Archive for the ‘Leadership & Management’ Category

Give people a reason to stay (part 2)

Tuesday, February 28th, 2012

Yesterday we looked at why staff leave. Today we focus on positive reasons to stay

Recognition and reward

If the reason they give is more money look to see how your rates compare with the competition (bearing in mind for some roles your competitor for staff may be in totally different industries). But also look at what benefits your staff are getting that they may not be getting elsewhere and ensure people are aware of everything that makes up their package.

What about the less tangible aspects of their package. Recognise and reward performance and achievements. Celebrate and share successes; identify and utilise people strengths, training, delegating and giving them control and ownership where appropriate. Be sure to recognise all departments, including back of house staff, e.g. housekeeping is often the most undervalued department, but is commonly the most profitable aspect of a hotel.

Encourage and reward loyalty by conducting regular pay/benefits reviews. Think about incentives that are within reach of any member of staff who performs well. This might mean focusing on a different theme each month so that everyone has an opportunity to be recognised for their particular skills or strengths.

 

Career and prospects

If they’re moving for career progression, is this something that you could have given them but just didn’t make them aware of the opportunities? What can you do in future to ensure that all your team get the recognition and development they need for their career progression?

Grow from within where possible, and give people the opportunity for career progression as well is enhancing the skills to do their existing job. Think also about life skills; for example offering English lessons. And make use of the training grants available through the tourist organisations, colleges, and government-funded schemes.

You won’t be able to accommodate everyone’s aspirations particularly if you’re a small hotel, but having some kind of succession plan in place does give people something to work towards. However, be careful you don’t make promises that you are unable to keep.

Make training a part of day-to-day management, so it’s not seen as something that is additional or optional. This goes for both staff and supervisors/managers. Identify those who have an interest in developing their CV and are willing to take on training responsibilities as part of their own development.

They say that “people don’t leave their jobs, they leave their managers“. Can you really afford to let that happen? This is what the Leading for Peak Performance 29 Day Challenge is all about, and starts on 29th February. Find out more here.

Hanging onto Talent (part 1)

Monday, February 27th, 2012

I was at hoteliers’ meeting recently, where one of the topics of conversation was finding good quality staff, in particular chefs. We already know that there is a lack of new talent entering the industry so it’s important that we hang on to our best people. The hospitality industry has always had one of the highest labour turnover rates in all sectors of the economy, so are we just deluding ourselves if we think we can beat that trend?

Why do they quit?

Staff turnover can be infectious, the more people  come and go, the easier it is for others to make the decision to leave. Unless we understand why staff leave it’s unlikely we’ll reverse the trend.

In an ideal world some kind of confidential exit interview should be conducted and wherever possible this is best done by someone other than a line manager. Let’s face it, if the reason is it’s poor management or leadership that has prompted the move, it’s unlikely that you’re going to learn the whole truth if the line manager is asking the question! The saying goes people don’t quit jobs they quit bosses.

But even if your staff structure doesn’t allow for this it is important to find out as much as possible about people’s motives for leaving.

 

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.

They say that “people don’t leave their jobs, they leave their managers“. Can you really afford to let that happen? This is what the Leading for Peak Performance 29 Day Challenge is all about, and starts on 29th February. Find out more here.

Educate the career influencers (part 3)

Friday, February 17th, 2012

Parents, teachers, college lecturers, and careers advisers all have a part to play in influencing future careers. What perception do they have of accommodation management? Let’s do all we can to educate them. And unlike my own experiences, let’s do all we can to ensure that accommodation management is given the profile it deserves within the syllabus.

Establish ambassadors for the department who can generate the passion. Involve general managers. Offer work placements to schools and colleges, and make these fun and informative. Organise ‘A day in the life’ and open days for schools, colleges and careers advisers for them to get a real feel for the roles and opportunities, and a chance to talk to those who do the job.

Offer work placements for universities that give a structured programme and a really in depth view of accommodation management.  Although few might set out intending to work in accommodation management, feedback from graduates who have experienced work placements in the department are often drawn back to accommodation management on graduation.

Engage recruiters and agencies

Make it easier to fill vacancies by educating agencies with what the work entails and the attributes we need, as well as enabling them to sell the benefits of the role. As with the educators, invite agencies in to see for themselves what is involved and the merits of working within accommodation management.

We won’t change perceptions overnight, but if we all do our own little bit will be in a better position to meet the challenges of recruiting for this key role.

 

 

Raising the profile of accommodation management (part 2)

Thursday, February 16th, 2012

Maintaining a reputation as a good employer, andpublicising this, all helps to raise the profile of a career in housekeeping. Look at what gets into the press about the industry as a whole, including social media (as well as looking at what our teams are saying about us on social media).

Recognise and reward the team, and shout about our success from the rooftops. Good food, good beer, and good service all get recognition,so why shouldn’t good housekeeping?

We also want to consider what reputation housekeeping has within our own hotels. How much do other departments understand the role of the housekeeper or accommodation manager? How much profile is given to accommodation in the general running of the hotel; is housekeeping always represented at management meetings and in any key decision-making?

Promote the benefits

Let’s not hide the benefits of a career in housekeeping. It develops people in a number of transferable skills: customer service, organisational skills, an eye for detail to name but a few. And let’s not forget that housekeeping is not just about making beds and cleaning toilets! It involves linen and stock management, budgets, and as with many other hospitality careers, provides plenty of opportunities to progress up the management ladder.

Accommodation management can provide an opportunity to work in some very special locations with potential for access to a range of leisure facilities when off-duty. Unlike many other roles though, particularly in hotels, it can have the added attraction of far more sociable hours.

…..Continues tomorrow: Educating the career influencers…..

Changing the perception of accommodation management (part 1)

Wednesday, February 15th, 2012

It’s no doubt that housekeeping is seen as the Cinderella of the industry. But why should this be? Accommodation generally contributes the lion share of the profit, and cleanliness always ranks in the top one or two non-negotiable from guests.

According to People 1st and the Labour Force Survey there are 64,200 housekeepers in the UK in total, of which over 20,000 work in the hospitality industry (hotels and other paid for accommodation). Compared to the rest of the hospitality industry, housekeeping has relatively low staff turnover (17%), and 24% of accommodation management staff have been working for their employer for 10 years or more. Which suggests a career in accommodation management it can’t be all that bad!

But despite this there is a perception of poor status and low appeal, and it is not seen as a route to management. Approximately only 1% of hospitality graduates go into accommodation management. The last 10 years has seen a reliance on labour supply from outside the UK. And predictions by people1st and CBI education and skills survey 2010 suggest we’re going to need another 290,000 people into the industry by 2020.

So what can we be doing now to change the perception of accommodation management and attract new talent?

This was the focus at the recent Room to Change conference at The Tower Hotel organised by Springboard, where I had the privilege of a discussion on this issue with 60 industry professionals.  Housekeeping has always been a little bit of the poor relation.

Even thinking back to my own college days, despite the fact I did accommodation operations, this is still only related to about 25% of our syllabus, with time still spent in the kitchen and restaurant. However for those studying towards chefs’ qualifications, these students spent no time in housekeeping at all. A career in the kitchen has continued to have high appeal, and more recently programmes such as Michel Roux’s Service has helped promote front of house.

So what can be done to extend its appeal to careers in accommodation management?

….. continues tomorrow……

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.