The more I ponder, wonder, and ask myself why my clients cannot retain their staff members for a long term period it puts me into a mental tail spin. The reason for this fatiguing of the medulla oblongata is directly related to the operators not changing their strategy. If you are consistently running a high staff turnover then you must ask yourself, do I need to start thinking about doing something differently?
I worked for restaurants and bars for many years and considering the conditions and business goals, I cant help but think that keeping happy staff is paramount to success. Yet owners and managers do not seem to see eye to eye with me. Yes, the money is good and yes, the job can be fun. But... we must think about the late hours, long nights, inconsistent paychecks, seasonal disruptions, lack of benefits, and general working conditions. This is not an easy job nor is it as glamorous as some may think.
I think of one of my favorite places, Rodney's Oyster Shack in Vancouver, BC. The place is packed all week long in an incredibly competitive food service market, the servers are 80% dudes, the bartenders are all dudes, and they aren't incredibly friendly, yet they are very good at their jobs (you would think this is maybe not an ideal mix). The owner pays them a better hourly wage and they work as a team and pool tips so the bad team members don't last. The place attracts the best talent and turnover is not an issue as the talent pool is vast.
Great product, great service and simple strategy = $$$
Think differently when your doing something bad... or do you continue flipping people, spending training dollars and losing unsatisfied customers??