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Leadership surpasses management, especially in the difficult environment of pandemic restaurants, said Monty Moran, former co-CEO of Chipotle Mexican Grill.
“Management is about getting someone to do something for you, something you want them to do,” Moran told a main audience Tuesday at the CREATE conference in Denver, Colorado. “Leadership is about getting someone to do something that they want to do and that they themselves want to do for themselves.
Moran, who worked with Chipotle for a dozen years, was instrumental in creating the Chipotle culture and wrote the 2020 book, “Love is Free. Guac is Extra .: How vulnerability, empowerment and curiosity built an unstoppable team.
Moran told the CREATE audience that he had been in the industry most of his life, starting with a restaurant in his family’s house, which bore his nickname “Moose,” serving as a steakhouse at a Colorado Dairy. Queen, working as a waiter after college. then, separated by a successful legal career, he was a leader at Chipotle.
“I think everyone in this audience actually deserves a little kudos because just by sitting here today you’ve made it through one of the most difficult times in the restaurant industry,” Moran told the COVID era conference.
Having talented and empowered teams to tackle these challenges has become even more difficult, he said, but leadership can be key.
“Leadership is the active empowerment of one or more people to achieve a goal that is both desired by people and which enables those in leadership to achieve and enjoy their full potential,” said Moran, crediting his book.
Management, with its carrots, sticks, contests and competition, is less effective than leadership, which is essentially about handing over power, he said, adding just three words – I need you – are powerful.
“These are very hard words to ignore,” Moran said.
Working undercover after starting at Chipotle, Moran said he quickly discovered that the company’s six-week “Manager in Training” program was for white applicants who were trained by primarily Hispanic staff. “There wasn’t really a feeling of empowerment,” he said. “There was no vision. There was no upward mobility.
Moran turned this into a “restoration program” and identified lower level workers to promote. “We created a career ladder,” he said.
Success depends on sharing power, said Moran, advising restaurateurs, “Stop managing. Start leading.
Even though restaurant chefs teach everything they know, Moran said another job will come that “will be more of a chance to help others.”
“Love is just as powerful and critical at work as it is at home,” he said. “Each of you has great power. By relinquishing your power, others who might lead in this way will become the best version of yourself.
Contact Ron Ruggless at [email protected]
Follow him on Twitter: @RonRuggless
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