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10. If you became the new manager at restaurant with high employee turnover, what actions would you take to increase retention of employees?
As the new manager of a restaurant with high employee turnover, I would approach this issue by determining the underlying problem(s). Knowing that restaurants tend to have high turnover work environments, as the new manager, it’s my job to make the retention of employees a top priority. Basic procedures to maximize employee retention and reduce turnover drives the cost down and efficiency up.
For the existing staff and incoming employee, I would create clear expectations to avoid sending mixed signals as to what the employees should and should not do.
Employees enjoy working in an environment that sends a positive vibe; it’s my job to give everyone a detailed feedback regarding their performance and are encouraged to return the favor. This is to create an open communication between me and subordinates that values mutual support and constructive criticism.
Another approach is to consult each employee in regards to finding out how we can better improve their working conditions. Perhaps a raise in salary scale, better benefits and vacation incentives can allure employees to stay, which in return alleviate turnover issues. As the new manager, I would also make sure that my team is going to feel like they are essential to the new transition and their opinions/concerns are highly valued. A happy employee produces high quality output therefore incorporating him/her into a management position may work out as well.
Evaluating the current situation and analyzing the impact of retention and turnovers are critical to any organizations, especially in the commercial kitchens. Going back to what we’ve discussed in Ch. 2, I would also use the highly valuable tool in HR metrics! 6. List and describe 5 stages of the job analysis

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