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Introduction
Managing a call center is much like managing a restaurant. Both call center managers and restaurant managers have to find the right balance between meeting customer service requirements and operating efficiently. When customers visit a restaurant they expect to be treated courteously and not have to wait too long before they eat. Likewise, when borrowers call, they do not want to be placed on hold forever. Management must provide sufficient staff and inbound capacity to ensure that the quality of service is satisfactory to the customer. However, staff costs, whether they are at a restaurant or call center, generally comprise the largest expenses of running a business, which means that management often looks to staff cuts as a primary way to minimize costs. Staff reductions many times result in overworked employees. Consequently, this approach poses a major challenge to managers in maintaining a productive work environment and keeping staff motivated.
Whether a call center resides at a school, lender, servicer, or guarantor, call center managers face similar challenges. Although the types of questions differ from call center to call center, each manager strives to keep employees motivated, informed, and productive.
Given the major challenges that call center managers face, this module is designed to:
Learning objectives
At the end of this module, you will be able to: