I have been running a family business for 14 years, which today consists of a karaoke/dating restaurant, a night club, a food restaurant, a golf restaurant and a separate summer restaurant.
Through our company, I have had the opportunity to employ personnel on a really wide scale and to be in contact with various professionals in the restaurant industry. Because of this, my job description has been colored by various twists and turns related to restaurant staff for a long time. In these matters, the articles of the collective agreement in the restaurant industry have become familiar. Our industry is known for its lively turnover of personnel, so knowing the rules of the game in a certain way lightens the burden of the entrepreneur and his supervisors considerably. In almost everything.
I have brought my experience of the twists and turns of the collective agreement into Koutsie's coaching in three languages. I believe that when you also take care of TES knowledge as a supervisor, it will be much easier to manage work communities of all sizes.