Retaining Your Foodservice Employees is the second in a series of
three books by Karen Eich Drummond on Foodservice Employee
Management. The other two titles are Staffing Your Foodservice
Operation and Disciplining Your Foodservice Employees. Employee
turnover represents a major concern for foodservice
operators--particularly when you consider that half of all
restaurant employees leave their jobs within the first 30 days.
With firings or resignations come costs: expenses for recruiting
and training a new candidate as well as overtime costs incurred
while the position is vacant. And beyond the immediate dollar loss,
high employee turnover reduces employee morale and job performance,
which can result in a significant loss of customers--and profits.
Retaining Your Foodservice Employees recognizes that successful
foodservice operations can no longer treat employees as disposable
assets, especially in light of today's dwindling pool of workers.
This quick-reference guide shows you a wide range of strategies for
increasing a staff member's employment period and keeping turnover
to a minimum. This innovative volume identifies what today's
employees want out of their jobs. You'll get a clear understanding
of workers' needs that include
- interesting work
- a manager who respects, trusts, and cares about them
- clearly communicated performance goals
- good pay and benefits
- and comfortable working conditions.
You'll also find specific actions you can take to meet these
employee needs such as listening to your employees, coaching them
for better performance, and using your supervisory skills to
encourage positive, motivational teamwork. You'll learn how to
inform and involveemployees and use reward programs and career
ladders to retain productive employees. Practical worksheets at the
end of each chapter help you idenfity--and correct--specific areas
where your business can improve. Actual on-the-job examples of
improved communication and successful reward programs will help you
generate ideas that you can apply to your own program. As a
complete guide to a critical industry-wide problem, Retaining Your
Foodservice Employees will be essential reading for all commercial
and institutional foodservice managers and owners.
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