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Re: “For some Charleston restaurants, the staffing shortage shows no signs of stopping

I have been a chef, general manager, district supervisor and in every hourly restaurant position imaginable. I have worked all over the country from the NY metro area to Chicago and Los Angelos. I relocated to Charleston, a top food destination in the US, expecting an easy transition. What I found was a vast number of restaurants that underpay on all levels, maintain higher then normal turnover and a complete lack of concern for quality of life. Without the maintenance of stable and satisfied management, how can one expect to retain great hourly staff? The main success points for employee retainment are: thourough training, positive and incentivized work environment (this could mean anything from benefits packages to in house contests), leadership stability, job security and quality of life. The work force is changing as are the needs and expectations of younger workers. Restaurants need to change to keep up. The model of ten years ago no longer works. Needless to say, after my experiences in Charleston, I am leaving the business after spending almost half my life dedicated to it. It was a choice between staying in the beautiful city that I have grown to love or sacrifice my quality of life (not to mention income) to a stunted industry that has a major oppurtunity to move forward by reconsidering their workers needs.

82 of 84 people like this.
Posted by jafdaf on April 12, 2018 at 12:46 PM
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