Related Forum Threads
- to all chefs Last post on 3/22/11 at 8:00am in Food & Cooking
- Help me name my new bistro Last post on 2/9/11 at 4:13am in Food & Cooking
- Ticket time bull#@$% Last post on 10/3/10 at 4:41pm in Professional Chefs
- Coffee Shop Name Last post on 11/1/10 at 10:30am in The Late Night Cafe (off-topic)
- holding food for take-out service Last post on 5/3/10 at 1:05pm in Food & Cooking
How To Improve Employee Performance And Ensure Consistent Service
Edited on 2/16/10
- What Happens In The Kitchen When The Chef Is GoneEdited on 2/16/10
- The Casting CallEdited on 2/16/10
- This Is Showbusiness
Alphabetical Article List
Retaining Younger Workers Isnt DifficultBy: kroysePosted 2/16/10 • Last updated 2/16/10 • 258 views
One of my clients calls younger workers hummingbirds because they flutter from job to job. While it's difficult to get Generation X workers to stay put, it's not impossible.
We suggest you follow these strategies:
- Ask them for their opinions. Studies have shown that one way to reduce turnover with younger employees is to convince them that you value their opinions. Involve employees in decisions, especially when those decisions affect them.
- Be willing to take the time to meet with and listen to employees, as much as they need or want. There is a difference between hearing and listening. To really listen you must ask questions, give feedback, remain objective, read between the lines, and decipher body language.
- Personally thank employees for doing a good job - one on one - verbally, in writing, or both. Do it in a timely manner, often and sincerely. Celebrate 'employee of the moment' every day.
- Give them some space. Younger workers don't like bosses who hover over them. They want to work at their own pace. Help them set their goals and them give them the freedom to reach those goals any way they see fit.
Build Fun Into the Work Environment. People are more productive and accomplish more when they're having fun. When you look at highly successful companies, Southwest Airlines, Disney, and Ben & Jerry's, all encourage a sense of play.
Information. Employees want more than ever to know how they are doing in their jobs and how the company is doing in its business. Start telling them how the company makes money and how it spends money. Make sure there are ample channels of communication to provide performance feedback, encourage employees to be informed, ask questions and share information.
Let them see your face. Despite the fact that most younger workers are comfortable with technology, they also put a premium on face-to-face interaction and feedback on their performance. They more you can meet with them, the happier they will be.
Focus on short-term incentives. Younger workers want incentives such as flexible work schedules, performance-based monetary incentives, increased freedom in the workplace, and other programs where they can reap the benefits immediately. Long-term "big picture" incentives, such as 401(k) plans, are not as effective in recruiting or retaining younger workers.
Give people a chance to grow and learn new skills. Show them how you can help them meet their goals within the context of meeting the organization's goals. Training and development are not the only options that keep employees loyal, but they are considered to be an integral part of why employees go and stay at organizations
Recognize and reward your employees for a job well done. Before you know it, they won't want to leave.
I challenge you to pick two of these strategies and focus on them for the next 60 days. I guarantee you will see results!!!
- What Happens In The Kitchen When The Chef Is Gone
- › How do you link this theme ensemble music to food? 4 minutes ago
- › struggling with picking a new chef knife 9 minutes ago
- › What did you have for dinner? 1 hour ago
- › how to price a catering job ? 1 hour, 37 minutes ago
- › Hazelnut oil - ideas? 1 hour, 50 minutes ago
- › whats your test for line cooks???? 1 hour, 55 minutes ago
- › Looking for a type of culinary job that is 9-5 5 days a week. 2 hours, 53 minutes ago
- › Tart Pans, Fat Daddios vs Nor Pro 2 hours, 56 minutes ago
- › Should I start my own restaurant after culinary school? 3 hours, 2 minutes ago
- › Notice of resignation 3 hours, 24 minutes ago
- › The Fundamental Techniques of Classic Italian Cuisine by Jim
- › The Tea Enthusiast's Handbook: A Guide to the World's... by Pete
- › Wings: 50 High-Flying Recipes for America's Favorite Snack by JustPJ
- › Mike Isabella's Crazy Good Italian: Big Flavors, Small Plates by Cami
- › Strauss Green Cuisine 9.5 Inch Skillet with Non Stick Ceramic Coating by Bill Methatswho
- › Simple French Desserts by ColleenS
- › From a Southern Oven: The Savories, The Sweets by heath67013
- › Back of the House: The Secret Life of a Restaurant by Pete
- › Come In, We're Closed: An Invitation to Staff Meals at the... by Jim
- › Smith's 50281 Adjustable Edge Pro Electric Knife Sharpener by JimA
- › Gramercy Tavern by Jim
- › Teri-Spam Musubi (moo-sue-bee) by kaneohegirlinaz
- › Decorating with Edible Paper by Terricakelady
- › Fast Food Chinese by Jim
- › The 5 Facets of a Good Restaurant by Jim
- › How to, What To, When To Sear by Jim
- › Going Electronic in the Kitchen by Nicko
- › Pumpkin Pie Ice Cream by Jim
- › Time For Another Road Trip, California Here... by kaneohegirlinaz
- › Edamame-Ginger Frozen Custard by Jim