In the foodservice and hospitality industry the battle to attract workers to open jobs is being driven by an overall smaller industry labor pool stemming from limitations in how companies are competing for and ultimately recruiting workers. As workers continue to depart food service in droves, a trend that picked up steam in 2020 with workers heading to other industries such as food manufacturing, warehouse jobs, and even retail, where starting wages of $15–17 per hour in search of consistent income streams, complicating matters further are industry-wide issues with worker retention & turnover, and worker absenteeism which has become even more prevalent in the last 36–48 months (yes, even before the COVID exposure risk). Below are 7 mistakes managers are making during the hiring process:
- Relying on job boards to create a funnel of quality candidates. Many restaurant, foodservice and hospitality managers turn to job boards like Indeed, Monster, Career Builder, Snagajob, and Simply Hired, to post open jobs with the belief that they will see a flood of qualified candidates that meet the job requirements. Contrary to the value propositions these platforms boldly claim such as finding the perfect worker, hassle-free, in no time whatsoever, the hourly-service industry does not really benefit from such job sites simply because of the hyper transient nature of the…
