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 employers use employee referral programs in order to attract new employees and encourage them to stay. 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 can be a difficult place to work. Employees frequently work late nights and early mornings - which can be exhausting - in addition to competing against one another for shifts. Many restaurants have difficulty retaining staff and recruiting 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. Some owners still struggle to hire even after increasing wages and offering bonuses to employees as incentives.
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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 most of their weekday time in offices; giving restaurants and bars just a small window of opportunity for customer acquisition during weekdays.
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 enjoy a wide range of benefits 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'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 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 cling to weekly federal unemployment benefits that will expire this September while others opt out entirely of service industry jobs altogether, explaining why restaurants seem to face worker shortages even while unemployment levels overall decline.
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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 until 10 pm before continuing from 5 pm until ten PM then resumes from five pm till ten pm the restaurant will owe nine hours plus minimum wage despite only having worked ten hours total!
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Restaurants are heavily reliant on their workers, but they don't always provide enough hours and wages to support them 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.
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Restaurant careers can be notoriously competitive environments for newcomers to enter. 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 have difficulty finding employees because of low pay in comparison to other bartender no experience nyc industries. They also report that young talent prefers to live at home with their families and is resistant to moving to cities.
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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.