After answering a question on leadership on LinkedIn I was advised that it would make a great blog entry. So here goes!

Building a great team is similar to opening a restaurant
I’ve spent thirteen years working with team leaders to make them effective and I often make the analogy that building a successful business team is similar to opening a restaurant to serve great food. It needs a capable, stable and motivated brigade in the kitchen as well as a team of people to serve the food and make the eating experience memorable.

The ingredients good or bad are often immediately noticeable by customers. If the team, in both the kitchen and front-of-house areas can’t work together then either the food or service will suffer and customers will IMMEDIATELY stay away in droves. 

Staff turnover a universal problem
The first task is to have a stable team. Staff turnover is a universal problem, and not just in the catering sector. Each new appointment seems to carry with it a high risk of failure.  Let’s explore why this is …

There seems to be three common mistakes that team leaders can make. The first is failing to communicate the results that are required from the team. Job descriptions provide an indication of the required results but success in a job depends upon the boss’s assessment. The team, therefore, needs to understand what constitutes a success in the boss’ eyes and how such success will be measured.

Gaining a clear understanding of what success looks like can be achieved by holding a series of meetings with the the team. As such they are best undertaken as formal 1:1 discussions, as opposed to short conversations over the coffee machine or at a team meeting.

The types of questions that need to be asked include:

·    How has the current situation reached this point?
·    What problems have been identified if the situation is not improved?
·    What actions the leader expects in the short and medium term?
·    What would constitute success in the leaders’ eyes?
·    How and when will performance be measured?

Understanding the leader
The second mistake is failing to communicate the boss’s management style. This means understanding how the leader likes to be communicated with and how often? What decisions the leader likes to make personally and what decisions are clearly delegated to individuals in the team?

Culture a major ingredient
A big mistake a leader can make is to ignore the culture of the business or not to consciously develop a culture for a new team. To ignore culture makes introducing change more difficult. In addition the leader needs to consider that all change will have an affect on other people, particularly in other areas in the organisation, so prior to making changes it’s important to consider the consequences both upstream and downstream.

Then there’s the aspect of training. A leader wanting to build a strong team needs to ensure that the team can deliver what’s expected. One of the lessons from Restaurants is that there’s little point in placing Duck a la Normande on the menu if the kitchen brigade haven’t the ability to cook it properly and restaurant team don’t know how to serve it.  (Or what it is).

Now, isn’t that a recipe for business success?

Yesterday I found myself talking about and writing on how a company should view talent management.
When speaking to Directors and managers I will often make the analogy to a
successful restaurant.

Any restaurant that fills all of its tables every
night and has a diary full of forward bookings will have a capable,
stable and motivated team of chefs in the kitchen. However having a team
of top talent creating the product, in this case food, is not enough.
To provide a great customer eating experience there must be a team
professional front of house and waiting staff to meet, greet and serve
the customers. Other aspects such as décor, entertainment value and ease
of access may play a part but the main success criteria are the people
and the product.

However if that top talent leaves the restaurant this is often
immediately noticeable by regular customers. Either the food or the
service will suffer and customers IMMEDIATELY stay away in droves.

Top Talent from top to bottom

Despite the analogy above too many companies try to attract top talent
to their most senior or important posts whilst “getting someone to fill
the post” for more junior staff.

This positions all the top talent in specific areas of the business
whilst creating a number of inbuilt and preventable weaknesses.
Weaknesses that reduce the potential for profits and future growth.
These weaknesses are most evident when the business wishes to introduce
changes to processes and systems.

With a weak talent pool any change programme tends to be slower to
implement, with the top talent urging the change whilst other groups are
unsure or opposed to the change.

In my experience the problems that poor talent management create are:
Increased costs,

Poor flexibility,

Poor management capability,

Inability to develop robust succession planning,

Difficulty in developing strategic capability