Real-life advice from a real-life recruiter

Troy brought a whole lot of experience with him when he joined Eat’n Park in 2005. He had been recently laid off from a management position and was working at Shadyside Hospital as cook. He thought that taking some time off from the ups and downs of being in management was a good idea. He was even contemplating a career change.  What Troy found out was that he didn’t like not being a manager. He liked being able to make things happen, getting involved and improving things. He found that he couldn’t do that in the role of a cook. He just had to be a manager.  He applied to Eat’n Park Restaurants Manager job posting.  He got the job and the rest is history.

Troy said it was a great journey learning how to manage a full service restaurant. He had a lot of quick service restaurant experience, but had not managed a full service restaurant. He reminisced about his the first restaurant he was assigned to when he was promoted out of the Management Training Program.  He said it was a train coming full speed ahead and coming right at you. The first Saturday shift he worked by himself, well, was very challenging. And to top it off – his boss’s boss, the District Manager came in to see Troy that very same day. Troy thought to himself “Oh boy, I’m going to get reamed out good.” But, to his surprise, he didn’t. The District Manager, Domenic, coached him on how he could have ran a better, more effective shift, and helped him put the restaurant back in order. This was a turning point for Troy. He knew he made a great decision when he applied to Eat’n Park. Eat’n Park was really going to help him learn and grow and this is what Troy has been doing in every restaurant that he has been assigned to since.

Troy said that you are not just a number at Eat’n Park. “My name is Troy and they know who I am. You will see Jeff, the CEO, in the restaurants. You will see your District Manager and Vice President and they will know who you are.” In addition Troy loves all of the developmental opportunities that he can offer to his team members. He loves the opportunity to give back from the wealth of his 27 years of restaurant experience.

Troy said to “Always pay attention to what is going on. People are going to tell you what to think and what to do. But, you need to have your own opinion, your own thoughts and your own decisions.

Troy’s parting words: “Stay positive. If something is going wrong take ownership for it, fix it and move on.

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