Hiring Guide For NYC Restaurants - Hiring Challenges in New York City Restaurants. Restaurant owners have more applicants than job openings but still have trouble recruiting staff. Some use employee referral programs to bring in new workers and encourage them to remain. The city's economy has rebounded, yet restaurants and bars still require assistance to thrive. Many key workers left during the pandemic outbreak while others may simply have sought higher paying jobs elsewhere.
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New York City restaurants are notoriously difficult environments in which to work. Employees are often required to work late into the night and early in the morning, which can be exhausting. They also compete with each other for shifts. As a result, many restaurants find it Find out more challenging to retain staff as well as recruit new ones.
Restaurants have long been at the center of worker shortage complaints, with unfilled job vacancies numbering in the millions--particularly within the service industry. Yet some owners continue to struggle in hiring even after raising wages and offering bonuses as incentives to employees.
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COVID-19 restrictions were lifted, presenting restaurant owners with an opportunity to increase employee hours and hire more people. However, progress was hampered by the lingering effects of pandemic and ongoing challenges faced by both workers and restaurant owners. These include low wages, tip inequities and limited or no benefits.
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Samantha DiStefano, of Brooklyn, must close Mama Fox Restaurant & Bar on Sunday evening through Monday because she cannot find enough staff. Susan Povich, of Red Hook, must reduce the number of tables at her Lobster Pound Restaurant to avoid customers being turned away. These owners believe that some workers have simply left the industry and are now working in other fields.
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But New York City workers face added pressures from working in one of the world's most work-oriented cities: professionalism is expected and long hours are commonplace, particularly for junior employees in finance, consulting, law and tech fields. Commuters spend the majority of their time in offices during the week, leaving restaurants and bars with a limited window to attract customers.
Due to a three-day work week, many restaurants have implemented shift schedules and launched campaigns aimed at drawing in customers on Mondays and Fridays - typically the busiest days for restaurants and hotels.
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New York restaurants permit split shifts, but if an employee works over 10 hours in a day they will be eligible for differentiated wages - an additional hour of minimum wage is added to their base hourly rate. Restaurants may pay their staff biweekly, weekly, monthly or on a schedule they choose but must notify employees as to when their wages will arrive.
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NYC workers can benefit from an impressive range of benefits and perks in this city. Ranging from professional development opportunities to health insurance plans, NYC has much to offer its workers.
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New York City restaurants are an integral component of cultural diversity and an economic driver. Yet the industry faces numerous hurdles for both employees and owners. Employees face low minimum wages, tips, inequities in race/gender equality, job instability and thin profit margins while owners face additional issues like third-party delivery services reliance, high operating costs competition soaring rent prices rising labor regulations among others.
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The slow pace of restaurant hiring is a reflection of larger issues in the labor market. Many workers are clinging to the weekly federal unemployment benefits which will expire in September, while others have opted out of service industry employment altogether. This explains why restaurants face a shortage of workers even though unemployment rates are declining.
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Contrary to many industries, most restaurant employees do not receive health insurance or paid sick leave, nor rest breaks from their employers. If a host works from 11 a.m. to 3 p.m. before taking two hour break before returning at 5 pm for five more hours until 10 pm then resumes working from five pm until ten pm then the restaurant owes nine hours plus one minimum wage even though they only worked ten total hours!
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Restaurants rely heavily on workers, yet often don't provide them with enough wages and hours to support themselves and their families. This was true both before and during COVID-19; today, restaurant workers continue experiencing wages and tips below the cost of living, as well inadequate (or no), benefits, race/gender bias, and job instability. Restaurant owners are also facing thin profit margins, rising costs, competition from third-party delivery services, and a growing need for digital innovation.
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Restaurant careers are notoriously competitive for newcomers. Experienced servers who look to increase income or advance in their careers often face fierce competition when trying to break in as servers themselves.
Many restaurateurs report having difficulty recruiting employees due to low pay compared to other industries in their area, and finding young talent who prefer living at home with their parents and are resistant to moving into cities.
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Most New York City restaurants fail to pay enough wages on minimum wage or below to support families on an income of the minimum wage or below. Employers also often skirt health insurance obligations by scheduling workers to only 28-29 hours each week as close as possible to full-time eligibility - an indicator of how poorly many restaurants place value on their employees.