Restaurant industry study: Men making 'considerably higher' pay than women

A new report found a huge gap between men and women in pay levels across the restaurant industry, according to national hospitality recruitment company, Gecko Hospitality. The company said both starting pay and bonuses were "considerably higher" for men.

Gecko Hospitality's annual report is widely considered to be the industry benchmark for job titles, salaries, gender comparisons, location, turnover, and pay increases, the company said in its news release. This year's report includes trends and conclusions based on survey data from 2,089 restaurant management professionals, collected between January and December 2017.

"We strive to provide mutually beneficial and the most up-to-date information from our annual survey to our candidates and clientele," Gecko Hospitality President Robert Krzak said in the release. "This year's data clearly shows that the pay discrepancy between men and women is still a prevalent issue within the industry. By using our survey results, employers can develop acquisition and retention strategies that attract top talent, while maintaining employee satisfaction."

The report covered all service sectors of the industry from QSR, fast casual, family dining and casual to upscale casual and purely upscale brands. Survey highlights included:
•    All measured categories, but that of district/multi-unit manager showed higher average starting salaries for men.
•    Men made an average of $4,728 per year more than women.
•    Women make 76 cents less per hour than men in hourly positions. 
•    Men dominate executive chef, sous chef, kitchen manager and general manager positions. 
•    Women dominate catering, sales and event manager positions.
•    The industry is rushing to hire women, though, with 37 percent of women accepting new management positions receiving salary increases, while only 31 percent of men did the same, the report found. 

The data and statistics from the Restaurant Management Salary Survey Report are used by both restaurant organizations and restaurant-management professionals to learn where they stand with compensation, relative to the U.S. marketplace average. This helps with the planning and positioning of their recruitment efforts and growth strategies, according to the release.
 


Topics: Business Strategy and Profitability, Human Resources


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