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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. Although the city's economy is recovering, restaurants and bars need help 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 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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Restaurant owners were able to hire more staff and increase employee hours after COVID-19 restrictions ended. 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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New York City's workers are under additional pressure because they work in a city that is known for its high level of productivity. Long hours and professionalism are expected, especially by junior employees, who work in the fields of restaurants nyc hiring finance, consulting and law. 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 - usually the busiest day 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 can pay their staff on a biweekly, weekly or monthly basis. They must inform employees when their wages are due.
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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 restaurants are an integral component of cultural diversity and an economic driver. The industry is not without its challenges, both for 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.
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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 other industries, restaurant employees are not entitled to health insurance, paid sick leave or rest breaks. 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 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 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.
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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.
