We hear it just about every day. You’re in the market for tasting room employees. And not just any employees, but hospitable, motivated, and reliable employees. The market is slim, because the competition is thick. You’ve heard the stats, there are over 9,000 wineries in the United States, and that number is growing every single day. So, how do you achieve that “dream team” in your tasting room? Is it possible to find these talented employees? And if you find them, how do you retain them? We think the answer is as simple as a shift in mindset: Your most important constituents are your EMPLOYEES, NOT CUSTOMERS. Richard Branson has the right idea…
- Be on the floor, working the busiest days.
- Communicate more than you think is necessary.
- Congratulate staff on life events such as new babies, inquire about vacation trips, and ask about how both personal and company events turned out.
- Care enough to stay tuned into these kinds of employee life events and activities!
- Use Simple, Powerful Words to Motivate Employees: PLEASE, THANK YOU, GOOD JOB
- Provide Regular Feedback
- Be CONSISTENT
The Ball is in Your Court. You Set the Tone. You can make their day or break their day. It’s your choice.
When it comes to staffing:
- Hire for the personality first. Wine can be taught. An engaging personality, genuine kindness and a passion for hospitality cannot.
- Look outside of wine business:
- Hospitality stars in restaurants or hotels
- Seasoned sales professionals of high-end products (e.g. luxury cars, software)
- Brightest recent college grads (no experience required)
- Seek diversity: balance of ages, experiences, backgrounds leads to many learning and mentorship opportunities and a healthy debate of best practices.