employee retention 144

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  • 8/8/2019 Employee Retention 144

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    Retention

    of

    Frontline EmployeeTalent

    in

    Hospitality Organization

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    Rahul SharmaFaculty Food and Beverage Service

    Objectives

    To study reasons whyemployeesareleaving

    the HospitalityOrganizations.

    To study retention strategiesusedbyorganization to retain Employee Talent.

    To identify what hospitalityprofessionalslook

    fromtheirjobsin their organization

    To identifythesatisfierthat willimprovethelevel ofemployeesatisfaction.

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    Rahul SharmaFaculty Food and Beverage Service

    Employee Retention

    Retention isallabout keeping goodpeople

    and how youmanagethem.

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    Rahul SharmaFaculty Food and Beverage Service

    Whatis Employee Retention?

    Productivity

    Morale

    Customer

    Satisfaction

    Customer

    RetentionRetention

    Motivated

    Engaged

    Empowered

    Excited

    Loyal

    Keeping the right employees

    the most appropriate amount

    of time AND moving them up

    the retention curve

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    Is Retention Your Competitive Advantage?

    Relationship with Immediate Manager isconsideredthesinglemostimportantjob

    attributeby high-valuetalent.Corporate Leadership Council

    Employee Retention Study

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    Rahul SharmaFaculty Food and Beverage Service

    Recipefor Retention

    REMUNERATE COMPETITIVELY

    E -NCOURAGEMENT AND EXPECTATIONS

    T RAINING AND DEVELOPMENTA -NNUAL REVIEW CYCLES

    I - NFORM AND INVOLVE

    N -URTURE

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    Rahul SharmaFaculty Food and Beverage Service

    Strategiesthat organization can useto

    improve retention ratesbylooking at

    Work environment (location, variety,

    flexibility, culture)

    Financial (basesalary, incentive, bonuses,options, benefits, recognition)

    Personal (quality ofwork, skills, training, self-

    leadership, opportunities)

    Relationships (owners, managers, peers,mentors, customers)

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    Rahul SharmaFaculty Food and Beverage Service

    Human Capitalchallengesfor

    Hospitality HR professionals

    Recruitment

    Retention Motivation

    Training anddevelopment

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    Rahul SharmaFaculty Food and Beverage Service

    Whypeopleareleaving

    No growth opportunity/lack ofpromotion

    For higher Salary

    For Highereducation Misguidancebythecompany

    Policiesandproceduresare notconducive

    No personallife Physicalstrains

    Uneasy relationship with peers ormanagers

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    Rahul SharmaFaculty Food and Beverage Service

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    Rahul Sharma

    Faculty Food and Beverage Service

    FactorsImpacting: - Talent Acquisition

    and Retention Jobseekersperspective

    thepaypackageand otherpecuniarybenefits,

    theclassand quality ofpeoplethat work in the

    company,

    thechallenges ofthejobandattractiveness oftheposition & designation,

    the opportunitiesforcareer growth andprofessional

    developmentand

    The kind oftechnology, he wouldbeexposedto.

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    Rahul Sharma

    Faculty Food and Beverage Service

    FactorsImpacting: - Talent Acquisition

    and Retention Organizations Perspective

    Itsbrandequity.

    Philosophy.

    Vision. Mission.

    Culture.

    Valuesandecology.

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    Rahul Sharma

    Faculty Food and Beverage Service

    Whyto Manage Talent

    Skills arecapabilitiesthatcan betransferredfrom

    oneperson to another, For E.g. Foodand Beverage

    professionals Silverserviceisaskill

    Knowledge is oftwo typesFactual-Thingsyou know

    Experimental-Understanding youpickedup

    along theaway

    A loveforprecision is notaskill, norisit knowledge

    ItisTalent.

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    Rahul Sharma

    Faculty Food and Beverage Service

    Fiercecompetition for qualified

    workers resultsfrom A robusteconomy

    Shiftin how peopleview theircareers

    Changesin theunspoken "contract" between

    employerandemployee Corporatecocooning

    A new generation ofworkers

    Changesin socialmores

    Lifebalance Learning oriented relationship with superiors,

    subordinates, colleaguesand others

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    Rahul Sharma

    Faculty Food and Beverage Service

    Attract

    Attain

    Train

    Retain

    To improve

    individualemployee

    performance

    organizationaleffectiveness

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    Rahul Sharma

    Faculty Food and Beverage Service

    Retention Strategies ThatOrganization

    Use

    Communications - Getting Your People to

    Care

    Set Clear Expectations

    Proper Rewarding

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    Rahul Sharma

    Faculty Food and Beverage Service

    Whatemployeesarelooking from

    theirjobs Challenging work

    Learning oriented relationship with superiors,

    subordinatesandcolleagues.

    Competent Leadership

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    Rahul Sharma

    Faculty Food and Beverage Service

    Satisfiersthat willimprovelevel of

    Employee Satisfaction

    Growth opportunities

    Competentleadership

    Faircompensation Net worth ofextrinsic rewards

    Challenging work

    Learning oriented relationships with peers,subordinatesandsuperiors.

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    Rahul Sharma

    Faculty Food and Beverage Service

    Measuresthat organization can use

    to improve retention rates Clarifying Expectations

    Recognizing Employees

    Hirethe Right People

    Walk the Recognition Talk

    Show themyoucare

    Fightattrition with smarttraining

    Develop weak performers

    Communication

    Pridein ones work

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    Rahul Sharma

    Faculty Food and Beverage Service

    Clarifying Expectations

    Goal Statementsformalizethefollowing:

    Whatisto beaccomplished

    Who willbeinvolved

    When theactivity willbecompleted

    How much itcostsand which resources will

    beused

    Evaluateyour work againstmeasurable

    standard

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    Rahul Sharma

    Faculty Food and Beverage Service

    S.M.A.R.T.- Based Performance

    Standards & Goals

    Specific Detailedandclear.

    Measurable Quantityandunit ofmeasure

    stated.Attainable Can beperformedbytheteam

    member.

    Results-Oriented An outputisproduced, notan activity.

    Time-Framed Completedbyadefinitetime.

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    Rahul Sharma

    Faculty Food and Beverage Service

    Hirethe Right People

    Takethetimeto do it right (plan!)

    Determinedesiredcompetencies, jobskillsandcharacteristics

    Utilizebehaviorbasedinterviewing techniques

    Train staffin hiring procedures

    Assess new employeesduring probation period

    Examples ofgoodandpoor hires

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    Rahul Sharma

    Faculty Food and Beverage Service

    Recognizing Employees

    Certificates ofRecognition

    Stickersand Pins

    Wall ofFame

    Recognition Voice Mail

    Thank a Family Member card

    Thanksforajob welldone card

    Takeaperson to lunch

    Candy, Balloons, Popcorn, Movie Tickets

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    Rahul Sharma

    Faculty Food and Beverage Service

    Walk the Recognition Talk

    Nothing can replace thank you

    Find outabout hobbies, sports, family

    Developan attitude ofgratitude Recognizeeveryone

    Makeitsincere/timely

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    Rahul Sharma

    Faculty Food and Beverage Service

    Recentstudies haveshown that

    limitedpraiseand recognition

    was rankedasaprimary reason

    employeesleavetheirjobs -

    notmoney!

    Outstanding leaders go out oftheir wayto

    boosttheself- esteem oftheirpersonnel.

    Ifpeoplebelievein themselves, itsamazing

    whattheycan accomplish.

    Sam Walton

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    Rahul Sharma

    Faculty Food and Beverage Service

    Conclusion

    Asto thecustomer, theemployeeserving themisthecompany, similarlyto theemployee, themanageristheemployer.

    Retaining theemployeesespeciallyyourbest onesrequiremorethan Goodiesand Gimmicks.

    It requiresunderstanding their needs which candrivesatisfaction and high performancein them, andthen use his knowledgeto createan intrinsically

    motivating work experience, bydoing thisorganization can become what wesayin true words, Retention worthy.

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    Rahul Sharma

    Faculty Food and Beverage Service

    High Turnover + low Morale = reduced

    employees

    emotionaland

    cognitiveinvestmentin

    organization

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    Rahul Sharma

    Faculty Food and Beverage Service

    Morechallenging work andmoreopportunitiesto develop LOR and

    More net ofExtrinsic Rewardsin

    exchangefortheWork performanceRESULTS IN

    low turnoverand

    High Organizationalcommitment

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    Rahul Sharma

    Faculty Food and Beverage Service

    The Bad Boss VirusGreatpeoplestayin badjobs

    with greatbosses.

    Greatpeopleleave greatjobs

    with badbosses.

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    Rahul Sharma

    Faculty Food and Beverage Service