SC Work

Work-life balance in the horeca sector: is it possible?

For those working in the restaurant industry, the concept of “work-life balance” is often a pipe dream. Restaurateurs, managers, and waiters face extremely demanding schedules that put a strain on their work-life balance. But is it really possible to balance work in this industry with a fulfilling personal life?

The challenge of work-life balance in the restaurant industry

Irregular hours and long workdays have always characterized the restaurant industry, where owners and employees find themselves sacrificing much of their free time to ensure that the business runs smoothly, responding to customer needs in a timely manner and coping with high employee turnover. Finding a work-life balance under these conditions is certainly a difficult goal to achieve, but there are some practical strategies that key players in the restaurant industry can adopt to establish their work-life balance.

1. Delegating responsibilities

One of the most important steps in improving work-life balance is to learn to delegate, entrusting tasks and responsibilities to trusted employees to lighten their workload and benefit from free time. Doing so will require proper training of staff so that they can handle situations without the constant supervision of the business owner.

2. Automating processes

Accounting, reservations and inventory management are all processes that, thanks to new technologies, can be automated to reduce the administrative workload and free up valuable time for restaurateurs and their employees.

3. Planning time strategically

By scheduling business openings and closings, and organizing work in shifts, owners can reduce extremely long working hours and provide staff with a more predictable and less burdensome work routine, which will also enable them to better manage their time off.

4. Assess the personnel needed

Along with careful planning of schedules, it will be necessary to carefully assess the human resources required for the effective management of the business, adapting the number of figures (cooks, waiters, etc.) to customer demand and the season. Flexible organization will thus reduce the stress and workloads of various employees, while also contributing to the creation of a balance between the professional and private spheres.

Finding one’s work-life balance in the restaurant industry is a real challenge that owners and employees face day after day. A difficult but not impossible balance to achieve with the right planning and a well-structured team. Rely on SC Work’s skills to assemble a team or enlist the help of one or more professionals to support your team, organizing activities, tasks and time outside of working hours to the best of your ability.