Trophy Skill to Make Any Employee Employable
Monday, April 1, 2019
Posted by: Luxe Press
After spending an average of approximately $100,000 on a four-year education, students may become disheartened to learn that today’s employers seek an unteachable skill from prospective hires.
Creativity is set to be the most demanded skill employees must have by 2020 as jobs become more versatile worldwide. With the progression of both globalization and industrialization, business experts encourage employees in every industry to develop critical and creative skills to remain employable.
“Every professional can be creative in the work she does” leadership author Avil Beckford explained in business magazine Forbes. “When you work your craft, you are creating art”. However, creativity has yet to be received positively by the Private Household Industry.
“Most people follow policy and procedure,” longtime estate manager D. Adler* explained, stating that outlined procedures tend to take precedence over creative thinking when working in a home. However, “in this lifestyle, it’s impossible not to fail...creativity is what saves you.”
In his Forbes Community blog, CEO of Foundry512, Aaron Henry defines creativity as the ability to “adapt to new situations and provide new insight”. As technological advances and globalization reframe communication skills, Private Household employees must also adapt to new trends.
To Adler, best practice includes “looking for a person who is different” as it exposes employees to differing opinions and practices. “Be open to professional opinions because mistakes are a chance to be creative”. Giving employees a chance to experience diversity, schools such as hospitality entrepreneur Lyndon Smith’s consulting firm, The OneHouse Group, target creative development in its future students.
“I want to create a school based on teaching soft skills and technical skills to inspire the next generation of servers,” Smith said. Unlike mainstream hospitality schools which focus on individual sections of the hospitality industry, Smith hopes to foster emotional intelligence and creativity as these give employees a higher advantage and transferrable skills.
“The strength of a chef comes from his creativity” Smith said. His consulting firm, The OneHouse Group, arms chefs and other hospitality employees with soft skills such as creativity and emotional intelligence instead of focusing solely on developing specialized cuisine. Personal chefs “need to be able to look at a menu from [any] region and adapt the menu accordingly” Smith said, using the skills they already possess. To Smith, learning creativity gives the employee freedom and flexibility to move through industries.
The Private Household Industry is “the only field that uses all professions of the humanistic kind,” Adler concluded. Educational programs such as Smith’s hospitality school and diversity efforts may just be an employee’s best chance at developing this creativity on such short notice. In the end, creativity does not only make a candidate employable, but it makes the job much more bearable as it becomes a part of the employee’s character.
“Serving is an art,” Smith said. The rise in UHNW individuals suggests the art of serving will survive for many years to come, and therefore the industry will need “to end the stigma that being a server is a dead-end job.”
*Name has been altered at request of source.