The goal of effective labour management is to align the workforce with the workload to provide the very best service to guests while offering our team-members work patterns that suit their lifestyle.
Most hotels use the KPI of “labour cost as a percentage of revenue” when planning and analysing labour usage. This is a flawed metric as the ratio is heavily dependent on the revenue generated as opposed to the time needed to deliver a quality service to the customer.
This course introduces the learners to the concept of managing payroll by using the productivity metric of “hours per unit”.
Thursday 5th October 2023
Timing: By Webinar online 10am to 1pm ( limited to 35 pax)
Who Should Attend:
Payroll Managers, Finance Managers, HOD’s, Supervisors or anyone with responsibility for creating rotas.
To introduce learners to the steps they will need to understand the concept of productivity and why it is regarded as the ″gold standard″ of labour management.
Upskill the learners with practical methods they can use to create better rotas which are more aligned with the peaks and troughs of business levels using the 3 R’s: ensuring the Right staff are in the Right place at the Right time to service guest demand.
Use the “forecasting and scheduling cycle” which ensures that a robust methodological approach based on data and not just intuition is utilised when managing labour.
What you will know at end?
Understand the benefits of using “productivity” to manage labour as opposed to “labour cost as a percentage” which is a flawed metric.
Identify the various data types and sources so they can create more accurate schedules.
Calculate a forecast for their department based on volume: i.e. occupied rooms, covers, check-in’s etc…
Establish a productivity baseline for their department and create schedules considering the volume forecast and their teams availability and preferred work patterns.
Analyse labour management performance and identify opportunities for improvement.
Tom Mc Dermott
In a career spanning 35 years Tom noticed that routine tasks conducted daily in hospitality businesses can include 30% – 50% inefficiency!
Very few hospitality businesses use proven methodologies such as LEAN and Six Sigma to reduce waste and develop more consistent and efficient processes so this creates a clear opportunity.
Tom began his career straight from school at Dublin College of Catering, Cathal Brugha Street in 1987. Since then, Tom has worked internationally for Starwood, Cunard, Radisson and subsequently Hilton where he led their innovative “Operational Excellence” continuous improvement programme across Europe, Middle East & Africa.
Tom believes a hospitality business that embraces a continuous improvement mind-set creates a lighter, more collaborative, and productive workload for team-members, higher levels of satisfaction for guests, and more value for owners.
Members: €65 pp
Non-Members: €80 pp
Book online below.
For more information, email Dervla O’Neill at email@example.com or call 086 083 6626 for more information