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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. 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 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. 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. 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 Susan Povich of Red Hook must reduce table capacity at her Lobster Pound restaurant in order to prevent customers from being turned away due to limited tables available; these owners believe some workers may have simply decided to find other sources of income and have left the industry.
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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 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 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. 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 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 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 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. 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.
Many restaurateurs report having difficulty culinary agents jobs nyc 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.
