Retention In Hospitality: Building An Attractive and Engaging Work Environment

studying, and even allow for shor ter weeks

Educational pathways such as apprenticeships and T levels are offered by many hospitality businesses and give the oppor tunity to develop and build a career whilst working These coupled with internal development programmes can see quick progression from entr y level roles to management positions

The oppor tunity for a rewarding and fruitful career is plenty with entr y level roles star ting at £22k and rising to £60-80k plus for a general manager, so it’s crucial to make the oppor tunities for progression and earning potential clear to candidates

Working in hospitality doesn’t just mean working in the traditional roles of in restaurants or kitchens, whilst these roles are critical to the operation there are also oppor tunities in central functions like marketing sales finance , or HR

THE CARE GENE nication and employee engagement It can be as simple as ensuring that a staff member has the right uniform and knows where the canteen is on their first day If you can keep an employee for 90 days they re 50% more likely to stay on in their job

To encourage retention within the crucial first three months, it’s also impor tant to show an honest picture of the job at recruitment stage This could be showing the inter viewee a room a guest has left or getting them to obser ve a busy breakfast shift As with any job it comes with its challenges, so employers should avoid selling the dream at inter view stage

Upping Retention Rates

The hospitality industr y is coming out of a difficult period, with Brexit and a global pandemic having led to staff shor tages and a loss of key skills across the industr y This has forced businesses to dig deep to recover Having the right recruitment and retention strateg y in place is crucial Employers in hospitality can reap the benefits of a people first approach, with improved productivity and overall job satisfaction leading to increased retention and an attractive work environment

Embrace The Positives

Whilst hospitality can get a bad rep, it’s impor tant to shout about the positives of the industr y when it comes to attracting candidates The flexible hours, for example , mean a great work-life balance – gone are the days of working 100-hour weeks This can work around family commitments or

Having a jampacked CV filled with experience and qualifications shouldn’t be the priority for jobs in hospitality, instead it’s impor tant to look for people who fit the culture of your business Seek candidates that show the right attitude A key thing to look for is ‘the care gene ’ Will they smile and say “good morning” to a guest? Will they catch the eye of a customer at a busy bar and let them know they’re next?

These small traits are things that you can’t train but looking for them at inter view stage will ensure a successful working relationship later down the line

THE FIRST 90 DAYS

It’s estimated that around 30% of hospitality workers leave in the first 90 days because the job isn’t what they expected or they didn’t have the right training for the role The best way to combat this is through clear commu-

Ready To Work Together On Food Waste?

The UK government aims to stop food waste to landfill by 2030

In China, menus now note the weight and content of a dish to stop overordering

In the US $370 billion in clean energ y solutions is pledged by the Biden-Harris administration, which allows hospitals and universities to fund food-waste-to-energ y recycling technolog y

Dishwashing manufacturer Meiko is at the forefront of rapidly developing food waste recycling technologies across Europe Food waste naturally comes back to dishwash areas and exciting changes are coming to suit large-scale caterers like hospitals and small-volume food waste producers such as high street restaurants, cafes and takeaways

Anaerobic digestion will be at the hear t of future solutions because it is self-funding and generates clean energ y and fer tilizer

Small-scale waste producers could benefit from collaboration Shared local recy-