SHS Blog

Confrontation…Compromise or Combat?

If you lead a company, a property, a kitchen, or a team of any size, you do not have the luxury of being “non-confrontational.”  If you are working toward a goal, that means you and your team are being stretched to perform at higher levels.  That will produce stress and expose weaknesses.  As the leader you cannot allow such stresses to keep you from achievement, and therefore you will have to…ahem…confront them.

Confrontation does not have to be a combat.  It shouldn’t be.  You can make it a compromise, even in under the most difficult circumstances.  Here are five simple steps to move from combat to compromise:

1. Define the Goal

The main reasons for a confrontational discussion are violations of policy, procedure or ethics.  Once you know that a situation calls for a confrontation (“a face-to-face meeting” or “clash of ideas” according to Merriam-Webster), be certain to have absolute clarity about what boundary was crossed, why that is a problem, and what is your goal for the outcome.

You need to have a “mini-vision” for why you are calling the meeting.  You need to see the end result and the positive outcome whether that is mentoring your team member, improving performance, or ensuring adherence to policy and ethical practice.

2. Consider the Facts

It is critical to remove emotions and personal convictions.  Success is in the facts, not the feelings.  If you are in your emotions and convictions, you risk causing a dysfunctional argument instead of an objective mutual-growth situation.

Beware of prejudice.  Do not pre-judge based on innuendo or rumor, even when from a trusted source.  Give your colleague the benefit of the doubt.  There is always the possibility that you are wrong.

3. Be Clear About The Issue and Stay On Point

Though you may need to ask some preliminary questions to understand the situation, once you hit the heart of the matter, let there be no ambiguity.  Reinforce by asking the other party if they understand the reason for the discussion.  If they try to sidestep or introduce other issues, bring them back to the reason for the meeting. 

Here are some examples of how to respectfully to stay on point:
• “I realize it might be uncomfortable for you to have this discussion.  It’s not easy for me either.  But if we don’t work through this we’ll just have bigger and bigger problems down the road, and neither of us wants that, right?” 
•  “I respect your opinion about that, and we can discuss that later today or tomorrow, but right now we need to address ‘x,’ okay?”
• “Your input on that matters to me, and I welcome it.  Let’s block some time to go over that.  What we really need to focus on now is “x.”  Can we get back to that?”

4. Listen More Than You Speak

Listen intently, because they have the right to be heard and if you want respect you have to give respect.  This situation calls for your very best interpersonal and communication skills because your body language and facial expressions will tell the other party how you really feel. 

If you shut them down with words or body language, you will exasperate the problem and cause further division rather than coaching and teambuilding.  Here is a quick comparison:

Good: Bad:
eye contact eye rolls
arms at side arms folded
head still or nodding head shaking
body leaning forward body slumped

5. Propose a Solution and Close the Loop

Once the issue has been talked-through, propose a solution or reiterate the policy, procedure, or ethical boundary.  Ask for their agreement and commitment to rectify the situation.  Restate and record the mutually-agreed plan.  Shake hands and agree to monitor the progress.

Now I know every confrontation is not going to be smooth and civil, because no two personalities are the same.  But if you remain calm, give respect, listen intently, and stay on point, you can be consistent and turn confrontations from combative experiences into exercises in mentoring and teambuilding.

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Successful Leaders Cultivate Soft Skills

Did you ever meet someone who was absolutely brilliant; knows everything about their particular craft or field and yet doesn’t seem to have gone as far with their career as they should have by now?  Have you ever worked for a multiunit leader or executive who consistently achieved their goals and made it look easy?

In both cases emotional intelligence or “EI” made the difference.

According to Emotional Intelligence 2.0, EI measures four areas:
• Self-awareness – your ability to accurately perceive your own emotions in the moment and understand your tendencies across situations
• Self-management – your ability to use your awareness of your emotions to stay flexible and direct your behavior positively
• Social Awareness – your ability to accurately pick up on emotions in other people and understand what is really going on with them
• Relationship Management – your ability to use your awareness of your own emotions and those of others to manage interactions successfully

Why work on your EI?

Leadership requires a higher level of EI.  If you aspire to grow into a multiunit or executive position, you have to polish your “soft skills” as well as your expertise in operations, financial performance, human resources, marketing and compliance.  Soft skills are tied to your emotional behavior and include attitude, communication skills, finesse, candidate selection skills, flexibility, ability to accept criticism, self-confidence, ability to work on or lead teams, humility, time management, and many more.

True leaders are always improving.  Even though our habits, personality, and the way we processes thoughts become generally set by the time we exit puberty, we can change aspects of our behavior through a willful modification of habits. 

In the last decade, I have seen a steady and dramatic increase in the use of pre-employment assessments in the hiring process in the hospitality sector.  These used to be reserved for middle management and executive-level applicants; maybe a high volume general manager or executive chef with a progressive company.  Now these assessments are part of the online application process for every level from the boardroom to hourly crew for hotels and QSR restaurants.

When asked your “opportunities” or “areas of improvement” during an interview, having a plan to overcome your behavioral weaknesses as well as your business acumen will demonstrate your commitment to self-improvement, a great leadership trait.  Astute interviewers see great value in a person who is self-aware and committed to self-improvement.

Two Easy Steps

I suggest two assessments and a 15 minute per week time investment.  Changes will not, and should not, happen overnight.

First, take the Emotional Intelligence 2.0 assessment.  This small investment of $20 and 10 minutes will give you an instant read of your EI, and provide a couple simple ways to make changes.  You can also retake the assessment several months later to check your progress.

Second, take the DiSC assessment which measures your behavior and personality based on four areas: dominance, influence, steadiness and conscientiousness.  The DiSC is really valuable because it provides detailed insight into your behavioral preferences and inclinations.  In addition, you learn how to identify the behavior of others, and methods to make communication and interaction more successful.  The investment is greater than the EI, and so is the return.

Joleen Goronkin, veteran restaurant human resources executive and past president of the Council of Hotel & Restaurant Trainers (ChaRT), is the ideal resource for you to take and understand the DiSC profile.  She is an expert not only on workplace behavior, but also within the restaurant and hospitality sectors.  Contact Joleen at People and Performance Strategies to schedule your assessment and debrief.

Understanding your behavior and the behavior of others is a very valuable asset, and a big piece of your set of soft skills.  To commit to improvement and periodic reassessment is to commit to becoming a great leader!

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Experts Agree: Prepare for the Tightening Hospitality Market

It’s been four years since we entered The Great Recession.  Now, at long last, optimism about economic growth in Leisure & Hospitality and Food & Beverage is taking root. For operators this means finding leaders who have the skills and proficiency to do the job will become harder and harder.  Sourcing values and character matches will be a monumental challenge.  Operators will need to step up benefits and retention strategies, and salaries will begin to rise again.

Consider the following:

  • Hospitality human resources executives and experts acknowledge that by the fourth quarter of 2012 the labor market is going to be “really, really challenging” in this month’s Restaurant Management.
  • Bureau of Labor Statistics (BLS) data shows that Quits overtook Layoffs & Discharges considerably in 2011, and the gap is widening.
  • The U.S.hotel industry reported increases in all three key performance metrics in 2011, according to data from Smith Travel Research (STR): Occupancy rose 4.4%; ADR was up 3.7%; and RevPAR increased 8.2%.  2011 was the first time since 2008 that the lodging industry ended the year with better than 60% Occupancy and an ADR over $100.
  • The National Restaurant Association (NRA) has been reporting consistently-better data; its most recent Restaurant Performance Index report citing positive same-store sales for the second half of 2011 and operators’ positive outlook for sales growth.
  • Although economists have differing opinions, inflation should ease, overall unemployment stabilize, and US GDP will consistently rise as 2012 should be the first year of consistent quarter-over-quarter economic growth.
Chart showing quits vs layoffs in the hospitality field

The ratio of quits vs. layoffs has been falling dramatically since 2009.

 

Hospitality Employment Historical Predictors

Following the 2001 recession, the economy quickly recovered leading to solid growth and performance for lodging, restaurants, foodservice and travel from 2004 through 2007.  The ratio of Quits versus Job Openings has been falling dramatically since 2009 and will reach 2006-2007 levels this year.  Translation: 2012 will see a swing back to a “candidate’s market” such as in 2006 or 2007.

Ratio of Quits to Job Openings Demonstrates Labor Market Tightening

Ratio of Quits to Job Openings Demonstrates Labor Market Tightening


Invest in Success

If your goal is to acquire the best talent for your enterprise, then the only way to ensure your recruiting efforts are comprehensive is to engage a quality full-service search agency like Strategic Hospitality Search.  Here are just a few reasons why 97% of our multiunit clients are so pleased with our quality and service that they call upon us again and again:

  • We ensure a 360º recruiting effort by providing access to passive-market candidates; the gainfully-employed working professionals who will not see your job postings.
  • We save you time and money by supplying a “short list” of candidates who fit your qualifications and are motivated to work for your company.
  • We work efficiently.  From engagement to offer acceptance, our placement process for management, culinary, multi-unit and sales managers averages four to six weeks.  Confidential mid-level and executive searches take longer, as expected.

Our fee becomes negligible when you consider the impact the perfect fit will make in your business.  Don’t be afraid of success!  Invest in a partner with the values of initiative, responsibility and ethical practice who genuinely cares about your future.  Invest in Strategic Hospitality Search.

 

For a complimentary consultation, contact Joseph D’Alessandro at 630-837-0400, joe@shs.jobs, or @shsagency.

 

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Success Is In the Facts, Not the Feelings

This year, listen for how often you hear the word “feeling.”  Listen for how often you hear yourself or your colleagues say “I have a feeling…”

A feeling this manager is the right fit.  A feeling the opening will be a big hit.  A feeling this banquet will run without a hitch.  A feeling we’re on the wrong track.  A feeling (insert the most important objectives of your business here)…

The best leaders work in the truth, and the facts are infinitely closer to the truth than feelings.  I know, I know…having a “gut feeling” about something and running with it is a part of leadership.  But if operating from feelings were always the best way to make decisions, our casino clients would not be nearly as successful!

If you primarily rely on your feelings in your professional decision-making, taking your career to the next level will require a change in your thought process.  Here are five steps you can apply in 2012 that will take you to the next level:

1. Define Your Personal Values

Through several “quiet time” sessions over several weeks, evaluate the five to ten values that define who you are and who you want to be.  These are generally ideals such as trustworthiness, faith, diligence, creativity, sustainability, loyalty, compassion, etc.  Really take the time to refine what these values mean to you.

Next, use your values to create healthy boundaries around your job descriptions.  For example, if your value is trustworthiness and you are a restaurant general manager, one boundary may be that you will never serve a food item if its freshness is “questionable.”  When you live that out your staff will know that freshness is a priority, and you will refine your processes to ensure freshness while controlling costs.  Your reputation for quality will spread in a positive way.

2. Live Out Your Values

Don’t broadcast your values; keep them private at first.  Without the “walk,” the “talk” is worthless.  When challenged, walk the walk.  Your actions will communicate your values without saying a word.

Stay disciplined, especially when holding to your values is the most challenging option.  The first step in real change is always the hardest step.

Getting back to our restaurant GM who is building her value of trustworthiness through impeccable freshness, a major challenge may occur if she becomes aware that every lobster tail in the house has a faint ammonia-like odor.  It wouldn’t be a big deal to just 86 the item from the regular menu, but there is a VIP private event for 30 in one hour and eight guests pre-ordered the lobster tail.  It is 7:30pm and there is no way to procure more lobster in time from the fishmonger.

3. Don’t Hide From the Facts

Most people avoid challenges, but leaders confront them right away.  Your values will provide objective answers when dealing with tough situations.

Our values-driven restaurant GM will never serve tainted lobster, but she and her values-driven team will find a way to satisfy their guests.  Without that value of trustworthiness, she runs the risk of serving the tainted lobster and risking a foodborne illness outbreak.  Even if she did not make anyone sick, she would run the risk of losing a VIP guest, and having 29 other diners telling hundreds of people in the community that her restaurant serves tainted food.

4. Set Challenging Goals

It’s easy to set goals you know you can personally achieve.  But a leader casts vision when goals are set that cannot be achieved alone, but require extra effort from a team that has to commit to growth to achieve the goal.  This takes a dose of faith.  Now faith is the assurance of things hoped for, the conviction of things not seen.  Leaders take their teams to new and unseen heights.

Define the metrics by which you will measure success, and conduct periodic reviews on your team and yourself.  Be open with the reviews, and whenever possible post a chart or graph of your success.  Don’t expect perfection at first, but keep pushing.  Never lose faith.

5. Expect Success

Knowing you are on the right path with a long-term vision will give you the confidence to persevere, especially when the going gets tough.  So expect success, but give your team and yourself the room you need to grow.

Don’t compare your growth as a leader to our current pace of life.  It will not come instantly like responses to a funny Facebook post, or an IM.  Remember that a true leader’s career is marked by successful progression over time.

And that deserved success will ultimately convert to joy.  So many professionals mistakenly believe that a truly joyful life is manufactured from their own feelings.  A great teacher gave me sound advice not too long ago: You’ve got to discipline yourself so that you live not on your feelings but on truth, and off the truth springs true joy.

Time will reveal how closely aligned, or far apart, your employer is from your values and whether you can achieve values-driven success (and joy!) through that relationship.  If you know it is time to make a change, contact us and we will do our very best to place you into a company that is a better fit for your success.

Our searchable job page is updated almost daily: http://www.strategichospitalitysearch.com/search-jobs.php

Have a great year!!

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Healthy Habits in Hospitality

You are so much fun to be around.  You know how to host and how to serve; how to cook and how to present. Everyone hits you up for recipes and tips from table settings to the length of oven time their holiday roast requires for perfect medium rare.

What non-hospitality folks don’t understand is how hard it is to work around food all day long!

We asked hospitality professionals around the country what habits to make or break in order to stay healthy and we received a ton of responses and suggestions.  Thank you everyone! 

A handful of testimonies are below, and here is a boil down of the most popular wisdom from your comrades:
• Make time for yourself and get adequate sleep because a healthy mental balance will help prevent eating for “comfort”
• Exercise regularly (So many yogis in hospitality…wow!)
• Eat a healthy breakfast, and reduce flour and sugar intake
• Make the time for several smaller meals as opposed to eating standing up, on the run or at your desk and don’t go too long between meals (actually causes weight gain!)
• When tasting, either taste a tiny portion or don’t swallow (just like when tasting wine)
• Don’t snack or eat just because food is there (e.g.: half-filled hotbox or trays of pastries that come back from an event)

“I used to weigh a lot more than I do now. The hardest thing for me was telling myself that tasting wasn’t eating. We also have a staff meal before shift so that we are sitting down and relaxing before service. This really helped as I lost over 100 pounds. Exercising regularly also has allowed me to eat on a more regular basis.” – Thomas, Executive Chef, Omaha

“…I got a group gym membership for my employeesso we can motivate each other.” – Ronald, AKM, New York City

 “…try to start the day with a heart-healthy breakfast of oatmeal and fruit/yogurt of some type, which helps to keep my eating on track for the remainder of the day.” – Anna, Special Events and Corporate Catering Representative, Chicago

 “I don’t eat everything that I cook, I only taste.” – David, Executive Chef, Las Vegas

 “I try not to snack at work. I make good choices when dining” – Jonathan, Corporate Director of F&B, Boston

“I make it a rule not to eat just because the food is there.” – Tracy, Sous Chef, Ontario

“Yoga, every chance I get.” – Valerine, Catering Company Owner, Ontario

“…rest and alone time is a necessity…” – Patti, Personal Chef, Atlanta

“Enjoy everything you cook! Only do it one bite at a time. Never eat the whole thing.” – BJ, Personal Chef, Atlanta

“For me, yoga has become important. The more, the better. Also I don’t drink as much alcohol as I used to. I save THAT for my nights off!” – Amey, Executive Chef, San Francisco

“BIKRAM!” – Rebecca, Chef/Owner, Milwaukee

“My biggest downfall is NOT eating. That puts on more weight than eating little bits of healthy food all day long.’ – Derrie, Chef, British Columbia

“…eat small meals throughout the day to maintain good weight balance, good energy and a healthy digestive system.” – Joseph, Culinary Consultant, Tampa/St. Petersburg

“…I taste and usually spit into napkin.” – Donna, Executive Chef, Nashville

“…stay away from pastry department!” – Vince, Personal Chef, Greenville, SC

“I eat three meals a day and abstain from flour and sugar.” – Anne, Foodservice Sales Manager, Chicago

“Keep your hands out of the Fry Bowl – smaller portions more often (keeps your metabolism burning). EAT BREAKFAST to start your day; not Coffee, Marlboros and Red Bull. Be sensible about your food intake and remember the food triangle as a kid. How many of us eat the right amount of fruits and veggies?” – John, Chef, Baltimore

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