Beyond the Suit: Why Micromanagement Doesn’t Work in Hospitality
Micromanagement means trying to control every little detail of how people work. It’s when a manager watches too closely, gives constant instructions, and doesn’t let the team breathe. In hospitality—hotels, restaurants, cafés—this kind of leadership often comes from fear: fear of mistakes, fear of being blamed, or just personal insecurity.
Yes, hospitality needs high standards. Clean rooms. Perfect coffee. Friendly service. But when control becomes too much, it backfires. Staff feel stressed, unmotivated, and disconnected. They stop thinking for themselves. They leave.
And when managers keep quitting too? That’s a red flag. It usually means upper leadership isn’t building trust or stability. On the other hand, places with steady, supportive managers tend to thrive. Teams feel safe, and customers feel the difference.
Micromanagers often believe their team can’t meet the standard without constant supervision. But if that’s true, the real issue is poor hiring or weak training. It’s the manager’s job to build a strong team—not to smother it.Think about your favorite café or restaurant. Do you go back because of the manager in the suit? Probably not.
You return because of the people who serve you—the barista who remembers your name, the server who makes you feel welcome. That’s what builds loyalty. That’s what makes hospitality special.
I’ve seen this firsthand—both as a barista and as a founder. When people feel trusted, they take pride in their work. They show up with heart. And that’s what customers remember. Hospitality isn’t just about service; it’s about connection.
So What’s the Better Way?
Trust them to do great work.
Be the kind of manager people want to work for. Give your team space to use their strengths. Let them shine. When you lead with trust, your team will deliver the kind of service that keeps customers coming back.
Hire people who care.
Train them well.
Trust them…..
