Careers in Wine

Robert Mondavi

Like a lot of us in the wine industry Mr. Mondavi was more than just another employer or vintner ..he was a true inspiration. He valued  the connection between people, food and wine and family. It is a great honor for us at Benchmark Consulting to honor Mr. Mondavi and hope to continue on in his shadow of undying commitment to the best.

“I went throughout the world to find out what my competition was. And then I stopped at nothing to improve what we are doing, to excel. But you have to have faith in yourself; you have to be willing to work hard. You’ll have many naysayers who say ‘No-no.’ Plow ahead! If you have it in your heart, you can achieve it. And that goes for any business. Put your heart and soul into what you do. Work hard. You have to gamble, but gamble intelligently. That takes dedication. But that’s all, it’s very simple!” –Robert Mondavi

This June 18th marks what would have been Robert Mondavi’s 100th birthday; he passed away in 2008 at the age of 94. It’s been almost six yearsand we are still commemorating the man who is best known as the Father of American Wine. His life story reads better than an epic novel rife with risk-taking, vision and of course family drama. Born in Virginia, Minnesota to Italian immigrant parents, Cesare and Rosa, wine was always part of life for Mondavi. The family moved to California where Robert later attended high school in Lodi and eventually Stanford University. In 1943, his parents, after much urging from Robert, purchased Charles Krug Winery in Napa and Robert joined the enterprise along with his brother Peter.  The drama began in 1965 when Mondavi was ‘fired’ from the winery over major disagreements about winemaking direction and vision. Shortly after his dismissal, Robert purchased his own winery in Oakville with the specific goal of making world-class wines that could compete with anything in Europe.

It all sounds so obvious to us now, but in the 1960’s Napa was just farmland. According to the late Mondavi’s wife, Margrit Mondavi, ” In 1960 the Valley was still kind of like a little country town, I think there were 17,000 acres of grapes, today there are 40,000. There wasn’t a paved road. Much of the Valley was for sale; it was still sort of recuperating from the war and the Depression and all of that. Many people didn’t believe in it. But he went forward, built a new winery, the first new winery since Prohibition.

Today the winery is in corporate hands, but the legacy of Mondavi’s belief and passion lives on though the countless small producers who populate the Napa Valley, and the United States as a whole. His philanthropy is also a legacy with his $10 million dollar gift to the University of California at Davis for the Mondavi Center for the Performing Arts and $25 million for the Robert Mondavi Institute for Wine and Food Science. He not only championed premium wine, he elevated the very idea of American wine and food as something to be celebrated, shared and savored.

The winery will be hosting several events to honor this anniversary, including a concert with Martina McBride. Festivities begin on June 29th, for additional information and to purchase tickets, Click Here or visit eventbrite.com or call 1-888-769-5299. All additional inquiries can be sent to concerts@robertmondaviwinery.com.

Robert Mondavi: “I went throughout the world to find out what my competition was. And then I stopped at nothing to improve what we are doing, to excel. But you have to have faith in yourself; you have to be willing to work hard. You’ll have many naysayers who say ‘No-no.’ Plow ahead! If you have it in your heart, you can achieve it. And that goes for any business. Put your heart and soul into what you do. Work hard. You have to gamble, but gamble intelligently. That takes dedication. But that’s all, it’s very simple!”

Margrit Mondavi, wife of Robert Mondavi: “He gave everybody advice. Bob’s ecumenical spirit: ‘the more good wine that comes out of Napa Valley the better it is for me.’ So he shared, he was generous, he was philanthropic and I believe that was his biggest contribution to Napa Valley. ”

Glenn Workman (Robert Mondavi Wines Vice President & General Manager): “I used to give him a bad time once in a while about not having a rearview mirror in his car because he was so focused on the future and what was in front of him, that, yeah even though we had accomplished something, there is a lot more that lay ahead. He was in his 50s and still had an incredible drive. He was setting the tone not only for Robert Mondavi Winery but for Napa Valley wines as well as the wine industry in the United States, in my opinion, and it was a passion that was exciting.”

Peter Mondavi (Robert Mondavi’s younger brother): “We can be very thankful for what he did for the wine business. I’m talking overall, especially Napa Valley. He was the real ambassador of it. Of all the people I’ve known in the wine business, and I’ve known quite a few of them, there’s no one that could compete with him as far as I’m concerned. And I don’t think there will ever be another one who can do what my brother did. He did wonders for the Napa Valley.”

Genevieve Janssens (Winemaker, Robert Mondavi Winery): “I was very young when I moved to Napa Valley and I was under the absolutely incredibly vision of Mr. Mondavi who was quite a detail-oriented, passionate man. I think it’s a great way to live and make wine.”

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Katie Kelly Bell

Forbes Contributor

Careers in Wine

Six Tips for Crafting a Professional Resume

professional resume will make a significant difference in the time spent searching for a job and the amount of interviews secured. In the 21st century, when the majority of the application process is online, your resume is the first impression you’ll make on a future employer. Take the time and invest the money to ensure your resume is accurate, professional and thoroughly proofread.  It’s worth the investment to ensure you’re remembered for all the right reasons.

1) Tailor your resume to match the position you’re applying for: Slight variations in the descriptions of your previous jobs and the wording of your professional skills will make your resume stand out to different employers. Ensure accuracy, you obviously must be able to deliver on everything promised and take the time to briefly explain how your skills will benefit the employer’s company.

2) Use effective titles and bullet points: Clearly divide your resume into sections including contact information, education and job history. Use bullet points to list schools, positions and job descriptions for easy reference and reading.

3) Keep it short: Your resume should not exceed two pages. Avoid irrelevant information such as your religion, political party or high school work experience (unless it’s applicable to the position you’re applying for). Focus on the job you’re applying for, all relevant experience and reasons why you’ll benefit the company.

4) Paper/Ink: Keep your resume professional by avoiding graphics, bright colored ink and cheap paper. Invest in quality resume paper and standard blue or black ink. Keep a few copies on hand at all times.

5) Include all relevant contact information: Your name, address, phone number and email should be clearly and prominently displayed at the top of the page. This note on emails: if you’ve had yours since high school and it included nicknames or slang – upgrade it to something professional and simple. Include your contact information on both pages of your resume in case they’re separated when the prospective employer prints or copies them.

6) Keep it current: Ensure your resume is regularly updated with new information, job experiences, internships and opportunities. Present your best self.

Contact us for more helpful tips. We’re here to assist you.

Careers in Wine

Sonoma County Winegrowers Announce New President

Sonoma County Wine Growers Announce NeKarissa Kruse says one of her top priorities when she assumes the position of president of the Sonoma County Winegrowers is to continue the joint marketing effort developed by the organization and the county’s vintners and tourism groups. Kruse, who had been hired as the Winegrowers’ marketing director in August 2012 has been picked by the group’s board to replace outgoing president Nick Frey, who will officially retire May 1. With the industry associations in Sonoma County already linked by the same marketing strategy, Kruse said the next step is to leverage that cooperation to elevate the reputation of the county’s wine and grape industry both nationally and internationally.

“What a win for the growers to have such a strong relationship with the vintners,” she said. Getting to know their neighbors Kruse will also continue to implement the group’s community outreach program to help Sonoma County residents who don’t work in the wine industry gain a better understanding of it. “They often don’t even know as much about our vineyards and wineries as our visitors,” she said. And while the county’s wine and grower groups have improved the region’s reputation in the wine trade and press, Kruse admitted the same isn’t necessarily true for the people living in the group’s own backyard.

“We haven’t done as good of a job of relating to our community,” she said. Some of the tension between growers and county residents has stemmed from vineyard development. Just recently, Sonoma County and conservation groups worked out a $24.5 million deal to preserve 19,652 acres of land, of which nearly 1,800 were to be developed into vineyards in a plan backed by the state employee retirement fund CalPERS, according to a report by the Santa Rosa, Calif., Press Democrat newspaper. Kruse said the proposal and deal were worked out well before her transition into the president position, but she views it as a “win-win” agreement for conservationists and growers. Simple supply and demand economics indicate there’s benefit to not having a large amount of new acreage getting planted with vines. Kruse said the winegrowers are focused on producing the highest quality fruit and improving the region’s reputation for fine wine. “It’s nice that it doesn’t have to go into development,” she said. Keeping the transition smooth Nick Frey joined the county’s grape growers association in 1999 and led the group through its reformation as a state commission in 2006. He will stay with the group through the end of the year to help ensure a smooth transition. When the change is complete, Kruse will oversee the roughly 1,800-member group, which recently changed its name from the Sonoma County Winegrape Commission to the Sonoma County Winegrowers. The organization has a small staff including a grower programs manager, winery and sponsor-relations manager and a part-time bookkeeper and part-time web developer. Growers pay $1.2 million to the group in assessments collected from grape sales.

“Karissa has been a great addition to the commission staff in just six months,” Frey said in a statement released by the group. “She is quick to learn and motivated to represent growers’ interests to the wine trade and local community. Karissa’s experience and energy are what is needed to continue moving the commission to new heights.” The promotion came at the end of an 18-month recruiting and succession-planning process, during which the group’s board identified Kruse as someone who could first help the group’s marketing efforts and then follow Frey.

Kruse earned a master’s degree in marketing and a bachelor’s in economics from the The Wharton School at the University of Pennsylvania. Prior to joining the winegrowers, Kruse worked for General Mills, Universal Studios and the Dairy Management Inc., a national marketing group for the U.S. dairy industry. Kruse came to Sonoma County in 2007 to purchase a vineyard and pursue a career in wine. She owns a 25-acre parcel in Bennett Valley AVA, of which 5 acres are planted to Syrah, Pinot Noir and Chardonnay. The grapes are used for Kruse’s Argot Wines, a company she owns with a partner. Kruse said she makes about 2,000 cases with fruit from her vineyard and also buys grapes from county growers. “I’m not just the president, I’m a client,” she said.

Original Article Here

Careers in Wine

Why are you at your desk on Sunday?

This interview with Daniel T. Hendrix, president and C.E.O. of Interface Inc., a designer and maker of carpet tile, was conducted and condensed by Adam Bryant.

Q. What were some early leadership roles for you?

A. I would say that my first real leadership role was with sports in high school. I was the quarterback on the football team, I played basketball and I pitched on the baseball team. I would say that one of the better foundations to be a leader is to play organized sports.

Q. And in your college years?

A. When I went to college, I was a phys ed major. My father kept saying: “You’re not going to make any money. Why are you majoring in phys ed?” So I changed to accounting in my last quarter, and it took me about two years to get an accounting degree.

I got my first real job when I went into public accounting with a major accounting firm. That’s when I met Ray Anderson, the founder ofInterface. In fact, the company was my first client, and it was still a very small company. I joined it at the age of 27. Within a year and a half, I was the C.F.O., and Ray would dump as much responsibility on me as he could. I think I was running customer service, planning, human resources, I.T., financial accounting, treasury, and I didn’t have a clue what I was doing.

That’s when I learned a lot about business. I was in way over my head, but I thought I had to be the smartest guy in the room. I was dealing with a lot of bankers because we did a lot of public deals and were trying to finance acquisitions and so forth. I thought I could outwork anybody. I was working 24/7 and really had two jobs: C.F.O. during the day, then an investment banker at night, in effect, doing acquisitions and deals. Delegation wasn’t really part of the equation because I was afraid that if I gave it to somebody, they would fail and then I would fail.

The company brought in a president above me who was really charismatic and dynamic. One day he was in the office on a Sunday and he said: “Every time I’m in here on Sunday, you’re in here working. I’m not impressed by somebody who can’t get their job done in five days. I’m really not. It’s about balance.” And I had two young kids. He said, “Go out and hire some people and have a life.”

So I started hiring people, developing people, building a team, and I learned that you have to delegate, have to have accountability and have to make sure that people have the tools to do the job. Then you check in — you ask what’s going on.

Q. Obviously that Sunday conversation had a big impression on you.

A. Big impression. His message really resonated: you’re going to burn out if you keep doing this.

Q. What is your company doing in terms of innovation?

A. You have to keep reinventing yourself in this world. Everybody is a fast follower and so you’ve got to find a way to create an innovation environment. It’s all around collaboration. It’s all around engaging the shop floor all the way up to the top. You have to fund, fuel, encourage collaboration and engagement to get innovation, and you’ve got to go inside and outside to do that.

Q. So how do you do that?

A. We developed something called the Innovation Farm. It’s a platform where everybody can participate within the organization, and you can also go outside with it. So you pose questions: How would you solve this problem? And everybody gets engaged in how you might solve it. Or you just ask an open question: What do we need from an innovation standpoint? Then people vote, and the best ideas surface over time as people vote and start tweeting and talking about that idea. It got our people engaged in this whole open-architecture structure.

And we really tried to get out of the box. We didn’t want a closed architecture, because I think we had one to some extent. We wanted to create an open-architecture structure for anybody in the company, and even outside. So we’re going to post questions on the Web. “How would you solve this problem?” Then, if you get something that’s really interesting, you close off the conversation and discuss it further in a smaller forum.

Q. Let’s shift to hiring. What are you looking for?

A. The thing I want to know is whether they are a cultural fit. To do that, we’ve got to talk about their personal experiences, their family. I’m always trying to figure out how much balance they have. What are their real career aspirations? Are they smarter than me? That’s a big thing. I like to hire people who are smarter than me, and I like diversity. I like somebody who can think differently.

And do they get the idea of servant leadership? I think the biggest misfits for us are people who won’t put the company and the vision ahead of their career. If they’re not of that mind-set, they won’t fit with us. One of the things I look for is hard to find, but when you find this person, they’re gold — it’s a person who can see in three dimensions.

Q. Can you elaborate on what that means?

A. When you ask them a question or give them a project, they come back and give you a lot more than what you asked them for. They give you a lot more questions to the question that you asked them, and they see something that’s a lot different in the third dimension.

Then there are the people who are just sort of linear, and you ask them to solve a problem and they give you the obvious answer and say, “Here’s the answer to the problem.”

But I look for that person who thinks on a different level. As I said, it’s hard to get at that in an interview — I haven’t figured out a way to do that reliably yet — but when you find that person, and I’ve found a few in my career, they are gold. They are the people whom you really want to keep and build your company around. They see implications, they see around corners, they see other possibilities. They’ll come up with a different way to think about the problem, a different solution to the problem.

 

This interview has been edited and condensed.

Careers in Wine

Curiosty

The important thing is not to stop questioning… Never lose a holy curiosity. 
Albert Einstein

 

Curiosity is an important trait of a genius. I don’t think you can find an intellectual giant who is not a curious person. Thomas Edison, Leonardo da Vinci, Albert Einstein, Richard Feynman, they are all curious characters. Richard Feynman was especially known for his adventures which came from his curiosity.

2013 is a new year. A new time for all of us to discover what makes each of us unique and wonderful and how we pull that back into the universe.

In the Wine Industry, curiosity is the mainstay of our existence. Ask any Winemaker, if it wasn’t for curiosity wine would not be what it was is today. With the shrinking of the individual family wineries and the drive to recreate over and over again the same wine flavor profiles we may be losing what makes us special on many levels.  Not allowing ourselves to take the time to allow curiosity and discovery to take over we will lose what makes us special.

When looking at yourself or your team or your company…ask yourself, “Are you curious?”

If you discover that you have been in the weeds and lost your way to curious behavior..I have listed a few ways to take it back.  

But why is curiosity so important? Here are four reasons:

  1. It makes your mind active instead of passive
    Curious people always ask questions and search for answers in their minds. Their minds are always active. Since the mind is like a muscle which becomes stronger through continual exercise, the mental exercise caused by curiosity makes your mind stronger and stronger.
  2. It makes your mind observant of new ideas
    When you are curious about something, your mind expects and anticipates new ideas related to it. When the ideas come they will soon be recognized. Without curiosity, the ideas may pass right in front of you and yet you miss them because your mind is not prepared to recognize them. Just think, how many great ideas may have lost due to lack of curiosity?
  3. It opens up new worlds and possibilities
    By being curious you will be able to see new worlds and possibilities which are normally not visible. They are hidden behind the surface of normal life, and it takes a curious mind to look beneath the surface and discover these new worlds and possibilities.
  4. It brings excitement into your life
    The life of curious people is far from boring. It’s neither dull nor routine. There are always new things that attract their attention, there are always new ‘toys’ to play with. Instead of being bored, curious people have an adventurous life.

Now, knowing the importance of curiosity, here are some tips to develop it:

1. Keep an open mind

This is essential if you are to have a curious mind. Be open to learn, unlearn, and relearn. Some things you know and believe might be wrong, and you should be prepared to accept this possibility and change your mind.

2. Don’t take things as granted

If you just accept the world as it is without trying to dig deeper, you will certainly lose the ‘holy curiosity’. Never take things as granted. Try to dig deeper beneath the surface of what is around you.

3. Ask questions relentlessly

A sure way to dig deeper beneath the surface is asking questions: What is that? Why is it made that way?When was it made? Who invented it? Where does it come from? How does it work? What, why, when, who, where, and how are the best friends of curious people.

4. Don’t label something as boring

Whenever you label something as boring, you close one more door of possibilities. Curious people are unlikely to call something as boring. Instead, they always see it as a door to an exciting new world. Even if they don’t yet have time to explore it, they will leave the door open to be visited another time.

5. See learning as something fun

If you see learning as a burden, there’s no way you will want to dig deeper into anything. That will just make the burden heavier. But if you think of learning as something fun, you will naturally want to dig deeper. So look at life through the glasses of fun and excitement and enjoy the learning process..

6. Read diverse kinds of reading

Don’t spend too much time on just one world; take a look at another worlds. It will introduce you to the possibilities and excitement of the other worlds which may spark your interest to explore them further. One easy way to do this is through reading diverse kinds of reading. Try to pick a book or magazine on a new subject and let it feed your mind with the excitement of a new world.

 

 

 
Careers in Wine

The Case for Executive Assistants

Among the most striking details of the corporate era depicted in the AMC series Mad Men, along with constant smoking and mid-day drinking, is the army of secretaries who populate Sterling Cooper, the 1960s ad agency featured in the show. The secretary of those days has gone the way of the carbon copy and been replaced by the executive assistant, now typically reserved for senior management. Technologies like e-mail, voice mail, mobile devices, and online calendars have allowed managers at all levels to operate with a greater degree of self-sufficiency. At the same time, companies have faced enormous pressure to cut costs, reduce head count, and flatten organizational structures. As a result, the numbers of assistants at lower corporate levels have dwindled in most corporations. That’s unfortunate, because effective assistants can make enormous contributions to productivity at all levels of the organization.

At very senior levels, the return on investment from a skilled assistant can be substantial. Consider a senior executive whose total compensation package is $1 million annually, who works with an assistant who earns $80,000. For the organization to break even, the assistant must make the executive 8% more productive than he or she would be working solo—for instance, the assistant needs to save the executive roughly five hours in a 60-hour workweek. In reality, good assistants save their bosses much more than that. They ensure that meetings begin on time with prep material delivered in advance. They optimize travel schedules and enable remote decision making, keeping projects on track. And they filter the distractions that can turn a manager into a reactive type who spends all day answering e-mail instead of a leader who proactively sets the organization’s agenda. As Robert Pozen writes in this issue: A top-notch assistant “is crucial to being productive.”

That’s true not only for top executives. In their zeal to cut administrative expenses, many companies have gone too far, leaving countless highly paid middle and upper managers to arrange their own travel, file expense reports, and schedule meetings. Some companies may be drawn to the notion of egalitarianism they believe this assistant-less structure represents—when workers see the boss loading paper into the copy machine, the theory goes, a “we’re all in this together” spirit is created. But as a management practice, the structure rarely makes economic sense. Generally speaking, work should be delegated to the lowest-cost employee who can do it well. Although companies have embraced this logic by outsourcing work to vendors or to operations abroad, back at headquarters they ignore it, forcing top talent to misuse their time. As a longtime recruiter for executive assistants, I’ve worked with many organizations suffering from the same problem: There’s too much administrative work and too few assistants to whom it can be assigned.

 

 

Granting middle managers access to an assistant—or shared resources—can give a quick boost to productivity even at lean, well-run companies. Firms should also think about the broader developmental benefits of providing assistants for up-and-coming managers. The real payoff may come when the manager arrives in a job a few levels up better prepared and habitually more productive. An experienced assistant can be particularly helpful if the manager is a new hire. The assistant becomes a crucial on-boarding resource, helping the manager read and understand the organizational culture, guiding him or her through its different (and difficult) personalities, and serving as a sounding board during the crucial acclimation. In this way, knowledgeable assistants are more than a productivity asset: They’re reverse mentors, using their experience to teach new executives how people are expected to behave at that level in the organization.

Getting the Most from Assistants

Two critical factors determine how well a manager utilizes an assistant. The first is the executive’s willingness to delegate pieces of his or her workload to the assistant. The second is the assistant’s willingness to stretch beyond his or her comfort zone to assume new responsibilities.

Delegating wisely.

The most effective executives think deeply about the pieces of their workload that can be taken on—or restructured to be partially taken on—by the assistant. Triaging and drafting replies to e-mails is a central task for virtually all assistants. Some executives have assistants listen in on phone calls in order to organize and follow up on action items. Today many assistants are taking on more-supervisory roles: They’re managing information flow, dealing with basic financial management, attending meetings, and doing more planning and organizing. Executives can help empower their assistants by making it clear to the organization that the assistant has real authority. The message the executive should convey is, “I trust this person to represent me and make decisions.”

Not every executive is well-suited for this type of delegating. Younger managers in particular have grown up with technology that encourages self-sufficiency. Some have become so accustomed to doing their own administrative tasks that they don’t communicate well with assistants. These managers should think of assistants as strategic assets and realize that part of their job is managing the relationship to get the highest possible return.

Stretching the limits.

Great assistants proactively look for ways to improve their skills. When I was the assistant to Pete Peterson, the former U.S. commerce secretary and head of Lehman Brothers, I took night classes in law, marketing, and presentations to burnish my skills. Today I see executive assistants learning new languages and technologies to improve their performance working for global corporations.

 

 

In my work, I frequently encounter world-class executive assistants. Loretta Sophocleous is the executive assistant to Roger Ferguson, the president and CEO of TIAA-CREF; her title is Director, Executive Office Operations. She manages teams. She leads meetings. Roger says that he runs many decisions past Loretta before he weighs in.

Another example is Noreen Denihan, whom I placed over 13 years ago as the executive assistant to Donald J. Gogel, the president and CEO of Clayton, Dubilier & Rice, LLC. According to Don, Noreen fills an informal leadership role, has an unparalleled ability to read complex settings, and can recognize and respond to challenging people and circumstances. “A spectacular executive assistant can defy the laws of the physical world,” Gogel says. “She [or he] can see around corners.”

Trudy Vitti is the executive assistant to Kevin Roberts, the CEO Worldwide of Saatchi & Saatchi. Often when you ask him a question, he’ll say, “Ask Trudy.” He travels for weeks at a time and says that he has utter confidence in Trudy to run the office in his absence.

Compared with managers in other countries, those in the United States do a better job of delegating important work to their assistants—and of treating them as a real part of the management team. Outside the United States, educational requirements for assistants are less intensive, salaries are lower, and the role is more typically described as personal assistant.

You can often tell a lot about an executive’s management style—and effectiveness—from the way he interacts with his assistant. Can the executive trust and delegate, or does he micromanage? Do assistants like working for her, or does she have a history of many assistants leaving quickly or being fired? Not every boss–assistant relationship is made in heaven, but an executive’s ability to manage conflicts with an assistant can be an important indicator of his overall ability to manage people.

Finding the Right Fit

Hiring the right assistant can be a challenge. In some ways, it’s trickier than filling traditional management positions, because personal chemistry and the one-on-one dynamic are so important—sometimes more so than skills or experience.

Expert assistants understand the unspoken needs and characteristics of the people with whom they work. They have high levels of emotional intelligence: They respond to subtle cues and react with situational appropriateness. They pay close attention to shifts in an executive’s behavior and temperament and understand that timing and judgment are the foundation of a smooth working relationship. A good assistant quickly learns what an executive needs, what his or her strengths and weaknesses are, what might trigger anger or stress, and how to best accommodate his or her personal style. Good matches are hard to come by: That’s the reason so many good assistants follow an executive from job to job.

After many years of debriefing assistants who’ve been fired, I’ve identified several factors that make for bad relationships. The most common missteps an assistant makes are misreading the corporate culture, failing to build bridges with other assistants, failing to ask enough questions about tasks, agreeing to take on too much work, and speaking to external parties without authorization. Bosses usually contribute to these deteriorating relationships by not being open in their communications or not being clear about expectations.

There’s an assistant I placed recently who’s having trouble developing the right relationship with her boss. The executive called me and said, “Melba, I expected her to read through these memos and then get them out very quickly to my managers. But she left them on my desk, didn’t call me over the weekend, and didn’t send them out.” I asked the assistant about it, and she said, “He didn’t tell me it was important—I can’t read someone’s mind.” But in fact, in this job you’re supposed to be able to read minds—or, at the very least, you’re supposed to ask questions.

Simply put, the best executive assistants are indispensable. Microsoft will never develop software that can calm a hysterical sales manager, avert a crisis by redrafting a poorly worded e-mail, smooth a customer’s ruffled feathers, and solve a looming HR issue—all within a single hour, and all without interrupting the manager to whom such problems might otherwise have proven a distraction. Executive assistants give companies and managers a human face. They’re troubleshooters, translators, help desk attendants, diplomats, human databases, travel consultants, amateur psychologists, and ambassadors to the inside and outside world.

After years of cutting back, companies can boost productivity by arming more managers with this kind of help—and executives who are fortunate enough to have a skilled assistant can benefit by finding ways to delegate higher-level work to him or her. Executive–assistant relationships are business partnerships: Strong ones are win-wins between smart people. In fact, they’re win-win-wins because ultimately the companies reap the benefits.

——————————

Melba J. Duncan is the president of The Duncan Group, a retained search and consulting firm specializing in senior management support resources, and the founder of the Duncan Leadership Institute, which offers training for administrative support staff. She is the author of The New Executive Assistant .

 

Careers in Wine

Follow a Career Passion? Let It Follow You

IN the spring of 2004, during my senior year of college, I faced a hard decision about my future career. I had a job offer from Microsoft and an acceptance letter from the computer science doctoral program at theMassachusetts Institute of Technology. I had also just handed in the manuscript for my first nonfiction book, which opened the option of becoming a full-time writer. These are three strikingly different career paths, and I had to choose which one was right for me.

Daniel Rosenbaum for The New York Times

Cal Newport, a computer science professor at Georgetown, says many people lack a “true calling” but have a sense of fulfillment that grows over time.

For many of my peers, this decision would have been fraught with anxiety. Growing up, we were told by guidance counselors, career advice books, the news media and others to “follow our passion.” This advice assumes that we all have a pre-existing passion waiting to be discovered. If we have the courage to discover this calling and to match it to our livelihood, the thinking goes, we’ll end up happy. If we lack this courage, we’ll end up bored and unfulfilled — or, worse, in law school.

To a small group of people, this advice makes sense, because they have a clear passion. Maybe they’ve always wanted to be doctors, writers, musicians and so on, and can’t imagine being anything else.

But this philosophy puts a lot of pressure on the rest of us — and demands long deliberation. If we’re not careful, it tells us, we may end up missing our true calling. And even after we make a choice, we’re still not free from its effects. Every time our work becomes hard, we are pushed toward an existential crisis, centered on what for many is an obnoxiously unanswerable question: “Is this what I’m really meant to be doing?” This constant doubt generates anxiety and chronic job-hopping.

As I considered my options during my senior year of college, I knew all about this Cult of Passion and its demands. But I chose to ignore it. The alternative career philosophy that drove me is based on this simple premise: The traits that lead people to love their work are general and have little to do with a job’s specifics. These traits include a sense of autonomy and the feeling that you’re good at what you do and are having an impact on the world. Decades of research on workplace motivation back this up. (Daniel Pink’s book “Drive” offers a nice summary of this literature.)

These traits can be found in many jobs, but they have to be earned. Building valuable skills is hard and takes time. For someone in a new position, the right question is not, “What is this job offering me?” but, instead, “What am I offering this job?”

RETURNING to my story, I decided after only minimal deliberation to go to M.I.T. True to my alternative career philosophy, I was confident that all three of my career options could be transformed into a source of passion, and this confidence freed me from worry about making a wrong choice. I ended up choosing M.I.T., mainly because of a slight preference for the East Coast, but I would have been equally content heading out to Microsoft’s headquarters near Seattle. Or, with the advance from my first book, I could have hunkered down in a quiet town to write.

During my initial years as a graduate student, I certainly didn’t enjoy an unshakable sense that I had found my true calling. The beginning of doctoral training can be rough. You’re not yet skilled enough to make contributions to the research literature, which can be frustrating. And at a place like M.I.T., you’re surrounded by brilliance, which can make you question whether you belong.

Had I subscribed to the “follow our passion” orthodoxy, I probably would have left during those first years, worried that I didn’t feel love for my work every day. But I knew that my sense of fulfillment would grow over time, as I became better at my job. So I worked hard, and, as my competence grew, so did my engagement.

Today, I’m a computer science professor at Georgetown University, and I love my job. The most important lesson I can draw from my experience is that this love has nothing to do with figuring out at an early age that I was meant to be a professor. There’s nothing special about my choosing this particular path. What mattered is what I did once I made my choice.

To other young people who constantly wonder if the grass might be greener on the other side of the occupational fence, I offer this advice: Passion is not something you follow. It’s something that will follow you as you put in the hard work to become valuable to the world.

Cal Newport is the author of “So Good They Can’t Ignore You.”

Careers in Wine

Hiring Process: Not About Who, but About Why?

Although the Selection and Hiring Process may seem time and step-intensive, hiring the right person for the right job is one of the most important responsibilities a company has – one that has far reaching and long lasting effects.  Investing the time at the front-end of the process by selecting the right recruiting firm and carefully and thoughtfully deciding with them what functions the person must perform and the skills necessary to successfully perform those functions, will help you attract, hire and retain your human capital.

A small to mid-size business invests 30%of budget dollars in humans – that is why recruiting and retention matter.  When we think of our people as an investment, it begs the question, what are your expectations for the dollars spent? What do you want to see as a return on that investment?  Before making that next investment, take a moment to determine what you truly need and then make your plan.  Take a sufficient amount of time to outline each step by beginning with a solid recruiting and hiring process.It is important to develop a recruiting process that suits the needs of your company, one in which you are comfortable enough to use routinely.
Often, when an employee leaves, it feels natural to want to replace the person and hire for the same role when, in fact, the situation presents a great opportunity for you to assess your current staff.   What are your teams strengths and skills?  Where are the gaps?
Perhaps the position previously held was sufficient at the time, however now we have a chance to add skills that are more in-line with the company’s needs and vision.
Once you have identified the skills present, you can now define the essential skills and functions needed to fill the opening.  This brings us to the next step, defining the position.
 Capturing the essential functions, experience, knowledge, skills and abilities in a job description will provide a guide for us as we begin the quest toward filling the position.  Job descriptions play a key role to not only define the position initially, it is used to craft job advertisements, to set expectations both during the interview and post-hire, support for daily coaching and, if necessary, as a document for disciplinary actions.In addition, the job description is a terrific place to begin when crafting your interview questions.  Begin with the essential functions.  Take each function and create behavior-based questions designed to get the candidate to describe how/when he/she performed such a function, what tasks were involved, what actions were taken and what were the overall results. Using a standard list of skill-based and behavior-based questions provides an equal assessment field for which you can evaluate candidates.Additional tools are available to assist with the decision-making piece of the equation.  Consider, for a nominal amount of time and money you can incorporate reference checks, assessments and telephone screenings.  These tools, although helpful, do not provide the answer; these tools provide insights and additional information for consideration along with the other critical pieces.

Recruiting best practices includes taking a holistic look at all information available to make the best selection for your company’s needs.
Careers in Wine

How to Ace Lunch Interviews?

How to ace lunch interviews? You made it through your first interview!  Your second interview is over lunch with your perspective new boss.  It is at a great restaurant near their office and you have been there before.  What do you need to know?  What will the employer look for? And this is the wine industry so??? wine with lunch or not?

The Legend

Henry Ford invited job candidates to lunch with him.  He would observe if the candidate would salt his food before tasting it.  If he did, he would not hire him.  If he tasted the food first, he was a person who evaluated situations before taking action.  Henry Ford believed in testing his candidates and this was it.  Many employers evaluate candidates during lunch interviews for things you never think of.

The Test

Are you ready for your test?  You expect hard questions, but many employers want to see how you act in different situations such as a lunch interview.  A lunch interview means you need to juggle a meal, good manners, answer questions while eating a meal, and still be persuasive.  You still need to be aware of being observed while you answer or ask questions.

What is the test?  You may not know, but employers are looking for certain traits.  It could be character, integrity or certain personality!  You cannot prepare for this part so just be natural.  Would the employer do something to see how you would react?  It is possible.  It is more likely that during the meal, he may describe a scenario and ask for your opinion.  Remember, they want to see how you think.  There is no right or wrong answer or is there?

About five years ago I read about how CEOs evaluate candidates based on how they treat waiters in a restaurant.  Some may call it the unwritten rule of lunch interviews.  Would an employer be above staging something and seeing your reaction?  You may never know if it was staged or not!  Handling mistakes, poor service or an accident provides insight into the candidate.  A person who is nice to the employer and rude to the waiter or to others is not a nice person.

Personal

This an interview and you should dress for it.  You never go wrong with a great suit and good grooming. But again the wine industry as a whole is not corporate. If everyone at the first Interview was in fuzzy vests and jeans …then you can tone it down but never to their level.  Always collared shirt, jacket and khakis for the guys and a nice tailored dress & or slacks for the gals.

Do your research and have questions for the employer.  Bring along your questions, a portfolio of your best work and anything else you think is important.  Manners are important, but you need to juggle that and trying to impress the employer too.  Order something simple so you can eat and answer questions without difficulty.  You want to appear confident and at ease with the situation.

The Interview

Arrive early and wait for the employer.  Allow the employer to lead, wait for him/her to sit, take the napkin and order.  Drinks??? You can keep it nonalcoholic such as ice tea, sparkling water or perhaps even juice, but remember this is the wine industry…follow your potential bosses lead… Ask him/her what they would like then order accordingly.  Know what you will order from the menu before you get there.  It takes the pressure off, if the employer makes a quick selection.  Be polite to the server.  Don’t make a big deal about a mistake.

Remember the employer sees how you handle everything.  Don’t eat too fast, or eat and speak at the same time.  Eating too fast or not at all looks as though you are nervous.  Small bites will keep you ready to answer or ask questions.  Never order dessert unless the employer does.  The interview is not over until you are gone.  He may observe you waiting for your car or how you handle a problem.  You are always being evaluated.

Simple things will prevent you from getting the job.  How do you finish the interview?  You should have questions or sample of your work to demonstrate your interest in the job.  Be conscious of the employer’s time.  Make your points and avoids mistakes,  how you handle things will either help you get the job or keep you from it.    What are you going to do?  When you are finished with your meal fold the napkin and leave it by the plate.

Final Thoughts

Lunch interviews put you on the spot!  Keep in mind that the employer is observing you eating, answering questions and how you deal with problems and people.  You can only prepare so much for this type of interview.  You can practice the questions, work on your manners and even work on your people skills, but you need to act natural.  Most experienced managers or executive see right through someone who is not genuine.  Being genuine and confident is important.

Careers in Wine

Change in our Midst

We are seeing enormous change in the wine business. One can continue to expect significant changes in the way wine is marketed and sold, with increased global competition.

In any economic climate, you must be able to find the right people for key positions. Motivated, successful people do not read the want ads, nor do they respond to haphazard telephone sales efforts to recruit them. However, talented and qualified candidates do respond to reasoned approaches from people and organizations that they trust.

For twenty years, Benchmark Consulting has conducted retained search exclusively for the wine community. We have provided the widest possible universe of qualified, motivated candidates in the sales, marketing, general management, financial and technical/production functional areas for our clients.
Our success has been based on simple beliefs and hard work.

Flat Fee Recruiting is based on that belief. With this latest facet we still bring you the Benchmark recruitment process without the hidden fees you often find with typical retained search organizations. One fee..not a percentage. Quality process, qualtiy candidates…cost savings to you. Contact us today before this offer ends at the end of September.