Hospitality is supported by tourism and the sightseers create a considerably larger amount of customers.

Temp and seasonal workers are a great solution to aid the overflow of customers during this busy time. How do we manage temporary staff? What keeps them performing if they are not permanent employees?

Keep Standards High

If you are hiring a temp employee, either direct or through an agency, and your kitchen, event or restaurant is already of high calibre, a temporary employee should adapt and adhere to their surroundings. As soon as an issue or mistake arises, nip it in the bud, or standards may begin to drop. Keep working conditions safe and of exceptional standards.

Be Clear about Expectations

Safeguard the fact that the temporary staff knows the length of their employment. Although, if there is chance for permanent employment, make this known. This can be motivation to increase productivity. If a particular employee fits the culture, let them or their agency know so you can employ them again when needed. This will save time when the need for temp staff next arises.

Fair Treatment

Treat temp staff the same as you would your permanent employees. If you are favouring people in the same role, it may ruin your team’s rapport. Don’t treat temps as if their employment is on a timer, this will only encourage poor performance. Temp staff should not be receiving all the shifts nobody wants. If staff are doing a good job, let them know. Reward good behaviour, whether it is a permanent or temporary staff member. Hospitality runs smoothest when the team works together. If there is conflict among management and the team, the whole environment can become disjointed.

Pay Rates

Ensure you are following award pay rates for each staff member. This has been an arising issue as of recent, among many Australian restaurants and cafes. Recognize different age groups and the hours they are legally allowed to perform. Ensure your international staff have the correct papers, visa credentials and the right to work in Australia.

Ensure Your Staff are Correctly Trained

Seasonal or temporary staff should have their fundamental training in whichever hospitality field they are undertaking, but every business is different in the way they operate. Ingredients, equipment, preparation and hospo culture differs from place to place. The need for temporary staff usually arises for a busy time period. Keep this in mind when training to avoid weakening your current team when service time approaches. Choose a manager or skilled and experienced permanent team member to train the newbies.

Managing temporary staff can be a challenge. Ensure your temp staff are coming from a high calibre pool of trained employees. Keep your team happy by providing safe and contented work conditions for all permanent and temporary staff. Train every staff member that comes into your establishment and be clear on the expectations of the temporary work.