Hiring NYC - Hiring Challenges in New York City Restaurants.Restaurant owners are finding more applicants applying for job openings, yet are still having trouble recruiting staff. Click here! Some employers use employee referral programs in order to attract new employees and encourage them to stay.
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The city's economy has rebounded, yet restaurants and bars still require assistance to thrive. Many key workers left the city during the pandemic, while others may have simply sought better 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 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. Unfortunately, however, progress has been hindered by lingering effects of the pandemic and ongoing challenges facing both workers and owners - such as below-cost-of-living pay, tip inequities, limited or no benefits, race/gender disparities and job instability.
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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 most of their weekday time in offices; giving restaurants and bars just a small window of opportunity for customer acquisition during weekdays.
Due to the three-day week, many restaurants have implemented a shift schedule and launched campaigns that aim to attract customers on Mondays or Fridays, which are typically the busiest times for restaurants and hotels.
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New York restaurants allow split shifts; however, if an employee works more than 10 hours in one day they are eligible for differentiated pay - an extra hour of minimum wage must be added on top of their base hourly pay 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.
NYC workers enjoy a wide range of benefits in this city. NYC offers its workers a wide range of benefits, from health insurance plans to professional development.
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New York City's restaurants are a vital part of the cultural diversity and economic engine that is New York City. Yet the industry faces numerous hurdles for both employees and owners. Employees are faced with low minimum wages, tips and inequities regarding race/gender, job instability, and thin profit margins. Owners also face issues such as reliance on third-party delivery services, high operating costs, competition, soaring rents, rising labor regulations, among others.
But restaurant hiring's slow pace reflects larger issues in the labor economy. 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 is working from 11 am to 3 pm, then takes a two-hour break and returns at 5 pm to work for five hours until 10 pm before returning again at 5 pm, then continues from 5 pm until 10 pm before continuing from five pm till ten pm. The restaurant will be liable for nine hours plus the minimum wage despite only having worked ten hours total!
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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 before and during the COVID-19 pandemic; today restaurant workers continue to experience below cost-of-living wages and tips as well as inadequate (or no) benefits and race/gender discrimination as well as job instability; restaurant owners must battle thin profit margins, high costs, competition from third party delivery services as well as an increasing need for digital innovation.
Restaurant careers can be notoriously competitive environments for newcomers to enter. When trying to break into the industry as a server, experienced servers who want to increase their income or advance their career often face fierce competition.
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Many restaurateurs have difficulty finding employees because of low pay in comparison to other industries. They also report that young talent prefers to live at home with their families and is resistant to moving to cities.
Most New York City restaurants do not pay enough to support a family on a minimum wage income or less. 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.