Labor and Economic Opportunity
Restaurant Manager in the Saginaw Bay Region, MI
I’ve been a restaurant manager for over 10 years. I started in the hospitality industry as a server and worked my way up at different restaurants over the years. I worked at my most recent place of employment, a new restaurant in the area, for about a year. It was during onboarding that I learned, as a salaried employee, I would be required to work five 10-hour shifts per week while only being paid for 40 hours. My salary was $35,000.
There was absolutely no regard for our time and I really didn’t have a life outside of work. During one two-week pay period that included one week of training, I was only paid for 80 hours despite working for more than 160 hours. I decided to leave my job when I learned we were going back to working seven days a week, with a permanent schedule of 10 a.m. to 8 p.m. without a pay raise. I have three sons in school that I barely saw because of the hours I worked. I could drop them off at school and that would be it. That simply wouldn’t work for me.