How Not to Be a Bad Boss
You want your food truck employees to perform at their best, but there’s a fine line between being a tough boss with high expectations and being an unreasonable jerk. Use these four rules to avoid crossing the line.
- Appreciate different work styles. Be clear about the outcomes you expect, but don’t create conflict just because your employee has a different style of getting something done. If they’re effective, give them latitude to develop their own solutions and add value.
- Give your employees a sense of purpose. Food truck owners need to give their employees a reason to care. It can be tough if you’re providing a basic product or service versus curing cancer, but everyone is in business to serve a need–so make sure employees understand that. Clarifying the big-picture importance of what your people do helps employees stay focused and committed, even when the demands are great.
- Recognize good work. If you’ve set rigorous performance goals or expectations employees must meet, don’t change the rules after the fact or fail to recognize success. Include your expectations in resources such as employee manuals, training materials or job descriptions. Conduct regular performance reviews and be sure to acknowledge when expectations have been met or exceeded. Recognizing a job well done enhances motivation.
- Be respectful. Regardless of how demanding you are, treat your employees with respect and dignity. While it takes courage to tell the truth, it should be done in a way that doesn’t devastate your employees. That means no “sucker punches”–blindsiding them with expectations they couldn’t have anticipated–and avoiding destructive communication styles like screaming and insults. Explosive or reckless behavior hurts productivity and will likely cause you trouble retaining your best employees.