Firstly, we all know turnover is expensive.
Secondly, most of what we see with independent operators (non-large chains) is that the orientation, training and follow up are “not as diligent as each one of these items ought to be.”
Why, you ask?
- Because you are desperate for new people-You don’t have enough staff in the first place.
- Because you are not prepared for bringing on the new people-Training programs are not laid out in a succinct manner.
- Because you may have not “trained the trainers” adequately/thoroughly.
- Because you are not following up with the trained new employee as well as you could.
- Because you initiate training at an inappropriate time of the week or day.
- Because you did not do a thorough orientation.
And these are why many restaurants lose lots of newly hired employees during their first several weeks of employment. This can be avoided.
Since turnover is expensive, it can be disruptive to operations and make the job of managing a restaurant even more of a challenge than it already is.
Take Better Care of Team Members
Here are five proven ways to take better care of your new team members so less of them leave during those critical first two weeks:
- For clarity’s sake, each new employee should have a job description and a training manual. Good people want to work for good companies that have their act together and are serious about what they do. Make a good impression with these people showing them you are well organized and professional. Have well-crafted, professional forms, training manuals and handbooks.
- Every employee should have a thorough orientation and should be walked through the employee manual and training guide carefully and slowly.
- Have a written outline of the training plan for each new hire. This shows you are thorough and you actually do have a plan for getting them familiar with your operation and how they will be trained. This will show the new hire and the trainer that you truly care about their success and that you anticipate them becoming a contributor to the team.
- Don’t start a new employee on a busy day. They will be overwhelmed, the training will be sub-standard and it will feel unorganized and chaotic. Many new employees after going through this just won’t return the next day.
- Also, don’t start them at the beginning of a shift. Too much going on at this time. Start them at a slower part of the day where you can give them the appropriate attention required.
You want to make a great first impression with your new hire(s). Having a well thought out system that is thorough and complete will make the person feel excited and good about their selection to work for you. They will be happier, more productive and a contributor to the team.
For more information about creating “better” training programs, please contact Arnold Shain at arnoldshain@restaurantgroup or by phone at 206.679.1037.