GRAPEVINE TEXAS —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
The national jobless rate was 4.5 percent in April, according to the U.S. Labor Department, and that leads to challenges for many restaurant companies in finding capable candidates for management positions. Some regions are experiencing even lower unemployment rates. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Those hurdles were among a variety of challenges addressed by more than 185 restaurant recruiters attending a recent two-day “Meeting of the Minds” conference here. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Difficulties are very problematic in secondary-market recruiting, said Sean Self, president of Self Opportunity Inc. of Lewisville, Texas, which sponsors the recruiters’ meetings annually. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
“With built-out, large-city markets, more companies are seeking managerial candidates for smaller communities,” he said. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
The tactics that yield success are varied and include incentives to relocate to developing markets. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Jim Abraham, director of field recruiting for Panda Restaurant Group, said the operator of the industry’s largest Chinese quick-service chain is seeking managers for Coeur d’Alene, Idaho, which is a smaller market with a limited pool of candidates and a very low unemployment rate. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
“We’re talking to our managers in Southern California and pointing out the quality of life in Idaho,” Abraham said. “A house in Coeur d’Alene is $150,000 for something you can barely afford for $700,000 in Southern California. We’re trying to market to some of our bigger areas.” —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Leslie Lupu, director of field recruiting for Boston Market, said that in a previous job, she and her recruiting team looked at economically depressed areas and targeted them with advertising campaigns to lure candidates. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Several recruiters mentioned that the Gulf Coast, especially Louisiana, remained difficult because of the number of people who left the region in 2005 after hurricanes Katrina and Rita. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Christene Dodson, divisional staffing manager for Olive Garden, said companies routinely are offering $5,000 signing bonuses for managers in the Gulf region. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
However, as it begins to rebuild, she said, “it’s starting to loosen up a little bit in Louisiana.” —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Armando Lopez, director of talent management for O’Charley’s, said benefits packages remain an important part of recruitment at the casual-dining chain, but they are becoming a “menu option.” —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Company compensation and benefits departments offer guidance, he said, “but the best information comes from the candidates sitting in front of you. What is it that will close the deal?” —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
He cited a study that found the five critical components for attracting talent are, in descending order of importance: compensation, organizational stability, development opportunities, future career opportunities and respect in the organization. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Among benefits that many managers find attractive is the sabbatical program at Boston Market and its parent company, McDonald’s Corp., Lupu said. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
“When you’ve been in the organization 10 years, you get eight weeks off with pay,” Lupu said. “You are encouraged to tack on your four weeks of vacation, so it’s really 12 weeks off with pay.” —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Human resources makes sure jobs are covered and open when the sabbatical employee returns. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
“It’s part of our culture, and it’s huge,” Lupu said. “The added benefit is that people come back very refreshed.” —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Increased home ownership among restaurant managers has made relocations more problematic, many recruiters said. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Alex Schmit, director of recruitment for Rock Bottom Restaurants, said: “I’m finding it increasingly difficult to find managers who are relocatable. That certainly affects our ability to build our bench, especially with new restaurant openings.” —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Some restaurant companies are developing house buyout programs for area managers, but most firms generally just pay for other relocation costs. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
“There’s not a one-size-fits-all response,” said Lopez of O’Charley’s. “We, as an industry, relocate a lot of people. Some people yearn to get back to that place [where they started]. A certain percentage of people leave us because we can’t get them to where they want to go. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
“We are pretty flexible in what we can do to make that happen,” Lopez said, but he declined to detail the options his chain offers. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Martin Riggs, director of field recruiting for Chili’s parent Brinker International Inc., said diversity remains a big consideration in the field. He suggested that recruiters get involved in such organizations as the Women’s Foodservice Forum and the National Society of Minorities in Hospitality. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
Self, the organizer of the conference, said his company sponsors it annually to help recruiters share ideas. —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
“We sell our individual companies well, but we do a poor job selling our industry as a whole to potential employees as a career path,” he said. “We think of fellow recruiters as competitors instead of allies. Recruiters feel they are on an island with few resources. …We hope they can strengthen the industry through the sharing of ideas and continued communication.” —Facing a tightening labor market that is putting a critical strain on supervisory jobs, chain recruiters are developing new programs and tactics to lure management personnel to their restaurants.
