William Stern’s Post

In the restaurant business, one of the most rewarding aspects is seeing the familiar faces of employees who choose to stay with you year after year. I have had the privilege of working as a manager in various restaurants for several years, and one of the things I am most proud of is the low turnover of our staff. I want to share some personal reflections on how we have managed to create an environment where employees feel valued and motivated to stay for a long time. For me, it all starts with the company culture. It is not enough just to run a restaurant; you have to build a community. Every day I tried to make sure that my employees knew how important they are to the success of the restaurant. A simple ‘thank you’ or a public acknowledgement can go a long way towards making team members feel appreciated. Another key aspect is investing in training and professional development. I have seen how offering opportunities for growth can turn an employee into a key team member. It is not just about teaching new skills, but showing that we believe in their potential and their future with us. Balancing work and personal life is a priority for me. I know how stressful working in the catering industry can be, with long shifts and unpredictable hours. I always try to be flexible with my schedule and respect the personal needs of employees. I firmly believe that a satisfied employee is also a more productive and committed employee. Open and transparent communication is another pillar of success. Encouraging employees to express their concerns and ideas. Really listening and acting on feedback not only solves problems but also builds a relationship of mutual trust. And you, what strategies have you adopted to keep your employees happy and motivated? I would love to hear your experiences and ideas. #Restaurant #PersonnelExperience #EmployeeCulture #CompanyCulture #PersonnelManagement #HappyJob #SuccessfulRestaurants

And you, what strategies have you adopted to keep your employees happy and motivated? 

When I worked a restaurant GM, this was my schedule: - Wake up early to read emails - Get organized, drink lots of coffee - Commute to work, planning for the day - In the restaurant from 10am to 10pm - Call the team at the end of the night. - Pop in on my day off to “check in” - Work most of every vacation - Apologize to my family for missing events - Try to go to the gym a few times a week. It definitely was not healthy. But here is how I believe it should be: As a General Manager, this is my vision for someone: - Wake up rested - Exercise when you want to. - Take care of yourself. - Work a 45 hour week with 2 days off - Train the team to execute - Trust the team to run the business - Take vacation regularly to recharge - Enjoy time with family. - Push harder only when necessary And enjoy a sustainable life/career mix. The second version is how restaurant professionals should live. A balanced, happy, successful career. Not the other way around. And I am on a mission to help as many operators as possible achieve it. Because it is possible. Who’s with me❓ 👊🏻 —— Ps. The second version was me later in my GM career, so I know it is possible. #restaurants #restaurantmanagement #hospitalityindustry #career

An unhappy employee is normally not a loyal employee, employee retention is very important in every sector, specially when it costs a company a lot of money to train new employees. Loosing good employees is non productive especially if the reason they leave is an avoidable reason. Today I had a conversation with a colleague about how important is the food and the atmosphere generated in the staff caferia of a hotel or a golf course are. In one of their facilities, the quality of the food for the staff had #decreased, the menus were always the same and people stopped going regularly to the staff dining room. He said it was affecting the #productivity of the staff, totally agree with him. The property was cutting costs and the executive chef was with his hands tight. Also is frustrating for executive chefs see employees not eating in their staff restaurant. I always say we have our external clients ( guests) and internal ( staff and others like suppliers). I use to have lunch my President everyday at one of his hotels with the staff. For me, the #staffcafeteria is a place where interaction is generated with colleagues from another departments,a place to relax for half an hour, the employee has to eat well and healthy, all within the company's values. When this goes into extreme decline something goes wrong, when that space is not renewed, no one cares about doing activities for employees or varying the timing of those menus, something has to be reviewed. We must also review their opinions with our colleagues, always within stipulated budgets. A good example of companies that make an effort to do this are Hilton and also Hyatt. Also Ritz Carlton. This is a good isstatement from Hilton Ceo, “Our mission is to be the most hospitable company in the world, and you can’t do that without great people, and you can’t get great people without being a great workplace,” although this has to be attached with good salary packages otherways this improvements evaporates in two seconds. These are some good ideas to apply that doesn't cost much , - Redesign your cafeteria every few years acording to your company culture. - Paint it every year even if you are not doing renovations, cost nothing. - Ask your staff quarterly about the menu's satisfaction. - Revise the cleaning protocols. - Decorate the walls in with motivating messages. - Motivate the staff to eat there with a healthy work enviroment. - Managers should eat with different team members. #mandatory - Remember healthy food is great but treat the staff sometimes!! - Showcase your company culture on social media, with testimonials of the staff. with pictures of the staff in the cafeteria,fun. Don't be boring managers. . #management #productivity #happiness #companyculture Photo of Hilton hotel

From Burnout to Brilliance: Strategies for Retaining Restaurant Staff through Work/Life Harmony

"No Call, No Show... No Job!" What should a leader do when an employee doesn't show up for work? Some companies follow a strict "No Call, No Show, No Job" policy. But is this really the best approach? Here's how I handled it when an employee didn't call and didn't show up for work. #business #employees #Restaurant

We had a work from cafe day at Soul Travelling! It was supposed to be a regular Thursday but we at #soultravelling decided to surprise our team and organised an impromptu work-from-cafe day. Here’s how this surprising decision helped our team. ✨ Breaking away from the usual office environment was refreshing. The change in ambience helped team members feel less confined and left everyone in the team satisfied. ✨ Different surroundings stimulate creativity. It encouraged team members to think outside the box and explore new perspectives. ✨ Working in a cafe led to more collaborative work, encouraging spontaneous interactions and casual discussions. ✨ Cafes are social environments where people from various backgrounds and industries gather. Working from cafe gave an advantage to our team members, as they got a chance to connect with professionals outside their immediate team. Organising a work-from-cafe day injected a sense of novelty and excitement into the work routine. How cool is that! Wouldn’t you want to be a part of such crazy, enthusiastic and passionate team? If yes we do have opportunities for you. Send your CV at join@soultravelling.in to apply. #work #workculture #workenvironment #cafeday #cafe #workfromcafe #team #teamouting #travel #hiring #recruitment #teambuilding

Dealing with high staff turnover? You're not alone. It's one of the biggest challenges in the restaurant industry. But don’t worry, there are a few steps you can take to keep your team happy and reduce turnover. 𝗖𝗿𝗲𝗮𝘁𝗲 𝗮 𝗣𝗼𝘀𝗶𝘁𝗶𝘃𝗲 𝗪𝗼𝗿𝗸 𝗘𝗻𝘃𝗶𝗿𝗼𝗻𝗺𝗲𝗻𝘁: Ensure your workplace is inclusive, supportive, and fun. Celebrate small wins and recognise hard work. A happy team is a loyal team. 𝗣𝗿𝗼𝘃𝗶𝗱𝗲 𝗚𝗿𝗼𝘄𝘁𝗵 𝗢𝗽𝗽𝗼𝗿𝘁𝘂𝗻𝗶𝘁𝗶𝗲𝘀: Offer training and development programmes. Employees are more likely to stay if they see a path for advancement within your restaurant. And even if they don't stay for multiple years, why not build a reputation for investing in your people? FARRRRR too many restaurants simply don't bother. 𝗟𝗶𝘀𝘁𝗲𝗻 𝘁𝗼 𝗬𝗼𝘂𝗿 𝗧𝗲𝗮𝗺: Regular check-ins can help you understand their needs and concerns. Address issues promptly to show you value their feedback. By focusing on these key areas, you can create a more stable and satisfied team. Reducing turnover not only improves your restaurant’s efficiency but also creates a more pleasant experience for your customers. Remember, a happy staff leads to happy customers and a thriving restaurant.

Why Commercial Awareness is Your Secret Sauce in Hospitality Management In the bustling world of hospitality management, there's one ingredient that can set you apart from the competition: commercial awareness. It's not just about knowing how to run a restaurant; it's about understanding the intricate web of industry trends, consumer behaviors, and market fluctuations. When you list commercial awareness as a skill on your resume, you're telling potential employers that you're more than just a manager—you're a strategist. Imagine you’re a chef who not only knows how to whip up the perfect soufflé but also understands which culinary trends are rising and how they impact your business. You’re the magician who can see beyond the kitchen, staying ahead of the curve by adapting to the latest dining preferences and economic shifts. This isn't just about keeping the doors open; it's about thriving in a competitive landscape. Commercial awareness shows that you have your finger on the pulse of the industry. You’re someone who reads the tea leaves of market reports, follows the shifting sands of consumer expectations, and tweaks business strategies accordingly. This skill demonstrates that you’re not just reactive, but proactive, ensuring your establishment stays relevant and profitable. Beyond daily operations, showcasing your commercial awareness signals to employers that you can think big. You understand the broader economic environment and can translate that knowledge into actionable insights for your business. It's about weaving industry intelligence into every decision, making sure every plate served and every guest experience is a testament to your strategic foresight. As you polish your resume, highlight commercial awareness. It’s more than just a buzzword—it’s your ticket to showing employers that you’re not just running a restaurant; you’re leading it into the future. #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

Seeking a transformation? Here's a well-considered plan.