HOW TO COUNTER THE CHRONIC CHEF SHORTAGE
One of the biggest challenges clubs and pubs are currently facing, is the continuing shortage of good hospitality staff and in particular, good chefs. The Drop has found a way to help counter that challenge and want to share these expert tips with you in our FREE workshop on Tuesday April 5.
At The Drop’s recent finance forum, hosted by business and finance guru Ross Greenwood, industry experts highlighted that this protracted shortage of good F&B staff and chefs in particular, is a major issue. If you look at the industry recruitment sites like White Now, currently nearly half of all jobs advertised are for chef’s, cooks, catering or bar staff.
And it is an issue that is not going to get any easier in the coming years.
But there are ways you can stay ahead of the game, combat the hospitality skills shortage and enhance your business growth.
Attend our FREE* HALF DAY WORKSHOP
with Marlowe Bennett & Michelle Watson
TUESDAY 5 APRIL, 2016
Where: norths, 12 Abbott Street Cammeray
When: 9.00am, April 5, 2016
DON’T FORGET – THIS WORKSHOP IS FREE FOR ALL DROP MEMBERS
To register, simply email now to secure your place.
Marlowe Bennett (c) Tim Bardsley-Smith
Marlowe Bennett is founder and co-director and Michelle Watson is General Manager of BENCHMARQUE. Established in 2006, the company is recognised as a leading service provider of People & Culture solutions and are responsible for the successful placement and ongoing employment of 300+ on-hire staff throughout The Star Casino’s Signature Restaurants, Black by Ezard, Osterio Balla (One Hat), Momofuku Seiobo (Two Hats), Sokyo (One Hat), The Star Event Centre and the famed Marquee Nightclub.
In the workshop you’ll cover topics like:
- Why traditional recruitment is no longer effective in attracting quality candidates and what you must do differently
- How aligning your frontline staff to your vision will improve your customer service standards in your venues
- How to best prepare for growth and expansion, while reducing overall costs without sacrificing quality
