It is hard to ignore the signs up in our neighborhoods.  “NOW HIRING.”  “HELP WANTED.”  “APPLY NOW”.   Whether a small business or well-established chain, it seems no one is exempt.  Low-wage work is in high demand, and employers are competing for applicants.  Though the industry has become more competitive than ever before, recent events have pushed positive changes for restaurant workers.  Sparked by the death of Anthony Bourdain, a national discussion is exposing challenging and far too common work conditions restaurant workers face.  With people speaking out, it is a pivotal point for the future of the restaurant industry.  Small changes are being made to repair a long broken system.  The effects of these changes are showing through dramatically improved wages for entry-level employees.

Hourly workers at or below federal minimum wage peaked in the early 1980s.  According to statistics from the Bureau of Labor, in 1980 over 13% of hourly workers earned the federal minimum wage.  In 2019, only 1.9% of hourly workers earned the federal minimum wage.  This dramatic shift is partly due to states and individual businesses establishing higher minimum wages than the federal level.  However, the battle to increase the minimum wage has not faded.  In fact, low wages in the restaurant industry has propelled the fight to increase the federal minimum wage to $15 almost 10 years ago.  In our current tight labor market, many restaurant employers are offering pay far above the federal minimum wage of $7.25.  

A recent survey by Poachedjobs.com asked employers about starting wages.  Only 4% of respondents said they pay less than the federal minimum wage (likely due to a tip pay structure).  An overwhelming majority, 96%, reported paying more than the federal minimum wage.  53% reported starting at $15 or more!  Employers are eager to measure up so these pay increases are pushing others to raise starting wages above the legal minimum wage of their area.  The effects are rippling through businesses as 89% of Poachedjobs.com survey respondents said they expect to raise wages in the future.

The restaurant industry offers many worthwhile career opportunities.  And much is being done to make the industry a better place for its workers.  As employers desire to stay competitive and improve retention, increasing pay is becoming the new norm.  Working in an entry-level position is an excellent gateway to the industry.  If you’re looking to start a career in the restaurant industry, it’s better than it’s ever been.

We’ve placed some of the best talent into some of the best restaurants on the West Coast. As the economy begins to open up again, we’re gearing up to continue the work we love. We can offer more details to qualified candidates about some of our exclusive and high-level searches.

The post Are Wage Increases the New Norm? appeared first on Pacific Coast Hospitality.

We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

Market Seattle, WA ( Whatcom & Skagit Counties )

Job Description

We have a unique corporate position to fill based north of Seattle, WA in Whatcom and Skagit counties, offering an excellent balance of career growth and quality of life. This position offers  “family friendly hours” …no late nights. Yes…unheard of in our industry!

Our client, a well-respected franchisee of this locally operated, nationally recognized brand is searching for a Restaurant Area Manager to take over leadershipfor their multi-unit region in northwestern Washington state. The general territory is the I-5 corridor, from north of Seattle up to the Canadian border.

This company is based in the Portland OR market, with an expanding franchise community. They are looking for a self-motivated, problem solving, experienced leader to drive operational excellence and deliver on their brand’s core values of Quality, Service, Integrity, and Team Work.

Requirements Ideal candidate will have the following:

• Outgoing, energetic individual who is performance driven and able to work independently delivering non-stop results.
• Positive and friendly attitude with the initiative to appropriately deal with General Managers and employees in any situation – new store opening and on-going training and operations.
• A strong background in Multi-Unit Franchise Operations / Business Management within the QSR/ Fast Casual restaurant segment. Both BOH and FOH experience is needed.
• Proficiency in food costing, labor costing and P&L analysis.
• Restaurant management training experience a plus.
• Proven ability to set goals and inspire store level teams toward personal improvement and operational development.
• Strong oral and written communication skills and excellent critical thinking/problem-solving abilities.
• An individual who is detailed / action oriented and demonstrates high standards of integrity, trust, and ethics. 

Salary Range & Benefits

• Starting salary $55k – $80k based on past experience.
• Obtainable Monthly Bonus Program
• Annual Reviews including Salary Review
• Paid Company Insurance
• Paid Vacation
• Company Provided Automobile
• Relocation Package Available for Ideal Candidate

Job Category Restaurant Area Manager

Job Type Full Time

If this position seems like you – please click on this link to submit your resume and cover letter. https://www.pacificcoasthospitality.com/careers-in-hospitality/  We will contact you via telephone or email for an initial interview.

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The Pacific Northwest is a region of offbeat charm and character.  Its quirky sense of style and belonging make it a place that’s hard to say goodbye to.

Portland and Seattle are just two of the Northwest cities we’re most fond of and currently hiring talented candidates for open hospitality positions:

Call it what you want – PDX, P-Town, Puddletown, Stumptown, City of Roses, Bridge City, River City or Beervana – Portland doesn’t disappoint.  And Seattle, it might have got a name as the home of Starbucks and it certainly shares in the bad rap for rain and grey skies along with Portland… but there’s more! Much more to both these Northwest cities when you become a local.

The locals don’t let the rain get them down, umbrellas are for the visitors – locals don’t mind the weather and never let it get in the way of having a good time. With Pike Place Market home to more than 200 vendors, farmers, and specialty shops, it’ Seattle’s No. 1 tourist destination.

Portland continually keeps things a little more green with a strong reputation for being a republic of tree huggers, and understandably so. One of the best and most convenient places to enjoy them is the aptly named Forest Park, a bosky Eden where natives like to take their morning run, bike, dog walk or enjoy the day.

When you’re headed to a local game in the Northwest, you can’t be a fair weather fan.  And may we not forget the grub – with everything from specified menus created by world renowned chefs to longstanding home style establishments, your pallet won’t go dull.

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Umbrellas are for visitors.     

Seattle’s got a bad rap for rain and grey skies, but annual precipitation is actually less than in other American cities like New York or Boston.

The locals of Seattle don’t let the rain get them down, umbrellas are for the visitors – locals don’t mind the weather and never let it get in the way of having a good time. With Pike Place Market home to more than 200 vendors, farmers, and specialty shops, it’ Seattle’s No. 1 tourist destination. As a resident you learn to navigate the crowds, because it’s the place for produce and inexpensive bouquets of farm fresh flowers.

Or head to the game, because in Seattle, you can’t be a fair weather fan, quite literally; you ride out the ups and downs with the Mariners, Sounders, and the Seahawks and enjoy the open air, state-of-the-art stadiums.

The good news on food.

This city lacks no good bites, it’s a foodie’s dream come true.  With talented Chefs creating unique cuisine that showcases the Northwest’s seafood (being surrounded by water, there’s no lack in world class Pacific oysters, salmon, geoduck, clams, and mussels), locally-sourced produce, wines and beer brewing traditions – it’s no question why restaurant Mangers and Chefs alike are making the move to Seattle!

And there’s no shortage of great local food blogs-Salty Seattle, Eater Seattle, Gastrolust, and it’s home to some of the best northwest restaurants like The Pink Door, Lark, Ballard Annex Oyster House, Revel,  Tavern Hall, and Sitka & Spruce. You’re going to eat well here, except…

Maybe it’s the grey, wet weather, but this city knows its drinks. Craft beers, juicy wines and locally distilled spirits, when working in hospitality your guest will enjoy a surplus of specialties to complement each plate.

Summertime is a day dream.

While Los Angeles takes its ample sunshine for granted, Seattle makes the most of each sunny day.

There are beautiful hikes, waterfalls, and rivers all close to the city. Day trips to Snoqualmie Falls or swimming at the Green River take you away from the urban scenery and the vicinity makes getting away an awfully easy feat.

Staying in town? You won’t be missing anything! In San Diego, trained killer wales do tricks for sardines in a large pool while people cheer. In Seattle, wild orcas are frequently spotted as they roam Puget Sound in search of sea lions to nosh on.

With weather that you’ll learn to love, the city being a foodies dream and summertime quite the day dream, we’re looking for talented candidates ready to jumpstart their career and be placed in today’s hottest restaurant positions.

Visit our website for more information and details.

The post Three Things to Know Before Moving to Seattle appeared first on Pacific Coast Hospitality.

Along with new flavor experiences everyone is looking for quality – what that standard of quality is may vary from consumer to consumer – whether it be taste, organic ingredients used, size of each pie, etc. consumers are starting to realize the art of pizza making and the quality they are receiving on each slice.

In general, most consumers haven’t let a sluggish economy get in the way of pleasing their palates; if anything, they’re getting pickier about quality. In a 2012 survey by research firm Technomic, 34% of diners said they were willing to pay more for gourmet ingredients, compared to 26% in 2010, while 27% said they’d shell out more for natural or organic ingredients, up from 21% two years earlier. In the same study, 33% said they were “interested in trying pizza with highly innovative toppings,” a big jump from 13% in 2010.

Want proof the consumers growing favoritism for specialty pizzas? The biggest pizza chains in the US today are even making alterations to meet consumers demands for artisan, hand crafted pies.  From Domino’s to Papa Murphy’s and many small pizza shops in cites all across the US, all have leapt into this new market concept, artisan pizzas.

With the economy of pizza ever growing and changing, the rise of careers available comes along too.  With consumers begging for new, bold and specialty flavors, now is the time to start your artisan career in the pizza industry.  More than just a hospitality position, PCH is looking to place artisans with a passion and desire to create and combine unique taste pizza consumers will rave about.

Want more information on positions we’ve got available in the pizza industry? Visit our website.

The post The Economy of Artisan Pizza appeared first on Pacific Coast Hospitality.

While most of your time will be spent working, you will have opportunities to enjoy your surroundings. Better yet, most employers allow employees free use of resort facilities while on their time off.

Hiring for resort positions can be very selective – here with Pacific Coast Hospitality, we have the inside track for jumpstarting your hospitality career. Along with all the relaxed lifestyle, secluded in exceptional resorts, you will have opportunities for career development within today’s most dominate industry leading establishments, from the point of hire throughout an extensive career.

Whether looking for a career advancement or uproot from your current location, maybe the resort life is right for you? Apply today.

The post JOIN THE RESORT LIFE: JOBS IN WASHINGTON AND MONTANA appeared first on Pacific Coast Hospitality.

3. Pregnancy

            A very touchy subject around much of the country are hiring practices when it comes to women who are pregnant. In much the same way your business can run into litigious problems by refusing to serve alcohol to pregnant women due to it being considered discriminatory, you will run into similar problems if you don’t hire women on the basis of pregnancy or imminent childbirth.

You have to treat women who are pregnant in the same way and employer treats other applicants or employees with temporary injuries or conditions that might affect their job performance. This means that you must modify their tasks or have them do other assignments around the workplace, or if it gets really bad, let them take disability leave until they are able to work again

4. Age

This is a major factor in hiring and employment that most business owners wouldn’t even consider. If older prospective employees apply or contact you about a position in your company, you are by law not allowed to reject them based on their age. An age limit may only be proposed in extremely rare circumstances where it’s been proven to be a necessary occupational qualification. In addition to this, you can’t deny any benefits any other employee might receive (I.E. health insurance) based on the prospective employee’s age.

Consider all of the positions in your business where older employees may be able to not only function but flourish, and don’t immediately discount a more elderly candidate. If you do, and this can be proven by governmental investigators, you may be on the hook for a large amount of money and further litigation.

The post Top Things Overlooked in Hospitality Hiring that Might Lead to a Discriminations Suit (Part 2) appeared first on Pacific Coast Hospitality.

1. Discrimination based on national origin.

                  The biggest mistake hiring managers make in terms of potentially damaging discriminatory practices is thinking that discrimination ends at gender or racial reasoning. That is not even close to the truth! Take national origin discrimination: it is illegal to discriminate against an individual because of their birthplace, ancestry, culture, or linguistic characteristic common to their ethnic group.

This means that even in the simple case of you requesting employment verification for people who speak Spanish, or whose English skills are not at a level of fluency, you are practicing discriminatory hiring practices.

To avoid litigation, make sure you have a standardized hiring process that treats EVERY employee the same.

2. Discrimination based on language

                  If you’re running a restaurant, you may want your waiting staff to have an accent that is similar to your typical customers. This may incite you to promote only English-fluent, non-accented personnel from within the business to the higher paying position of waiter. Unfortunately, this is another example of discriminatory employment practices. As long as you can understand the potential server reasonably well, it is illegal to not promote him based on their accent

When you are hiring, you have to keep in mind that the only reasons you cannot hire or promote someone based on their fluency in a certain language is due to it possibly making your workplace environment dangerous or terribly inefficient. If you give a fluency test as a requirement for hiring, make sure that fluency test only covers what language skills they need.

To be continued in part two!

The post Top Things Overlooked in Hospitality Hiring that Might Lead to a Discriminations Suit (Part one) appeared first on Pacific Coast Hospitality.