If you became the new manager at a restaurant with high employee turnover, what actions would you take to increase retention of employees?
Your discussion is to be submitted in 12-point Times New Roman font using APA format. You must have a minimum of two sources to support your answer.
Students are required to post their primary response (200 word minimum) by Wednesday midnight. Students will respond to at least 1 other postings (150 words minimum each) by Sunday midnight.
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Employee turnover can be of two reasons. It can be either voluntary turnover or involuntary turnover. Voluntary turnover occurs when the employees themselves leave their position from the company and involuntary turnover is the case where the company relieves the employees from their positions. Any company will maintain a healthy employee retention rate if it is hiring and reliving the employees at same rate for healthy reasons. Kyndt (2009)The overall financial situation of a company is very important to maintain the number of employees as it can be an overhead for the company if it is not doing well and maintaining more members by paying their salaries every month.
So, if I were to became a manager of the restaurant with high employee turnover, I would initially start off my duties by knowing the financial condition of the restaurant and if the turnover of the employees is voluntary or involuntary. If it is voluntary I would like to know the issue that is making them leave and make them stay by providing sense of job security. I would review the employment process and see that if appropriate candidates are being hired and if necessary include contract clause in the hiring as one of the measures to maintain employee retention.
References:
Kyndt, Eva & Dochy, Filip & Michielsen, Maya & Moeyaert, Bastiaan. (2009). Employee Retention: Organisational and Personal Perspectives. Vocations and Learning. 2. 195-215. 10.1007/s12186-009-9024-7.
Eskildsen, J.K., Nussler, M.L. (2000). The managerial drivers of employee satisfaction and loyalty. Total Quality Management, Vol. 11 No.4 and 5
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