Key points of managing employees in the catering industry
The shortage of waiters in restaurants has become a common phenomenon in the industry. With the continuous rise of CPI, it is difficult to recruit workers and find jobs in catering industries all over the country. According to statistics, in the third quarter, Beijing human resources market collected and published 719,111 job demands, and registered 592,111 job seekers. The gap between supply and demand reached 1 million. The shortage of waiters in the catering industry has intensified again. In order to apply the shortage of workers, many hotels have to raise the salary of waiters as the best way to solve the shortage of waiters. However, even if many hotels raise their monthly salary to more than 2111 yuan, it is difficult to recruit experienced service workers. Even if the waiter is really recruited, the hotel still faces the risk that the waiter will quit after working for a period of time. On the one hand, the hotel catering talents are repeatedly stretched, and the enterprises are eager to recruit talents, but on the other hand, the turnover rate of the catering service industry is rising year after year. The reason behind this is worth thinking about.
The catering industry is a personnel-intensive enterprise and also the most mobile industry. The high turnover rate of employees in the catering industry has always been a difficult problem for enterprise managers. In other industries, normal staff turnover should generally be maintained at around 5% ~ 11%, while the turnover rate of catering industry, as a labor-intensive enterprise, should not exceed 15% at the highest. However, according to a survey conducted by china tourism association Development and Training Center on the human resources of 33 five-star hotels in 23 cities in China, in recent five years, the average turnover rate of hotel staff was as high as 23.95%, and the turnover rate of catering department was as high as 28.64% or more. Moreover, with the increasingly fierce competition in the hotel industry, the turnover rate of employees has remained high and has a tendency to continue to climb.
analyzing the personnel distribution in the catering industry is mainly composed of three types of typical personnel: students, waiters, managers, chefs and other technical personnel.
(1) Student staff: According to the inquiry, more than half of the large and medium-sized students recruited by visiting hotels in Nanjing had lost by the end of 2115, and the turnover rate was 66.1%. There are three reasons for such a serious loss: ① From the perspective of college students, they usually start with the most basic waiters after entering the hotel, and the role gap is large, which makes it difficult for most people to accept such an arrangement. Parents, relatives and friends of college students hold a strong view of blocking, thinking that children who have read so many books, but go to be an ordinary waiter, are disgraced and overqualified. The thoughts of these people have influenced the professional indecency of college students. ② Some technical secondary school students are more willing to work in related industries, such as tour guides and shop assistants, and think that they can better show their own abilities. The ease of things is slightly lower than that of catering services, and sometimes their treatment is closer to their own expectations. (3) From the perspective of catering industry, there is a lack of necessary communication with college students, and some employees in management think that college students pose a threat to their positions, so they make things difficult for them in every way, coupled with the indecent idea of seniority in catering industry, which causes college students to have a serious sense of loss.
(2) the backbone of waiters: waiters in the catering industry are young people's jobs, and they can't engage in front-line things when they reach a certain age. Therefore, some people take a small plan when they first enter the catering industry, and they will leave as soon as they find something wrong. In addition, some people who have worked in the same position for several years are prone to boredom. Some people who are good-looking, experienced and capable will find another job as soon as they lack development prospects.
(3) Managers and professional chefs: Fierce industry competition makes middle and senior managers with certain management experience and production technicians familiar with the catering industry in short supply. After China's accession to the WTO, foreign-funded hotels will seize the China market and export foreign labor services, which will certainly erode the talent market in China and make the hotel industry face more talent crisis.