How to Attract and Keep a Highly Productive Team – from the 2024 National Restaurant Conference
At the National Restaurant Conference in Sydney on May 20, 2024, Belinda Clarke, CEO of Foodie Coaches and a well-known leader in the hospitality industry, hosted a valuable panel session on ‘How to Attract and Keep a Highly Productive Team’. The discussion featured insights from three experienced hospitality professionals: Geremy Glew of Placed Recruitment, Con Dedes of Dedes Waterfront Group, and Phil Dawson of Ruby Lane Restaurant in Manly. Each brought a wealth of experience from different corners of the hospitality industry.
Geremy Glew shared practical insights on effective recruitment, emphasising the need for a personal touch and matching the right talent with the right role. He also spoke about the importance of integrating cultural fit into the recruitment process and crafting job advertisements that paint a compelling picture of career opportunities and a positive workplace. Geremy’s approach is not just about filling a position; it’s about placing individuals in an environment where they can thrive.
Belinda questioned him about a recruiter’s real value to the hospitality industry, especially in a digital age where job postings can easily be made online. He responded that recruitment is more than just filling a vacancy; it involves a deep understanding of a company’s culture and the specific nuances of the roles available. It’s also about advising employers and applicants about the market rate for salaries and conditions. He strongly emphasised that ‘work-life balance’ is not just a phrase but something that comes up in every conversation he has with employers and applicants – the old patterns of split shifts, doubles, and long hours do not work in the post-Covid marketplace! Even a 4-day week should be on the table for talented chefs.
Con Dedes shared his experiences managing multiple venues employing hundreds of people. He reminded us of the critical role of structured induction and ongoing mentoring in staff retention and satisfaction – this makes them feel valued and understood from day one. He pointed out the challenges in recruiting for mid-level chef positions and emphasised the value of transparency in business operations to encourage staff buy-in – the group is now much more open about figures and performance, and staff have responded very positively. Con also touched on the importance of succession planning and the desire among chefs to learn business skills. Providing this helps keep their team motivated and prevents feelings of disengagement – with 13 venues, they can also move people between venues or positions to encourage development and retention. He shared about their Wednesday morning mentoring sessions when he or his wife Kerrie is available for discussion with any of their staff – a true open-door arrangement.
Phil Dawson, with his focus on health, wellness, and community engagement at Ruby Lane, brought the perspective of an independent operator with a team of 20 staff. He discussed the importance of aligning the recruitment process with their health and sustainability core values. Phil described his hands-on approach to recruitment, leveraging his extensive network to attract staff who are passionate about the business’s ethos. Their participation in community activities is also a plus for recruitment, particularly in support of schools – many of their young staff have come to them due to these connections.
He highlighted the significance of continuous staff development and community involvement, which enhances staff loyalty and enriches the customer experience. They have also been re-onboarding staff periodically to keep everyone aligned with the evolving business goals and employment costs within their budget – it’s not a ‘once and it’s over’ process. Events and programs that engage the public and provide learning and development opportunities for staff have been a great way to increase connection and loyalty—an upcoming community ‘thank you’ event for 100 volunteers has had more staff eager to participate than they can use!
In summary, the panel gave a terrific overview of how successful hospitality businesses can attract and retain a great team by focusing on cultural fit, careful recruitment, continuous training, and community engagement – creating a workplace where employees are not only happy and productive but also deeply integrated into the business’s life and core values.
About the panel members…
Geremy Glew travelled the world for nearly 20 years, working as a chef and executive chef for a wide range of businesses, from bars to 5-star hotels. In 2006, Geremy pivoted to recruitment and has grown Placed Recruitment to be recognised as the go-to team for hospitality recruitment in the NSW and Queensland markets. In 2020, when hospitality was almost completely shut down, he doubled down and used Placed’s capabilities to help stabilise and rebuild the industry. His clear-eyed thinking encouraged business leaders to strategise their recruitment methodologies to achieve optimal service delivery and growth during a period of great disruption.
Con Dedes is the owner and Managing Director of Dedes Waterfront Group. He is a dedicated philanthropist and visionary entrepreneur with diverse business interests. With over 30 years of experience in the hospitality industry, Con and his wife Kerrie have cultivated Dedes Waterfront Group into an iconic family-run business known for its impeccable service, exquisite cuisine, and stunning waterfront locations. Comprising 13 venues ranging from casual dining to fine dining, events, and takeaways, Dedes Group consistently exceeds guest expectations, offering unparalleled experiences on one of the world’s most beautiful harbours.
Phil Dawson, owner of Ruby Lane in Manly, has an extensive and varied hospitality background to draw on, from Bars and Hotels with the Keystone Group to Café Franchising with the Foodco Group. Phil is undertaking his life’s passion project in running a 100-seat venue that promotes the health and well-being of his patrons and the community while providing a memorable experience. Engaging with the community through interactive education programs and feature dinners, he is out to change people’s perception of sustainability and what’s possible with real food. Drawing on his experience, he delivers respectable KPIs in a traditionally challenging market. Phil believes in managing processes and developing a team of leaders who can execute the processes at the highest level.
Belinda Clarke is the CEO of Foodie Coaches and a well-known hospitality industry leader with over 25 years of experience. Previously serving as the CEO of the Restaurant & Catering Association, she has consistently demonstrated her ability to drive transformative success and best practice efficiencies across the sector. Known for her strategic and inspiring leadership, Belinda empowers business owners to elevate their operations and achieve their goals.
At the National Restaurant Conference in Sydney on May 20, 2024, Belinda Clarke, CEO of Foodie Coaches and a well-known leader in the hospitality industry, hosted a valuable panel session on ‘How to Attract and Keep a Highly Productive Team’. The discussion featured insights from three experienced hospitality professionals: Geremy Glew of Placed Recruitment, Con Dedes of Dedes Waterfront Group, and Phil Dawson of Ruby Lane Restaurant in Manly. Each brought a wealth of experience from different corners of the hospitality industry.
Geremy Glew shared practical insights on effective recruitment, emphasising the need for a personal touch and matching the right talent with the right role. He also spoke about the importance of integrating cultural fit into the recruitment process and crafting job advertisements that paint a compelling picture of career opportunities and a positive workplace. Geremy’s approach is not just about filling a position; it’s about placing individuals in an environment where they can thrive.
Belinda questioned him about a recruiter’s real value to the hospitality industry, especially in a digital age where job postings can easily be made online. He responded that recruitment is more than just filling a vacancy; it involves a deep understanding of a company’s culture and the specific nuances of the roles available. It’s also about advising employers and applicants about the market rate for salaries and conditions. He strongly emphasised that ‘work-life balance’ is not just a phrase but something that comes up in every conversation he has with employers and applicants – the old patterns of split shifts, doubles, and long hours do not work in the post-Covid marketplace! Even a 4-day week should be on the table for talented chefs.
Con Dedes shared his experiences managing multiple venues employing hundreds of people. He reminded us of the critical role of structured induction and ongoing mentoring in staff retention and satisfaction – this makes them feel valued and understood from day one. He pointed out the challenges in recruiting for mid-level chef positions and emphasised the value of transparency in business operations to encourage staff buy-in – the group is now much more open about figures and performance, and staff have responded very positively. Con also touched on the importance of succession planning and the desire among chefs to learn business skills. Providing this helps keep their team motivated and prevents feelings of disengagement – with 13 venues, they can also move people between venues or positions to encourage development and retention. He shared about their Wednesday morning mentoring sessions when he or his wife Kerrie is available for discussion with any of their staff – a true open-door arrangement.
Phil Dawson, with his focus on health, wellness, and community engagement at Ruby Lane, brought the perspective of an independent operator with a team of 20 staff. He discussed the importance of aligning the recruitment process with their health and sustainability core values. Phil described his hands-on approach to recruitment, leveraging his extensive network to attract staff who are passionate about the business’s ethos. Their participation in community activities is also a plus for recruitment, particularly in support of schools – many of their young staff have come to them due to these connections.
He highlighted the significance of continuous staff development and community involvement, which enhances staff loyalty and enriches the customer experience. They have also been re-onboarding staff periodically to keep everyone aligned with the evolving business goals and employment costs within their budget – it’s not a ‘once and it’s over’ process. Events and programs that engage the public and provide learning and development opportunities for staff have been a great way to increase connection and loyalty—an upcoming community ‘thank you’ event for 100 volunteers has had more staff eager to participate than they can use!
In summary, the panel gave a terrific overview of how successful hospitality businesses can attract and retain a great team by focusing on cultural fit, careful recruitment, continuous training, and community engagement – creating a workplace where employees are not only happy and productive but also deeply integrated into the business’s life and core values.
About the panel members…
Geremy Glew travelled the world for nearly 20 years, working as a chef and executive chef for a wide range of businesses, from bars to 5-star hotels. In 2006, Geremy pivoted to recruitment and has grown Placed Recruitment to be recognised as the go-to team for hospitality recruitment in the NSW and Queensland markets. In 2020, when hospitality was almost completely shut down, he doubled down and used Placed’s capabilities to help stabilise and rebuild the industry. His clear-eyed thinking encouraged business leaders to strategise their recruitment methodologies to achieve optimal service delivery and growth during a period of great disruption.
Con Dedes is the owner and Managing Director of Dedes Waterfront Group. He is a dedicated philanthropist and visionary entrepreneur with diverse business interests. With over 30 years of experience in the hospitality industry, Con and his wife Kerrie have cultivated Dedes Waterfront Group into an iconic family-run business known for its impeccable service, exquisite cuisine, and stunning waterfront locations. Comprising 13 venues ranging from casual dining to fine dining, events, and takeaways, Dedes Group consistently exceeds guest expectations, offering unparalleled experiences on one of the world’s most beautiful harbours.
Phil Dawson, owner of Ruby Lane in Manly, has an extensive and varied hospitality background to draw on, from Bars and Hotels with the Keystone Group to Café Franchising with the Foodco Group. Phil is undertaking his life’s passion project in running a 100-seat venue that promotes the health and well-being of his patrons and the community while providing a memorable experience. Engaging with the community through interactive education programs and feature dinners, he is out to change people’s perception of sustainability and what’s possible with real food. Drawing on his experience, he delivers respectable KPIs in a traditionally challenging market. Phil believes in managing processes and developing a team of leaders who can execute the processes at the highest level.
Belinda Clarke is the CEO of Foodie Coaches and a well-known hospitality industry leader with over 25 years of experience. Previously serving as the CEO of the Restaurant & Catering Association, she has consistently demonstrated her ability to drive transformative success and best practice efficiencies across the sector. Known for her strategic and inspiring leadership, Belinda empowers business owners to elevate their operations and achieve their goals.
Check the other useful blog posts on the Foodie Coaches website…
Want to get some 1 on 1 help with your business? Talk to one of our coaches