Engagement Buttons: Pressing Players to Invest and Excel
Monday, July 9th, 2012http://www.hotelfandb.com/biol/may-jun2012-staffing-doctor-engagement-buttons.asp
http://www.hotelfandb.com/biol/may-jun2012-staffing-doctor-engagement-buttons.asp
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Check Yourself | The Top-5 Bad Things You Can AvoidHotel F&B November/December 2011 |
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http://www.hotelfandb.com/biol/jan-feb2012-staffing-doctor-dream-job.asp
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KEITH ASKS… I have been working in restaurants, bars, and hotels for 13 years. I am also completing my MBA in general management. I know the best way to upper management is through time and experience, however, with my degree, how can I leverage my experience and schooling in the business of F&B? THE STAFFING DOCTOR ANSWERS… First, develop a clear picture of your dream job and track backwards. Talk to anyone, anywhere in that job and get their download. Ask them questions about what it takes to get there, who might help you on your quest, and whether they’ll make an introduction. Find any association or group of like-minded people and join the conversation. Study the specifics, master the skills, and move in the circles of who you wish to be. You will always have a better shot at any job if you have previously established relationships, with or without the appropriate experience, education, or desire. Second, get your values in order. We all know life is a series of tradeoffs. When facing an important decision, many advice-dispensers suggest taking a sheet of paper, drawing a line down the middle, and writing at the top of each side pros and cons. Do not use this approach without assigning weighted values to the details. What’s most important to you? For each individual, all the ingredients that go into the process of decision-making do not carry the same cost or weight. Values lead the leader; spend some time ruminating on your values before you step into the big leagues of management where choices and decisions affect more than yourself. Third, have you ever heard of compound interest? I suggest that there exists such a thing as compound work experience. Compound work experience provides that as you learn, you automatically increase your chances for advancement. Compound work experience is acquired by (1) working for the best organizations, (2) working for a successful leader-mentor, (3) working where the opportunities for advancement are plentiful, and (4) working where the varieties of experience are bountiful. This is a workplace where you are allowed to challenge yourself and to grow, a place where accepting more responsibility will eventually translate into more money for you, a place that acknowledges/ nurtures your involvement/participation and consistently shows appreciation for your contributions, a place that holds you accountable when you don’t sufficiently contribute, and ultimately, a place that provides a wealth of value to you through means that are not purely financial. In order to find an opportunity that allows for compound work experience, you must search, assess, and evaluate the trade-offs. This, by the way, is vastly different than conveniently going to the nearest F&B factory and applying for any ol’ job. Take a shot at the job that gets you in the door of the right place with the right people. Look for those savvy business carnivores who crave to maximize your potential. Chase LeBlanc is the founder and CEO of Leadagers, LLC, and is a hospitality management performance coach with more than 25 years of experience. He is also the author of High Impact Hospitality: Upgrade Your Purpose, Performance and Profits! |
R.L. IN MONTANA ASKS …
My least favorite management duty is dealing with time-off requests and making sure the posts of those off are covered. I have some employees who are workaholics, some who take time off appropriately, and some who call in with suspicious sick days for which I have to take their word. Appropriate time off is great for morale and avoiding burnout, but do you have any advice for juggling it all, especially when a sick employee’s absence throws a monkey wrench into my flow?
THE STAFFING DOCTOR ANSWERS …
Justified versus unjustified time off is a sandin- the-gears conflict causing strife within many companies. Regulations exist at both the federal and state levels to govern time-off standards, but they do not cover all situations, because the truth of that lies in the perspective of the beholder. On top of that for some operators is the newly daunting task of providing employees with paid sick days.
Attendance used to be mandatory. Remember the days when you had tickets to a once-in-a-lifetime concert, and your supervisor at work uttered those famous words, “A time off request is just that—a request, not an automatic fulfillment program?” You would sulk off trying to find someone to cover your shift—or sell the tickets.
Those days are gone. If you tell someone they “might” not get a day off that they requested, they might quit on the spot. You used to cajole people to come into work on their day off to help cover a “broken shift,” and now you practically beg some of your best and brightest to stay home if there is even a slight chance they are awaiting proof of an airborne contagion. Employees are now arriving with a lack of communal work ethic, language barriers, cultural hurdles, and with a noticeably absent knowledge of shared values.
When viewed as originally intended, time off is part of the employee benefits package: a perq. But when is time off too much? The easy answer is when it has a negative effect on the employee’s performance or is dragging the business down. If someone is taking their accrued time, vacation, flex, charity, or bonus time, you can’t really argue, can you?
It seems to be a pretty universal experience that time off is all well and good if we’re talking about your days off, not so much if you’re covering for someone who has gone off to Bora Bora. The understanding and agreement lie in your perspective and alignment with policies and norms. You might never be able to get buyin from someone who does not have children to understand how being a parent seriously requires previously untapped scheduling flexibility. A person who has never faced death or serious illness in their family may not relate to the accompanying demands and blue notes.
Some companies who provide working remotely as an option have simply “punted” on attempting to manage employee time off. These companies allow that anything goes, as long as you get your work done.
The best approach to meet the rising demands from employees whose time-off needs have skyrocketed over the years is not to grab it by the neck and throttle down the incoming request pipeline or solely attempt to cover everything by adding new policies, but to build more flexibility into your system.
Work the part of this challenge that you actually have some control over. The help you can give yourself is cross-training. There has been a lot of belt-tightening over recent years, and maybe your training budgets took a hit, so do yourself a favor: cross-train, station to station, front to back, and back to front. Time-off arm-wrestling will never improve your guest satisfaction scores. The more jobs your employees know how to perform, well, the less time-off stress you will have—when it’s your time off.
Chase LeBlanc is the founder and CEO of Leadagers, LLC, and is a hospitality management performance coach. He is also the author of High Impact Hospitality: Upgrade Your Purpose, Performance and Profits!
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Moment of OpportunityBending inflexible policies to gain the upper hand. By Chase LeBlanc
BCM ASKS …
“I’m a catering manager at a large convention hotel. I recently lost a huge piece of business—a corporate group that was planning to hold a week of meetings here—because they wanted us to drop all service charges associated with coffee and tea for breaks and meals. My property charges more than $100 a gallon for coffee and tea, and my manager says both the price and service charges are non-negotiable. He says, “We have to make our money back in this economy.”
As a result of this inflexible policy, we lost the business to a nearby competitor, who, I’ve been told by a friend who works there, relaxed their coffee pricing and service fees to secure the booking. In addition to my hotel losing several thousand dollars in revenue, the lost business has hurt my personal bottom line as far as bonuses go. We also may have developed a reputation as a price gouger and damaged future group booking opportunities. What can I tell my manager that would convince him it’s bad business in 2011 to ignore client demands on pricing?”
THE STAFFING DOCTOR ANSWERS …
Sounds like your SOP (standard operating procedure) ran into re-al-i-ty. Forces within an organization often favor promoting “the way we do things around here,” and market forces from the outside constantly demand fluidity and flexibility.
The cultural advent of auction-based web sites, high-profile outfits with their lowest-price-point positioning, and the economy being in the doldrums have produced an almost inescapable “über shopping” mentality for better deals.
The U.S. military uses a rather nifty device called an “After Action Review,” where the participants compare “the plan” of strategy/tactics to what actually happened and the consequences of decisions made under fire. This knowledge is then reviewed by those who may face the same type of scenarios as a methodology to produce continuous, real-time improvements within the “thinking and action” systems.
There may be a value for you to implement something like this after each event at your property, but more to the point, you might want to cull the best ideas after each event bid or RFP for future use. You need a little groupthink on this one. Poll industry peers or jump into a like-minded chat string and discover for yourself the new realities. How have properties similar to yours addressed the changes in the marketplace? What enticements draw in new business and keep the old?
The art of negotiation is found in your ability to evaluate the priorities of the folks on the other side of the table. They will want many things, but rarely does one side get all it’s after. Your objective is to give up the least painful parts in order to gain the most positive parts from your point of view. To do that, you must decipher what your counterpart’s weighted values are on those same items. In your case, for all you know, the folks on the other side may have been given the mandate, “Whatever you do, don’t come back here with any service charges associated with coffee or tea,” and were released from any other constraints.
Perhaps they had movement available elsewhere in the contract. Maybe you could have secured the event if you gave in on the service charges in exchange for a signed agreement (with a favorable deposit) for their next meeting. Their boss and your boss might have deemed that a workable deal.
There is also one crazy-like-a-fox-idea: Compete with yourself. Concede the coffee/tea service charges in exchange for “full boat” (you charge them back) on all sales at, for example, your “NRG Recharge Station,” where you offer fresh fruit smoothies, top-of-the-line energy bars, drinks, etc. If you match your “better choice” offerings with the interests of the attendees, you might have a win-win on your hands. The other party gets to proclaim what hardnosed bargainers they were, while you imprint a memorable experience on future guests and come out with more money in your pocket.
Chase LeBlanc is the founder and CEO of Leadagers, LLC, and is a hospitality management performance coach with more than 25 years of experience in the industry. He is also the author of High Impact Hospitality: Upgrade Your Purpose, Performance and Profits!