You Have the Right to Remain Spineless

I talk with restaurant operations leaders all day long. When I ask them about their management style, one of the phrases I hear too often is "I'm a hands-on manager" and it causes my lip to curl sometimes. Yes, there's a time and place for getting in the trenches with your staff to dig out of the weeds. But when I pry further into what these restaurant managers mean by "hands-on", I discover that many times they're describing a style that treats their staff like babies, incapable of knowing what to do much less executing in a difficult situation.

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