Prawn Skewer[/caption] profile: What are the most important decisions you make as a leader/owner of your business? guy: I’m a numbers man so I have seven or eight KPIs I work to. I find that’s the easiest way to make decisions. I have to have something to hang on to and to test and measure. drew: The leadership I gravitate towards is followship, so being a leader people want to follow. I try and practice that as much as possible. I’m passionate about the staff following someone they respect. If you have happy staff, you have low turnover of staff and consistency of message. Drew Grosskreutz profile: Is there any particular leader who inspires you and your decision making process? guy: To be honest no. I pinch little bits from everywhere. I see clever people every day doing smart stuff I can adapt for my business. jack: I agree, you don’t have to reinvent the wheel you just have to keep your eyes open for good ideas. drew: I get so much great information from Twitter. They have 140 characters to impress me, it’s short, sharp interesting tidbits of information I can use. profile: What traits do good leaders have? drew: For a start they have to want to be there and that goes back to giving them a platform to be brave enough to speak up and to bring up any problems, issues and concerns. There are times when we have had to change our business rapidly so a good leader needs to be able to adapt to that change. I also invest in coaching for my leadership staff so they feel confident in what they are doing and I don’t have to second guess how they are feeling. tony: I always carve out a niche for myself wherever I have worked. I had a staff of 150 teachers from all over the world when I worked in education in Japan. The biggest thing for me as a leader is the contact. I always liked to be available even if it was via Skype to get face-to-face with staff. I find that solves a lot of problems rather than letting things sit and stew. jamie: I think you have to be a bit of a maverick. For me, it came from working somewhere I felt dissatisfied. I could see where changes needed to be made but was frustrated they weren’t put in place. That’s when I decided to become a business owner and director. jack: I’m pretty lucky, I got my first management role when I was 21 and I’m now 65. I have learned a lot about different management styles over the years and have used just about every one of them myself. One of the most important things I learnt from a man I worked for 25 years ago was the importance of testing and measuring and it’s the one thing we do better than most.  I was lucky enough to have a couple of good mentors when I was young who gave me a crack and taught me stuff you can’t learn from a book. You can also learn a great deal from younger people too. Jack Childs

One of the most important things I learnt from a man I worked for 25 years ago was the importance of testing and measuring.” – Jack Childs
profile: Are leaders born or made? jamie: I think some people naturally take charge, you don’t have to tell them four or five times to do one task. There are always those individuals who want to take more responsibility and naturally rise to the top. jack: I believe they develop from childhood which starts from watching their parents, through to when they start working and watching the way leaders around them work. I believe developing and learning from other leaders never stops. tony: My view is based on the Japanese idea of “SENSEI”. It literally means one who lives ahead of others. Therefore, I believe ‘effective’ leaders are people who draw on a vast array of skills and experiences built up throughout their lives and thus live ahead of their people; leading by positive example. profile: What are the challenges of being a leader? guy: You have to think fast and have the ability to think on your feet. You don’t see that in those who are not natural leaders. tony: I think it’s important not to be too hard on yourself. When you are operating at a certain level you are going to make mistakes, you are going to get knocked down and that’s okay. drew: There are challenges every day but I love it. It’s what I thrive on. I love leading a team of mostly women too. They are the most loyal employees.

OCEAN ENDED There is something quite magical about dining on the water’s edge and that is certainly the case at Ocean Ended which is set on the ever changing waters at the mouth of the Maroochy River. Oozing sophistication and charm, it was the perfect spot to catch up for a leisurely lunch with the Blokes about Town and our polished and professional waiter (and owner) Paul Holmes made the experience one to remember. Passionate about delivering fresh, local produce with a focus on seafood, Paul and his team have created a delicious menu and chosen an expansive wine list to suit most palates. We were spoilt for choice when it came to the lunch menu. First course included Ocean Ended prawn roll, slaw and kipfler chips; spanner crab and smoked cod cakes and mustard cream; beef carpaccio, herb salmoriglio, caper berries and parmesan or my choice, Mooloolaba tiger prawns on a rosemary skewer served on a bed of watermelon, heirloom tomato and mint salad – yum! Second course was just as delicious. Each dish was vying for my attention, but I couldn’t go past the linguini of crab, chilli, lemon and parsley and it was without doubt the best linguini I have eaten – big call I know! Perfectly portioned, light and with just the right balance of delicate flavours, it really hit the spot. Other choices included the duck confit, white bean, membrillo and sherry vinegar; Gympie beef eye fillet with fondant potato and butter sauce or maple glazed pork cutlet, potato hotcake, spiced corn and bacon butter. Going by the clean plates around the table, each of the dishes were a big hit, with all of the guests commenting on the freshness of the produce and the exquisite flavours. Chef Steve Hillen really knows his stuff and is passionate about serving beautiful fresh simple Coastal cuisine and it shows. Paul and his team treated us to superb wines to match each course, which went down a treat. Do yourself a favour and drop in and see Paul and the team. You’ll love it.