You’re short staffed. Deal with it.
Operating a hotel when you’re short staffed can be a challenging task, but there are some effective strategies that can help you manage the situation.
Here are some tips already being deployed by operators:
1. Prioritise key tasks: Identify the most critical tasks that need to be completed and prioritise them based on their level of urgency and importance. This can help you to focus your efforts and ensure that the most important tasks are completed first. To do this requires strong management and supervisory awareness which in turn may require a briefing before the shift starts so that everyone knows what they’re doing, including a plan B if pressure becomes too much.
2. Cross-train staff: Cross-train your existing staff to perform multiple roles and tasks. This can help you to fill any gaps in staffing and ensure that you have the necessary coverage to meet guest needs. Assess who is crossed trained or can be cross trained. This is potentially easier with staff in F&B working the bar and the restaurant, or the front desk team assisting with room checks for housekeeping. Look at who you have a create an inclusive, positive plan.
3. Outsource tasks: Consider outsourcing certain tasks, such as housekeeping or maintenance, to third-party suppliers. This can help to free up your existing staff to focus on other tasks.
4. Use technology: Utilise technology to automate certain tasks and streamline operations. This can help to reduce the workload on your existing staff and improve efficiency. If you’re predominantly working within an analogue enviroment moving to digital systems may save a an equally huge amount of time.
5. Communicate with guests: Communicate with guests about any staffing shortages or delays that may impact their stay. Be transparent about the situation and offer solutions or alternatives as needed. Honest is the best policy.
6. Prioritise staff well-being: Ensure that your existing staff have the support and resources they need to manage the workload. This can include providing additional training, offering flexible scheduling, and promoting self-care. Also make sure that you don’t overwork your team and ensure that they get breaks.
7. Protect your team and reduce services. Ensure that you have manning to cope with capacity. It’s no use have 4 restaurant staff and 2 chefs for a full restaurant of 150 guests. Or if you’re on housekeeping, it’s impossible to expect a full turn round of rooms in a full houseCap capacity
Let’s face it. The vast majority of hotels and restaurants are short staffed as I write. Operating a hotel when you’re short staffed requires a proactive and strategic approach. By prioritising tasks, cross-training staff, outsourcing tasks, using technology, communicating with guests, and prioritising staff well-being, you can manage the situation effectively and ensure that your guests continue to receive high-quality, value for money service, and a leave a positive online review.
