It may seem like the wrong time to be hiring, but for many owners, this is the perfect time to explore the possibilities of a line-up change. In speaking with an owner in the
We have all had this happen to us. My first experience with that type of behavior was with a chef who I completely respected when I hired him and respected even more when we parted ways 18 months later.
The newbie was making $25,000.00 when I initially hired him to take over the kitchen in my 50seat Wayzata restaurant and 18 months later, after numerous raises, he asked for another $2500.00 raise. That would have increased his annual salary to $40,500.00 since he was making $38,000.00 at the time. I had to let him go as it was time for a change.
As I expressed to him, “At $25,000.00 a year, I have a problem, at $40,500.00 you have a problem.”
“What are you talking about,” he asked.
“Well, at $25,000.00 you are irreplaceable. However, at $38,500.00 there is a line of qualified applicants around the corner and out the door. And that’s where you.”
I had to let that talented person who had a great position in my organization go. And, fortunately for him, he left and now has a great job in IT. The point is, he still wanted more money that I couldn’t afford.
For the owner in
I am not by any means advising to take the transients out of your line up. What we need to do is to make sure that the staff we present to the customer, whether it is in the form of a waiter, busser, chef, or host, is the top quality that we can afford and the area has to offer.
There is o reason under the sun that we need to have staff give us ultimatums that are difficult to meet. When times are tough and jobs are hard to come by everyone needs to pull together for the good of the business and the team they are on.
With so many reasonable advertising outlets available to owners and managers today it doesn’t make any sense to continue to let loafers linger and unprofessional employees persist.
Although you may not have done this in the recent past, by hiring professionals who can saut? faster, wait on more tables, and up sell more products you will be cutting costs, trimming payroll and increasing volume.
If done correctly that all goes to the bottom line.