3. Ask and receive
Don’t underestimate employees. “I learned from a really great boss that staff have a lot of skills and knowledge,” Kidd says. When it comes time to set the operation’s five-year plan, she brings in the whole staff to help set goals and brainstorm collectively.
Julaine Kiehn, campus dining services director at the University of Missouri in Columbia, says she learned early in her career to share as much information with team members as possible, from department happenings to systemwide news. There is very little information that cannot be shared, Kiehn says.