Anybody deal w/an overly 'hands-on' boss?

[Jim]

Does anybody deal with a boss or client that has an excessive amount of involvement in day-to-day operations? Or other people in the operation that think they are your boss(es)? I know this is subjective. And I understand when you work for somebody, they are allowed to do as they wish. However, often I feel that an employee is put into place to do whatever the job requires and to live up to the expectations set before them. I guess it boils down to "let me do the best job I know how" versus being "on trial".
Am I right to question this or just venting?

Hey, I just read your thread about the April dinner. Same boss? Did the dinner work? Just thought that it was interesting this post was up the same day as your last note on the dinner.

I have had a "on trail" boss. I can't seem to have a boss that's not that way. I always thought that I was hired for my skills an d knowledge but can never use those skills because I'm always trying to do things "his way". I always try to let my employees do the best they can, my rule is "I don't care how you get there, just make sure its right, there's enough and its done on time."

Okay, I have an opinion on this topic. I'm a BOSS> and I like things done MY WAY> HOWEVER: I think it's important that YOU as an employee understand I"m the boss and it's my name on the door... that's why I like things done an certain way... and maybe, just maybe, I've been doing this a bit longer and have a bit more experience and I can teach you something you don't know. I ALSO believe that you can teach me a lot. I ALSO believe that I hired you for your talent and energy and abilities and should allow you to blossom and grow. I think, if you asked my employees, you would find that I am reasonably open-minded to suggestion. I, as long as my name is on the door, will always have my hands on! Why else would I put my name and reputation on the line?

I agree with Carol, when it is your money and your place, of course you are going to be hands on. The people who make money are not the ones who keep their noses out of their business, they know what is going on at all times. I have always had much more respect for a boss who helped me keep in mind my food cost, and also what would sell. To me, my ideas were great, but many times my boss would point out the some food items just wouldn't sell. Many times (not always) he was right, and it taught me to listen. A good boss will give his opinion and be a good listener at the same time. If it is a good relationship, you both end up learning from each other.

[Jim]

Bobzaguy... In fact this is the same person that the meal (see Intermezzo Service) was done for.
I think the responses, especially from Carol W., are very poignant. I guess the way I have always operated has been to 1. sell myself to a potential employer 2. once hired, bust my tail proving what I sold 3. continue to grow (and grow the business) as I see fit as a professional. With that in mind, I too hope to be an owner/operator one day, and would cherish having my name on the door. That said, I would hope that I would be intelligent & seasoned enough to hire the right people. I would hope that the guidance I give them would be ample for them perform as I demand, hence, to not tarnish the name on the door.
So, I take from reading the posts, that there must be a happy medium. Agree?

Hey folks remember one thing about our business . there are many typs of owners . theres the ones who worked hard and learned the biz from the bottom up and then there are
those who have money and open a nice place (usually not as functional in the back of the house as we would like ) and because they have money and a dream feel that that this gives them the knowledge to make changes at a moments notice without regard for a maybe more knowledgeable and experienced employee . I myself have worked for both kinds of employers several times and the bottom line is that until you have a place that is all your own you are going to have to contend with the owner,be it good or bad . I have found that the owner with little or no Knowledge usually doesnt last long in this biz ( thats why the names of restuarants change so often ) but I have found that the ones who do know what they want , and have a good plan on how to get there and stay there are the ones to pay attention to and learn from. There is somthing to be learned from both and as you progress in your art you should learn what works and what doesnt and you should be able to effectivly lead your owners to the right decisions . Remember this is a people biz all the way around and you should hone your skills in your dealings with the boss / owner
so that the ultimate outcome is the satisfaction of the customer , which adds up to money in the till . Remember no matter what,in all business the bottom line rules .
good luck and keep cookin .