Business Bites Resources: Managing Your Staff
Maintaining a healthy team is vital to the success of your business. Whether you run a kitchen, own a bakery or are looking to open a restaurant, it’s important to learn the key steps to managing and motivating your staff to success.
Jackie McMann-Oliveri, Director of Talent and Culture for Bold Food, joined us at Pastry Plus this March to answer everyone’s burning question, how do I retain employees and build a successful team? A certified Professional in Human Resources, Jackie is responsible for supporting all of Bobby Flay’s restaurants, and brings her HR knowledge and experience to ICC’s Food Business Fundamentals program.
In her 75-minute breakout class on managing your staff, Jackie shared the importance of selection and hiring, training and retraining, and lastly, engagement and retention to a sold out class of pastry professionals—pastry chefs, bakery owners, and aspiring pastry business owners. Jackie began by discussing what makes a great leader. Great leadership encourages quality work and staff retention, the hallmarks of a successful establishment. Read below to see Jackie’s three qualities of great leadership and learn how you can adapt them for your team!
Select and hire amazing people.
Hire for character and a passion for the job, not necessarily skills, which can be taught. More time hiring means less time firing.
Give them the tools and support they need to do their job.
An employee handbook is a necessity for effectively managing your staff. This handbook clearly states the rules and expectations of your business. While many companies have a handbook, Jackie recommends going over one topic a week at a short meeting, which keeps the staff engaged and reminds them of the rules in the workplace that must be respected.
People follow leaders, not because they have to, but because they want to. Leaders listen more than they speak, are trustworthy, and accessible to their staff. Recognizing employees through rewards and other means goes a long way in retaining staff, as does actively promoting a work-life balance.
Practice consistent accountability.
Practicing consistent accountability is necessary so that the rules are enforced and respected. Conversations with unhappy employees are uncomfortable, but having the conversation is necessary and usually results in a positive outcome. Get to know your staff and trust your gut. While navigating this in small business models can seem more challenging than a large company, these fundamentals on leadership and staff management are applicable to all business models.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.