How Ineffective Hiring Can Cost You
Hiring is not an exact science. It takes significant time, resources, training, discipline and even a bit of luck. The more effectively you hire, the stronger your enterprise becomes. Yet, one bad hire could set your business back. To avoid such a costly mistake, insight into how hiring practices in restaurant industry often work can help you hire smarter.
NY Restaurant Industry Growth
Over the last five years, the New York restaurant industry has grown by 4.5%, reaching $17 billion in revenue. The restaurant workforce in New York continues to mirror the industry’s growth, reaching more than 847,600 employees to date. This has led to restaurant owners and managers to shift their attention to hiring. With improper and inefficient vetting, bad hiring decisions have hindered the industry’s growth and hurt your restaurant’s bottom line.
Bad Service Can Hurt More Than Bad Food
Servers interact with patrons more than any other employee. The way they handle themselves and their job affects the customer experience in a big way. Customers who aren’t happy with their meal can request an exchange, but customers who receive bad service may never come back. Bad service can be more difficult to overcome than bad food.
All the Ways a Bad Hire Hurts Business
The U.S. Bureau of Labor Statistics reports that restaurant workers change jobs more often than most. Managers that don’t have a systematic recruitment process in place can get caught in an ugly hiring cycle. They may hire underqualified candidates who are either not service-oriented or not a good culture fit. Some may be seeking a temporary position until another job comes along. This phenomenon may contribute to the industry’s high employee turnover reputation.
The Downward Spiral of Poor Training
A wrong hire can do a lot of damage to a restaurant’s reputation and turn away loyal customers. The steady influx of new workers, due to the well-documented high turnover rate, can put your patrons in the hands of inexperienced staff. Whether it is inadequate training, lack of experience, or bad demeanor, having a strong training system in place is key to great service. The need for help can sometimes shorten training time for servers, forcing managers to throw new hires to the wolves before they are ready. The work of experienced staff may suffer as a result; they can feel resentful for spending time fixing mistakes made by poorly-trained new hires.
Keeping Current Staff Happy
While you won’t find the best employees right away, waiting too long to fill job openings can leave a restaurant short-staffed. This can cause its own customer service problems. Staff may have to take on more responsibilities, often outside their purview, when a restaurant is running short of staff. They may get frustrated, disgruntled, and even quit if they feel they’re not compensated for extra work. There may not be a budget available to compensate these employees to take on more roles. Luckily, there are solutions available that can streamline hiring and improve the candidate pool quality for your business.
Three Ways to Improve Your Hiring Process
One way that restaurant managers can avoid bad hiring practices is to build a written persona of the ideal candidate for each position. Citing the characteristics of the ideal candidate in job ads can attract applicants who fit the profiles you created. Secondly, pay close attention to applicants’ mannerisms during interviews. If an applicant doesn’t make eye contact during an interview or isn’t very personable, chances are they will behave the same way with patrons. Look for people whose personalities fit the position for which you’re hiring. Lastly, to learn more about how to make hiring faster, smarter and more efficient, contact the experts at Bikelane Hire.