The Denver Business Journal recently published the article Hunt gets harder for restaurant help in metro Denver, describing the “borderline crisis” state of staffing shortages in Denver restaurants. As the “bright-white age of Denver restaurant expansion” continues with no end in sight, restaurant employers are having difficulty retaining and recruiting staff.
The reason, as Adam Schlegel, part-owner of Snooze and executive director of EatDenver, puts it, “there are far more restaurant jobs than people who can fill them.” And, this “crisis” is not just a local phenomenon. Similar accounts of hiring strife in Chicago, Boston, and Houston, to name a few, have hit the airways in recent months.
While restaurant owners are feeling the pressure, this increasingly high demand for staff has opened the treasure chest for the people working in the restaurant industry “who suddenly seem to hold the power.” It’s good to be a restaurant employee, and it’s getting even better.
Lots o’ job
In 2014 alone, the restaurant industry added more than 400,000 jobs nationally, making it the fastest growing industry in terms of workforce and there are no signs of slowing. More than 150,00 restaurant jobs have been created so far this year, keeping the industry on track to add the projected 300,000 jobs in 2015.
In Colorado, restaurant jobs have grown twice as fast any other industry in the state thanks to Denver’s restaurant boom. To give you an idea of just how big the boom is, restaurant consultant Jon Imbergamo estimates that for every Denver restaurant that closes, 4-6 new ones open.
Needless to say, there are positions available all over town. In fact, Schlegal estimates that a job seeker with service industry experience can get “five to 10 immediate expressions of interest after posting their resume.” The opportunities aren’t just limited to seasoned restaurant workers either as staffing shortages include host/hostess and other entry level positions.
Given the hiring hardships, restaurants are growing ever-more competitive when it comes to maintaining staff, which means growing incentives to keep people around. According to the DBJ’s Hunt Gets Harder article, employee wages, including starting pay, have increased by 15-20% over the last 18 months, with some restaurants going up by 40%.
But that’s not enough. As the choices of where to work grow, employees are becoming extremely selective to the point that they are looking for additional things besides a higher paycheck. Restaurants across the state, and nationwide, are offering new or increased benefits. From 401k plans to paid gym memberships to “kick-ass staff parties”, owners and operators are doing basically anything and everything to keep staff at their establishment.
Some restaurateurs are going out-of-the-box (literally) to solve their staffing woes by going outside of the heart of the city. Both Snooze and Steuban’s have ventured outside of Downtown Denver and opened locations in the surrounding suburbs. Not only does this enable restaurant owners and operators to tap into a new talent pool, but it also provides new job opportunities to the people who live in the area. No longer does working at a top restaurant mean commuting to and from the Denver metro area. Especially now that traffic is getting worse by the day.
The Takeaway
The restaurant industry is growing. So much so that the workforce as it is now cannot accommodate. That means that there are jobs available for the taking plus more money and benefits to those who seize the opportunity. Like I said before, whether you’re a veteran or just getting started, it’s good to be a restaurant employee.
To all those who work in the Service Industry: this one’s for you. Welcome to NATIV Industry Night, the Tuesday night party dedicated to the Service Industry.
NATIV Industry Night is a weekly celebration that kicked off in early July as a way to say thanks to the people who feed us, cloth us, beautify us, pamper us, etc. day in and day out.
Now’s your chance to get special treatment: live music, food & drink specials and the occasional surprise giveaway!
The party starts at 7 pm at Pourtions Keg + Kitchen, NATIV Hotel’s on-site bar and restaurant with a 20-tap, self-pour beer wall. Start the night off with $3 sliders, $5 wines, and $5 specialty cocktails, while grooving to an acoustic set from 7-9 pm.
Then it’s on to the main event at The Lobby Bar, where there’s more live music and more specials! Drink up with $3 domestics, $4 imports, $4 wells, and $100 bottles all night long. And, you’ll never know what other awesome surprises may be in store for you throughout the night.
So come get some much-needed R&R tonight at NATIV Industry Night! You deserve it.
Pilot study published by the Center on Policy Initiatives and San Diego State University uncovers wage theft, discrimination, and break violations among restaurants in San Diego County.
“Overwhelming numbers of restaurant workers reported they had been cheated out of money they were owed in wages and tips, as well as their break time.”
Professor Jill Esbenshade, quoted above, is the principle investigator of recently published study Shorted: Wage Theft, Time Theft and Discrimination in San Diego County Restaurant Jobs, which includes results from a survey of 337 employees working in more than 160 distinct dining establishments in San Diego County, as well as 30 in-depth interviews and observational data collected at 40 top local restaurants.
The findings reveal disturbing numbers of labor laws violations and other exploitive workplace practices at restaurants of all kinds, from fast food to fine dining:
More than 75% of employees surveyed reported that their employers had illegally shorted them on wages or tips during the past year.
25% of respondents said that wage theft is a regular part of their jobs.
84% reported violations of rights to meal breaks and rest breaks, and 23% said restaurant managers made them falsely record unpaid meal breaks although having worked through the break.
Wage theft was found to most oftentarget women, Latinos, and back-of-house staff.
This study’s findings replicate what has been reported in other studies conducted throughout the country; the violation of employee rights is far too commonplace in the restaurant industry and warrant further exploration as well as the development of policy solutions.
You’ve probably seen quite a few Now Hiring signs since summer started, and whether you’re looking for a summer gig or something more permanent, here’s why you need to capitalize ASAP.
Employment on the rise. The job market isn’t as bleak as it was once was with job growth reaching a 15-year high in 2014, and projections of stable or even increased growth throughout 2015. And it’s looking like the economists are going to be right! According to the Manpower Group nearly 25% of U.S. employers expect to add to their workforces during the upcoming months, which evens out to about 16% after adjusting for seasonal variations.
Even more so when it comes to summer jobs. Looking for some extra cash this summer? If so, the time is right with 80% of employers expecting to hire the same, or more, seasonal employees as 2014. The industries expected to add the most summer positions are hospitality and retail, with eating and drinking establishments alone projected to add at least 500,000 jobs this summer season.
Competitive pay. If you’re worried about getting stiffed at your summer job when it comes to your paycheck, think again. Summer employers are expected to pay an average hourly wage of $11.52, up from last year’s $10.39. In fact, 53% of employers plan to pay summer works $15 per hour or more.
Potential for long-term. On average, employers are expected to fill at least 35% of their summer positions with previously hired workers. That means that landing a job this summer could mean you’re set for the next few if need be. Not to mention, work experience is a valuable commodity these days and goes a long way in either turning your summer gig into a full-time job or securing your next position.
Flexible work schedule. Summer means vacation for many whether it’s getting outdoors more often than not or going on trips with friends and family. Since most summer positions are part-time, averaging 27 hours per week, you can still find time for both work and play!
Need help getting the ball rolling? Sign up for Sirvo beta to find your next job.
If you’re one of the many that has laid their heart on the line for a date with their server only to be shot down, fear not because those days are dead and gone. Here to assist in romancing your service industry crush are a few guiding principles, that if followed will earn you some serious consideration.
Same Rules Apply
Would you ignore someone you’re planning on asking out? What about making demands before getting a name? And throwing down insults about their work?
Hopefully the answer is no (and if it’s yes, it’s time to re-evaluate your game in general). Well, surprise! The same courting rules that apply to the general public also go for your server, host, bartender, etc. because we’re people too! So avoid the brush off, any version of “get me” especially without saying please and thank you, and any insinuation that we’re not doing our jobs to the utmost of our abilities. Basically, mind your manners and treat us how you’d like to be treated, or else you’re just digging your own grave in the dating department.
For most, this goes without saying, but better safe than sorry. Pet names are generally not appreciated, even if we put up a good front about their use. Neither is gawking, catcalling, and definitely not copping a feel.
Now you may not even be aware that you’re guilty of a few of these no-no’s, because let’s face it, sometimes when we’re not trying to be on our best behavior, things slip through the cracks. So, to counteract a few of the misses, don’t pass up an opportunity to show your appreciation of the work we’re doing so that you can enjoy yourself. Basically, do your best to be respectful because just that goes a long way.
If You’re Interested, Act Like It
Working in the service industry, specifically in the front of house, means that we literally serve others all day long. As far as dialogue, there’s very little in the way of engaging conversation. So it’s quite refreshing when we’re asked questions that go beyond the drink menu, perhaps even venturing outside of life at work, and getting a chance to actively participate in an exchange. Not only does this clue us in to your attraction, but may also ignite one of our own!
A word of caution: even if a conversation is going well, don’t guilt trip us if and when we have to attend to our other customers. It is our livelihood, after all. Instead, graciously let us go and leave us wanting more!
Love Don’t Cost A Thing
Sure, a big tip is always appreciated, but be careful about throwing around your money, credit cards included. Attempting to impress with the promise of cash bonuses is in most cases considered solicitation and, excluding special circumstances, is no way to gain affection, literal and otherwise. Even dressed up with promises of tomorrow, all you’ll get for tooting your own horn is payback. And you know what they say about payback…
Impress us with the immaterial, like your great sense of humor, infectious laugh, or even your total lack of coordination (sometimes it’s cute!).
Take A Hint
If your attempts at wooing go wayward, and even a bat can see that there’s no future (at least for the moment), then bow out with style. Don’t skimp on the gratuity, make a scene, or talk trash because no one wants to date a sore loser and, who knows, there may be a chance at redemption next time.
Know more secrets about charming your server (or any service industry employee for that matter)? Let us know here, or @gosirvo.
