How to achieve great customer service – Part 3

Empower

Upskilling your team by giving them the appropriate training, coaching and support enables you to delegate authority and gives your  staff a sense of responsibility, so they take the initiative and make decisions. You’ll be surprised how often they end up improving the process.  It means you don’t have to keep an eye on things 24/7, in the confident knowledge that your guests will always get great service.

Encourage staff to think ahead and anticipate guests’ needs, rather than waiting to be asked. Demonstrate your trust in the team by giving them responsibility and authority to respond to guests’ expectations and requests in the way that they see fit. Develop champions for areas of responsibility that need a specialist knowledge or particular attention. This promotes a sense of pride and responsibility and will encourage continuous improvement. This in turn can have an impact on your guests’ experience, when
specific knowledge is required to gain the guest’s confidence, for example dealing with function bookings, or food allergies, when from the customer’s perspective someone with specific expertise in that area may be needed.

Giving your staff authority to deal with unplanned situations (including complaints) enables them to resolve issues quickly and with minimum fuss. This is not only far better for the guest, but less effort in the long run for you and your team if they don’t need to find you or a manager. Telling a guest you don’t have the authority to deal with an issue is both frustrating for the guest and degrading for the team member.

There will naturally be situations where a manager’s input may be required, but aim to keep those to a minimum by ensuring that any one of the team can deal with the most common issues, questions or complaints.

Motivate and encourage your staff in making guest service a priority. Create a culture of continuous improvement by encouraging your team to ask for guest feedback. When they receive favourable feedback ask them to suggest ways to build or capitalise on this, and when less favourable to come forward with their own suggestions of where and how things can be improved.

 

In the final part this week,  it is about reward and recognigtion for the staff that go that extra mile for the customers.

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