Adrian Tan, co-founder of The Resource Group, summarises his thoughts on the recent TD Executive Summit:
30+ senior HR folks gathered at SPACES (a very cool co-working space in downtown Bangkok) to learn from each other as well as speakers from the worlds of HR, leadership development, operations and technology.
As usual, I would be talking about HR Tech. But at the event, I also learned about the unique pain-points hotels are facing on day-to-day. Hoteliers are often under pressure to hire lots of people, within a short time frame, whilst rushing from one location to another and, of course, maintaining a professional disposition and making sure everybody is happy.
It is a tough job and attrition can be high. So when you are short on headcount, you face the added dilemma of ensuring newcomers are properly trained versus putting them straight to the floor.
I knew there must be some HR tech that would work well in a hotel environment. So I set out to do some research and uncover a bunch of solutions which are, or could be, adopted by the hotel sector. If you work in hospitality and want to improve your business performance via HR, read on:
Keep your employees engaged
One of the common issues raised by the hotels' HR at the event was how to keep their people engaged. Typically they would have big internal events which would drive up the engagement but it would just drop equally fast soon after the end of the event.
Just like keeping fit, you don't complete a single megamarathon to clock an entire year's mileage. It should come in frequent, smaller doses -this is where EngageRocket comes in.
EngageRocket builds better workplaces with people analytics, helping companies see the business impact of improving their employee experience. And they did that for a Singapore-based private hospitality club with a headcount of more than 200 employees.
They wanted a way to become an employer of choice in the hospitality sector amongst private clubs, by monitoring and improving employee engagement in real-time. Their challenge was the unwieldy nature of their workforce, which included F&B, housekeeping, front-of-house and corporate employees.