Why do restaurant managers have such a hard time with employee turnover? According to Nicholas Makris, an associate professor of food and beverage management at Johnson & Wales University and an online instructor, several factors contribute to the problem. In an article published by Full Service Restaurant Magazine, Makris explained that things like “lack of widespread health insurance, low federal minimum wage, and a disparity in tipping where servers and bartenders proper but the house doesn’t, contribute to the high turnover rate.”
In order to keep staff happy and coming back day after day, Makris recommends managers do the following:
1. Provide proper training to new employees.
2. Offer a flexible schedule that is conducive to work-life balance.
3. Recognize and reward employees who go above and beyond.
4. Create value for staff by offering incentives.
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