The main reasons for staff turnover in small and medium-sized restaurants;

1. The salary is low, which is not enough to meet the living needs of employees.

As the saying goes, man struggles upwards and water flows downwards. People who will work in small and medium-sized hotels generally have low academic qualifications, their own conditions are not very good, or those who have no practical experience when they first enter the society will choose to work in small hotels. However, if the hotel has reservations about employees' salaries because of their low quality, then employees will naturally not work hard, and as long as they have better jobs, they will immediately quit. Therefore, small hotels should not choose to work because of their small business scope. While tapping the benefits from employees, it is suggested that basic salary, full business bonus (that is, similar incentive mechanism should be adopted for employees with a certain monthly turnover), unlimited reward for excellent waiters, and increased rest days can be adopted to keep employees' hearts. In addition, the people who should use it should use it. Don't expect employees to get a salary to work for two people. In the long run, fools will be out.

2. Managers can't convince employees.

Not everyone will be willing to work hard for the hotel just by spending money. As a manager or boss of a hotel, we must first be able to subdue the hearts of employees, truly care about employees from all aspects of life, and make employees willing to serve the store. Instead of bossing employees around because they think they are managers or bosses, or ignoring their opinions, we should know that employees are the people who communicate with customers the most and understand their needs the most. Listen to the opinions of employees.

If you can provide accommodation, you can recruit some migrant workers.

The first problem faced by migrant workers is accommodation. Migrant workers have a fixed mind and will not have the idea of looking at one mountain at another. As long as they don't have any big opinions, they generally won't resign easily. They want stable jobs.

The most obvious disadvantage of personnel changes is that the person who trained you resigned and your efforts were in vain. The store needs to recruit new people and retrain, so you are training talents for your competitors. However, there will always be new workers who can't do anything in your shop. Old customers are always new customers. Without employees to understand the habits and preferences of old customers, how can you keep their hearts and make them feel at home?

The above is my personal experience in the catering industry, please don't reprint it at will.