Staffing

Restaurant employees picking up the slack

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December 28, 2021

Back-of-house managers, dish and prep cooks are working more overtime during the pandemic, according to a 7shifts study. The research analyzed shifts scheduled and time clocking data from more than 13,000 U.S. and Canadian restaurants.

Back-of-house managers are working 125% more since 2019, with dish/prep up 117%. Line cooks are working 111% more and delivery drivers are up 85%.

7shifts also noted a 77% increase in patio roles, a nod to more outdoor seating during the pandemic.

Owners and shift managers are stepping in 127% and 121% respectively, according to the study.

The number of shifts scheduled for training has increased by 120%, indicating that while leadership is picking up the slack, new hires are coming on at a higher rate than 2019.

The increase in the shifts for crew members, 111%, indicates two things: cross-training employees across roles is increasing popular, and restaurant owners are turning to generic, do-it-all roles to fill the gaps in scheduling.