Slower months often bring unpredictable rosters and ballooning wage percentages. This session dives into how to plan smarter, reduce unnecessary hours, and make sure your team is set up for success without overstaffing. We’ll also explore practical cash flow strategies that can help you stay in control – even when turnover is down.
You’ll walk away with:
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Strategies to manage wage costs and improve rostering efficiency
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Practical tools to align staffing with sales forecasts
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Cash flow tips to stay ahead during quieter periods
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Insights to keep your team engaged while reducing unnecessary spend
This workshop doesn’t just teach you the theory, it equips you with actionable strategies to make a real impact in your business.
Presented by
Benedikt Bouillon
Benedikt has 20 years of experience in Hotels, Restaurants and the Wine Industry. A typical hotel career, he started from the ground up, working as a Waiter, Porter and Receptionist before progressing to more Senior Roles, eventually running Ultra-Luxury Lodges Matakauri and Kauri Cliffs. His career took him from his home country of Germany to London and Vienna, before adding stops in Melbourne and New Zealand, working for bigger corporate hotel companies such as Mandarin Oriental and Luxury Collection by Marriott just as much as smaller scale, privately owned businesses including Boutique Hotel Adelphi and Stonyridge Vineyard.
He understands the challenges of running small to medium-sized businesses and shares proven best practices that are often inspired by corporate hospitality but always effective in privately operated companies. His approach is practical and hands-on, offering advice based on real-world experience rather than dry theory.
This training is delivered with the support of the Hospitality Training Trust