Lissa Bowen Discusses Employee Burnout
In a recent piece, Lissa Bowen, Chief People + Culture Officer at Full Course, highlights the escalating issue of employee burnout in the restaurant industry, exacerbated by ongoing labor challenges, rising costs, and the aftermath of the COVID-19 pandemic. Even pre-pandemic, 80% of hospitality employees reported burnout due to long hours, understaffing, and poor work-life balance, resulting in high turnover and absenteeism.
Bowen identifies key symptoms of burnout, including irritability, anxiety, and exhaustion, warning that if left unaddressed, these issues can lead to poor financial performance and a toxic workplace culture. To combat burnout, she suggests several strategies for managers:
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Increase Happy Brain Chemicals: Foster positive experiences that stimulate dopamine, serotonin, oxytocin, and endorphins.
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Create Psychological Safety: Involve employees in decision-making and maintain open communication to encourage innovation and growth.
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Promote Self-Awareness and Self-Care: Teach stress-reduction techniques and encourage activities like walking meetings to improve overall well-being.
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Identify Career Interests and Set Goals: Regularly discuss career development with employees and help them set and track SMART goals.
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Communicate Core Values and Provide Education: Emphasize the restaurant's culture and values, and offer ongoing training to cultivate future leaders.
With 67% of restaurants reporting understaffing, Bowen argues that investing in education and a positive workplace culture is essential for retention and long-term success. By prioritizing employee well-being, restaurant leaders can drive meaningful change and foster a resilient industry.
