Maximising staff performance in the festive season

As we’re heading into the busiest time of the year in our industry, we asked National Chairperson of the South African Chefs Association Women In Culinary, and Chef Brand Ambassador for @wwfsassi, Chef Farzana Alvarado how she keeps her team motivated. This is her expert advice:

It's the holidays and everyone (or most) is in a festive mood. Staff are preoccupied with kids on vacation, family responsibilities, social invitations, religious gatherings and simply celebrating the holidays. For me, I remember working in a company where there was not much holiday spirit, and it left me begrudgingly trod off to work every day, feeling unappreciated and unhappy.

In my business, I have decided to do things differently, and adopted these strategies to maximise staff productivity during the holidays:

1. Incentives, perks or competitions

People love to feel appreciated. As an employer, I know each member of my team plays a vital role in keeping things running smoothly. This is the time of year to show that I appreciate their skills, talent, and hard work. I introduce incentives, run a staff competition and allow certain perks, like extended breaks here and there (within reasonable limit, of course). The excitement creates a festive atmosphere, staff compete with each other in a friendly manner, and they put in extra effort.

2. Flexibility and approachability to time off

A calendar that everyone has access to is vital during the holidays. For restaurants, hotels and catering companies, the holidays are our busiest time. But it's also the time that staff want off. I create a rotational calendar, to ensure all staff members get adequate time off, and everyone gets their fair share.

There is a cut off date by which staff apply for leave, and it's on a first come first served basis. If someone is off this week, then they have to fulfil their quota of work hours next week and so on. This allows them ample time to do festive season shopping and meet social obligations. It basically comes down to planning in advance, and reduces the stress, especially for staff working on Christmas Eve, Christmas Day, New Years Eve and January 1st.

3. Bring in reinforcements!

Hiring in temporary or part-time staff also helps fill the gap, and allows greater flexibility for the rotational calendar. On an emotional level, it sends a message to staff that the employer is human too, and willing to meet them halfway. I find that the appreciation staff shows in return translates directly into productivity in the kitchen, and a willingness to go the extra mile. It builds goodwill and loyalty which lasts year round.

4. Deck the halls!

Embracing the holidays and creating a festive atmosphere at work goes a long way. I let staff decide on a theme, and together we put up decorations. It's almost a mini team building, is fun and brings a sense of "we're all in this together." A celebratory end of year lunch, dinner, grazing table or get together (that they didn't have to cook!) is a good way to say thank you, and is budgeted for ahead of the holidays.

? What do you think of Chef Zana’s advice? Could you implement some of these ideas in your kitchen? Let us know in the comments.

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