Attracting and retaining employees in the hospitality industry has been a well-publicized issue as of late. If you are still getting familiar with Sous Chef, it is the food service side of Gault's deli, a well-known and respected name in the industry. Originally shared on the Sous Chef Facebook page, this blog offers valuable insights and strategies for improving retention and reducing turnover in the restaurant industry. However, the information provided is relevant to many industries and could interest anyone who leads a team. This blog may be helpful if you are a manager or head chef seeking strategies to improve retention and reduce turnover.

There is no denying that employee turnover is a significant challenge in the restaurant industry. There are many reasons staff, both front, and back of house, choose to leave their jobs, including the desire for higher pay and better job opportunities. However, it is often the case that employees leave simply because they are not happy in their work environment. This can lead to stress and resentment among those who are left to pick up the slack, and it can also lead to a domino effect, with more and more employees choosing to go.

So, what can be done to address this issue? One solution is to ask your current employees for their input. Ask them about their experiences working in your restaurant, and find out what they think management is doing well and where there is room for improvement. Ask for specific answers and examples, and emphasise that the conversation will stay confidential. You should also reach out to past employees and find out why they left, whether for better pay, a better work culture, or a better boss. By gathering this information, you will better understand the root causes of employee turnover and what you can do to address them.

It is important to remember that everyone has talent, and it is up to us as leaders to create a work environment that allows that talent to flourish. This means providing support, training, and resources to help employees grow and develop and fostering a positive culture that values and appreciates their contributions. By focusing on our employees and treating them with the same warm, genuine Kiwi hospitality that we show our customers, we can create a positive and supportive work environment that helps to reduce employee turnover and keep our team engaged and motivated.

While money is certainly a factor in any job, it is not always the most critical factor. For many employees, the work environment, culture, and leadership are just as important, if not more so. When employees feel valued and supported and have an excellent work-life balance, they are more likely to be motivated and committed to their job, even if the pay is not as high as other options. By creating a positive and supportive work environment, employers can foster a sense of loyalty and commitment among their team, which can help to reduce turnover and improve overall performance.

Let us all address the issue of employee turnover in the Hospitality industry. Working together as a team and sharing challenges and learnings is essential.