Hotelympia 2014 seminar "How to fix your staff problems once and for all"
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"How to fix your staff problems once and for all and unleash profitability" was a Hotelympia seminar delivered by Marcus Kilvington, Founder of www.Food-Profits.com and Anne Blackburn, Customer Experience Director www.SidonaGroup.com at ExCeL London. Watch the presentation and download the Free guides under the video at http://youtu.be/0KPhaVcsKLY For further information, email: marcus@foodprofitsmembership.com or anne@sidonagroup.com
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Hotelympia 2014 seminar "How to fix your staff problems once and for all"
- 1. How to Fix Your Staff Problems Once and for All and Unleash Profitability
- 4. The 3 Drivers of Sensational Staff 1. Contribution of Self 2. Contribution that is Appreciated 3. Contribution to the Overall Goal and Vision of the business
- 6. The 5 Pillars of High Performance 1. Feel Safe 2. Support of the boss and managers 3. Encouragement and Appreciation 4. Business Goals and Vision 5. Training, Training, Training!
- 8. DEALING WITH STAFF PROBLEMS Which is your team?
- 9. IMPACT OF STAFF PROBLEMS 9
- 10. HOW TO MINIMISE STAFF PROBLEMS 10 Employee Engagement “This is about how we create the conditions in which employees offer more of their capability and potential.” David Macleod
- 11. Technical Skills©Sidona Group 2013 Identifying the cause of staff problems People Skills
- 12. Attitude Behaviours Language People Skills Identifying the cause of staff problems
- 13. Dealing with Staff Problems 1. Identify the cause 2. Gather Evidence “They serve as we lead” 3. Having that difficult conversation “We teach people how to treat us” 4. Gaining commitment to change Build Feedback Culture, Use SMART Objectives
- 14. Dealing with Staff Problems Thank you for listening Anne Blackburn, Customer Experience Director www.sidonagroup.com Connect with me on Follow @SidonaG
- 15. Our Gift To You Take Your Mobile Phone Out… Switch it on! Text your first name and e-mail address to 07788 970331
Editor's Notes
- Hands up if your employed... Paid salary or wages end of the week or monthHands up if your the owner or self-employed...you pay wages including yourselfAnne and I are going to give you as much value as we can in the next 40 minutesSuggest you make lot of notes.
- Research proves that if you ask pub, restaurant, cafe or hotel owners and managers 80% say staff is their number 1 problem.
- Only 20% of workers worldwide say they enjoying going to work and feel engaged.A frightening statistic or what?Why you might ask?You might have your own reasonsWe are going to share with you next 40 minutes why it is and what you can do about it.Your staff are your secret weapon...if you know how to work together!Its is about working with you, not working for you, let me repeat that!Its is about working with you, not working for youQuick story Wendy BairdWhere did it all go wrong?I remember the day that a 2 restaurant/cafe owner said “If I had the opportunity I’d sack the lot of them and start again!”What I was curious to know is this – One day in the past, these employees were chosen for the job above all other candidates, presumably because they were considered the most qualified and capable.So, what had changed between that day and today?Was it the employee or was it the business?
- You might be thinking where’smoney??NOT ON THE SLIDE! – Explain it is important, it is up there with oxygen, you need it to live but it isn’t a key driver...meaningIf someone JUST comes to work for the money, they won’t do as good a job as someone that taps into the 3 drivers of contribution.Jason story from the other week.They are motivated by money Marcus! Are they?So we asked them, we did a very simple 3 question questionnaireHere are the questions, I’ll share them with you...What is the main reason you come to work at...?What is the one thing that needs to change at...?Please give one idea that will make the greatest improvement to us at...?Not one mentioned money!
- Your Competence level determines what you pay attention toA lack of competence leads to delay and procrastination because you don’t feel confident2. Your Competence level determines your choice of tasks and activitiesIf you feel competent you will want to take on harder tasks. This leads to more learning and more success at work.If you feel incapable you will do easier tasks3. Your Competence level determines your effort levelIf you believe you are competent you will work harder and smarter. You believe that positive outcomes can be achieved4. Your Competence level determines how adaptable and resilient you areThose who trust their abilities are more willing to adjust their course if something isn’t working. They get up faster when they are knocked down. They view a knockdown as a lesson rather than a defeat.5. Your Competence level determines whether you will be able to leadWe need more great leaders in our industry. Competent leaders feel more confident to handle challenges.There is the link between confidence and competence again!They pursue their visions and goals.The desire to learn is critical to our confidence and happinessThe more we learn, the better our abilitiesThe better we perform, the more confident we become, the more competent we becomeIt starts with encouragement and support, not criticismSo what is really important then to unleashing profitability in your food business...Next slide...
- So if your an owner or manager your FOCUS needs to be hereIf your an employee, please make sure that you share these with any employer you work for throughout your career, because they may not KNOW about them, so its your duty to tell them, so everyone does better, you love going to work and the business goes from strength to strength.
- Engagement and enthusiasm skyrocket when your staff are fully invested in your business from beginning to end.Think about this for a moment...What is the vision for your business?What are your goals as an owner or manager of your food business?Where do you want to go to?What do you want to achieve?Are your answers to these questions communicated to your staff?Okay thenAnne is now going to go deeper and give you some incredibly valuable insights...
- Engagement and enthusiasm skyrocket when your staff are fully invested in your business from beginning to end.Think about this for a moment...What is the vision for your business?What are your goals as an owner or manager of your food business?Where do you want to go to?What do you want to achieve?Are your answers to these questions communicated to your staff?Okay thenAnne is now going to go deeper and give you some incredibly valuable insights...