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Healthy staff work harder - By Ken Burgin |
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Do you have to be mother and father to your staff, as well as all the other responsibilities? 'Duty of Care' is much more than just checking for slippery floors; helping staff stay healthy will also boost productivity. |
The key is to be a modern parent - supportive, not nagging, and firm but flexible. Recognise that staff want a job and a life! A good meal, time for sleep, and encouragement to lead a health-conscious lifestyle is a good start.
1. Supply plenty of iced and filtered water. Even go so far as to set a target consumption level for an 8-hour shift, e.g. 2 litres or 3 pints - doctors tell us the more the better! If soft drinks & sodas are consumed, be bold and make the rule that staff purchase their own. Weigh up the cost of providing breakfast for morning staff, and offer a healthy meal before the evening shift.
2. Allow space and time to relax between split shifts. You expect night staff to work hard, so give them the energy to go full speed right to the end. It may seem like a dreamland for small operators, but if you're planning new premises, consider installing a staff shower and locker space - it makes a big difference.
3. Encourage a walking group and gym membership. Local gyms love cross-promotions, and will usually work out a special deal for staff as well as customers. If you have keen netball, basketball or soccer players, make sure they get a cheer from the sidelines for having a 'life' as well as a job. Cyclists will appreciate somewhere to store the bike during work hours.
4. Ensure alcohol & drug counselling contact numbers are displayed. Make it clear: alcohol must not to be consumed by under-aged workers, and Responsible Serving of Alcohol policies apply to staff as well as visitors. It's time to stop using alcohol as a 'bonus' for good performance. Are managers leading here or part of the problem?
5. Learn how to identify staff with a drug problem. Most managers just panic - quick access to professional advice and support is essential. Many drug users are expert at covering their tracks and bending the truth - use the healthy cynicism you've developed from dealing with customers and get a second opinion. Your 'no tolerance' policy needs to be promoted clearly.
6. Promote awareness of health insurance options. Availability varies widely in different countries, and low-cost options may not be known by staff with poor English skills. Do they know about regular skin, breast and bowel cancer checks, and where the local friendly GPs are? Stress leads to illness, and can arise from financial problems, as a result of gambling, or other family drama. There are local services that can assist. Make your staff aware of them.
7. Reading glasses are cool. If staff are squinting or making excuses about reading a label, it may be time for some new 'face furniture'.
8. Be ready to talk about relationships, sex and contraception. It's usually open discussion amongst friends - you may need to join in if it's affecting work performance. Simple tests at the shopping centre for cholesterol and blood-pressure can lead to more awareness and self-regard. Some staff would leap at the chance to obtain a First Aid certificate and others would be happy to donate blood if you tell them how.
9. Managers need to 'walk the talk'. We should ALL be cutting down on cigarettes, fatty food, crazy hours and booze. Hospitality is the pleasure industry, and the line between occasional excess and serious problem is easy to cross. How many of your staff smoke? Make sure the smoking rules are clear, in writing, and strictly adhered to by management. Ensure those who quit are recognised for the hard work they've done.
You're not mum, dad, brother or sister, but you definitely are the Director of Productivity & Work Speed. You need the policies, practices and workplace culture in place to make your job easier, not harder. By supporting your staff to be healthy, they will work harder to support you.
Ken Burgin
Profitable Hospitality offers management and cost-control systems (Manuals & CD-ROMs) for restaurants, cafes, hotels, bars and clubs. The systems are based on the extensive consulting and operating experience of CEO Ken Burgin, and enable busy owners and managers to set up complete operating and cost-control systems in minutes, not months. Profitable Hospitality also runs regular management training workshops in the areas of kitchen profit & efficiency, restaurant marketing and functions management. A free monthly e-newsletter keeps you up to date on the latest industry management issues. www.profitablehospitality.com.
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