Shelly Jackson’s Post

Job growth in the restaurant industry regained momentum in recent months, with September’s payroll expansion representing the largest monthly increase in more than two years. Eating and drinking places added a net 69,400 jobs in September. That followed upward-revised gains of 29,900 jobs in July and 37,500 jobs in August. In total for the third quarter, eating and drinking places added a net 136,800 jobs. That represented the largest quarterly employment growth since the third quarter of 2022 (+196,900 jobs). The third quarter’s resurgence was also a solid improvement over the second quarter, when employers added fewer than 8,000 positions. It’s important to note that preliminary employment reports have been volatile and subject to sizable revisions in recent months. However, the latest readings suggest that restaurant operators continue to have a healthy demand for employees, and that the second quarter’s softness was not the beginning of a broader downturn. As a result of the solid gains in recent months, the gap between the industry’s current staffing counts and pre-pandemic levels continues to widen. As of September 2024, eating and drinking places were 179,000 jobs (or 1.5%) above their February 2020 employment peak.  For the full National Restaurant Association post from my colleague Bruce Grindy, see https://lnkd.in/eEWJfPGY.

The biggest struggle with the restaurant industry is not finding the right product, nor finding customers who are willing to pay the right price. But, finding working staff on whom you can rely on. It's extremely hard to find people who do what they say. Here are a few challenges: 🔹 Last-minute no-shows for various reasons. 🔹 Not following SOPs, no matter how simplified you make them. 🔹 Not maintaining cleanliness and hygiene standards. 🔹 No willingness to learn anything new and grow professionally. 🔹 Constantly asking for advanced salary payments. If you are in the food industry and have the right people, you are blessed and chosen one! 😄

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Can Tips Make Or Break Your Server's Hourly Pay? Can Tips Make Or Break Your Server's Hourly Pay? How Much Can Tips Affect a Restaurant Server's Hourly Pay? How Many Hours Can Increase Your Restaurant Server Pay? How Can Expenses Impact Your Restaurant Server's Hourly Pay? How Can Training Maximize Your Restaurant Server's Hourly Pay? Restaurants offer an ideal way of earning an income. Chefs, prep cooks, waiters and bartenders have a flexible work schedule while meeting many interesting people while earning decent wages. Though no formal qualifications exist for becoming a restaurant server, most employers look for experience and professionalism when hiring servers. This will allow you to stand out and increase the chance of employment. To read the rest of this article, please click on the link below: https://lnkd.in/eXfpRx4H

Restaurant and food and beverage business owners frequently complain about the issue that it's often challenging to find waiters, waitresses, bartenders, and hostesses. And when they do hire these positions, they often pay them very low wages. On the other hand, it's relatively easy to find managers and assistant managers, who are typically paid high salaries. So where does the concept of supply and demand come into play here? What if we reversed the salary scales, offering higher wages to these entry-levels and more moderate salaries to managers? This could potentially address the business owners' staffing issues. What do you think? #supply #demand #restaurant #salaries

The different salaries or compensation of restaurant employees and the fued being caused by the ownership. 25yrs a Fine Dining Captain-Front Server n CMS level 1 Sommelier with studies approaching advanced and over 25 yrs with both Great Chefs self taught or by grandmother n mother as well as top European, Italian Masters n French Masters and last an always my favorites the CIA (not Langley) But Hyde Park mostly then Greystone. Always in tune with the entire business, knowledge of the owners vision and their culinary journey. Then we have all the kitchen staff who if you have not figured this out by now, they are the engine that makes it possible for me to drive such an amazing mobile. Now the embarrassment of it all is the greed of the owners / owner chefs. They pay the line set fees that are far below what they produce in revenue n sweat. I’m front of house I’m actually traditionally paid minimum wage then the tips as far as knowledge of food drink chef n owners journey I spit to every table ingredients, allergens, full (most times more than these high end chefs) every single meat,poultry n seafood that comes out of that kitchen I know n will tell you every truth n lie about it. Along with my support on the floor but of and i apologize but not really because no matter what I am the heartbeat on that stage the tables the restaurant the bar the door especially that’s the first n last impression my guests n get this straight anyone through that door is and always will be my top my only priority. The kitchen what a well oiled machine humming along with every single table in the place 35-40 all going at what feels like the same time and like the best team you’ve ever seen winning all competitions they don’t Even studder. Am I exaggerating I’m not even telling ya half of the miracles that come out of these sweat lodges. Here’s the issue by me knowing the prep on every item, food, liquor, wine n our vision there’s really no one else that has that grasp n works for minimum wage plus tips. The owner sets his salary the chef’s salary mine its day by day and of course the kitchen is where all that magic I just sold the table on comes from. So should the kitchen get a tip for cooking the food correctly? They already are getting their salary their wage for being a good Shepherd, Line Cook, but I believe that the house not the waiter should be kicking some of their money that they’ve made that night that they’ve added to the price of the steaks, the price of all this to the kitchen in a pool of some sort where the kitchen has say, their own party their own little get together because they are their own little things even though we like to say we’re all together there’s there’s a camaraderie we push each other, which is a good thing. A lot of times when I get incredible tips, I’ll go back and I’ll throw some money to the chef him something you know a lot of times is not enough to go out and always have a great but they can actually have a good time.

Why Food Technologists should NOT be paid minimum wage (Philippine scenario). Truth be told, a lot of us are paid US$11.12 or PhP 645@ eight hr days. Here’s a breakdown of why food technologists deserve more than minimum wage: Specialized Education and Training: Education: Food technologists typically have a relevant degree (e.g., in food science, food technology, or a related field), which requires several years of study. Training: They often have to undergo additional training or certifications to stay updated with industry standards and technological advancements. Professional Skills and Expertise: Technical Skills: They possess specialized knowledge in areas like food safety, quality control, product development, and regulatory compliance. Problem-Solving: Their role often involves complex problem-solving and decision-making skills that are critical to ensuring product quality and safety. Industry Standards: Market Rates: Salaries for food technologists typically reflect the industry standards and the level of responsibility they hold. They are usually paid according to their qualifications, experience, and the specific demands of their job. Career Progression: As with many professions, food technologists have opportunities for career advancement, which can lead to higher wages. FTs do not have blue-collar job classifications as wait staff, cashiers, checkers and factory workers. Job Responsibilities: Diverse Roles: They may be involved in research and development, quality assurance, production, regulatory, marketing and sales. Impact: Their work directly impacts public health, product quality, and company reputation, which adds to the value of their role. Economic Factors: Cost of Living: Minimum wage is insufficient to cover living expenses, especially in regions with a high cost of living. Fair Compensation: Fair wages ensure that employees are compensated appropriately for their skillset and contributions, which can lead to higher job satisfaction lesser job turnover. Conclusion: Minimum wage is a baseline standard for entry-level or unskilled positions, but food technologists typically have the education, expertise, and responsibilities that justify a higher wage. One cannot do this if their basic needs (per Maslow’s Hierarchy of Needs) are unmet. Paying them appropriately reflects their contribution to the industry and helps attract and retain skilled professionals in a crucial field. My 2cents. Oliver Jader Contreras PS This predicament is highly influenced too by the surplus of FT graduates in PH, for limited job placements. This also leads to company HR's funneling their hiring efforts only to choice schools. Pic CTTO

How Job Descriptions Affect Your Restaurant's Recruiting, Hiring, and Culture Job descriptions may seem like just another form that needs to be kept and filed with all of the other employment related documents. However, job descriptions are important because they impact your restaurant’s greatest asset, your people. The quality of your job descriptions will affect your restaurant, in several meaningful ways. Recruiting: Your recruiting efforts should clearly describe the job you’re seeking to fill to potential applicants. But the tasks that make up a job change with restaurant growth, changes in technology, and changes in policies, procedures, and systems. Accurate and up-to-date job descriptions allow you to identify and share the core tasks that make up a job. Accurately describing a job to applicants is important. When applicants misunderstand a job, they often feel less satisfied on the job, which in turn results in increased turnover. Hiring: It is impossible to know who to hire if you do not know what an employee is expected to do once they are hired. Accurate and up-to-date job descriptions help you to know what it takes to be successful on the job. Therefore, accurate and up-to-date job descriptions guide you on what characteristics to assess and how to evaluate those characteristics in applicants. Ultimately, job descriptions drive who is hired, so it is important that they are accurate and up-to-date. Culture: Job descriptions have an indirect influence on culture because they inform recruiting and hiring. But comprehensive job descriptions have a direct influence on your culture. Because job descriptions define and describe a job, they are able to influence culture by orienting and focusing employees. For example, by including the mission statement on the job description, comprehensive job descriptions orient employees to what is valued. Including the mission of the restaurant front-and-center on the job description makes it clear to potential and existing employees that the mission is important. It also informs employees that they are going to be held accountable for acting in accordance with the mission of the restaurant.