Get your facts right and understand how the business works.... I invest 3 million in a restaurant. I generate a profit of 7% on that investment if the store is decent. 15% if it is high. This is on sales of between 1.8m and 2.5M per unit. My mangers with bonus made 75-90K with bonus but we are bonus driven. This law takes away my incentive to motivate wth bonus as that does not count towards salary. So I will see a reduction in profit further because they no longer will manage the establishment as they are given x pay no for sure.
It happens it is a truth and a year of test in some one of my markets of 10 restaurant shows it. I am now making now between 4-8% profit on this investment and with loans etc the stores do not cover the payment at the low end.
Pay what people are work but pay for performance because most people will just take a check. Now the GM have been fine assistants have been horrible and not caring as they are now hourly with over time. They used to work 55 hours a week as we tracked it the job the same job is now taking them 60 or more.... hmmm wonder why....
I'm not quite understanding. I sort of get your points but there are some holes in this story.
So am I to assume this is a chain restaurant(or your private business)? You have a GM who has a base salary(below the 47K limit?, that seems very low). And some some assistant GMs, like front/back of house managers and head cook?(once again all below the 47K minimum?)
Now what are these assistant managers doing that would require them to stay that far past their closing schedule?(start time should be a static number with no variables) Can't you put a timeline on this procedure and if not completed then there could be repercussions or admistrative consequence?
I think it comes down to management, in terms of motivating employees to do the job correctly and in a timetly manner. You cannot have an open ended timeline, people will continue to push that. I understand that a restaurant's closing can be tricky and it's not always an exact science( I was in food service for 20 years) but I scheduled for a specific time each night and we were able to stick fairly close to that timeframe. If they are consistantly staying an hour extra every night rolling napkins or cleaning the floor, new procedures need to be set and unless there is an observable reason this is happening there should be consequences. If they are truely unable to meet the required timeframe then they should either get paid more of have their schedule adjusted.
Also would it not be possible to just restructure their pay? If an assitant manager has a base pay of 30K but is expected to work 50 hours. Can't you just lower the base pay to incoprroate the base salary with added overtime to still come up with the same 30K number? Honestly I have not read the bill to see if there are restrictions. I mean they still want a job, you still want to turn a nice profit, they are still getting paid the same for the same hours?
Maybe I'm missing something here.
BTW as far as insurance, I would shop for a better deal. I know healthcare has gone up but that number is much more than what I have been hearing from local shops.