Employees Come in Three Flavors

Mike was the CFO of a large manufacturing company in Texas. He was an outstanding executive and he accepted this position because it suited his strengths to a tee. The company was looking for a very strategic Head of Finance who could work in partnership with the company’s CEO to take market share in existing markets, enter new markets and diversify their product line. 

Written byKim Seeling Smith
| 4 min read
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When Mike started his new job he quickly realized that there was a huge problem. The way the department was set up he had to spend all of his time looking at the past instead of working with the CEO to plan the future. He also found himself working 70 – 80 hours per week. 

Mike knew this was unsustainable for several reasons. He was not using his talents and would eventually become disengaged and frustrated. He was also not doing what he was hired to do, which would quickly become a source of irritation to the CEO and detrimental to the company as a whole. 

Mike assessed the situation and discovered that a few of his employees’ current roles were a substantial waste of talents and individual skillsets and having a negative impact organizationally. So, he reorganized the department and prioritized his time. He decided who his high-potential staff members were—his Critical People—and redesigned their job descriptions to allow them to take on more crucial projects. He found the Squeaky Wheels on the staff and provided essential training, and then determined who needed a bit of motivation or to be moved on. 

Mike had identified the “flavors” of his employees. 

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