Certified Project Manager, Product Owner, & Six Sigma Green Belt | Driving Continuous Improvement & Enhancing Both Team and Customer Experiences
One of the things I used to hate the most about being a restaurant operator eventually turned into one of the most-fulfilling aspects. Working in F&B/hospitality, you typically deal with a little more turnover than other industries. People leaving though, isn't always a reflection of the leadership or culture of the organization -sometime's it's just "healthy turnover". In the hospitality industry a good portion of your staff may view their role as a place-holder, supplementary income, a stop-gap while they pursue their true passion. That's okay! Shift your perspective and don't just develop and connect with the skills of the "worker" ---> develop and invest in the "person". As soon as you become a co-conspirator in the growth of those individuals inside AND outside of your building, you'll turn some team member's decision to leave into a victory you'll ALL share in. And with this change in mindset, you'll also unexpectedly turn some "temporary" workers into "permanent" ones. #turnover #restaurants #leadership
