Qualitative and Quantitative Approach
Qualitative approach to Employee Retention
Issue: California has mandated minimum wage is increased incrementally from $7.50 an hour to $15.00. This affected all levels of employers and employees who made between minimum wage and $15.00 an hour. The area affected at the country club will be used to retain 2 employees who held positions for decades. These are normally transitory positions that these two have become integral to the operation. These two employees were making more money hourly until the incremental increase mandated new employees had their pay increased and that matched these two employees.
Results: We trained the manger to use our educational leadership approach to the issue. The subsequent meeting with these two employees was filled with statistics designed for their understanding of the issue. We gave the manager statistics on Washington state who had done the minimum wage increase before California. We had the manager explain that Washington businesses are also having trouble with the increase. Educating the employees on this issue we then had the manager focus on the benefits theses two employees have that the others will not receive. These employees were understanding, and they are still an integral part of the operation.
Qualitative approach to Employee Retention
Issue: Food waste at the club’s restaurant. A chef had made a simple mistake when making a standard food item. The General Manager was upset about the mistake as food costs are a large part of their expenses.
Results: We prepared the GM for their big meeting with cooks, dishwashers, bussers, bartenders, and food staff. The GM used our process to explain the profit on their $7.95 burger. He engaged the group to further develop their understanding of the issue. He also used their overall gross profit margin to emphasize how tight their margins are. This meeting resulted in a reduction of ordering and cooking mistakes by 83% that weekend. The staff became more engaged repeating back food orders to the members. On difficult orders the waiters were now ensuring the kitchen staff understood the special requests.
The club has had better success retaining employees and increasing efficiencies by using our methods. Employee retention through educational leadership has positive effects on the bottom line of the business both monetarily and through happy members. Using Educational Leadership process we find employee’s play a significant part in creating this type of workplace environment.