com), I was asked to have a seat while Shabbir Godil was informed that I was here. Instead of being greeted with the uniform courtesy and timliness an appointment with an hospitality professional would normally be expected, I waited for close to 30 minutes to be seen.
Once seated with Shabbir Godil and two other associates, I was introduced as Sergio- I am not Sergio and I clarified that. The Bruschetta and Company (www.bruschettausa.com)associates seemed confused and on asking an apparent underling who Sergio was, they were directed to a gentleman sitting at the bar who had obviously been waiting some time as well.
At this time, Shabir Godil informed that he was not quite ready to interview me though he had seen my resume and, "it looked very good". Shabbir Godil then asked me to return yet again the next day to meet with him at 4pm.
I made the long and expensive drive yet again the next day and was, yet again, asked to wait for an inordinately long time. When greeted by Shabbir Godil, I was told that I would be meeting with David, the server manager, for a first interview and if things went well a second to follow. I then waited some more.
When David came he looked over my application and before conducting any sort of interview and, in fact, not more than :45 seconds after we first sat down, David said that he had to be upfront with me, that the company was not currently hiring for Bartenders or Servers. This was despite the repeated requests of management that I continually return and that my resume was outstanding, plus the ad in the newspaper.
I write this to inform any diner, potential employee or business associate of what seems to be a major management flaw within the company. In a business where communication is key, this one has completely dropped the ball. In any restuarant setting customers are communicating with servers, servers with busboys and the kitchen, the chef with line cooks, line cooks with and expeditor, the expeditor with food runners, runners with bartenders and everyone with the management. That's to mention how a company goes about communicating its core brand messages to the public, potential employess, investors, etc.
I plan to eat at Brushcetta and Company (www.bruschettausa.com) soon. Not because I am excited about the cuisine of yet another Italian chain restaurant, but because I am genuinely intersted to see if they fulfill even the most basic tenets of an hospitality organization. If not, then they are already doomed to failure even as just thier second restaurant opens. Although, part of me wonders if success is thier real goal. I say this because depsite a complete lack of customers on any of three times I was there, they have layers upon layers of management and, it appears, a lot of money in infrastructure. Restaurants are expensive and a great place for a company that is cash rich to sink lots of money. I am not saying this is the case with Bruscetta and Company but one can't help but wonder.
Look here again in the future to see my take on the restaurant's hospitality, service, food and management after dining there. It will be unbiased and give a real picture of the place from the prospective of someone who knows the industry inside and out.
Brushcetta and Company USA (http://www.brushcettausa.com/) recently took and ad in the Miami New Times to promote that they had positions available for Servers - Host/Hostesses - Bartenders - Line Cooks. I did some research online where the company's website gave a reputable impression.
I immediately followed the ad's advice to "Apply in Person" and did do with my resume in hand. Upon entering, a gentlemand Edwin looked over my resume and mentioned that it was impressive, that Edwin would put my resume in his General Manager, Shabbir Godil's, inbox and that I should return the following day to speak with his General Manager, Shabbir Godil. Unfortunately, I did so.
On returning to Bruschetta and Company USA (www.bruschettausa.com), I was asked to have a seat while Shabbir Godil was informed that I was here. Instead of being greeted with the uniform courtesy and timliness an appointment with an hospitality professional would normally be expected, I waited for close to 30 minutes to be seen.
Once seated with Shabbir Godil and two other associates, I was introduced as Sergio- I am not Sergio and I clarified that. The Bruschetta and Company (www.bruschettausa.com)associates seemed confused and on asking an apparent underling who Sergio was, they were directed to a gentleman sitting at the bar who had obviously been waiting some time as well.
At this time, Shabir Godil informed that he was not quite ready to interview me though he had seen my resume and, "it looked very good". Shabbir Godil then asked me to return yet again the next day to meet with him at 4pm.
I made the long and expensive drive yet again the next day and was, yet again, asked to wait for an inordinately long time. When greeted by Shabbir Godil, I was told that I would be meeting with David, the server manager, for a first interview and if things went well a second to follow. I then waited some more.
When David came he looked over my application and before conducting any sort of interview and, in fact, not more than :45 seconds after we first sat down, David said that he had to be upfront with me, that the company was not currently hiring for Bartenders or Servers. This was despite the repeated requests of management that I continually return and that my resume was outstanding, plus the ad in the newspaper.
I write this to inform any diner, potential employee or business associate of what seems to be a major management flaw within the company. In a business where communication is key, this one has completely dropped the ball. In any restuarant setting customers are communicating with servers, servers with busboys and the kitchen, the chef with line cooks, line cooks with and expeditor, the expeditor with food runners, runners with bartenders and everyone with the management. That's to mention how a company goes about communicating its core brand messages to the public, potential employess, investors, etc.
I plan to eat at Brushcetta and Company (www.bruschettausa.com) soon. Not because I am excited about the cuisine of yet another Italian chain restaurant, but because I am genuinely intersted to see if they fulfill even the most basic tenets of an hospitality organization. If not, then they are already doomed to failure even as just thier second restaurant opens. Although, part of me wonders if success is thier real goal. I say this because depsite a complete lack of customers on any of three times I was there, they have layers upon layers of management and, it appears, a lot of money in infrastructure. Restaurants are expensive and a great place for a company that is cash rich to sink lots of money. I am not saying this is the case with Bruscetta and Company but one can't help but wonder.
Look here again in the future to see my take on the restaurant's hospitality, service, food and management after dining there. It will be unbiased and give a real picture of the place from the prospective of someone who knows the industry inside and out.
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