According to the US Census Bureau up to half a million seasonal restaurant jobs are created every summer. The part year workforce can cause issues for the hiring business in way their workforce is managed.
Common oversights include: not placing seasonal employees in the right category for regulatory and IRS reporting which can result in significant fines; restaurant owners are required to declare all compensation, including cash payments to the IRS; employers are also responsible for providing their temporary workforce with a safe work environment which can be extra challenging in the busy summer months.
- Seasonal workers could make the difference for various restaurants in the area. Around one third of workers are part time employees.
- They need to be properly classified to start their work on site. The manager can take the lead when it comes to these professionals.
- Accurate reporting for the payroll will be another valuable step to take. Safety training will also be important for these seasonal workers.
“The restaurant industry hires roughly one-third of all working teenagers in the U.S., many of whom have never held a job before.”