Inventure’s Post

𝐏𝐚𝐮𝐥𝐚 𝐓𝐮𝐫𝐤 𝐟𝐨𝐥𝐥𝐨𝐰𝐬 𝐭𝐡𝐞 𝐛𝐞𝐚𝐫 Walking back from an appointment in Canary Wharf yesterday, I came across this great advert that brought back childhood memories. Good old Hofmeister - and while I was way too young to drink it, I did love the adverts in the early 1980s. Not sure it is going to take me away from Prosecco, G&T and Neck Oil / Punk IPAs - it did take me down memory lane... I think the current German side are the team to beat in the Euros - and making full use of home advantage. Qu - Do you hanker back to different times? Or just live purely in 'The Now'? Qu - How important is advertising and branding for you? #finance #jobs #management   C-SUITE ROADMAP The Numbers Gal FINANCE ON DEMAND Finance Systems Corporate Expertise #paulaturk Thanks (Canary Wharf Group) for running a great portfolio estate.

I've been in Chicago so long that sometimes I feel like I was born here! I wasn't but, I do believe every step led me here... Something I'm extremely proud of is that I’m a fourth-generation hospitality professional - it all started with a horse-drawn carriage delivering homemade cured meats, but I digress... My journey began in northeastern Pennsylvania (or "NEPA"), where I did everything from elevator operator to front desk clerk, banquet server, etc. in my family-owned hotels and catering facilities. The progression: → Family Roots (where it all started...see what I did there?): Immersed in hospitality from a young age, learning the ropes in a range of roles and having incredible mentors. → Big Leap: Moved to Chicago on a whim after a memorable moment at a ball game made the front page of the Chicago Tribune Sports Section! This city felt like fate. → Diverse Experience: From Corner Bakery to full-service event planning at agency EA, I embraced every learning opportunity. These experiences shaped my understanding of the industry: 👋 Build Skills: Every role taught me more about guest experience and service as well as operations. 📘 Embrace Change: Moving to Chicago showed me the power of taking bold steps. 💎 Learn Constantly: From fast food to full-service event planning, every job added to my toolkit and I was able to learn from so many talented professionals. 🎯 Launch and Grow: Started Next Level Event Design during the recession, growing it over 15 years into what it is today. Here's how I think about my journey: 1️⃣ From Small Town to Big City: Embracing change and jumping into opportunities. 2️⃣ Learning Everywhere: From family operations to corporate settings, absorb every lesson. 3️⃣ Creating Impact: Using my background to craft unforgettable experiences. Now, I’d love to hear from you! How did your past shape where you are today?

I didn't follow any hiring "advice" when I opened Protein Bar. I put a Craigslist ad out on an Easter Sunday at 11pm.... And woke up the next morning to 200 resumes! I hired 14 awesome people. -> Acting students -> Dancing students -> Creative students Many said I was crazy not to hire folks with foodservice experience. But I wanted folks that were performative. After all, we were putting on a show for our guests. There was a lot of theatre in what we were doing behind the counter. I wanted our team to radiate that. So no better place than students who are learning how to do just that being on stage. My strategy worked. First team members told stories every day of how we at Protein Bar were “changing the way people eat in the go.” This hiring philosophy continued for my entire tenure at Protein Bar. And even to this day, I interview for creativity and performance experience. After all - isn’t everything just storytelling? 📷 Me on opening day May 18, 2009 with some of the aforementioned creatives! #founder #ceo #entrepreneur #qsr #creatives #students

At the most basic level, this just seems like a story about a restaurant chain that's now down to one location. To me, it's about the ripples in water when you throw in a stone. You never really know the actions you take and how they might affect others or what might come from them. I've never been to a Louise's Trattoria -- I've seen the location that was prior on West Pico -- but reading the article reminded me how people start at one job or location and move on and make their own story. We work in an industry that touches a lot of people at the beginning of their jobs and careers. New journalists, new PR interns and entry-level people, and how we interact with them sets a baseline on how they expect other PR people to work with them, treat them. I think of the student reporters I work with, and how I try to help them with their stories while being relatively nice or pleasant. One of them got out there in the real world, and let me know that they expected other PR people to be as nice and helpful as I was with them. That was a nice (and also sad bc PR) email to get. I still think of my early mentors in my career, and in college, and thank them for the guidance.

#hiring Cook, Cincinnati, United States, fulltime #jobs #jobseekers #careers #Cincinnatijobs #Ohiojobs #HospitalityTourism Apply: https://lnkd.in/gjMT3DKK As a Fricker's kitchen team member you will get to work in a fun, fast-paced environment. Whether you're saucing wings, grilling ribs, or prepping food for a busy weekend, your skills are critical in providing the mouth-watering food our guests are craving! Your job responsibilities include: Following proper food safety and sanitation procedures Following recipes and cooking procedures to ensure quality products are served Keeping the restaurant clean and safe Working as a team Communicating with managers and front of house staff Working in fast-paced, stressful environment and maintaining a positive attitude What you can expect from us: We will present you with the knowledge and skills needed to be successful. We will constantly coach, teach and train you for your continued development. We will provide honest, professional feedback on your performance. What we expect from you: A positive attitude. To be in your proper uniform and looking sharp every shift. To be flexible when necessary. Continued effort towards your own development. To follow company policies and procedures. To be yourself and have FUN Perks and Benefits Flexible work schedule Meal and clothing discounts Free pair of Shoes for Crews on your anniversary Free Birthday meal for you and your family Holiday Pay Rewards Program Referral Program Career growth opportunities Healthcare and prescription options for eligible employees Additional Information Must be 18+ years old Must have reliable transportation Must be able to work various shifts Must be authorized to work in the United States Do you think you have what it takes to work at the home of Fun, Food, Sports and Spirits? If you do, click "Apply Now" and maybe you can be a part of our Frickin' Team! Thank you for your interest in applying with Fricker's. We are always looking for great people and appreciate you taking the time to complete our application. If there are currently no immediate hiring needs, we will keep your information on file for future opportunities and contact qualified applicants at that time. Again, thank you for your time. Behaviors PreferredLeader: Inspires teammates to follow themDedicated: Devoted to a task or purpose with loyalty or integrityTeam Player: Works well as a member of a group Motivations PreferredJob Security: Inspired to perform well by the knowledge that your job is safePeer Recognition: Inspired to perform well by the praise of coworkersGrowth Opportunities: Inspired to perform well by the chance to take on more responsibility

Stop treating your hiring process like a bad episode of speed dating! ⚡️ Slow down. Be intentional. Each wrong hire is a costly breakup waiting to happen, and your restaurant deserves a committed relationship! 🔥 Be meticulous, be deliberate, and let’s build teams that stick and elevate our brands! 💪 It’s time to level up or be left behind. 👊 Let’s get real about our hiring game! Drop a ‘🔥’ if you’re ready to up your hiring strategy! 🚀 #HiringWisdom #LevelUp #RestaurantLife #RestaurantCoach

Who knew that my "temporary" post-graduation serving job would lead to a fulfilling and challenging career? Over the past six years, I've had opportunities to travel, build friendships, have fun, and grow both professionally and personally. But it didn’t start out that way. For a long time, I fell into the trap of comparison. It seemed like everyone I knew was either being promoted, starting families, or succeeding in ways I wasn't. While working as a server, I realized that my version of success didn’t depend on what I was doing but how I was doing it. It wasn’t about external validation but about who I was and what I valued. I was proud of my friends and colleagues for following their paths, but the stereotypical post-grad route didn’t feel right for me. It took time to understand that success, for me, was about how I felt. Was I proud of the effort I put into my work? Did I maintain a healthy work-life balance that allowed me to travel, read, and explore my interests? Was I engaged and in control of my life? It really made me ask: 1. What do I value? 2. What do I want? Don't get me wrong, there were many moments of "what am I actually doing?", especially during the pandemic when the services industry was anxiety- inducing. But in the end I am so glad for my time at FireWorks Restaurant. The skills I gained there have been invaluable in my everyday life. I learned what I needed to about myself in order to enjoy my life outside of work, just as much as my time spent working. I am also grateful for the opportunities Telesis Inc. has given me. Being able to be creative, strategic, and work with a collaborative team is everything I’ve wanted. In my experience, a conventional post-graduation career path isn’t necessary for success or growth. Sometimes, an unconventional path lands you right where you need to be. #PersonalGrowth #WorkLifeBalance #CareerGrowth

At the most basic level, this just seems like a story about a restaurant chain that's now down to one location. To me, it's about the ripples in water when you throw in a stone. You never really know the actions you take and how they might affect others or what might come from them. I've never been to a Louise's Trattoria -- I've seen the location that was prior on West Pico -- but reading the article reminded me how people start at one job or location and move on and make their own story. We work in an industry that touches a lot of people at the beginning of their jobs and careers. New journalists, new PR interns and entry-level people, and how we interact with them sets a baseline on how they expect other PR people to work with them, treat them. I think of the student reporters I work with, and how I try to help them with their stories while being relatively nice or pleasant. One of them got out there in the real world, and let me know that they expected other PR people to be as nice and helpful as I was with them. That was a nice (and also sad bc PR) email to get. I still think of my early mentors in my career, and in college, and thank them for the guidance.

Any Hell's Kitchen fans in the crowd? 🤬 🥪 I've been experimenting for the last few months, drawing similarities between the well-oiled machine in a chef's kitchen and the well-oiled machine we are creating here at Optimove Engineering. Do you think it would be bat shit crazy to imagine line cooks as software engineers, sous chefs as team leads, chefs as group leaders, and food as code? Remember that if we use this analogy, the team/group leaders must review every PR that goes to production. 🔎 🍽️  #TechInnovation #LeadershipInTech #SoftwareEngineering #TeamManagement #CreativeThinking #ProfessionalGrowth #TechCommunity #ProjectManagement #EngineeringExcellence #AgileMethodology

“Any job at the Times is a rented tux." NY Times restaurant critic Peter Wells shared that quote, which a fellow staff writer once told him, today near the end of an article announcing he's stepping down from the job after a dozen years. It resonated with me because take away "the Times" and you're left with this: any job is a rented tux. As in, you wear it for a while, and then give it back. Or it gets taken away from you. It's a good reminder that you are not your job. You are not what you do. If you're an employee, it's easy to let your identity meld with your job title. As a staff writer, it was a lot easier to get calls returned because I was Michelle from XYZ newspaper or magazine. If you leave a job or a job goes away suddenly because of a layoff, you can find yourself unmoored because the anchor that chained you to your identity is gone. People who work for themselves can go through an identity crisis too. If suddenly nobody wants the thing you've spent years doing - and making a good living at - what do you do? Who are you? I know a lot of freelancers and self-employed people who're pondering those very questions right now because of how corporate cost cutting, AI, and other trends are affecting their work. If that's you, maybe it's time to think of what you do in terms of that rented tux. Turn it in and look for something that's a better fit for the future. #freelance #work #life #identity