No matter what your current career, chances are one of your earliest jobs was in a restaurant. If you were laid off from a banking, mortgage or airline job or a position in another industry that is struggling, you might be thinking of going back to the restaurant workforce, perhaps as a manager.

        You are not alone. Jose Tomas, vice president of human resources for Miami-based Burger King, says the company has received many résumés lately due to current economic conditions.

        “We are receiving numerous résumés from highly qualified candidates from both within and outside the restaurant industry,” he says. “In 2008, we received a record number of visitors to the www.bkcareers.com website.”

        Even if your restaurant experience was an entry-level job that you held many years ago, it doesn’t hurt to talk about it during your interview.

        “Knowing that an executive has a practical understanding of restaurants, even from his or her youth, is worthy of casual mention,” says Kim Villeneuve, managing partner at CenterStone Executive Search in Seattle. “It’s most impressive to the interviewer if you can show progressive growth to a manager level within a restaurant. Otherwise, be careful that you don’t sound naïve, implying that such an early experience would even remotely prepare you for the position you are now considering.”

        Mention your early restaurant experience, and then move on to how your experience in other industries can translate to working for a restaurant company. Talk about how you managed a multiunit environment, how you oversaw franchises or how much you understand about customer service.

        “Talk about your ability to be strategic while still being effective in the trenches,” Villeneuve says. “Discuss your ability to drive P-and-L while building a strong team, and for sure talk about your ability to be customer-centric in all you do.”

        Another option is to return to the restaurant industry at the store level, instead of trying to apply as a manager or executive.

        “We get a lot of financial and retail résumés wanting to change careers and get into restaurants,” says Rick Kunkel, a certified personnel consultant for the Georgia and South Carolina region for Gecko Hospitality. “I recommend to them, if they want to get into restaurants, they will have to apply directly at the restaurant, probably start in an hourly position and, hopefully, they find a company that offers career progression to move into management based on performance.”

        For some employers, it helps if your experience was recent, and if you were a manager.

        “The laws of supply and demand have allowed companies to be very selective in the few managers they are hiring,” Kunkel says, “and they are only hiring people with current restaurant management experience.”

        The potential employer might worry that you will leave the restaurant job as soon as your current industry recovers.

        “Do your homework,” Villeneuve says. “During the interview, show genuine passion for the brand and the industry. Show interest in career paths within the company and ask about the opportunities for promotion and long-term growth.”

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