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HRA 498 SLU Addressing Functional vs Dysfunctional Turnover Discussion Questions
Congratulations, you have just become the new Regional Manager of Aw, Shucks! Oyster Bar & Grille. You oversee eight restaurants in the MD/VA/NC area. Turnover is a big problem in all of your locations and has recently risen to an all-time high of 72%. Further investigation shows that the majority of turnover for line positions (cooks and servers) is Functional, while most of the turnover for staff positions (shift supervisors and store managers) is Dysfunctional.
Describe your plan to increase retention of all employees. What potential problems are leading to turnover? What specific actions could you take to reduce turnover? How will your plans differ in addressing the Functional vs. Dysfunctional turnover?
