Harley Carbery was born in Victoria, BC. He grew up in his families Dairy Queen slinging burgers and ice cream. After attending Camosun College in Victoria he graduated with a Hotel & Restaurant Management Diploma. Working for Fairmont Hotels & Resorts across Canada for 7 years took him from the Banquet Rooms at the Algonquin in St. Andrews, New Brunswick to the kitchen in Mt. Tremblant, Quebec to Managing The Wildflower and Wine Room Restaurants at the Chateau Whistler. While in Whistler he fell in love with wine and became a Sommelier through the International Sommelier Guild. Now in Las Vegas, after a short stint as F&B Manager at the Ritz Carlton Hotel he made the move to L'Atelier de Joel Robuchon as AGM/Sommelier and finally Wine Director of Joel Robuchon Restaurants, Las Vegas at the MGM Grand Hotel & Casino.
Hello again from Vegas, it’s been a couple of months. I’ve been busy with a newborn in the Carbery household. Inevitably though it was back to work….
In Las Vegas there are many opportunities in the hospitality industry. These opportunities can make it difficult and challenging when it comes to employee retention. There are not many places in the world where a new hotel/casino property opens every few years with 10 – 15 new dining options, thousands of square feet of convention space and thousands of rooms. This of course creates many new and exciting employment opportunities and the grass is always greener on the other side, right…?
When it comes to employee retention for me I try to keep it fairly simple.
When the employee is hired make sure they are fully aware of their position and what it entails.
Pay them a competitive wage, this can vary depend on the position and location.
Listen. When your employee has something to say, listen.
Be flexible. Life always is full of surprises; support your employees whenever possible to help them keep a good work/life balance.
Of course all situations are different and retaining employees is always going to be an ongoing challenge. I have been lucky when it comes to employee retention. Yes I have had to replace sommeliers but thankfully this has mostly been due to promotions and amazing job growth opportunities.
Try to make an effort whenever possible to hit the points I mentioned above and I think, from my experience, you will be hiring less and spending more time really doing whatever it is you enjoy doing!
Check out Questus Hospitality’s Career Opportunities here.
Until next time;
Harley Carbery - Wine Director l Joël Robuchon Restaurants
P.S. Follow me on twitter @harleywine1
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