boss is always right

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Let's talk about discipline at the restaurant.

How to build relationships with employees? Army, with a clear hierarchy? Or democratic? Sergey Mironov recently addressed subscribers with such questions.



"With democracy, the motivation of your subordinates will be much higher, the atmosphere in the team is healthy. People will be bravely creative, and line employees "from the spot" sometimes really know how best to do it. There will be almost no conflicts and layoffs, the staff will work for the guest.

Cons: poor handling. If employees find the decision of the administration unpopular, there may be a protest. The authority and the need for steps the manager will have to prove, and negotiations with subordinates will take all the time. By choosing whether to let a person go home or ask to work out a holiday, you will go about personal relationships. There will be no strict "vertical," like graphs or bones. And because of informal communication, you can quickly sit on your neck.

Now a conditional dictatorship. The whole system will work like a clock, you can predict both the budget, and development, and bones. Discipline, there are no failures in working with guests. Disadvantages: low motivation of employees, high flow, weak loyalty. Managers can tighten the nuts with subordinates, and the director or manager can not know about this. Then the negative will accumulate in the team and spill into the hall.



Both options are extremes.

However, any authoritarian regime in the restaurant will always be complemented by some internal ideology (to increase the prestige of the brand and create loyalty to the enterprise). And the difference between approaches is as between an amateur circle and a defense plant.

So is it possible to cross them and bring out something optimal for the restaurant? Or will it be amateur activity at a defense plant? Should you interfere with sour with fresh, or should you strictly follow the same regime?

Friends, share what model of relations with employees is closer to you and why?, "The founder of Meat & Fish asked his audience.
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