At the moment, I am increasingly being asked by other managers if I know and can recommend someone who is looking for a job in gastronomy. Often I even know a few bartenders and service professionals who are looking for a new challenge. I am happy to help, mediate and advise.
What always strikes me is that opinions differ on the subject of wage budgets. In my opinion, many restaurateurs make a crucial mistake and pursue a low, sometimes too low, wage policy. This means that they employ staff at the lowest possible wage.
"You get the tip on top of it" is often used as a justification. However, one is then annoyed by the lack of motivation and work ethic and is surprised that the employment relationship is often terminated again after a short time.
Our profession is so diverse and exciting and yet we have more turnover in our industry than any other.
As we all know, money doesn't make you happy, but damn it, it often motivates people to go the extra mile. It also promotes loyalty, which is very important in our industry.
You want a lot of regulars, but they don't come because of the ambience or what's on offer, no, they come when the service is good and they get what they expect for their money, maybe even a little more. Quality has its price, even in gastronomy.
Employees with a full backpack of experience and who are masters of their profession are not cheap, but they can make a huge contribution to the success of a company. Maybe it doesn't hurt to hire one more employee than absolutely necessary.
How often would you have ordered another bottle of wine or a cocktail if the service staff or bartender had been quicker and had more time for you?
After all, what would you rather have, exhausted workers who simply don't like it any more because they are under stress day in, day out at work and can't take their holidays because they don't have enough staff?
Or would you rather have efficient workers who go the extra mile in the team and can thus respond more to the guest and in turn generate more turnover?
How often would you have reordered another bottle of wine or a cocktail if the service staff or bartender had been faster, had more time for you? Our profession is so diverse and exciting and yet we have more turnover in our industry than any other.
Many companies do it right. They treat their employees as their most important asset, pay good and fair wages and show their gratitude with generous incentives. These companies are and will continue to be successful. Their employees have been "part of the inventory" for years, i.e. they stay because they are satisfied - also with their salaries.
The success of a healthy human resources policy is often only apparent at the end of the business year, when the expensive recruitment costs, general fluctuation costs, overtime amounts, payment for holidays not taken, etc. are missing and, in turn, the turnover through upsales and satisfied, returning guests has been consistently high and has risen continuously.
The bottom line is that it will pay off and show up positively on the final bill. Think about it.
