Analysis Of Brookfield's Restaurant

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Within the Brookfield’s Restaurant organization there is a problem of having a high turnover rate, which is dependent on employee’s motivation as well as how much they feel they are involved in the company culture. Since the restaurant is a fast paced food service industry that requires employees to be capable of handling the pressure of dealing with many customers’ demands while also providing a high level of service to each guest which can be hard for many, making them less motivated to work. Also, the company culture is important by making the employees feel welcomed in the company and to help support them while on the job, so as to the employees want to stay on the job and not wanting to leave. We will provide an analysis showing employee’s work motivations and involvement in the company culture to determine if these factors are the cause of the high turnover rate.
Having employees with a high level of motivation is what the company wants to see in them because it means that they are more likely to handle the pressure of the job as well as provide quality service to the customer, making the customers return. Making sure that the employees stay motivated is important because it is what is beneficial to the company as well as making the employee’s time working more satisfying. Though being motivated is a good characteristic to have, it can be hard with keeping up the fast pace to many customers while providing quality service to each of them. Similarly, dealing with some customers can be difficult which leads to an employee feeling unmotivated. After all, each employee must remain sincere to their customers at all times. This is a reason why the job can be so stressful and what can cause the employees to be unmotivated to conti...

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...el appreciation for the work that they did.
Another way the owners promoted belonging was through the semi-annual server meetings at the restaurant. One of the owners would meet with the servers and go over changes, promotions, and touch base with the staff. These have since changed just to new-hire meetings. It is important to maintain that appreciation for those that work for you. In an employee meeting, given by Stacy Haden, it was stated that the food servers of her restaurants are the company’s biggest assets. If the food servers are the greatest assets, why do some not feel a part of the team?
The managers only give performance evaluations once a year. These evaluations are tedious and often given by a supervisor who may or may not work regularly with individuals. This is problematic because rewarding positive behavior should be a regular occurance.

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