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. Although the city's economy is recovering, restaurants and bars need help 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 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. 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. 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. 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 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. 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. 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 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 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 often avoid health insurance obligations by scheduling employees to work only 28-29 hour per week to get as close to full-time eligibility as possible. This is an indication of how little value many restaurants place on their workers.