The labor crisis has made it very difficult for foodservice operators to find willing workers. With this being said, they can’t afford to lose the help they currently have. With limited staff, work shifts may be more stressful and demanding than ever before, especially during peak season. Despite the circumstances, there are ways to promote an environment workers are pleased to come to each day. The right training, clear expectations, motivation and team unity can make all the difference. Keep in mind that it is actually less costly to invest in your current employees so they are more inclined to stay.
Make sure employees are prepared to communicate with and serve customers. The most effective training is hands on, so the new employee should only shadow a co-worker for so long before they participate in the work themselves. Be sure to give them constructive feedback, while always being positive and encouraging.
Compensate your staff in other ways additional to a wage. Be a leader who genuinely cares about the team progress and achievements. Be consistent with checking in on them and how they feel on the job. If your team performs well, reward them for it. Connect with your employees by asking them about life outside of work, such as what they do for fun or their aspirations. Happy and motivated employees result in great customer service, and in turn happy and loyal customers.
Pleased workers are less likely to leave. This ultimately reduces the heavy cost of employee turnover and its painful cycle. The longer length of time employees stay at a job, the stronger a team it creates, allowing for higher efficiency and customer satisfaction.
Lastly, create an open and honest dialogue with employees in order to confront issues before it's too late. Ask employees for feedback on how you could improve or communicate better. If uncomfortable giving verbal feedback on the spot, allow employees to anonymously submit their responses on a piece of paper or using an online form.
