Posts Tagged ‘hospitality management’

E is for Empathy

Wednesday, November 10th, 2010

In the A- Z of leadership E is Empathy. Putting yourself in another’s shoes.

 

Empathy is really understanding the other person’s perspective, position and feelings. It is the ability to ‘step back’, and achieve a detachment from our own emotions, and is essential for building trust, rapport and effective relationships.

It involves listening and understanding – not necessarily agreeing (which is different) – to the other person. Listening without judging.

As a minimum a good leader asks open questions to encourage and understand the views, feelings and attitudes of others, and reflects back to show they understand or to clarify. But a good leader will do this without being judgemental of others’ views even if these conflict with their own, and will be open to differences in opinions and perspectives.

 

Empathy goes beyond what is said, it is also demonstrated via your tone and body language. A critical or sarcastic tone will not encourage someone to share their views; neither will raised eyebrows, scowling or defensive body language.

 

Active listening is key, show your interest, ask probing questions (in a non-judgemental way) to ensure understanding. Aim to understand how the other person feels, why they see things as they see things as they do (so bring out any underlying assumptions) and to discover what they want to achieve.

 

Seek first to understand’ is one of the seven habits described by Stephen Covey in ‘The Seven Habits Of Highly Effective People

 

Ask for feedback on your own behaviour so you can use this information to strengthen your relationships with your team. Be open with your own feelings and views too to enable your team to see things from your perspective, and by sharing your views you will encourage others to do the same.

Aim to develop a culture of trust and openness where your team can speak out knowing they will be heard and without fear of criticism.

Why is empathy important?

  • When you understand others’ perspectives it can help in the way you sell ideas to them and gain buy in (as well as the way you sell to customers and suppliers).
  • If people know they are listen to it helps to build trust between you and your team
  • It creates a more open and honest environment where you will get to hear of issues and concerns before they become a problem
  • Your team feel able to state their true ideas, feelings and beliefs maximising their contribution.
  • Empathy is also important in dealing with guests and customers, so demonstrating the skill with our teams will act as a role model

 

Building relationships with your team is key to effective leadership, and the skills needed will is covered in detail in my new Leading for Peak Performance programme,

How a bit of blue tack only cost me £500 in damages!

Friday, October 29th, 2010

How secure is your data?

Last week I made a costly mistake, and caused £500 worth of damage to my laptop. All down to a piece of blue tack!

But why do I say only £500?

Well, it certainly could have been a lot worse.  Although in the end I decided not to send my laptop back to Sony for the £500 repair, but to replace with new, I did end up with no computer for a few days, and not able to retrieve files from the old one. So what would have happened if….

  • What if I’d had no other means of accessing my emails and lost potential business as a result?
  • What if I’d had nothing backed up?
  • What if all my client details had been on the computer, rather than on a web based system?
  • What if I had decided to get it repaired and been without a computer for several weeks?

 

Thankfully none of these applied, and I have an excellent relationship with my IT support supplier, who had me up and running again in no time at all.

So what’s this got to do with running a hospitality business?

Well, just ask yourself if you are putting any of your data at risk?

  • Do you have back up of all your documents, emails and contacts?
  • Are your customer details secure?
  • What provision do you have if you lose internet access? Can you still take bookings and payments?
  • Are you dependant on any single piece of equipment to run your business on a day to day basis?
  • What is your relationship like with your key suppliers?
  • Do you get your IT equipment regularly serviced in the same way as you would service other equipment?
  • How secure is your sensitive data (and the equipment it is held on)?

 

See business management tools for more resources to support hotels.

C is for Communication

Monday, October 25th, 2010

In the A-Z of Hospitality Leadership C is for Communication

 

This is probably one of the areas that gets most criticism from staff of their managers and organisations as a whole. People hate being left in the dark.

 

There’s nothing more frustrating, and demotivating for staff than lack of communication and being kept in the dark. Unless people know what’s expected of them and what’s going on you’ll end up with an unhappy team, and ultimately an impact on performance levels and increased staff turnover.

 

Hopefully the communication starts with a thorough induction, which includes not only an outline of their job and what’s expected of them, but how their contribution fits into the bigger picture, the values and culture of the business and an insight into what happens in other parts of the business.

 

Your staff need to be kept up-to-date all the time.  They need to know what is going on in the business, and how this will affect them through daily briefings and regular team meetings. They need a forum to put forward and share their ideas and receive updates on the business performance as a whole.

 

The value of regular one to ones should never be underestimated and provide an opportunity for feedback on how they are doing, and to let them know their contribution is important and valued. These should be two way, provide an opportunity to ask for help if needed or for talking about their on going development.

 

And finally don’t forget the value of the impromptu communication. This might be anything from a simple “thank you everyone” at the end of a busy shift, to the ‘emergency briefing’ when something big hits, or change is imminent.

 

Communicating throughout any change is vital. Few people like change when it could have an impact on the status quo, or threatens the security of their job. Introducing new equipment could give rise to concerns over how well they may pick up the new procedures or even that it might do them out of a job; changes in management or ownership could make people nervous over the future of the business. So whatever changes are afoot tell your team what you can; what it means to the business, and to them as a team or individually, and how it will impact on their jobs.

 

If you don’t give people the facts, they’ll soon make it up!

 

Communicating with your team is key to effective leadership, and the skills needed will be covered in detail in Leading for Peak Performance Foundations of Leadership Programme

B is for Buy in

Monday, October 18th, 2010

In the A-Z of hospitality leadership B is for Buy in

How often have you been told to get on with a task with no idea why you should do it and therefore either carried out the task, but to the minimum standard, or worse still simply avoided it altogether?

At the very least for staff to do anything with any degree of commitment they need to understand the reasons why – why does sit need doing in the first place and why them. Identify reasons or benefits that are personal to them, not just how it helps the business.

Better still ask for their input in what needs to be done or in the way it has to be done. You might be thinking “well if it is a new law or company policy it wont be open to discussion”. True, what has to be achieved may not be open to discussion, but the way it is achieved might well be.

Let’s say you have a new piece of health and safety legislation to introduce. It’s the law, so it is not negotiable.  But because it is the law, all the more reason why you cant have people deciding to ignore it. You need that buy in. Threats might work, but not very effectively.

What is negotiable is the way it can be achieved. By asking for people’s ideas, recognising their experience and knowing the work better than e=anyone, they will often come up with the best way to implement something that on the face of it is just extra workload. The greater the level of involvement in the process and decision-making; the greater the level of buy in.

And if they come away thinking it was their idea, the more likely you are to see it done with some degree of enthusiasm, commitment or pride.

The A to Z of hospitality leadership ~ A is for Attitude

Thursday, October 14th, 2010

Welcome to the first in my A-Z series of hospitality leadership.

A is for attitude. Your attitude.

 

It’s easy to criticise our staff’s attitude, their enthusiasm for the job, the way they support their colleagues, how they talk to your customers. But how much of this stems from the example you set?

Attitude is one of those things it’s sometimes a little difficult to quantify. What we can quantify are the behaviours – what people see or hear – that suggest our attitude.

So to give an example:  You have to announce a change in some internal systems that may not be well received because they involve a little extra work for everyone, including you. The tone of your message – what you say and how you say it – focuses on the negatives and uses words and phrases that emphasise the extra work involved, but make no mention of the benefits and the reasons why. You also stress that you are also being affected. This could easily infer that you have a negative attitude to the changes.  Net result? They will too. Conversely if you focused on the benefits these changes bring and your confidence in the team that they can deliver your attitude will be perceived as being positive.

Your attitude is conveyed in all that you do – how you interact with guest (and what you say about them behind closed doors), your support for management decisions, the enthusiasm at which you approach challenges, how receptive you are the staffs’ ideas and suggestions, even down to your personal organisation and personal presentation.

Always ask yourself – what attitude am I conveying , and is the example I should be stetting for the team?

Involving your team in problem solving is key to effective leadership, and the skills needed will be covered in detail in my tele seminar: Leading for Peak Performance on 19th October.

Building Customer Relationships

Monday, September 6th, 2010

I’m just back from a trip to Canada – part holiday, part business for my husband.  The trip has reminded me of the importance of building the customer relationship. We were being entertained by a supplier, but the main purpose of the trip was to build trust; we got to see the production process, meet the team and get an insight into their operation. And in turn they got to hear more about what is important to their customer and what more they can do to develop the sales potential. Although this supplier has no direct competition (they have developed a new product) they do have to compete for my husband’s time and effort involved in selling the product.

What has this to do with the hospitality management? Two things:

Firstly we must never forget that the competition may not be the hotel or restaurant down the road, but may be the option to stay at home, get married on a beach, go camping, hold that meeting as a webinar.

Secondly the importance of building a relationship with your customers. This does not mean flying them half way round the world, but demonstrating that you value their custom, and sharing with them some of your story, your values, getting to know your team, spending some time talking to them and getting to know what is important to them. This builds trust and loyalty, and is a key step in building a lasting long term relationship with your customer and the prospect of repeat business.

Building the guest relationship is covered in more detail in the Hotel Success Handbook

Caroline Cooper

 

Regular one to ones

Thursday, August 26th, 2010

Do your hotel staff know the score? ~ Part 4

Never under estimate the impact of sitting down with each member of staff on a one to one basis. Note here the term regular. These should be scheduled so staff can plan for them and around them. And nothing smacks more of “I’m not valued” that one to one meetings being continually cancelled for the slightest reason.

One to ones should be more than just a review of performance. Yes, that’s a part, but they should also be an opportunity to:

  • Giving feedback on specifics (see http://www.zealcoaching.com/products-rescources/ for a full article on feedback)
  • Talk about their ideas
  • Where they need support and development
  • What you want from them, and they want from you in future
  • Setting goals and direction for the coming weeks and beyond

However these will only be valued if you are true to your word and honour any promises made and can back up your feedback (good or bad) with timely examples. 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.

 

Tomorrow we’ll cover spur of the moment meetings.

 

One to one’s are a key to effective leadership, and the skills needed will be covered in detail in my forthcoming online leadership coaching programme

Daily Briefings

Tuesday, August 24th, 2010

Do your hotel staff know the score? ~ Part 2

A daily briefing (with the whole team if numbers are small enough to make this logistically possible is ideal, or by department) can update everyone on anything that affects that day’s operation. It’s also a great way to get feedback from them too on things that need addressing sooner rather than later.

Cover such information as:

  • VIP guests
  • Special needs (e.g. disabled guests, special diets)
  • Regular guests and any known preferences, so staff can anticipate their requirements
  • Today’s menu and tasting, with details of all the ingredients of each dish, what to promote today, and what’s in short supply (even if only one dish has changed from yesterday’s menu, make sure it is communicated)
  • What special offers, events or deals you have coming up that need to be mentioned
  • What other activity there is in the hotel or surrounding area that could affect service in any way, e.g. maintenance, road works, concerts, weather.
  • Staff shortages, and cover of responsibilities

 

These actions ensure your staff are fully briefed and competent to deal with any guest’s queries or concerns.

A daily briefing also provides an opportunity for you to get feedback on any guest comments. You can discuss any questions or suggestions your team may have about operational issues that could have a bearing on the level of service or sales potential of the hotel. So, even on your busiest mornings make sure these briefings still happen – it’s generally on the days that are your busiest that things go wrong, and it’s generally your busiest days when you have the best opportunities for increasing sales.

Tomorrow we’ll look at regular update meetings.

My new online leadership coaching programme is being launched in September

Do you recruit hospitality staff on attitude or aptitude?

Thursday, July 29th, 2010

What most people think about is what the job is and what are the skills that are needed.

I’m not saying that the skills are not important. Of course if you are recruiting a chef, you need someone with the right skills and experience.

And you’ll be looking for someone to complement your existing skills set.

You’ll also want people who will fit in with your values and your philosophy and your beliefs. If you have a particular value that you stress as part of your hotel offering, then it’s important to people who will tie in with and reflect those values.

But hospitality is about people. You can teach how to work to your systems, but having the right attitude, is absolutely essential. So rather than always thinking about the skills that you want to recruit for is to think about the attitude you need to recruit for.

And to my mind there are three things to consider here:

Having a passion for the business. That can be difficult to assess, particularly if you are recruiting someone who so far has very little experience within the industry. But do they how an interest in food, or any inclination towards wanting to work in hospitality, rather than it being ‘just a job’.

They need to like people. Hospitality is all about being welcoming, making people feel at home, and if they don’t have that aptitude, and that interest in wanting to make people happy, and liking people, they are not going to be a particularly good match.

And we all know this is an industry that requires hard work, and graft, so having that willingness to work hard is something that is going to be important to you.

There is a challenge here, and that is, how do you measure these things? So, when you are going out to recruit somebody do think about what are the ways you are going to measure these less specific or less tangible aspects; those attitudinal things. You may ask about their past experience, where they’ve worked before, how they’ve handled specific situations, or ask them to describe their own examples of when they have gone that extra mile for someone, or handled a particularly challenge.

Even with a school leaver look for examples of things they have done outside school to demonstrate taking on responsibility, working as a team, and so on.

Know what you want beforehand, think about what might demonstrate those attributes, and then don’t take their word for it, test it, challenge them and look for real examples. Better to find out in the interview if they haven’t got what it takes than after you’ve hired them.

All this and more will be covered in depth on my new on line Leadership Coaching Programme for Hoteliers being launched in September. Register here to attend the free tele seminar, receive more information, and be eligible for the early bird bonuses.

Caroline Cooper

Principles of effective feedback

Friday, May 21st, 2010

Here is the 4th and final post on How to Give Contructive Feedback, summarising the key principles.

Download the full article and other related free articles from my downloads page.

Timing and planning

  • Feed back as soon after the event as you can, but ensuring privacy if appropriate (praise in public, reprimand in private).
  • When giving feedback based on a longer period e.g. in an appraisal situation, the more recent the example, the more impact it will have.
  • Ensure the timing is appropriate for the individual to take on it board (e.g. avoid times when they are under tight time pressures, or about to start something for which they need total focus).
  • What condition are you in to give feedback right now – do any of the above apply to you, or are you angry about the way they have handled something and need time to cool off.
  • Consider your motives before giving feedback i.e. what do you want the end result to be?
  • Be prepared for their reaction, and how you will respond.

Standard

  • These should be communicated in advance and only referred to as a reminder if necessary.
  • If you are not certain the person is aware of the standard, check their understanding of the expected standard before diving in with your feedback. This might highlight a need for clarification, reinforcement or training.
  • If people are unaware of the standard, draw a line in the sand, but establish this as the standard moving forward.

Action

  • Ask questions at each stage rather than telling.  Most people will be able to identify for themselves how things have gone, especially if they know the standards in advance.
  • Give feedback on successes as well as where things can be improved.
  • Be prepared to build the confidence of the shrinking violet, who finds it hard to accept any praise.  They may find it hard to see good in anything they do, and only see their mistakes or what went badly.  Ask ‘What were you pleased with, or what went well, or better than last time’?
  • Focus on behaviour, not personality.
  • How likely is it that the person can do anything about it?
  • Could you be the source of the problem, not them?
  • Take ownership – don’t rely on hearsay.  People will be far more receptive to what you have observed directly rather than subjective opinions from others.
  • If necessary draw comparisons between what people say and what they actually do.
  • Use pre determined standards or goals as a yardstick.

Impact

  • Reinforce how positive actions have helped performance.
  • Acknowledge people for what they are not just their accomplishments.
  • Explain or ask them which actions are less effective than they might be and why.
  • Link the outcomes to something they care about (e.g. the amount of effort required on their part, or how others perceive them), rather than simply what is important to you.
  • Check they understand the implications – if they don’t know how their actions affect the business or the task they are unlikely to take on board any changes needed.

Development

  • When things have gone well you may not be looking for improvements from the individual, but how can their good performance be emulated e.g. can they show others how they do it?
  • Ask them to suggest a better, or alternative solution or methods.
  • Focus on what is missing, rather than what is wrong – this helps performance next time.
  • Ensure the outcome you want is clear.
  • Check their understanding of what to do in future – if they have come up with the solution check the method, time scales, etc.

Your approach

  • Be direct, don’t sugar coat the message.
  • Be sincere.
  • Give praise where it is due.
  • When it’s not, make it clear that you need to see improvements or changes.
  • Avoid being side tracked by any of the feedback blockers.
  • Preserve the other person’s self esteem.
  • Deliver bad news in a non-critical way.
  • Concentrate on your pitch and tone so that valuable information is not seen as a complaint, criticism, whinge or nag.

Given in a constructive way feedback can not only improve performance but can raise morale, build rapport and promote initiative.  It also opens the door for your team to provide you with some feedback too.

Caroline Cooper