I call it: "Go kiss your grandfather".When I was young and we would prepare to leave from a visit to my grandparent's house, out would come my grandma's inevitable "go kiss your grandpa". Every single time. Of course I was going to, but not at the particular time she thought I should. Every time it lost it's appeal because she took away my personal choice. It became her idea. What I thought or felt became null and void.
It's similar with micro-management. If a KM or F&B feels like they need to micromanage, it seems that there might be an underlying trust issue that you actually know your job and what to do and how to do it. Or maybe it's habit because they've been "in charge" for so long...or maybe it's oblivion about what you actually do accomplish...(I mean, you don't run around shouting "LOOKIE WHAT I DID!" <...um...you don't do you? :rolleyes: ) or E. all of the above.
There are so many managers that believe part of their job description is to ... well...manage. Their personalities are such that they became a manager in the first place. They can't let go of handling everything. Presumably they've been doing and organizing lists for a long time and believe they are just better at it than anyone else.
Part of being a great manager is to recognize when someone is up to the task and is self motivated and inspired.
This subject is near and dear to my heart. (well, not exactly dear...)
I find being micro-managed totally insulting and annoying. I was hired to replace the head baker that was 'promoted' to F&B manager at a Hot Springs Resort. 1 pastry chef/baker <me>, 2 lunch chefs, 1 prep/pantry and 4 -5 line chefs at night...we had about 200 covers a night average. Unfortunately Ms. F&B could NOT let go of the years she worked at my position (she was promoted from housekeeping to assistant baker...go figure...:rolleyes: ) and the fact that I actually was intensely more artistic and creative at the position than she was.
5 days a week, 90% of the time I would single-handedly manage the baking for the evening dessert cart (4 standard and 2 - 4 nightly chef choice...meaning me), the inventory for all of it, rotating ingredients in the coolers, doing food styling for the dinner cart, breakfast buffet pastries and cakes, plus french baguettes from scratch daily for the evening dinner service. Plus I would research and supply input and create items for functions, catering, brunch, and weddings...I received nothing but compliments from everyone, including the owner.
I worked far better when she wasn't around, which happened to be most of the work week. When she WAS around she insisted I follow her lists and would constantly interrupt my train of thought. We were always at odds about when certain tasks needed to get done. I had my own lists so that I could get my head around the day and she just couldn't accept that.
I would be met with those <blankityblank> lists every stinking morning. Things that I had been doing almost flawlessly for months, and could probably do in my sleep. Of course everything would always get done, but she never recognized (or refused to?) that it did and since I was the only one there...somehow she could never put 2 and 2 together.
It was totally demotivating. At that point my brilliant creations aren't mine anymore. What I accomplish isn't mine anymore They become 'hers' and what she 'told' me to do.
If a manager usurps your drive and ambition by 'informing' you of things that you already know to do, it ceases to be of your own volition. If you aren't recognized for your accomplishments why waste the energy trying?
I just hope that the experience changes the situation for your crew. Situations like that turn your inspiration into 'just a job' and after awhile it just becomes a chore that you are being essentially 'ordered' to do. You lose your spark like I did at the Hot Springs and they lose a pretty talented asset.
Just my 2 cents...<I'm thirsty now...LOL>