Give Freedom And Environment To Retain Talent: Panelists at FnB Conclave 2016
Hiring and retaining talent require a perfect skill of experience and expertise because the talent will ultimately helps in building the brand and thus passing on to their subordinates. It largely depends upon the environment in which the employee has to perform.
(L to R) Bikramjit Ray, Executive Editor, BW Hotelier with panelists Manjit Gill, President, IFCA & Corporate Chef, ITC Hotels; Sudhir Sibal, Ambassador, World Chefs Without Borders; Samir Kuckreja, CEO, Tasanaya Hospitality; Wallace Shah, Country Head, Lausanne Hospitality Consulting India; Pranav Chaudhry, CEO, Dewang House; Sabyasachi Gorai, Lavaash by Saby.
IN THE concluding panel discussion at BW Hotelier's second F&B Conclave and Expo, held at The Grand New Delhi on July 27, 2016, the discussion revolved around rewarding and retaining the talent in the new marketplace. The panelists were largely of the same view that a good environment is the only way to nurture any talent.
“Hiring has to be right. We should be able to know for what we are hiring because at times recruiters end up hiring right people at right place. Employee must enjoy working at the place and for that they need the best environment,” said Manjit Gill, president IFCA and corporate chef at ITC Hotels.
“People do not leave a job for money but, for the lack of environment,” added Gill.
Chef Sudhir Sibal, Ambassador of World Chefs Without Borders said, “To retain we must train. Government hotels are also paying salaries at par with the private players. More than that working environment is more important for an employee to give his best.”
Samir Kuckreja, CEO of Tasanaya Hospitality told, “There is growth in middle to large scale hotel brands. It is actually the environment that matter for the millennial to perform. Giving the feel of ownership works best for any hotel and that helps in retention of the employee.”
Samir also added that when it comes to integrity there should be zero tolerance. We must create the best working environment.
“Retention is a challenge for us. Rewarding and retaining can be tricky also because while rewarding someone we actually downgrade many. A person has to rightly selected for a job,” said Wallace Shah Country Head, Lausanne Hospitality Consulting India.
Pranav Chaudhry, the CEO of Dewang House said, “Hospitality suffers most with the rate of attrition. There has to be a connection between the staff and the manager or the owner.”
“Putting a vision among your employee plays an important part in their performance and thus reduces attrition. Experiment and freedom require for success. Providing a good amount of exposure and training is what required in this hospitality sector,” said Sabyasachi Gorai, Lavaash by Saby.
