A website for food service directors has a piece on performance reviews. The account records two opinions on this practice. One director feels the annual performance session is out of style. He prefers to have short meetings with employees on a regular basis. In addition, he will talk to the group on occasion. Another director feels the practice is still useful. He feels the review need not be one sided, and invites the employee to give his or her feedback.

Key Takeaways:

• Most workers and supervisors consider yearly evaluations to be outdated
• Regular performance evaluations add more value than once a year evaluations and can be useful to set achievable timelines for goals
• The review should be a back-and-forth that allows both the employee to talk about their accomplishments and to critique the supervisor

“In the hectic pace of a dining environment, taking time to sit down one-on-one for a designated review requires real planning, but is still valuable, says Tom Driscoll, associate director for housing and director of food services for the University of Oregon in Eugene.”

Read more: http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/reduce-performance-review-anxiety

According to the National Restaurant Association, middle-class job growth in the restaurant industry has increased nearly four times stronger than the U.S. economy as a whole. Specifically, restaurant jobs grew 25 percent from March 2010 through February 2017. Currently, the restaurant industry is leading in both total job growth and middle class job growth.

Because of the need for scheduling flexibility in the restaurant world, the majority of restaurant employees are part-time. Only about 44 percent of restaurant employees work full-time/full-year schedules. Yet, from 2010 through 2015, restaurants added 5.4 percent of all middle class jobs in the U.S.

Key Takeaways:

• The Bureau of Labor Statistics, which monitors US employment numbers, suggest that the most recent employment recovery of the US economy began around March 2010, proceeding until about February 2017.
• In the half-decade between 2010 and 2015, it was noted that jobs, featuring total annual incomes between $45,000 and $74,999, in the restaurant sector, boomeranged by almost 50%.
• Interestingly, due to the nature of the business, less than half of those employed in the restaurant sector, are full time employees.

“Not only are restaurants among the leaders in total job growth, they are also adding middle class jobs at a much stronger rate than the overall economy.”

Read more: https://www.restaurantnewsresource.com/article94029.html