Archive for the ‘Leadership & Management’ Category

Getting your team on board for their performance reviews.

Thursday, January 26th, 2012

Getting them on board for a staff one to one.

One to ones should be a two way discussion. Ask open questions to get their ideas on performance and how to move forward.

When giving feedback on their performance use the AID model:

  • A  Action what they did – i.e. what you have seen or heard (back this up with examples, focus on actions not on your interpretation or their intentions)
  • I  Impact – what has that achieved, or what impact has it had on the business, the department, the guests, or themselves
  • D  Development – what can they do to build on this, or do differently to improve or perfect, and how you can support them

Ask for their views, not only on their performance, but what support they need, what could be improved in the business, what feedback they have had from guests, their suggestions for future objectives. And be prepared to listen to their answers and probe for more detail or examples if you need to so you fully understand what they are saying.

Remember, if people’s previous experience of one to one meetings up till now has been bad or at best just a waste of time, it can take time to build trust before these can be totally honest exchanges. Start by asking the questions above, or similar, and use this as a starting point to get the discussions going.

 

Where to begin

If you aren’t already conducting regular one to ones now might be a good time to start. Use your first meeting to establish (jointly) their goals and KPIs if you don’t already have these in place.

Begin with the end in mind.

As it the nearly the end of the week this is the best place to start, get your diary out and start booking you and your staff in on Monday.

Planning your team one to ones.

Wednesday, January 25th, 2012

What’s on the agenda for your staff one to ones.

The agenda doesn’t need to be written in tablets of stone, but it’s good to follow a basic structure so you both know what to expect and can plan accordingly. Linking back to your objectives there are some key elements to include, all of which can be structured around the questions yesterday. It’s far better to home in on one or two areas at each meeting so you can go into some depth, than covering everything superficially and covering the same ground each time.

What have they achieved towards pre-determined goals, targets, KPIs, etc.

How have they gone about this – this is where you might also look at their behaviours too. It’s all very well achieving all their targets if they have upset colleagues or guests along the way.

What needs to be focused on or addressed, and what support or development do they need to do this

A summing up and agreement on actions moving forward, with some measurable goals and clear direction

 

Time and place

One to ones should be scheduled so both of you can plan for them and around them, and fully prepare. And nothing smacks more of “I’m not valued” than one to one meetings being continually cancelled for the slightest reason.

I’m often asked how often and how long should they be. There is no hard and fast rule, but allow on average a minimum of an hour per month per person, longer for roles with more responsibility. So if you conduct them monthly then set aside at least an hour for each, plus preparation time. If logistics mean that you can only meet once every 2 months, then allow two hours.

Either way allow sufficient time so that neither of you are rushed or distracted by imposing deadlines e.g. prior to your main service times for F&B staff. Think also of their state of mind at the end of a very busy shift.

Avoid the fish bowl type of office or public areas. You want a free and open discussion, and you’ll not get this when there’s a fear they’ll be over heard or others can see their reactions to any sensitive issues raised.

Now the scene has been set for a really good one to one, now all you need to do is to get them on board with it too, and this is what you will read about tomorrow.

Do you dread your staff one to ones?

Tuesday, January 24th, 2012

What’s the point of staff one to ones?

Today you will find out why ‘One to Ones’ are so valuable for you, your staff, and your business…..

The starting point has to be identifying what you want to achieve from the meetings. Sadly some see it just as a chore. Never under estimate the impact of sitting down with each member of staff on a one to one basis. Your aim should be to motivate your team members to either continue or sustain good performance and to feel confident that they have the ability and support to fill any gaps where they need development.

It’s an opportunity for them to have their contribution recognised – not just performance, but have their ideas heard. And finally it devotes time to set direction and goals for the coming weeks.

The net result should be an enthused and motivated employee who knows what they should be focusing on, and how this will contribute to the business.

Finding the time for you staff one to ones.

One of the common concerns I hear is that the process is time consuming, particularly when you have 8 – 10 people reporting to you. Well, ask yourself this – how much time potentially will you need to spend rectifying things if you don’t take that time out with them?

I often hear of managers spending literally hours preparing for the meetings, then finding themselves having to work twice as hard to get the employee to contribute their ideas and views to the meeting. One to ones are as much for their benefit as yours, so ask them to take some responsibility too for the preparation.

There may be things they’ve done that are worthy of comment, which you are oblivious to; remember you don’t see them every minute of every day they are at work. So ask them to plan what they would like to discuss. As a minimum you may like to consider these 3 questions:

What successes or achievements have you had this month or what have you done this month that you’re proud of?

What disappointments or frustrations? Or if you had a magic wand, what would you change or do differently?

What do you feel needs to be your number 1 focus for the coming month?

You don’t need to use this wording, but you get the gist.

Their preparation obviously doesn’t let you off the hook altogether, but if they are well prepared it will certainly reduce the amount of time needed in the meeting to achieve the same result.

The preparation is key for these meetings, so tomorrow you can read my thoughts to ensure that a good agenda and the right environment helps with the process of getting on track for a good meeting.

 

Make something happen as a result of your training

Friday, January 20th, 2012

Here’s the last in the series of posts on getting hospitality staff engaged in training.

Involve the group

There’s nothing worse than a chalk and talk ‘lecture’. Get everyone’s involvement as much as possible. Start with an ice breakers to get everyone relaxed, but also ask what they want to get out of the training. Ask for their opinions, run exercises, either in groups, or individually. Add in energiser activities and ‘right brain’ exercises to break up the session. People hate role plays, but make these less intimidating by running in small coaching groups with another delegate acting as observer in each group.

Make full use of the senses. Make use of mental pictures too, ask the group to image the scene when……. And use stories to illustrate your points. We’re all familiar with death by PowerPoint. If you feel compelled to use slides then keep them to a minimum, and use pictures (photos, not clipart) to help to illustrate your points, and limit the words on your slides. Flip charts are more interactive, and great for capturing the delegates ideas. But at the end of the day a visual is just visual, so try and bring in all the senses. Use props and live examples that people can touch, smell and even taste if appropriate. So if for example you are talking about upselling on a dish or on a particular wine, enable the group to taste the dish or wine and say how they would describe it.

What next?

You don’t want people to leave the training session asking “what was all that about then?” Make it clear what you want to happen as a result of the training. Start by checking their understanding of the key points, but then ask for their ideas on how they are going to implement what they have learnt. And involve everyone in this and if appropriate record this and make them accountable. After all you want to see something happen as a result of the training or it’s all been for nothing.

Make training memorable

Thursday, January 19th, 2012

Yesterday I talked about planning your training to ensure you deliver something that is engaging for your team. Today we focus on the format, and what to consider to ensure they stay awake the whole session!

Any training needs a format to make it easy to follow. We are all familiar with the structure of tell them what you are going to tell them, tell them, tell them what you’ve just told them. And it does work. Sign posting at the start, giving the detail, and then summarising at the end to help to reinforce the message. Bear in mind that people remember most what they see or hear first and last, so give a powerful opening, and end with what you want people to take away.

If training on a complex subject it’s best to start with the familiar and build up to the more complex ideas. You don’t want to lose people in the first 5 minutes!

Add variety. Do something different to what people are used to to make it interesting or memorable. Conduct the training outside, bring in some actors (great for interpersonal skills training), use music, alter the room or room layout, bring in guest speakers, conduct team exercises that make it competitive (but in a fun way, with fun prizes), use unusual props.

Tomorrow we’ll look at how to get the team involved to get buy-in on your training and make sure your investment achieves the results you want.

How to get hospitality staff engaged in training

Wednesday, January 18th, 2012

There’s nothing more frustrating for a trainer to see a sea of glum faces in front of them, and know that the minute the delegates walk out of the meeting room it will be back to business as normal, acting on nothing they’ve heard in the training. And when staff training is so important to ensure consistency and a great guest experience how can you get hospitality staff engaged in training?

Well, as I heard one person say recently “make the training engaging”. It seems the obvious answer doesn’t it, but just how do we do this?

Planning

Before the training begins plan ahead. Check that the training is in the right format for the objectives you need to achieve (you do know what you want to achieve, don’t you?) It is useful to think of your objectives in actionable terms. “To understand the importance of the new health and safety policy” means nothing. What do you want people to do differently as a result of the training?

Ensure that only those who need the training and will have an opportunity to put it into practice are invited to the session; who wants to sit through training that is a repeat of what they have already done, irrelevant to their job, or insults their intelligence as they are already doing what the training is intended to achieve?

Choose your trainer wisely. Sometimes the person most qualified on a topic is not necessarily the best person to communicate it. I’m sure we can all remember the boffin lecturers at college, who quite frankly bore you to death with the detail and the delivery. Can you appoint a champion for the topic within the team who is able to distil the key messages and communicate these?

Keep in mind delegates’ schedules and personal circumstances when scheduling the training. And give plenty of warning. I conducted some training recently for a small hotel where one of the delegates had already done a 9 hour shift and then could hardly keep his eyes open. Another part timer – a student – was on teaching practice and had to come in straight from school, and then go home and do marking. And on another occasion recently one of my delegates had made arrangements to meet friends to celebrate her birthday, but was told the day before about the training and that if she did not attend she’d lose her part time job! Not exactly the best way to engage staff in training.

Ensure why they know they are attending. This means relating it to a personal benefit; will it make their job easier, quicker, safer or more interesting? Will it put them in a better position to progress to a new role they aspire to? Will it give them more confidence and independence in their role? You don’t need to ignore the business benefits, but help them identify what’s in it for them too, so at least they turn up to the training with a bit of enthusiasm.

In tomorrow’s blog I’ll cover how the format affects the outcome.

Making the most of your seasonal staff

Wednesday, December 7th, 2011

This week the Christmas party season gets well under way.  Even if you are not as busy as in previous years the chances are you’ll be taking on some extra staff.  But are they an asset or a liability?  If all you do is give them an order pad and tell them to get on with it, they could be doing more harm than good to your Christmas profits.

Teamwork is key. Introduce new staff to the whole team, defining everyone’s areas of responsibility to ensure no gaps and no duplication of effort.  Avoid the frictions that occur when someone hasn’t pulled their weight or others are seen to ‘interfere’ with your way of doing things.

Everyone needs to know what’s expected of them from day one. Clarify basic standards of dress, staff behaviour, time keeping, break allowance, staff meals, security, food safety, health and safety.  Don’t leave them floundering or too scared to ask for help. Establish a clear line of reporting, and who to go to for help and guidance when needed – ensuring, of course, that this person will be patient and supportive when asked.

First impressions count. Specify your establishment’s standards for welcoming and greeting customers, including the booking procedures if this is part of their role.

What is their role in up-selling, and what are the products you want them to promote, including any future events?  If your core team are incentivised, make sure you include seasonal staff in the scheme. People can’t sell something they don’t know exists. Ensure a thorough product knowledge – what does your establishment offer – times of service, complementary products, etc.  Let your staff taste the dishes, explain what accompanies each dish and what it should look like, what prices include and what’s extra (especially with fixed menus or party packages).

Run through the payment procedures, including any security procedures or checks needed. Establish protocol in dealing with difficult situations, customer complaints, and awkward customers.  Define the line between handling themselves and when to seek intervention from a manager or more experienced staff member.

Avoid being let down at the last minute – Provide out of hours contact numbers and establish procedures for sickness reporting.

Maintain your reputation as a good employer. Treat seasonal staff well, and they will be willing to come back next time you need an extra hand. Give them something to look forward to and keep them interested for the whole season.  Involve them in any after work social activities and maybe some incentive awarded at the end of the season.

Hanging onto Talent ~ Part 5

Friday, July 8th, 2011

Keep talking

Give constructive feedback -what have they done well and how it has contributed; where they have fallen short and how this can be improved.

Communication is a two-way process, not only do people need to know what’s going on, they want to be heard. Daily briefings need to include what’s happening that could affect the operation or the customer experience in any way (e.g. maintenance, staff shortages, unavailable products or services), as well as any feedback from staff on their observations or ideas. Let your team know how the business is performing, and what this means to them.

Having a happy and motivated team will not only help you retain your talent and reduce staff turnover, but will lead to better productivity and customer service, maintaining sales and controlling costs.

If you want to retain your best people you need to give them what they want.

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Hanging onto Talent ~ Part 4

Thursday, July 7th, 2011

What if you are the problem?

We may not want to admit it, but you or your management team may be the reason that people leave. Rather than hide your head in the sand, reflect on what you need to do to change. Find out what are the things that people find difficult or frustrating about working for you or with you, and then figure out a way to change your approach before others decide to jump ship.

How much direction do you provide? Do people know exactly what’s expected of them, and have the tools, time and resources to deliver? Lead by example so there are no mixed messages.

Ensure that you and your management team are approachable. Provide support when it’s needed, and be receptive to when this is required. Not everyone will be confident enough to ask for help. Consult staff and listen to their ideas; they may be able to offer better ways of doing things.

Take time to talk to staff to build relationships and show an interest in them as individuals. Listen to and act quickly on any concerns. Identify what’s important to them recognising that with the varied cultures and backgrounds of your staff that their values and priorities may sometimes be different to your own.

In the final part tomorrow will discuss the impact good communication with your team.

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Hanging onto Talent ~ Part 3

Wednesday, July 6th, 2011

Insecurity

I’ve worked with a number of businesses recently who have had to make cuts and changes. This makes people uncomfortable, and so when another opportunity comes along, they jump at the chance if they feel it has better long term security.

Communicate any changes that are happening in the business before they happen, and how this might affect them.

Set standards so that people know what’s expected of them, and can measure their own performance, and not left in doubt about their contribution.  Be consistent, ensuring the same ‘rules’ apply to everyone. Focus on telling people what you want to achieve, i.e. the end result, rather than dictating how to do it.  This gives people flexibility to adopt their own style (you’ll be surprised how often they end up improving the process) rather than living in fear of not being able to comply with strict processes.  And make sure you provide the appropriate tools, resources and training to do the job effectively.

Training your staff in the mechanics of the business operation puts them in a better position to contribute to cost control and income generation. If people understand how the business makes its money they are then in a position to contribute to this and put forward their own ideas. A win-win for both.

Tomorrow we’ll look at whether you or your management team may be the reason that people leave your hotel.

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