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Toxic Company Culture: How to Remedy the Critical Faults that are Crushing Morale, Performance and Retention - On-Demand

Toxic Company Culture: How to Remedy the Critical Faults that are Crushing Morale, Performance and Retention - On-Demand

Product Code: YHWA021219D

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Toxic Company Culture: How to Remedy the Critical Faults that are Crushing Morale, Performance and Retention - On-Demand

Webinar now available On-Demand.

WEBINAR SNAPSHOT: Learn how to diagnose and remedy a toxic organizational culture so you can drive better business performance—and track success back to HR initiatives


There’s often a correlation between a strong company culture and the business’s overall success, so company culture is an important area for HR and business leaders to focus on. 

But how do you really know if your workplace culture is healthy? 

What kinds of factors can you track and measure to make sure your culture is heading in the right direction? And what missteps do you need to avoid so your company doesn’t foster a toxic workplace culture that can stall innovation and productivity—and, worse still, lead to disengagement and turnover? 

Use this on-demand webinar designed to help you focus on what to measure, and how, so you can start to turn things around if your workplace culture is in need of an overhaul. 

Our expert presenter will explore the factors that distinguish healthy workplace cultures from toxic ones. He’ll discuss the impact of leadership types, personalities, hiring and advancement practices, office spaces, and everything in between—all of which can provide valuable clues as to where an organization stacks up in terms of its overall cultural health. 

You’ll learn: 

  • What a healthy workplace culture is, and isn’t 
  • The top 5 signs your company is on the right track 
  • The best metrics to tangibly track your culture and measure your progress 
  • Tactics for breaking down communications silos 
  • The role accountability plays across the entire workplace 
  • How you can make values observable and trackable 
  • Warning signs that toxicity has crept in—and what you can do to drive it back out 
  • How to be positive, without being branded a “Pollyanna” 
  • What leaders must do to instill a healthy culture from the top down 
  • And much more! 


About Your Presenter

John IsbellJohn Isbell 
John Isbell Training

As a former Vice President of Operations & Training for the Improv Comedy Clubs, a 25-unit chain of full-service comedy clubs with full bar and scratch cooking menus, John Isbell knows how funny business can be. He was responsible for reviving the culture and history of the brand through installing culture-based training programs and operational systems along with standardizing both front and back of the house processes, unit to unit, increasing top line sales for the brand and building a team of managers that could lead it into the future. He also learned how much of an asset a sense of humor and great communication skills can be when building toward something bigger than you.

Mr. Isbell has held leadership positions in both Training & Operations in other organizations such as Logan’s Roadhouse, O’Charley’s and IHOP. Mr. Isbell also spent eight years in the Air Force/Air Force Reserves where his last position held was Unit Non-Commissioned Officer In Charge (Unit NCOIC) of Training and Development for the 452nd Air Reserve Mobility Wing.

Mr. Isbell is a past President of the Council of Hotel And Restaurant Trainers (CHART), an over-500 member organization of hotel and restaurant training professionals, and currently still acts on an advisory committee. John has been featured in many trade magazines such as Nation’s Restaurant News and Food and Wine, while also making numerous presentations at trade shows and conferences across the U.S., including 4-time speaker at the National Restaurant Association’s Restaurant, Hotel-Motel Show. 

Mr. Isbell has a Bachelor of Science Degree from Southern Illinois University at Carbondale in Workcenter Education & Development and holds an Associate Degree from the Community College of the Air Force in Educational & Instructional Technology. He is a Certified Hospitality Trainer (CHT) with the Educational Institute and, in 2009, was awarded an Honorary Doctorate of Foodservice (HDF) by the North American Food Equipment Manufacturers Association (NAFEM) for his contributions to the Hospitality Industry. 

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