The right amount of compassion, awareness of others ' emotional keep up and at the same time discipline and project demands form the delicate balance of good leadership. While following a definitive pattern on leading a project is successful deal for going ahead, it possibly can 't be a feasible way to go for a field like in the hospitality industry where every project is different, requires creativity and newness to be successful and sellable. Amabaile and Khaire in one of their journals talk about this quite clearly “The first priority of leadership is to engage the right people, at the right times, to the right degree in creative work. That engagement starts when the leader recasts the role of employees. Rather than simply roll up their sleeves and execute top-down strategy, employees must contribute imagination.” (Amabile & Khaire, …show more content…
e.g. On our first day of brasserie week, we all arrived early to set up the restaurant and I had already a job sheet of students prepared s to what everyone was tasked including myself based on their experience and ability to perform the given task. I also considered that everyone gets a chance to work in areas they haven’t worked before without discounting the efficiency of the project execution. On the day of service I arrived and drew a table plan assigning tasks and responsibilities to each one of us for that day. This may have come to me naturally, and can be classified as a part of both theories of transitional and trait behavior of leaders, which was driven by my physical vitality and stamina, eagerness to accept responsibility and also skill in comprehending people 's strength and building work relationship. In 1989, John W. Gardner published in one of his journals that these three behaviors among others appear to make leaders successful in performing in any situation. (Gardner,