Restaurant leaders continue to struggle to recruit and retain high-quality employees, particularly the hourly employees needed for frontline jobs. With more work options available to young people through the gig economy, the labor pool is increasingly competitive — and the pressure to hold onto workers is more intense than ever.
Scott Greenberg, a former restaurant franchisee who is now a speaker and author of multiple books, addresses the problem in his recently released book, “Stop the Shift Show: Turn Your Struggling Hourly Workers into a Top-Performing Team.” He joined the latest episode of Take-Away with Sam Oches to talk about the state of hourly employees and how restaurant owners and operators can improve their recruitment and retention by paying attention to the wants and needs of their hourly workforce, particularly younger employees.
In this conversation, you’ll learn more about why:
- Young people today have more options for work than ever before
- Employers should embrace their young workers’ connection to social media
- Personal connections go a long way toward improving retention
- Managers need better training in how to manage their people
- Humans can be replaced, but humanity cannot
- The best organizations have culture by design — not by default
Contact Sam Oches at [email protected].
