A catering company's banquet captain is responsible for overseeing front-of-house staff during an event. Which management style is most effective in a high-pressure, time-sensitive banquet environment?
-
A
Laissez-faire, allowing staff to self-direct entirely
-
B
Autocratic, issuing directives clearly while remaining open to brief feedback
-
C
Consensus-based, seeking full team agreement before each task
-
D
Hands-off delegative leadership with no check-ins