With new restaurant positions accounting for 10% of this year’s job growth, according to The Atlantic, an annual check-in with employees might not be enough to gauge how staffers like working at a particular place. Some restaurants are trying to weather the tight labor competition by finding ways of giving and getting employee feedback on a monthly, weekly or even daily basis.
“There’s some GMs that come in to do their admin, and they’re out by 5 p.m.,” says Austin Polley, general manager of Seattle’s Westward, serving northwest fare at a waterfront location. “We like for the staff to feel like they have that connection with the top.”
Here’s how Polley and other operators find time to regularly touch base with employees.