In the restaurant industry, many organizations use a mixture of permanent and temporary employment to support their business operations during the fluctuations in the market. By doing so, a restaurant receives the flexibility required to withstand seasonal peaks and slower off-seasons by effectively scaling it’s staff up and down. In addition to flexibility, hiring a temporary workforce for restaurant organizations offers many other advantages. In this blog post, BUSY reveals the main reasons why the on-demand recruitment model is taking off in the restaurant sector.
What Demands Do Restaurants Place On Temporary Workers?
In the restaurant landscape, there is a broad array of temporary and on-demand occupations, which require different sets of skills and educational backgrounds. Some temps work in front of the house welcoming the guests and catering to their needs directly in the restaurant, while others work back of house in the kitchen, security, or management departments. Depending on the type of work to be performed, an employer may establish extremely different requirements for the temporary candidates.
For example, for the food service staff, which generally includes cooks, waitstaff, bartenders, buspersons, and hosts, employers will look for candidates that have a high school education, relevant experience, strong communication, and negotiation conflict management skills, leading people and teams). Upon hiring, the employer will train the on-demand workers on how to get the job done correctly, providing instructions on food service techniques, sanitation and safety procedures. The employer will also typically teach the hired temps about the internal policies of the restaurant company.
Although the scope of temporary work options is vast in fine-dining establishments, every company is unique and may incorporate a specific approach to running their unique business. Still, the most valued qualities that employers look for in temporary talents encompass:
- Commitment to customer satisfaction.
- Strong communication skills to effectively deal with people.
- Enthusiasm to do the best work possible.
- Leadership to tackle different projects and contribute to the company’s overall success.
- Organization to cope with multiple tasks easily.
- Knowledge of hygiene rules to handle and serve food safely.
- Teamwork to work efficiently with other team members.
Pros and Cons of Outsourcing On-Demand Staff for the Restaurant Business
There are many reasons why it is a smart choice to hire on-demand temporary workers for restaurant organizations.
Adjust to demand changes more effectively
Temporary talents can quickly provide your venue with a qualified workforce when you urgently need a couple of extra hands. Such scenarios commonly include employee absenteeism due to sick leaves, vacations, or sudden terminations as well as unexpected demands such as a special event or peaks during the high season.
Assess a worker without commitment
Restaurants can employ a temporary worker for a defined short period and offer them a full-time employment contract if the person proves valuable. Some restaurants employ temps as an effortless and cost-effective way to recruit and test the capabilities of a new worker before offering them a full-time contract. Engaging a temp is also helpful when you need to get a particular job done while you are looking for an ideal candidate for that position. In the unlikely event, you are unhappy with a temps performance, you can contact the client support line of the on-demand staffing software to remedy the issue.
Maintain workforce flexibility
Hiring an on-demand labor force enables your business to remain flexible and better handle the fluctuations in the market.
Temporary staffing helps to save time and money
The cost of hiring a temp worker for the restaurant business is often significantly cheaper compared to hiring a full-time contract employee and providing them with the necessary benefits. Although hiring temps can benefit your eat and drink venue, such a recruitment model is not for everyone. Also may have some drawbacks. Here are some issues that may arise items to be mindful of when you opt for short-term on-demand personnel.
- Extra Time and resources are wasted on training. Every time a new temp is assigned a job role, your HR team will have to spend valuable time and energy training the newcomer. Still, However, if you bring the same temp back to do the job, training may shouldn’t be necessary again.
- Morale problems. Morale and employee relations issues can occur when you have temps working alongside permanent members, performing the same tasks, and having the same load, but not getting the same benefits as their full-time counterparts. Your permanent teams may regard temporary workers as outsiders and completely ignore them.
- Legal concerns. If a temporary worker feels they are not treated with the same respect as your permanent staff, they may go to court and demand multi-million dollar compensation for their moral travails at work.
How to Get Great Temporary Workers for Your Restaurant Business?
If you are an owner of a fine-dining establishment, and you are looking for reliable and competent temporary workers to keep pace with the market, your best option is to hire through BUSY. An innovative on-demand staffing software, BUSY connects employers with a pool of pre-vetted qualified job-seekers.
Loaded with an AI-empowered matching system, BUSY helps you instantly find the right talents for your restaurant based on your requirements: level of education, previous experience, references from previous employees, and the required skill sets. If you outsource temps through BUSY, you save yourself from the risk of ending up with the wrong person because we have already: screened and verified your candidates.
