¿Cómo se puede evitar la rotación de personal durante los grandes eventos de catering?

Plan, Train, Organize, Guide and be the right leader! for them to follow the right direction.... And above all, "RESPECT" each individual.....

Preventing staff turnover during large catering events can be challenging, but there are several strategies you can implement to increase employee satisfaction and reduce turnover. Here are some tips: Prioritize work-life balance: Catering events can be physically and mentally demanding, often requiring long hours and irregular schedules. Make an effort to accommodate your staff's personal commitments and provide reasonable work schedules. Allow for breaks and days off to help maintain their well-being and prevent burnout. Provide training and development opportunities: Invest in training programs to enhance your employees' skills and knowledge. Consider offering cross-training opportunities

It's always important to remember that most employees usually leave their jobs due to un practical and un professional managerial relationship with thier superiors and not because of companies strategies. Guidelines of appropriate communication system within the workplace should always be considered. Building strategies at the workplace require including human capital part in terms of motivational techniques, work life balance, sucession plans , knowledge enhancement , appropriate budgeting of manpower and a competitive salary scale in line with the market etc. Mentoring programmes is a very useful and helpful indicator to evaluate the associates overall performance and prevents the expansion of turnover in most case scenarios.

The first and most important thing is to lead by example. Organization and planning are the key to success. Proper training and communication along with set expectations gives the team the right direction. Above all, value their opinions and suggestions.

Using a well designed BEO, floor plan, checklists and timeline are important communication tools. Clearly defining who is responsible for the tasks to avoid confusion. Include the banquet captain in pre-con meetings. Utilize servers with serving experience or have a mentor program in addition to training so people can learn more detailed complex events.

Creating a space and allocating extra time for staff to be set up for success. Have new junior team mates come on board earlier to shadow you or senior staff members. Create time for questions, mistakes, and praise. Always lead by example and show that you are not above any task. I found asking anyone to do a task that I was experienced with creates a relationship of empathy and understanding. Also share where you made mistakes and how you corrected them so people feel comfortable to embrace learning.

Staff are always in need of training and support , and every person have points of strength and weakness regardless if it's new employee or an old one .that's why training and development is helpful for every one it will add some skills , knowledge and professionalism for the person and it will help in the growth of the business

Creating a banqueting department in your F&B division versus having teams of "On Calls" will reduce your rate of turnover during large scale events. This means a Team with contracts performing tasks and responsibilities outlined in their job descriptions. Being connected, respected and having that all important sense of belonging unites the teams around their purpose as they strive to deliver. In turn, purposeful and meaningful work breeds ownership, engagement, accountability and commitment to the team and the organization. The specific outcomes will undoubtedly vary depending on the team and the company culture. But overall, when a team feels a part of the company, it leads to a more positive, productive, and satisfying work environment.

Also it makes the new staff more comfortable when there is mentoring. This brings out the best from them. The more comfortable they are, the better result you see, improved performance,.

Yoo agregaría: Contrata personal con experiencia en eventos de gran escala o con el potencial para aprender rápidamente. Proporciona capacitación exhaustiva sobre los estándares de servicio, menús, protocolos de seguridad y expectativas del evento.

Offering bonuses and rewards for employee is very helpful. It will motivate them and give them a reason to work from their heart and give everything to the business.for me the certificate is a good way not always with money ,sometimes people need to be appreciated emotionally they will feel more satisfied than money.

Ofrecer incentivos y recompensas es, sin duda, una estrategia efectiva para evitar la rotación de personal. Aquí hay algunas consideraciones adicionales para maximizar el impacto de este enfoque: Personalización de Incentivos: Conoce a tu equipo y personaliza los incentivos según las preferencias y necesidades individuales. Lo que motiva a un empleado puede ser diferente para otro. Programas de Reconocimiento Continuo: Implementa programas de reconocimiento continuo en lugar de eventos únicos. El reconocimiento regular tiene un impacto más sostenible en la moral y el compromiso.

The better and the best way to retain catering staff is to pay a little higher wages for the important or larger events as the services matter a lot especially when the event is big or large. Make a separate team which is reliable and have been working for your organization for a long time.it develops a confidence and reliability among each other in team and management.

Reward them with good pay and bonuses.Appreciate them and take care their good wellbeing by providing a good working environment.

Verbal praise, giving people breaks when needed, ensuring everyone is fed and has time to laugh. Of course, money is vital, and if you can provide a bonus even better! Hospitality workers need to see value in the environment and culture they are working in. That means rewards for a job well done, education, and integrity in the workplace.

We are now in the generation where quality of life is the most important factor. Giving them a great culture at work will improve their skills because they knew that his/her talent will value by the management and being supportive to the diversity of each goals will be their inspiration to achieve them and being more collaborative than competitive.

Positive culture comes from the top. You need to listen even when it is difficult to do so. Listen for feedback and then put that feedback into action. Ask the team questions and create an environment that people want to contribute to because they are being heard. People will always be more open if at the very beginning they see action taking place. Provide shared learning opportunities and most important for catering staff, treat them like guests.

Value your staff and make them feel apart of the process not just a tool of it. It is important to have inclusion in all aspects of your staffing. They will take pride in their contribution to a successful outcome… which is the event and the evening.

Fomentar una cultura de trabajo positiva es fundamental. Esto implica promover relaciones saludables entre colegas, reconocer logros y proporcionar un entorno donde los empleados se sientan valorados. Una cultura positiva contribuye significativamente a la satisfacción laboral y la retención del personal.

La parte humana siempre va a ser un pilar para el buen funcionamiento y sobre todo para la formación de equipos estables y potentes en el sector restauración.

Mantén líneas de comunicación claras y abiertas. Asegúrate de que todos entiendan la cadena de mando y a quién dirigirse en caso de problemas. Realiza reuniones previas al evento para repasar los detalles y responder preguntas.

One of my proudest moments was receiving a letter of recommendation not from an employer but from someone who worked as a junior colleague. Being a leader is difficult it is even more difficult if you do not get feedback on how to improve because your team does not feel it will be listened to or put into action. In the catering industry in particular dealing with a disappointed guest, disgruntled colleague, or making a mistake can get overwhelming so being a leader and sticking up for your team and assisting them in learning from those mistakes is what will create an open dialogue for everyone as a whole to learn from. Show vulnerability and never place blame it will serve you well.

To prevent staff turnover during large catering events, gather feedback from your team, especially the line team who catch things others might miss. Use this input to improve workload, communication, and event organization. Addressing their concerns creates a positive environment, reducing turnover and building a committed, motivated team, vital for a successful event.

Establece canales para recopilar feedback regularmente. Escuchar a tu equipo te permite identificar problemas antes de que se conviertan en razones para la rotación. Actúa sobre la retroalimentación, mostrando a los empleados que sus opiniones son valoradas, lo que fortalecerá su conexión con la empresa.

Feedback is the best way to let us know where we are. This information will be of good use in order for us to see where we might have missed or succeded. This tool can also work for us as a way to motivate our personel and also to reward them.

Don’t understand the question - if you have turnover ‘during’ an event ie staff leaving, you have a very big problem and the problem is with systems, selection or supervision.

Prioritize the well-being of your staff during large catering events by scheduling regular breaks and considering the physical and mental demands of the occasion. Express gratitude for their hard work and dedication, fostering a positive atmosphere that reduces the likelihood of turnover. If the budget allows, consider hiring additional staff to ease the workload, ensuring everyone can perform at their best without feeling overworked.

Staff trainings are essential and staff who is efficient in work go beyond to guest satisfaction or full fill needs of business needs to be promoted on time. Staff benefit should be good with basic facilities.

Assign seasoned, experienced team members to guide and work with newer members. On the ground learning can gain confidence and lessen the chances of mistakes occurring. Helps to build camaraderie, which is important to create a good vibe among the team. This can help ease the workload at peak operation hours. An efficient logistics to feed the team on time, also shows that the management cares for the welfare of the team.

Una anticipación planificada te lleva a la excelencia,un cuadro de turnos a seguir,horarios flexifles adecuados al momento del servicio,un ambiente laboral distendido y profesional,alabando el buen hacer de tu equipo,si hay un fallo se corrige pero no se crea un mal ambiente regañando de malas formas,un fin de servicio donde se agradezca al personal siempre su esfuerzo y dedicación.