Staff turnover in restaurants is a huge problem, especially within the Chef profession.
When we look at staff turnover from a non-hospitality perspective, we tend to think about how we can retain our staff.
Recruitment is tough, it is not viewed as a particularly noble position & recruiting is seen as an easy job that anyone can do and the starting pay is pretty low. So why would you go into recruitment?
Unfortunately, recruitment has a bad name. At careers fairs, you are likely to see a small stand with someone handing out a flyer promising the worlds biggest commission in 6 weeks. Obviously, this turns out not to be true and once again, another rising superstar has been left with a bitter taste in their mouth for the recruitment industry.
To anyone new to hospitality - be the hospitality presence you would like to see and see the hospitality presence you would like to be.
Like most things, there's a combination of lots of things that can help to reduce staff turnover. Each is as important as the next. In isolation, they're most likely ineffective but add them all together, and they can help massively.
Recruiting into the hospitality industry is possibly one of the most rewarding careers anyone can have. The reason being is that you get to affect the direction of people's careers, but also you get to problem solve for some of the most amazing and innovative people in the industry.