communication

Burnt-out staff are a burden on your business

December, 2016

Busy waiter and waitresses working at bar night

The Christmas period is always a busy one for those in the retail and hospitality industries. Staff are working longer hours, later nights and dealing with throngs of people every day. If not managed correctly, this can lead to unhappy and burnt-out staff, which will be a lag on your business and can result in huge costs.

Here are three tips to stop staff burnout:

Talk to them

You and your staff may have different definitions of being ‘overworked’, so it needs to be clearly defined. Communication is key. You may want to ask your staff what their expectations are, how much they would like to work and what they would see as an ideal role.

Rotate the workload

Keeping staff fresh and enthused can be as simple as rotating roles. If someone is spending most of their time in the kitchen, switch up their role by putting them front of house for example. As the saying goes, a change is as good as a holiday.

Have tight systems in place

Have systems in place that give you the information you need to identify when staff are starting to work long hours.

There are rostering systems available – like the one goRoster has developed – that will alert you when someone has worked too many hours. A staff member may not approach you if they are unhappy with the number of hours they are working, so it’s good to be proactive.

Ensuring staff aren’t overworked is key to maintaining a happy team, and ultimately happy customers!

 

Managing chaos during the silly season

December, 2016

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The Christmas period is always a hectic time for anyone working in hospitality. With Christmas celebrations and client functions galore, it should be the busiest time of the year for you and your staff.

So how do you stay on top of things through the mad rush?

Don’t get stressed – get systematic.

When things are busy, you need to have tight processes in place to stay in control.

Make sure your systems for rostering, ordering stock, customer bookings and payroll are all as streamlined as possible. If you need assistance with putting them in place, goRoster can certainly help.

Fight chaos with communication

Keeping the communication lines open is key to maintaining a calm workplace. Make sure your staff know exactly what is happening – who is working what shift, how many people are in for dinner and any private functions that are booked for example.

Clear communication to your staff will make them feel confident and happy in what they are doing. And the positive vibes will no doubt rub off on your customers!

Reaching employees on the go

March, 2016

Reaching employees on the go - goRoster

Being more ‘mobile’ these days is essentially a prerequisite for retail and hospitality industries alike. The ability to reach employees ‘on the go’, brings indisputable benefits for both you as a business, and for your employees.

It’s not an easy task getting ahead of your competition. Often it can feel like a constant battle just to keep up with new developing trends within your industry.

goRoster was initially developed for the hospitality industry but has widened its scope to meet the needs of the retail, health and stadia industries. Why? Because all these industries face a similar challenge.

Reaching employees.

TQM - Employee goRosterCreating rosters is a uniquely complex task. Managers need to have a level of certainty that their employees are going to receive their rosters, and acknowledge them in return. With goRoster’s sleek and intuitive design, managers are able to quickly send out employee rosters via SMS or email, and accept back ‘confirmations’ or ‘queries’ regarding their roster. These responses are then automatically logged in goRoster, updating the schedule in real time.

Of the world’s 4 billion mobile phones in use 1.08 billion are smartphones, and a whopping 3.05 billion are SMS enabled. (1)

It is undeniable the effect that mobile devices are having on communication. As a hospitality or retail business, you can’t ask for a more effective method of sending rosters out – when you can simply get one sent straight to the employees pocket.

Placing some of the responsibility back on the employee encourages involvement from both management and staff. With this comes a number of benefits. Not only do employees feel more actively engaged, but they’re given permission to communicate via mediums that play a significant role in their daily lives.

Reaching employees on the go promotes active involvement from both parties, and encourages a shared understanding about the importance of rostering. Stay in front of your competition and get ‘mobile’ now.

 

(1) http://www.digitalbuzzblog.com/2011-mobile-statistics-stats-facts-marketing-infographic/

The Ultimate Cheat Sheet For Rostering – Part Three

December, 2014

Rostering Tip - Communication

Part Three

Communication

Regular “no-shows” can be a pain and are often a direct result of employees misreading or not receiving their rosters. Communication from management must be effective is you’re wanting to eliminate any potential for error or miscommunication. As we have said previously, placing some of the onus back on the employee creates a platform for shared information where everyone is on the same page and everyone knows exactly where they are meant to be and when.

From small business to large, the principle remains the same. Through the use of advanced rostering solutions, your ability to communicate becomes more effective and helps to bridge any gap for potential error with regards to miscommunication. The risk of doing it wrong is simply far too costly.

Use Technology

Rostering Tip - Use Technology With the continuous development in technology, we are constantly being provided with an up to date platform where we can better our current methods for doing things – rostering included.

When cloud-based rostering first came along we thought that was pretty cool, and we’ve seen some pretty great features made readily available that can really help you as a business to improve your current rostering systems.

One of the biggest trends of 2014 is cross-platform and cross-screen software technology. In simple terms, this means making information easily accessible across all technological devices, whether it’s a mobile phone, a tablet or a laptop. Having all your roster information at the tip of your finger helps to eliminate any issue of time and space and has essentially cut out endless hours dedicated to rostering.

Technology is taking over the world – so best you get on board and enjoy the ride!

The Ultimate Shift Notification

November, 2014

Ever wanted to include a little bit more information on your roster but never knew how?

Do you find trying to communicate lots of individualised messages to your employees a logistical nightmare?

Hey, it’s okay. We’ve got you covered!

When the whole idea of communicating rosters via cloud based rostering came about, we thought that was pretty awesome. But we’ve now gone and taken this one step further for you. When you send a rostered shift out to an employee, you have the option of attaching a note with that particular shift. An example of this may be a site location or an address! How awesome is that. You can individualise a note to go with each and every single shift you wish, to ensure your employees have all the information they may need.

It’ll look a little something like this…

The ultimate shift notification

And the employee will receive something like the picture below…

Happy Rostering!

image (2)

6 Hurdles Hospitality Managers Commonly Face (And How To Overcome Them) – Part Six

August, 2014

Make sure you execute your communication strategy effectively within your hospitality business.

HURDLE SIX:  COMMUNICATION

Technological developments are occurring so often now, that it’s hard to put a plan in place that’s likely to be around for very long. With the development of websites such as Trip Advisor, Dine Out and Facebook, reviews and comments are put out into a world-wide forum every day. As a result, a lot of power has been placed in the hands of the customer, leaving an almost non-existent gap for error within the hospitality industry.

Your customers are both your greatest and worst critics. In order to survive, hospitality managers must embrace these online platforms in order to keep up with industry competition. In this day and age it’s not uncommon for all generations to be educated on how to use the internet, and declaring one’s feelings and thoughts online is a growing trend.

Review websites are a tangled web of positive and negative reviews of bars and restaurants, and it takes a very trained and unbiased eye to filter through those comments that you know “may be a little over the top”, or “slightly inaccurate.” How hospitality managers deal with these is pivotal in how they are received by the general public. Businesses must remain mature when they know a patron or diner is inflating the truth, and remain diplomatic when they know that a customer’s “bad experience” may have simply been out of their control.

Social media channels also provide a quick and effective way for bars and restaurants to communicate with their customers. Just think back to the days where most businesses had to rely on word of mouth to get themselves known, because who really wanted to pay an exorbitant amount of money on paper advertising to promote a special that would probably change within the next fortnight? Whilst I’m not saying that paper and magazine advertising is not effective – in such a competitive market today it does hold a great importance especially when used in conjunction with online communication.

There’s often such an overload of information that needs to be communicated to the public, whether it’s about new drink specials, menu changes, hiring opportunities or certain advertising events. It’s important to use the platforms like Facebook, Instagram, Pinterest and Twitter. These online forums were turned to primarily for an  individual’s personal and recreational use, but the growing influence now of businesses on these websites is here to stay and joining in with this trend is paramount in order to keep up with the competition within your industry.

Solution – Make sure it’s someone’s job to monitor all online channels for reviews. Thank those who give you good reviews, and to those who choose to get colourful with their negative comments, it’s still important to acknowledge this feedback. All feedback is useful at the end of the day. How you deal with it is what will make or break you as a business. Use social media to put your establishment on the radar and engage and connect with potential customers on an emotional level.

A lot of these social media channels are free. How you choose to use them is your choice, but I suggest dedicating time to making your pages ‘user-friendly.’ Be informative, be engaging and be emotive. Get amongst it – and get your business out there!

So there you have it. 6 hurdles hospitality managers commonly face. Next time you are at a bar, and a staff member goes out of their way to give you great service or you order a meal that you really enjoyed – let someone know. People generally are very quick to complain, and gratuity these days is often a forgotten thing.

Finally, to all you managers – give these solutions a go! You’ll be surprised how easy it can be to overcome these hurdles.

If you feel like you may be wasting time and money on planning and communicating rosters to your staff, it may be time to take the next step to really taking control of your business. Let us help you better track your financial costs and assist you in saving time and money in the production and communication of your rosters. Give our free trial a go here.

Communicate, Communicate, Communicate

July, 2014

Remember to communicate effectively with your employees.

Why communicate? Because an outcome of misinterpretation of rosters is regular “no-shows”.

When staff don’t turn up for shifts this puts stress on other staff members as they have to pick up the slack.  It may also require getting a replacement worker to come in on their day off.  This process not only puts pressure on other staff members, it also results in financial losses to the company. According to one of our customer’s calculations, it costs bars approximately $200 per “no-show” from various strains on resources.

Effective roster communication is about ‘shared understanding’.

Delivering rosters to staff successfully and making sure they’ve interpreted them correctly can often be a challenge.  However, by being able to send rosters via email and SMS and have employees confirm they have read and understood them using the same channel, makes rostering communication easy and efficient.  The larger and more complex your hospitality team, the more important this feature of rostering becomes.

To read about more recipes for rostering success in the hospitality industry, download our free eBook here.

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Knowing the Score

August, 2013

Konwing the score

If you don’t know the score, you don’t know if you’re winning or losing.  Malcolm Watts from Leaf Espresso Brisbane explains how goRoster has assisted his business with getting a handle on staff wage costs.

goRoster has had a major impact on the running of our businesses. We have been able to vastly improve the management of our rosters and have removed issues related to staff communication.

As a multi-site operator the new dashboard is fantastic, this is where I want to spend most of my time…. In the analytics. We have also been able to improve our margins and financial position through the use of the budget and forecasting features. 

We look forward to working with goRoster in the future as new features and enhancements are deployed, which will compliment our existing systems and processes.

Malcolm Watts

Leaf Espresso, Brisbane Australia

www.facebook.com/Leafespresso

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