Business


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Centre of


retention


A happy workforce is key to boosting your bottom line. Panellists at The Caterer’s Retention Webinar shared their insights on how to engage your workforce at scale


H


ospitality has a reputation for a high turnover of staff – exacerbated by Brexit, Covid and the ongoing cost of living


crisis – but after a period of instability, there is a feeling that the staffing crisis is calming down. “I think we’ve definitely started to see some improvement as the industry settles down a bit,” says Daniel Vale, group HR manager at Andrew Brownsword Hotels, which has 14 sites across the UK and employs 514 staff. Overall turnover has improved – particularly


within the first 90 days of someone starting a role. “We have seen about a 10% reduction in turnover in the first 90 days compared to last year, and then 12% compared to the year before,” he says. However, certain roles such as chef de


partie remain difficult to fill. “They were hard to find pre-Covid and pre-Brexit and they’ve got slightly harder,” he says. “We find chefs that would be a chef de partie [in the past] are now a sous chef and the sous chef will call themselves a head chef. So every time you recruit for a chef, you always have to look at their CV with a pinch of salt and meet them in person to see what they’re like.”


Dan Maimone


Prudence Stamp www.thecaterer.com


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