Examples Of Leadership During Crisis In The Hospitality Industry
We are in uncharted territory today! Restaurants, hotels, and membership clubs are learning to adapt to new challenges in the marketplace and address the biggest concern of consumers today, health safety.
They’re also looking for services and products that solve their daily needs and make them feel secure about the future.
As you step into this new season of hospitality expectations, here are three leadership pillars to help stabilize your location and manage your team during the coronavirus outbreak.
One sign posted or one meeting will not suffice. Regularly assure your team and customers that your business is going to adapt its processes and behaviors to make your service as non-disruptive as possible.
Utilize social, web, video, apps, and partnerships with others such as the city councils to communicate your location’s plan.
Set Realistic Goals
While this is not business as normal, you can still succeed in setting a defined plan for everyone. Your role as the leader is to be honest about what is attainable for the coming weeks and months. Set a calendar goal of two weeks, one month, and two months so that every team member and customer knows what to expect.
Psychologically, when people can break up change into smaller chunks, they are able to adjust better and perform more successfully.
Get Ahead Of The Curve
Take on the hardest issues ahead of you – even including the thoughts of your top talent in the solution brainstorm. Do your best to create a solution before your local municipality gives directives.
If you are waiting for the city to give you policies, you are already falling behind to the restaurant and hospitality changes.
The thing we can be assured is that there is some predictability in the lifespan and progress of the health concerns we are all facing. Be the leader in your organization and move everyone forward with steady confidence and your team and customers will respond!
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