In this week’s Caterer and Hotelkeeper (17 January) we look at the thorny issue of staff poaching and find out if there is anything companies can do to prevent it.
Many hospitality companies are loath to invest in staff development because they think individuals will become more attractive to other companies who will start to circle like vultures and lure them away.
But holding back on staff development and having the attitude that you don’t want to invest in your staff for what could ultimately be someone else’s gain is a myopic one.
Staff movement is good for the industry as it helps to create well-rounded individuals with a wealth of experience and old adages like ‘what you lose on the swings you gain on the roundabouts’ really do ring true.
You may lose some staff but if word gets out that you value and support your employees your retention rates are bound to pick up and you will doubtlessly appear attractive to other candidates.
While many people are wont to criticise companies who actively indulge in staff poaching, the basic fact is that everyone is on the lookout for good staff especially in key areas where there is a shortage of good, trained people, like pastry chefs.
The bottom line is that with the ongoing skills shortages in the hospitality industry staff poaching is not going to go away so rather than viewing it as a negative thing, why not view it as an opportunity and a challenge to raise your game?
The best way to deal with staff poaching is not to under-invest in your staff but to show them you value them, making your business as good a place to work as possible. So make sure you:
1) Take an interest in your staff and show them you value them
2) Find out what their goals are and provide adequate training and development opportunities to help them achieve them
3) Nurture your staff and promote from within where you can
4) Work at creating a good atmosphere in the workplace, arranging social events and rewarding good service and hard work
And remember, by investing in your staff you are investing in the future of not just your business but the industry as a whole.
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By Amanda Afiya
