Leadership style at eye level has always helped me the most during my hospitality career for 50 years. It didn’t matter whether I was talking to a Dishwasher, a prep cook, or a General Manager. That was always important to me, you have to learn to show genuine interest and invest time in your employees, and also listen to them. That way you get a lot in return. Respect them as much as you want them to respect you. I have staff from Canada, Mexico, the Dominican Republic, and the US still communicating with me today after all the years that have passed. That means a lot to me!
My philosophy and basic principles were always as follows:
- Focus on the situation, issue, or behavior, not on the person.
- Maintain the self-confidence and self-esteem of others.
- Maintain constructive relationships.
- Take initiative to make things better.
- Lead by example.
- Think beyond the moment.
If you follow these six commitments, you will have a successful partnership and operation with your employees.
Your Blogging Friend and Chef UlrichK
