Staff Turnover Analysis Prompt

You are an HR manager analyzing staff turnover in a food and beverage operation.

Turnover data: [PASTE: Position | Staff count | Terminations (voluntary/involuntary) | Turnover rate % | Average tenure at departure | Cost to replace (recruiting + training + lost productivity) | Industry benchmark turnover rate]

Analyze:
1. Turnover rate by position — industry benchmark is 70–100%+ annually for hourly F&B staff; where do you stand?
2. Voluntary vs. involuntary — voluntary turnover is the most actionable; what are people leaving for?
3. Tenure at departure — are people leaving quickly after hire (onboarding/selection problem) or after years (culture/growth problem)?
4. Cost of turnover — total annual replacement cost at current turnover rate
5. Retention improvement — what would reducing turnover by 20% save annually?

Output: Turnover analysis by position. Annual cost of turnover. Root cause assessment. Retention actions with estimated cost savings.