Career Advice in the Wine Industry

Where's WineTalent

2012-01-27T09:51:00.000-08:00

Finally, after three days of meetings, sessions and networking, I'm back in front of my computer, doing work again. I found a great photographer on the trade show floor yesterday, and got this picture. Where's WineTalent? And thank you James for the excellent photography! I feel almost like a grapevine standing there. Extra credit for guessing what is about to run me over!

Book Review: Blood, Bones & Butter

2011-12-27T12:05:00.000-08:00

Ok, I've sung the praises of Anthony Bourdain on this blog before, but I think there is a new chef/owner vying for my attention, Gabrielle Hamilton. It's OK; Tony gave her big endorsements on the dust cover of her book Blood, Bones & Butter. Since Tony said it is "simply the best memoir by a chef ever", I guess I'm lucky I haven't read too many of them, because now I don't need to bother with the rest. That's a time saver.

And time saving is what I need. It does drain me of my time when I have to sit glued to a book for up to 10 hours in the course of two days. Thank goodness it was a holiday, and I had all that extra time to not put the thing down. I was simply reading, and would look up after laughing so much and, "oh my, look at the time!" The kids were trying their hardest to get me to tuck them into bed, and I had to just keep shooing them away so that I could read about Gabrielle's struggle to mix her work and personal lives together seamlessly. As I sit to write this review my 3-year-old is climbing on my head, asking for her gummy bears that Santa brought. Come on kids, don't you understand all these other professionals don't have the same demands on them, nor demons they have battled, and certainly have never had any feelings like I do of inadequacy.

Oh, wait, there does seem to be something similar in my life and in Gabrielle's. While I didn't have quite the extreme upbringing she had--I wasn't working in a restaurant at the age of 13, didn't move in with my sister in New York's Hell's Kitchen when I was 16, and never had potential charges of Grand Larceny and Possession of Stolen Property during my teen-age years or ever--there were some common elements that I could relate to. Growing up out in the boondocks as the youngest sibling, there was plenty of idle time I spent out in nature and looking up to my superhero older siblings. For anyone who has ever raised chickens like Gabrielle's family and mine did, you should get the symbolism of the jacket cover. And I have a great food memory, often remembering the food I ate at places more than who I was with or why I was there. Chicken and dumplings, ratatouille, rye bread and pate--those things send me right back to the place I ate them--salivating for more. Also, I think a strong work ethic is crucial--but some people have it and others don't. Hopefully I do.

With this book Gabrielle Hamilton, AKA Prune, talks about her upbringing, her antics during her teenage years, and her struggles to be a grown-up. All through it there are great references to the good food and hard work she loves. And hard work it is. Her writing about the demands she puts on herself back in her catering cook days to the all-too realistic accounts of running a very successful restaurant in Manhattan while being pregnant and then raising two small children thoroughly illustrates her fortitude.

What really got me was her account of being a speaker at the Culinary Institute of America in Hyde Park. The topic was "Where are the Women?" and Gabrielle was one of 10 women chefs discussing the issue in front of hundreds of female students, as well as several male students. The students asked questions about how to be successful in the restaurant business, which is a male-dominated one. "Is it okay to cry?" was one of the first questions asked, and one that Gabrielle used as a great vehicle to discuss her thoughts on working in the restaurant business, how she was successful, and poignantly how she mixes being a woman, a restauranteur, an intellectual, a feminist, a lesbian now married to a man, the mother of two very small children, and a contributor to society. This is my favorite chapter. I think Gabrielle did a great job of describing her own perspective as well as giving some great comments about figuring out how to do it all. Oh, and any working mother reading the book can totally related to the baby sock in the purse and the oatmeal on the sweater.

So, plan wisely and get yourself some spare time to read this book. It shouldn't take long.

Cranky Recruiter: Interviewing Advice

2011-12-20T12:54:00.000-08:00

Feeling a bit like Scrooge, I am tapping away at these keys without any heat in my office, wearing worn out, now-fingerless gloves, wondering when my assistant will show up to work to put some coal into the fire. That darn Cratchit, always taking time off for the holidays. No goose for him.

I have been putting in a fair amount of time at work this holiday season--which should be a good sign for the economy. Lots of new positions to be filled for 2012. I have been heading out to interview people for a wealth of positions. I have also met a lot of different people recently, and thought I could give everyone a little advice--both the young whippersnappers and the seasoned winery veterans.

1. Be nice: Yes, be nice to your recruiter or she gets very cranky. But also, be nice to everyone you meet. I have always tried to live by the Golden Rule, and think it is paying off quite handsomely these days. When you are interacting with someone on the phone, use good phone etiquette. When you are sitting down with someone at an interview, thank them for their time and their interest in interviewing you. And if you have to interact with, say a secretary or a server while there for the interview, you had better be nice to them too. I won't tell you how much a rude interaction with a server will diminish your standing as a prospect with me.

2. Be on time: Yes, get there 15 minutes early. If you are earlier than that, wait in your car or at the corner cafe for a few minutes and then show up 5-15 minutes early. We recruiters pay attention. If you are late to our interview, most likely you'll be late to the interview with our clients--heaven forbid. And maybe habitually late to work.

3. Be Interested: Oh, how cranky I become if I feel like I am doing a favor by showing up to the interview for the person who is looking for a job. Yes, thank YOU for allowing me to schlep here, to be on time, and to be interested in talking to you about the position. No questions about me? Fine, I don't really like talking about myself. But try to think up some points of conversation--just in case you need to liven up the conversation. As I often say, "It is all about me." Not really, but you had better think of some things to talk about with a potential interviewer, because it often can separate you from the competition. When interviewing at a winery if you can bring up a funny story that ties into their history--pure interviewing gold. Also, if you can ask me how my recent trip was that I posted about on this blog and on Facebook, Twitter, LinkedIN, etc, maybe I'll feel like you did your homework, and that you know how to carry on a pleasant conversation. And maybe I'll even like you. That never hurts.

4. Know why you are there: Most likely if we are in an interview, it is because, 1. I have a current opening I am thinking of you for, or, 2. I know there will be something relevant soon. If I have mentioned some particulars about the job, do your homework and find out what you can before our interview. Also it might be good to at least look at my website to find out who the heck I am.

5. Show you care: Comb your hair, polish your nails, check your make-up, iron your shirt, tuck in your pants, polish your shoes. Yes, I'm a big fan of the book Dress for Success, for good reason. Showing you take good care of yourself reflects positively on you, and on your future capabilities in the job. When you look disheveled at the interview, I can only guess what you'll look like on Monday morning, Month 2 of the job. Your presentation is very important. Grab that book, search the web, or use anything else that outlines what it is appropriate in professional circles, and get to know it. Oh, and if you are wearing a dark suit, please, please, please, no white socks. Just a cranky recruiter's all-time pet peeve.

6. Don't swear. Maybe I'm old-fashioned, but I don't need to hear any swear words during an interview. Really, I don't. I hate it. Yes, maybe I think a lot of words are swear words that the FCC deems OK now, but really, can't we increase our own vocabulary to use words such as awful, disgusting, or mean, instead of profanity. I am shocked that I have to write this, but I am sometimes shocked who swears in an interview.

7. Follow up. Last week I had to make an interview arrangement on the phone while I was driving. I asked the future interviewee to please send me an email with our scheduled appointment time so that I would be sure to block it out on my calendar when I got back to my office. He didn't email me it, and I waited, and waited, knowing full well when I had said I would meet him. When the day of the interview came he wasn't sure we were meeting. I was there, on time, and he wasn't. While he may have thought I forgot, I didn't. I was just seeing how good his follow through was. Sometimes follow through is the most important element in getting an interview, getting a job, and finding success. So, when someone tells you to do something, do it. When you finish up with the interview, send a thank you. I don't care how you send one, but do it. It shows you care, and that you have good follow up.

Ok, that's off my chest. Now you can see the inner working of Catbert! Happy Holidays everyone, and maybe when I wake up tomorrow I'll buy Cratchit a goose and give him the day off. Maybe....hmm humbug!

Thanksgiving Thoughts

2011-11-23T11:00:00.001-08:00


Autumn splendor outside my office window

Early this morning I was out for a walk with my family at the American River Parkway. This is a scenic stretch of wildlife smack dab in the middle of the Sacramento Metropolitan area, and a frequent place for me to relax and refocus my thoughts. Frequently I spot wild turkeys, and while this would be fitting for a Thanksgiving post, today I only spotted a jack rabbit. He was running fast, hopefully avoiding capture by the dog running in the field.

While we often turn reflective in the winter months, I don't want to get too misty-eyed. Back at my office I'm sitting in my chair, clicking away at my keyboard, getting through my inbox, and finalizing some details for a marketing program; not sitting by the fire, warming my wool sock clad feet while drinking hot apple cider. But I am so thankful for the opportunity to do what I am doing.

Years ago I worked long hours, traveled across the US and sat in endless meetings. I was a young manager for a large company. I was making my mark--and missing out on what was going on at home to make it. People always say that your kids grow up so fast and that you need to cherish every moment with them. Years ago I thought I was doing a pretty good job juggling it all, and that I'd have time to slow down to enjoy things in a few years. But when my travel and work commitments became too much, I realized I needed to carve out a new niche for myself and make my mark where I needed to make a lasting impression. And so WineTalent was born.

Starting off doing what I knew, I worked on placing enology and viticulture professionals in Northern California wineries. With that came additional requirements, and additional success placing management personnel at those wineries. Now today I am working with wineries and related wine businesses throughout the world in an ever broader array of positions.

Some days I am figuring out how to locate the best talent for my current openings, and others I'm brainstorming about how to reach potential clients. Today I'm getting creative with my thoughts, while many other days I am doing routine maintenance to my databases. Interruptions are the norm, and I take each one of them as they come. Working in front of a computer for hours, I escape the monotony by meeting with clients and interviewing new job seekers.

And each morning I get up and give thanks that I'm doing it for myself. Back in the day, I didn't have the option to take a nature walk before work. I was so caught up in corporate world, I didn't even visit the river parkway regularly. I remember often thinking I was living in a concrete jungle. Now I think back at how close nature was for me, but how far off it truly was. And today, I can create the schedule that works for WineTalent, my clients and my family. I may miss the occasional school meeting or overlook a community event, but often I'm able to knit in those activities while meeting the needs of my clients.

Founding WineTalent was the opportunity for me to connect once again with nature and the people I had always enjoyed working with. The wine industry is full of excellent stewards of the land, people who produce works of art from grapes, and people who create exceptional relationships with their customers and peers. While I have had the privilege of working with extremely talented people, we all share a love of wine, food and travel and a thirst for knowledge. Meeting with my mentors, clients and contacts routinely allows me to walk in beautiful fields, visit state of the art laboratories and talk with highly intelligent and accomplished people. Really, there isn't much more I could want in my work life.

So I want to thank you for all of your support, and allowing me to make my mark with WineTalent. Thank you for your business, your trust and your friendships. I look forward to a wonderful holiday season, and wish you and your families a Happy Thanksgiving.

Cheers!
Amy Gardner

Where's WineTalent

2011-11-10T05:40:00.000-08:00

Where in the world is WineTalent now? Just visited a wonderful winery in the Lujan de Cuyo region. After a great tour and tasting I feel reborn. Where am I?

Ten Things I Learned In the Wine Business : PALATE PRESS

2011-10-25T19:44:00.000-07:00

Ten Things I Learned In the Wine Business : PALATE PRESS

Blog to Share: Hot for Teacher | dear winebuyer

2011-10-20T10:30:00.000-07:00

I just read this blog from a wine sales rep, and thought it might be interesting reading for others in the biz, as well as people going for their wine certifications.

Hot for Teacher | dear winebuyer

Reading Between the Lines: What a Job Description Can Tell You

2011-10-13T11:08:00.000-07:00

Last week I was glancing through the Winejobs.com listings, and read this in a job description, "ability to adapt to and thrive in a fast-paced, changing environment." This made me laugh. Often you can get a glimpse of what the potential employer's culture is like by reading the job descriptions.

Let's take a look at some recent job descriptions:

Looking for an enthusiast and honest person with integrity, energy, drive and persistence, emotional intelligence and good interpersonal skills. To me, this position outlines the perfect person. If only it was this easy to find Mr. Right. Maybe the last person here wasn't the right one.
Must be able to juggle multiple situations, and able to work independently. Reading this one leads me to believe that this company needs someone who can work on their own and who can make decisions and has good follow-through on projects. Additional skills that often go along with this are organization, goal setting and problem solving. Often these qualities are needed at a company with looser corporate structures or macro-, not micro-management.
Strong leadership, self-starter, interpersonal skills and good communication skills. Yet again looking for Mr. or Mrs. Right.
Tenacious, unflappable, not easily discouraged. This leads me to think that the company needs someone who is able to work in a dynamic environment and someone who is self motivated to work hard. This may not be the best environment for someone who has worked in a structured environment or has not had their ideas challenged in the past.
Excellent active listening skills. If you can't listen or follow directions, probably not the best place for you.
Solid business and financial acumen as it relates to operations. Perhaps this position has not brought in strong profits in the past but needs to. Also, you should be good at running numbers and reporting them to ownership/management.
Versatile, flexible, and a willingness to work under competing priorities with enthusiasm. This may mean you have several different supervisors. Also could demand someone who can "grin and bear it" while working very hard. Could be a situation where others have gotten discouraged in the past.
Ability to work in a fast-paced and dynamic environment. There's that dynamic word again. What does this really mean. I always take it to mean an environment that is quickly changing, of shifting priorities and results oriented.
Must have good organizational skills and attention to detail. If you don't have them, don't apply. You won't be happy pouring over spreadsheets, reviewing numbers and keeping track of things if you take this position.
Professional attitude and a strong work ethic. While this should go without saying, in this role you will be required to always act professionally, no matter what is going on around you, and you will be expected to work hard. You should have a good head on your shoulders to do well in this job.
Demonstrated ability in multi-tasking and prioritizing workload while keeping in check quality and time constraints. This sounds like the mantra we should all have to get ahead in life. Often this implies a need for self-management and someone who can get things done. May not be an overly structured environment.

While job descriptions can be boring, these little descriptors can let you see a little bit about the inner workings of a company. Also, reading through this list, it makes me think sometimes what they list are the qualities previous employees lacked. Do you have what it takes to succeed in a possibly dynamic, unstructured environment? Do you have strong attention to detail? Well, then go after a job with those requirements. When you send in that resume, you may know a lot about the company from reading between the lines.

Cranky Recruiter Note: No job descriptions were harmed in the making of this list. This list is for illustration and entertainment purposes only. Any similarities to actual jobs is not intentional.

2011 Salary Review Published

2011-09-29T11:57:00.001-07:00

The October issue of the Wine Business Monthly has the annual salary review for wine industry jobs. Go to www.winebusiness.com to find out how to pick up the latest issue. Past salary reviews are available online, and the recent one will be available in coming months. And a perk, I was quoted in the 2011 copy--so you can learn what I and other recruiters have to say about the wine job market. Overall salaries have increased this year and it seems like companies are hiring again.

Does Size Matter: Working for a Big or Small Company.

2011-08-04T13:03:00.000-07:00

Every morning I wake up and say I need to post today. I have been delinquent in posting new items outside of news articles, but have had a lot of ideas swirling in my brain. As I battled with a large corporation to get my billing information correct this morning, I started thinking about the differences between large and small companies, and what they mean to an employee.

In the past I have worked for some huge companies, including Ford Motors and the Day and Zimmermann Company. I've also worked with smaller organizations, and now of course work for the smallest version of a company, my sole proprietorship.

There are definitely some pros and cons to all sizes of business. I think you need to examine your own needs when deciding on your future employer. Here's a quick overview of some of the pluses and minuses to different organizations:

Large Company:
Pros:

Name recognition
Stability (oftentimes, but not a guarantee)
Employee development programs and specific training programs
Excellent benefits including health, dental, vision, 401(k), stock purchase plans, STD/LTD, life insurance and related benefits.
Organization structure and defined career paths
Standardized compensation models
Potential relocation for regional, national or international assignments

Cons:

Rigid organizational structure
Slow to make changes
Compensation models that do not allow incentives for performance
Expectation of employee dedication can translate into required promotions or relocations to satisfy corporate/management requirements
Can feel like a part of the machinery, not like an individual

Small Company:
Pros:

Nimble response to issues and matters affecting the business
Can be key contributor to company's success
Can affect change
Can become integral member of staff with added compensation and trust

Cons:

Little or no name recognition
May not have outlined company structure which leads to ambiguity of job responsibilities
Compensation models may be outdated or not reflective of your entire role
May have significant personalities to manage
Benefit program lean to nonexistent
Training and employee development programs may be absent, or not complete.
With many responsibilities, your role can be too broad, causing you to be overworked

Knowing what you want your career to look like helps out a lot in deciding where you want to be. If you are hoping to have a big corporation on your resume to show people your experience and accomplishments, it only makes sense to look past any downsides of big business. If you are entrepreneurial and enjoy developing new programs, a smaller organization may be the best fit for you.

Having worked in lots of different sized companies, I do think you need to dig deeper into each organization before you decide what is the best one for you. Some big corporations have excellent programs that foster innovation. Some small places have excellent benefits and resources to provide you with the tools to flourish in your career. Some big companies are broken into different business units, allowing key employees total autonomy to succeed. And some smaller companies have overblown management models that make any decision impossible. So talk to others who work there or have worked there to find out what it is like. Getting that information, and determining what you yourself need in a position will allow you to steer towards a great position.

Off to file some paperwork. Off goes the blogger hat, on comes the administrative hat. Need a bigger hat rack. Wouldn't have it any other way.

Business Leaders Press for More H1-B Work Visas - WSJ.com

2011-07-27T08:32:00.000-07:00

Business Leaders Press for More H1-B Work Visas - WSJ.com

CEOs Say Don't Expect Much Hiring - WSJ.com

2011-07-27T08:29:00.000-07:00

CEOs Say Don't Expect Much Hiring - WSJ.com

What's Wrong With America's Job Engine? - WSJ.com

2011-07-27T08:27:00.000-07:00

What's Wrong With America's Job Engine? - WSJ.com

The Unemployed Worker's New Friend: Outsourcers - WSJ.com

2011-07-13T10:01:00.000-07:00

The Unemployed Worker's New Friend: Outsourcers - WSJ.com

Where's WineTalent Now?

2011-07-06T15:38:00.000-07:00

Just got back from some winery appointments. Traveled along windy levee roads, past an old Chinese settlement, a town with an annual crawdad festival and over a couple of draw bridges. Where in the wine world am I?

Where's WineTalent

2011-06-01T08:50:00.000-07:00

Immersed in recruiting, and haven't been blogging lately. I have been traveling a lot, and just snapped this photo while returning from a southern WineTalent trip. Where's WineTalent now? Snow capped mountains in the background, warm, vast expanses of vineyards stretching out in all directions. Even a few oil pump jacks bobbing up and down. Those rail road tracks move a lot of freight, wine and food.

Where in the Wine World is WineTalent

2011-04-19T14:32:00.001-07:00

Had a wonderful weekend along the sunny coast of California. Interviewed a lot of people downtown by the rail road tracks, then headed up the coast a couple of miles for a company picnic at the state park. Lots of tide pools, beautiful beach and a gentle breeze. Where am I?

Getting into the wine industry

2011-04-19T09:44:00.000-07:00

I was looking through my wine business news digests this morning and saw this interesting information on the Wine Industry Network that lists different wine professions and a new certification program. Take a look.

WIN - Wine Industry Network - Certified Wine Expert Profile

Where's WineTalent

2011-04-08T16:28:00.001-07:00

From a recent trip south in the wine world. Greater appellation is Central Coast. Standing by a body of water that helps keep the local high-tech industry and people hydrated, I got to this spot after driving through windy, redwood and fog shrouded mountains. Where in the wine world is WineTalent?

The Evolution of the Working Mother

2011-03-26T08:19:00.000-07:00

Good article in today's WSJ about how working mothers are finding a bit more balance these days.

Virginia Postrel on the Mommy Track | Commerce & Culture - WSJ.com

Fermentation: The Daily Wine Blog: What is the "Three Tier System"?

2011-03-15T09:09:00.000-07:00

Fermentation: The Daily Wine Blog: What is the "Three Tier System"?

Good overview, explanation of the three tier system for people new to the wine industry, or those still trying to figure it out.

Interests, Hobbies and Community Involvement

2011-03-09T09:40:00.000-08:00

In college I remember writing my first resume. The career center gave out an employment guide, and it had several samples of resumes that would be appropriate for a recent graduate. One of the last items on several of them was Interests and Hobbies. While I don't encourage people to put this down on a professional resume, many of the resumes I receive do list this. It is interesting to see some of the pastimes people list. I didn't know what a luthier was until someone listed it as a hobby. Making stringed instruments does sound like fun.

Something I encourage you to list however is community involvement activities. Being active in non-profit and other community organizations can be very rewarding, as I wrote about in a past blog post. Everyone moans about the lack of time they have. Charitable organizations and community programs often need talented individuals to oversee their operations and help promote them. Not everyone wants to participate in volunteer activities, and this is a way you can differentiate yourself from them. By getting involved and participating in your community you are helping others and showing your willingness to share your talents and time.

If you are volunteering, put that information on your resume. List how long you have been active with each organization, and any positions you held on boards, committees or projects. These items are very telling to future employers about you and create a robust profile of your skills, interests and commitments. I think many companies would like to have an active contributor who can interact with people in various ways and is working to improve things for others.

Nor sure where you could help out? Start by looking at organizations in your industry and within your field of expertise. If you are a seasoned business owner, the Small Business Association has many programs you can help out with. If you are a college alumni, contact the alumni association to find out where they might need your assistance. Looking for something local? Many city and counties have volunteer needs and list them on their websites. When you are out in your community and see a volunteer project, ask them what they are doing and how you can join. Charitable organizations have lots of volunteer opportunities, and list them on their websites. Meetup.com also lists lots of opportunities on their website, and has been very helpful for finding projects here in Sacramento. For all you parents of school-age children, those schools can use your help. Contact your child's teacher and find out how you can help.

And participation leads to other opportunities too. I started out planning a school garden project and quickly got involved with the UC Davis school garden group. Then I was enlisted in another garden project, and now am starting an urban farm project with the local food bank. It is very rewarding to get involved with like minded people. And your community involvement can be helpful in your career as well.

Try it, you might like it. And then make sure you put it on your resume.

Less Cranky Recruiter: Must Have Wine Experience

2011-02-25T10:31:00.000-08:00

Back to my usual self, and have gotten through my inbox now. For anyone who is looking to make the change into the wine industry, please continue to make your plans, and send me those resumes. I am happy to help with feedback, and hope my last post simply shines light on your need to make your resume relevant to the reader. I think I'll keep that last post up, FYI.

Cranky Recruiter: Must Have Wine Experience

2011-02-23T10:00:00.000-08:00

Ok, back to work after battling the flu. Yes, hopped up on cold medicine, and maybe just a bit cranky because of it. But I've got something to say today, and it is about people who want to get into the wine industry and send me a resume with no applicable experience.

While I'm a big fan of people who want to make the change into the wine industry, I do preach that you need to get some knowledge behind you. How many of these posts tell you how to get experience, education, a network, etc. When you say you are a hard worker who is ready to take a pay cut to get into the winery world, great! But if I then read your resume and there is not one shred of wine information on it, it makes me read the next resume.

Crankiness aside, do look at your resume with an impartial eye. If you were an employer reading this resume, would it look like you were serious about making a move into the wine industry. If your resume came in along with several wine industry job seekers, why would they look at yours and not the others. I say you have two minutes to make your resume noticed--if that. If your resume leaves them wondering, it's going to be put to the bottom of the pile, if kept at all.

So, go get some wine education. Work in tasting rooms, retail shops, cellars, labs and restaurants. Marinate in the wine world, so to speak. Getting involved will get you knowledgeable about how things work, and about who is who in this biz. Which in turn will lead you to a better job.

They say you shouldn't operate heavy machinery when you are taking medications. Does that include a computer? Read this post quickly, it might come down soon when I'm feeling better.

Sign up with the Temporary Staffing Firms Pronto

2011-02-09T17:46:00.001-08:00

Just back from a quick vacation and company retreat, and getting through my emails. I have been noticing that a lot of people are asking for resume advice and for ideas on their job hunt. Happy to help. I was just looking at a resume of an educated scientist who has made the switch from food science to winemaking. She has very good experience at several well-known and respected wineries. Her recent positions have been harvest jobs. Her resume is very good, but I think finding a long-term position would be helpful to anchor her work in the wine world. I suggested applying to temporary agencies for hospitality roles. And then I thought that while I may know this, not everyone has worked in staffing for the last couple of decades. And now I'm telling you.

Temporary staffing companies have been doing very well during the recent economic recovery. While companies may not be hiring regular, full-time employees, they are hiring people to handle the work while they assess if the economy is really coming back. Staffing companies have seen a lot of new business and many positions are long-term temporary positions and temp-to-hire positions. When you are brought in for a temporary gig, the company can see your work style and get to know your personality--and if it is a good fit with the culture there, oftentimes will hire you on as a regular employee.

When companies start struggling to keep up with demand and need more employees, they often turn first to an agency. This flexibility allows them to stay focused on their business, and add workers quickly and as needed. While this isn't good if you are only seeking a permanent position, if you are willing to come in as a temp, you may stay on as a regular employee before you know it.

While the ideal role for the job-seeker I referenced would be more production oriented, harvest comes but once a year (or twice if you travel to the southern hemisphere), and in the meantime, a hospitality or related position could give some additional insight into how the wine industry works.

So, go, sign up for a temporary position immediately. It can give you a little cash, let you experience some different companies, and maybe lead to a long-term job down the road.

Where in the Wine World is WineTalent

2011-01-27T19:38:00.001-08:00

Alright, where in the world am I, holding a glass of wine in my hand, standing by a huge tractor inside, with a name tag on, and a briefcase full of swag?

Cranky Recruiter: What you can do to make your resume stand out

2011-01-24T10:06:00.000-08:00

Been looking at lots of resumes for days and days now. Yes, I give resume advice all the time on this blog--but there may be a reason. A good resume can make a recruiter or employer take notice, and a bad resume makes us unhappy.

So, while I may be a Cranky Recruiter today, I thought I'd share with my readers what makes me happy when I'm pouring over resumes. Here goes:

I love color. I know, too much of a good thing could turn your resume into a day-glo mess, but a little touch of color on the header, or for different sections perks it up. I noted on Facebook recently that I seem to like orange. This is true both for resumes and art work--so I'm not sure if it is a good color for everyone--but always makes me energized when I see a resume.

Ease of reading: This may go along with the color topic--but easy to read typeface, a good size font, and some bare spots along with bullet points goes a long way. Don't cram too much on the page, but keep it flowing nicely. Also, cute typefaces are fun to work with, but can be a killer on a resume. This also is true when converting from Mac to MS and other programs, so sometimes less frills are better. I also don't like handwriting script used in the body of an email--good old generic typefaces are so nice to read.

Tell me about your roles: Yes, I do know a little about the wine industry, but there is a lot to know. Tell me about the wineries you worked at. Things likes production size, types of wine made, budget, sales figures, etc. all give me an idea of the type of companies you are familiar with. If you are working at a small yet very well regarded winery, put those notes on your resume. I may not know those wines or the following a winery has. And if you were instrumental in that following, that is very important.

Put links on your resume. I am reading all of these resumes on my computer, so if I see a website link to the place you are working now, I can quickly pull it up and find out a lot about the winery. This helps me decide suitable matches for you.

References. If you are comfortable putting references, either put them on the last page, or as I sometimes see, put them within the job summary section. If I know Jane Doe over at ABC Winery is saying good things about you, I may be quicker to call you up for an interview. You don't need to do this if you are confidentially searching, and I think guarding your references is very important--both for you and for them--but I have seen some resumes do this and I thought it was very effective.

Explain Gaps. If you have a gap on your resume due to personal time off, you can put it on your resume. Going back to school, taking care of a newborn baby are all real life events that need your time. Sometimes life throws you a curve ball where you need to move back to take care of a family member, or deal with a business concern. These types of issues can be addressed on a resume, and helps explain gaps in employment.

Contact. Put your email and cell phone number on your resume. Simple, yes, but very important.

Ok, that's all for now. Back to resume review.

Getting into the Wine Industry

2010-12-31T10:14:00.000-08:00

I frequently get inquiries from interested career changers about the best way to go about getting into the wine industry. Recently, an inquiry came in that I thought would be helpful for many of my readers, so I am publishing it along with my advice. As I always say, confidentiality is very important to me, so the following message has been edited of personal information. Hope this is helpful.

Amy,

I hope this email finds you well.

I currently work in public accounting for a large international accounting firm in the Midwest, I am a licensed CPA here. However, my love for wine is stronger than my love for public accounting, I have no plans to stay with public accounting forever and plan on making a career change within the next few years. When I'm ready for a career change, I would like to switch gears and start a long-term career in the wine industry. Whether it's an accounting role or not, I have no preference.

Having said that, my question for you is, what would you recommend that I do (keeping in mind I'm in the Midwest, there are few wineries here!) to gain the experience I would need to begin a career in the wine industry?

Kindest regards,

Interested Career Changer

Dear Interested Career Changer:

Thank you for the message. I understand your interest to make the change into the wine industry, and hope to give you some guidance. I think first of all you want to look at your strengths. Having your CPA is very important, and transferable to many industries. Accounting is something all companies need, and allows you several options within the wine industry. You are also working now, which means you can tailor your search to your time-line, and also pick up some knowledge if necessary while you are gainfully employed.

As you mentioned, you aren't working in the wine industry now, and that you are not located in a winery dense area. I would say these are your weaknesses at this point. But they can be overcome. Knowing a strength of yours is that you are presently working, we're going to think about options that you can do while working, located in the Midwest.

First of all, you are making the right steps by getting in touch with people in the industry. Asking those who know is very helpful, and something not everyone does. So ask several contacts in the wine industry about their thoughts on how to make the transition. You will get different insights, and build your wine network.

Next I would recommend learning as much as you can about wine. This includes wine tasting--the fun part for many, as well as getting a fundamental understanding of how grapes are grown, how wine is made and how it is marketed and sold. I think it is also important to look at the business side of wine, including the specific legal requirements for alcoholic beverage production, distribution and sales. With your finance background, a good understanding of these items will be very helpful in making the transition.

I also think becoming familiar with the business aspects of wine is important. Several universities offer extension courses in wine business and could be very helpful for your transition. Liz Thach, a Sonoma State University professor recently co-authored a book titled How to Launch Your Wine Career which could give you some great insights as well.

You might look at wine related industries that have locations in your area. These could include distributors that handle wine sales within your state. These companies are run just like all businesses, and need accounting professionals. And this could be a great bridge position to gain wine industry experience. Also, look into accounting firms that have beverage clients, which may include restaurants, bars, distributors and importers. Working within one of these firms may allow you exposure to the wine and spirits industries.

You mention that there are not many wineries in your area, but I am sure there are a few. And there also are plenty of retailers in your area that sell wine. I know it may sound silly, but get to know the people at your local wine shops. They are a fount of knowledge, and interact with people in the local wine industry daily. They also frequently offer wine education courses and winemaker dinners, all of which give you first hand information about the world of wine. And with wineries being in every state of the union now, I am sure there is a winery near you. Get out and find out who is in the wine industry in your area, and learn as much as you can. You might be surprised to find they need someone to look at their books from time to time. Great opportunity to get into the wine industry.

Hope this is helpful. Good Luck with your goal, and Happy New Year!

Sincerely,

Amy Gardner

WineTalent

www.winetalent.net

The Ghost of Christmas Future

2010-12-23T12:01:00.001-08:00

Not being too much of a literature buff, I am going to be taking some poetic license with A Christmas Carol. Having read it over 25 years ago and seeing it on the screen every year I can remember, I hope I can pull this off.

Learn from Mr. Scrooge. There is more to life than money.

Too often I get questions from wine professionals about compensation. Some people cry and moan that they don't get paid enough, and that the wine industry is known for low salaries. Others say that there aren't enough opportunities for promotion and, in turn, higher salaries. Some people even consider leaving the industry to chase a bigger paycheck.

Since I've recruited people in a lot of lines of work, I generally am able to figure out what someone is making. I think this is unnerving to some of my friends--and why they don't ask me anymore. Most people don't want to talk about their salaries, except to say it is too low. Everyone thinks the other guy is making more money than they are. And it simply isn't true. I think it is important to look at the entire picture when you look at your career.

Money: Don't get caught up in dollar figures when it comes to your life. We could all use more money in the bank, a nicer car, a bigger house, but at what price? If you need to work two jobs to pay your car payment and mortgage--does your family need to be in a bigger house where you are never home? Yes, Virginia, Less can be More.

While you are counting your gold coins on Christmas Day, maybe you should think about the Cratchit family. They had the love of their family. Bob Cratchit wanted to be home with his family on Christmas day--not get a bigger bonus. Think about what you do have, and appreciate it.

Career: A job in the wine industry is nothing to laugh at. Regularly I receive inquires from people who want to make the switch into the wine biz. If you are already in it--count your blessings. This industry has a lot going for it. Often you get to work in beautiful surroundings, interact with interesting and intelligent people, and experience a truly remarkable product. Yes, wine isn't always the poetry in a bottle everyone makes it out to be--but there is still a lot to enjoy. I find the stories and the history surrounding wine to be fascinating.

Salaries are not that low. Yes, look at salary surveys and get to know what a market rate is. But really, I don't see a huge discrepancy between industries here. Ok, you may not be making what the winery's family members are making, but that's not the issue. Most wineries pay a good wage for all staff positions. And a lot of them have good benefits. Even outside of wine allocations.

Family: As a working woman, I know that women chronically get paid less. The latest figure I saw shows women working full-time earn 80 cents for every dollar men earn. My math says that is a 20% pay cut. Yes, this is grossly unfair. But when I think about it, I take another view. I have worked in big and small companies. At some of these jobs I have been the first person to ask for flexible hours. I have also been the first person to go out on maternity--and to return back to work at two of my employers. I have also been the first to work reduced hours to allow some work/life balance. Should I have blindly plodded along to make up that 20 cents? Or is it better that I made adjustments that allowed me to enjoy my work and my family?

I have found the wine industry to be very family friendly. This may be due to a large number of wineries being family run, but I think it is also because many of them have been around for generations. With years of dealing with the highs and lows of life, experience shows that things tend to right themselves and work goes on. With wine this is certainly true. While the last two years have been hard, a lot of great wine is in the barrel that will be ready to sell when things have turned around. And those vines that have been maturing for years are just getting ready to produce stellar grapes. These things all take time, as does life. So it seems that many wineries are in business for the long term--through the birth of babies and the deaths of loved ones. A hiccup such as a maternity leave, or a snowboarding accident is just that--a short term disturbance. So take stock in your needs and find a place where you can attain good work/family balance. You may have more of it than you think.

Happiness: Are you happy? If you are happy at home--excellent. If you are happy at work too, even better. But sometimes things need tending to, so if you need to improve your family life--do it right away. If you aren't happy at work--figure out what will make you happy, and do it. It may mean changing your responsibilities, hiring someone to help out, or possibly getting rid of a bad employee. And yes, it could mean getting a different job. So if that's the case--do it.

Health: Guess it is fitting that this is my last word of advice. New Year's is just around the corner, filled with possibilities and possibly resolutions. If yours is to improve your health--get busy. We can't be there for our family, our work, or ourselves if we aren't taking care of our health.

Here's to you and yours this holiday--and continued success in the new year.

Salary Survey Report 2010

2010-12-13T09:39:00.000-08:00

Salary Survey Report 2010

Must Love the Outdoors

2010-12-09T16:24:00.000-08:00

Yesterday I had a great day of spreading holiday cheer in the Napa valley. I visited many long time clients, and stopped to visit some new friends. There were a couple of interviews thrown in, so all in all, a very productive day.

I stopped by a vineyard operation that also makes olive oil on the farm. My contact has been managing the vineyards for years now, and also has overseen the olive orchards for some time, and showed me around the olive oil production facility. He didn't let me go visit the orchards because it was really muddy out there and the tractors had really mucked up the field. While I was gung-ho to still go out, we got to see some of the trees and see the picked berries go up the conveyor belt to the press.

I grew up in Northern California and my house backed up to a nature preserve. This was a favorite haunt for me; walking along the paths, picking wildflowers and breathing the fresh air. It was always surprising to hike up there and run into big groves of perfectly ordered olive trees. Looking into the history of these trees, it is believed they may have been planted during the Mission period when the Spanish friars cultivated the land. I grew up near Mission San Jose, and could see that history stood still in these groves.

Through the years volunteer trees had sprouted up--often being shaped into interesting topiaries by the cattle that grazed there. From the perfectly organized orchard to the erratic stands of younger trees I learned a lot about olives. First of all, they taste awful. This was seared into my brain at the age of 5, and never forgotten. Secondly, while they are everywhere and come ripe all at once, it isn't easy to cure them. Lastly, having lived with olive trees everywhere, I was always tracking in olive pits in the treads of my shoes. So, when I was given the chance to see how to really use those fruits, I jumped at it.

Visiting the production facility, it became evident that it takes a lot of pressure to extract the oil from those olives. While I had previously been kept out of the mud in the orchards, I learned how slippery the production floor can get. That traction flooring they use at the site was necessary--and still allowed for some slipping on my part.

It was a lot of fun to see the processing, and then to taste the finished product. I got to try some straight out of the press. I felt bad when I started to cough when the acid hit the back of my throat, but my friend said that olive oil comes in "one cough, two cough, or three cough strength". So when I was trying the finished product I wasn't as self conscious when the oil hit my throat. Tasting olive oils is something I've done infrequently, and it is always fun to swirl that viscous liquid around and then discern different flavors, and strengthes on your palate. But the protocol is a bit different because oil is oil, and hard to get out of your glass, or into the drain.

After the oil tour, I got to tour the vineyard a bit and try some experimental wines. This I have to say is always the most fun for me. I enjoy wine of course, but to me the process is even more interesting. My tour guide has worked for years on this property, and knows the soil structure and habits of the vines. He has experimented a lot with the fruit production on individual rows and varietals, making a few barrels to see how his viticulture practices affected the wine. Tasting wines that were as young as a month old, and up to two years old showed the range of variety grapes and wines can achieve. And drinking barrel samples is always a fun way to try wine.

On the way out of the property my friend was noting the continued presence of a stray Canadian goose. While this is the season that they migrate into the area, this one has been hanging around one spot of the vineyard for several days, alone. On my last visit to the vineyard we had talked about the different wildlife and about some of the river improvements he is working on to prevent flooding throughout the area and increase salmon and other wildlife habitat.

As that lone goose strolled across our path it hit me--this would be my dream job. Getting to be out in the fresh air, experiment with different viticulture and winemaking practices, donning rubber boots to walk through the fields. Yes, there is the flip side of the heat, dirt and hard work. But I've never shied away from that. Being able to track the seasons, learn what the land has to say to me, and deal with Mother Nature to produce wonderful fruit and exceptional products has a lot of appeal to me.

So what does this have to do with getting a job in the wine industry. Always think about what you enjoy and what you like to do. If you enjoy being outdoors--viticulture might be your game. If you enjoy experimenting with different juices and winemaking protocols in the cellar and the lab, winemaking may appeal to you. If you enjoy interacting with the public and enjoy creating a great experience for consumers, hospitality jobs are perfect. For some people, interacting with restaurateurs and retailers is a blast, and wine sales is an excellent career. Managing licensing and compliance is a great line of work for many people. Also, managing profit and loss statements, strategic planning and overseeing accounts receivable is an important role for every company. Think about what you like, how you can apply it to the wine industry, and be a great success. Good Luck.

Where in the Wine World is WineTalent

2010-11-15T19:04:00.000-08:00

Just back from great appointments in the Napa Valley. Warm today--85 degrees. Had a wonderful lunch at this restaurant--Hacked Salad, no corkage, and my friend had the Ahi Tuna Salad. Where am I?

Where in the Wine World is WineTalent

2010-11-12T14:32:00.000-08:00

Had a great day out and about in wine country. Many of the wineries are getting ready for First Sip, the area's wine weekend being held this Saturday and Sunday. Stopping at several wineries today, I saw familiar faces and made new acquaintances. I stopped by this winery today. With a family heritage that is now part of the largest winery companies, this winery was started back in the early 1900's. What a sight to see today--quite an impressive winemaking operation. Where in the wine world am I?

Update: Here's another image from the barrel room--a small corner of it.

Explaining Resume Gaps to Employers

2010-11-10T11:48:00.000-08:00

Explaining Resume Gaps to Employers

Make your Tax Dollars Help your Job Search: Use the BLS

2010-11-10T11:47:00.000-08:00

With all the stimulus funds being poured into the economy, we all hope it will create more jobs, and last weeks labor report indicated it is helping. While you might not find your job in the wine industry through this stimulation, there is something the government does that you need to read. It is the Bureau of Labor Statistics Occupational Outlook Handbook: Occupational Outlook Handbook, 2010-11 Edition

This handbook outlines what occupations will see an increase in hiring, and those that will shed jobs. This is very helpful when looking at your career opportunities, and when transitioning into a new industry or technical skill.

Job Front: Make your résumé stand out

2010-11-10T11:36:00.000-08:00

Recent Sacramento Bee article about formatting your resume. Good advice about keeping your key words and skills visible to potential employers.

Job Front: Make your résumé stand out - Sacramento Business, Housing Market News | Sacramento Bee

Solis Says U.S. Jobless Report a Sign of `Better Growth'

2010-11-05T10:01:00.000-07:00

Managing Your Online Identity

2010-10-28T10:37:00.000-07:00

Whether you are a former CEO looking to make a company change or a recent graduate figuring out the first step in your career, you need to actively manage your online identity. No doubt you know that this is the information age, since you did receive this message in cyberspace. Make sure others find you too.

When you are beginning to build your online profile, make sure you get a LinkedIn, Facebook and Twitter account.

From my perspective, LinkedIn is the most important for your career identity, but maybe not the most fun to use. This probably is a good thing. Go on, put your profile together as if it is your resume. You don't need to put as much detail as a resume, but put your titles, companies, years of service and education on there. Major achievements are helpful too. I recommend editing it carefully so it looks professional. Use any of the option to have an online ID so that your information gets pulled up as often as possible when someone is searching for you. Now, see who you know on there, and ask them to link up. Also, join groups. You can be selective, but try to get the industry networks that would help you. Often you can build your network through people who are in your groups.

Facebook can be your best friend, or your biggest enemy when it comes to building your professional profile. So, if you are considering looking for a new job, keep any racy photos off of there. This includes anything you may have in albums. That photo of my potential candidate at the party with lots of questionable paraphenalia does not make me think he is all that innocent. Clean up your profile. For those of you with squeaky clean profiles, make sure you have important information on your Facebook profile, such as your current employer, the geographical area you live in, and your education. For all you Facebook gamers out there--maybe don't have so many games showing on your profile. If you are spending that much time building your farm or putting out hits in the mafia, are you really dedicated to your current job--let alone your next one. You can also choose to remove posts by friends on your page. While this may cause tension with those friends who want to gift you something, if they know you are looking to better your career prospects, they usually understand.

Twitter is its own beast, but I think it is great to have yourself represented on there. Get your twitter username and build a profile. While I love Twitter, I think it isn't everyone's favorite social networking vehicle. Twitter is mostly a tool for you to share your thoughts, craft an identity and build a network of people. You can keep your profile locked, but this does prevent you from building a large following--which can be good and bad. Having your profile public means anyone can follow you, and they will get your updates as quickly as you put them up there. So, say you are unhappy at work and you put a mean post about your company--a public profile could be viewed by your boss, and get you in hot water. Try to keep your tweets professional and informative. But all info and no fun makes your tweeting very dull. Try to put some light, interesting tweets in from time to time to let people know you aren't just using it as a data dump.

You get out what you put into your online identity. Careful management allows you to have a well honed, professional online personality. When that future employer checks you out on Google they will be able to find you quickly, and possibly learn a bit about you. And then send you a message to connect. Could be an exciting next step.

There are many other social media applications to explore, but I think these three are the priority when you are first getting your job hunt underway. Oh, and make sure you stay on top of your messages in these social media applications. They keep you aware of any potential opportunities, and connected with your friends.

Book Review: Anthony Bourdain's Medium Raw. Or maybe my title should read, why the hardest thing about recruiting is the personality fit.

2010-10-18T08:43:00.000-07:00

I just finished Medium Raw by Anthony Bourdain. For my slow, read every single word reading style, I was thrilled to finish it in 5 days. For many people, including the USA Today reviewer quoted on the dust cover, this book is a read in one-sitting. Tony, I gotta say, thanks for making this a great, quick read.

So a couple of years back I read Kitchen Confidential, and blogged about my workaholic take on the book. I was surprised to find myself following his commandments--about working. Reading someone's memoirs and taking away how to be a great employee isn't what I think Bourdain was going for--but even in this book, he still points out his strong work ethic. He may have stumbled through drug-induced years, perhaps decades, but he still showed up for work, on time, and gave it his all. Maybe not so much when he was a fry-cook at some greasy spoons--but once he figured himself out, he did work very hard. Then when he decided to start blogging about the restaurant world, he pulled himself out of bed at the crack of dawn to write before putting in a long day at work. So, thank you to all who get up everyday, do their best, and try to improve on it the following day.

But what surprised me about this book was why I enjoy it. I'm not in the restaurant world, or am I the Travel Channel's host for dining and learning about the world's food cultures. I don't swear constantly, chain smoke, or ever have. Luckily while I write this I am not looking to score any illicit drugs, and have never been haunted by them. I do enjoy a nice glass of wine, and probably am a bit more geeky about it than Anthony will ever let himself be. And I love food. LOVE. So Tony's whole "food porn" section was actually quite fun to read.

What is it about Tony's personality or interests that draw me in. Well first, he's a great writer--which isn't something I run into too much. Secondly, he's witty--which I can never get enough of. Third, he likes good music, and as I have mentioned on my Facebook posts, I really enjoy his Rhapsody playlist. Not all my heroes like punk bands, and sometimes I'm in the minority in my social circle for liking what they consider noise.

Now the laundry list of further reasons.

He likes simple food but enjoys a good dinner. He comments about what some people will never say. While I have never gotten to eat dinner at The French Laundry, I haven't actually pursued it for the very reasons he points out in the book. I like to enjoy food, but I like to be able to function after eating a great meal. Food should improve your life, not make you pay for it later.
He wears cowboy boots. Simple thing, but odd for a New Jersey native.
He appreciates good cooking, and makes sure his host knows it. This is something I drill into those children of mine.
He finds his own beliefs odd. This is evident in his take on Alice Waters. I have no beef with Alice Waters, and really appreciate what she has done for people's knowledge about local food and healthy eating. I love her push for school gardens, and have benefited from this for my local school gardens. His description of his interaction with her is hilarious, and has been often recited to my friends and family this weekend. He doesn't like Alice, but he shares many of her beliefs, and can't work up the nerve to confront her in public.
And the last on the list, he thinks Jim Harrison is a hero. Now if you don't know who Jim Harrison is, I'm not surprised. I didn't even know anyone else knew who he was. And there in Tony's "Heroes and Villians" section, Jim's mentioned. And for the same reasons, albeit only from my distant connection to Jim, that I think Jim Harrison is great. FYI: Jim Harrison is an author, and I guess somewhat of a celebrity in France. I have read his novels throughout my adult life, and always really enjoy them. Reading Bourdain's take on him, I know now Jim Harrison, and Tony are kindred spirits.

And this is where my career advice comes in. One of the most important aspects of recruiting is finding the right personality match for a company. While it may seem on the outside that you want skills and experience, most people in various fields have the basics. Selling wine is selling wine. Making wine is making wine. Managing a winery is managing a winery. Oh, but the personalities involved in these different areas are all over the map. If I could simply follow the job description and put in people like they were widgets, I'd be retired by now. To recruit on a job, it is much more important to know what type of people work there, their hopes and dreams, and their demons. A young sales superstar who can take on the world might step on the other employee's toes--and crash and burn in the wrong setting. But put that star candidate in the right environment, and she will create their own gravitational pull.

Who would have thought I would enjoy Anthony Bourdain's takes on the food world, and surprisingly, the world in general. I don't think our paths would ever cross--no matter how many speaking engagements he is at near me. Jeez, he won't even let me be a lowly facebook friend--and isn't his facebook account for publicity purposes anyways--or is it truly only for friends. 2,100 of his closest pals.

Go out and read it. Fast or slow, laughing, crying or dreading it. Hey, if you don't like it, don't read the whole thing. But if you find it funny--ENJOY.

Blending Science With Wine - WSJ.com

2010-10-14T10:25:00.000-07:00

Blending Science With Wine - WSJ.com

2010 Salary Survey

2010-10-13T15:58:00.000-07:00

In this month's Wine Business Monthly the 2010 Salary Survey Report was presented. To summarize, the data showed that salaries declined for key positions, but that bonuses increased, leading to an overall increase in total compensation.

If you are working in the wine industry, or thinking about making a change, you need to read the report. For a summary, visit the preview . You can also find the entire article in the current issue. Click on subscriptions to get your own copy.

Dissatisfaction Among Psychology Majors - WSJ.com

2010-10-13T15:43:00.000-07:00

Dissatisfaction Among Psychology Majors - WSJ.com

ampelography: If you're in wine sales, the calendar just caught up with you

2010-10-07T11:44:00.000-07:00

ampelography: If you're in wine sales, the calendar just caught up with you

Hiring Outlook for New MBA Graduates Is Improving - WSJ.com

2010-10-02T08:17:00.000-07:00

Hiring Outlook for New MBA Graduates Is Improving - WSJ.com

Mind the Gap: Hiring Data Tell Different Stories - WSJ.com

2010-10-02T07:23:00.000-07:00

Mind the Gap: Hiring Data Tell Different Stories - WSJ.com

The Winemaker behind Big House Wines

2010-09-23T09:53:00.000-07:00

Today's blog post on The Gray Market Report

College Grads Expand Lead in Job Security - WSJ.com

2010-09-20T10:38:00.000-07:00

College Grads Expand Lead in Job Security - WSJ.com

Does the Millionaire Matchmaker Know Anything about Dating?

2010-09-17T11:52:00.000-07:00

On those rare occassions that I get to watch reality TV, it seems that the Millionaire Matchmaker is often on. Patti Stanger is the Millionaire Matchmaker on Bravo, helping her wealthy, single clients find the love of their life. I love matchmaking, and while I haven't had much success setting up friends, I never give up the quest for helping others find love. I think that being a recruiter is very similar to matchmaking, I am finding the right person for a given job, and the most important element in a successful placement is getting the right personality match for the client and employee.

Often I talk to people and offer them career advice. I am happy to help people maximize the marketing of their skills to land a good job. Recently I was speaking to a few people who seemed to want a job, but weren't really doing the things needed to get a job. Is this like when the Millionaire Matchmaker recommends for the dates to dress appropriately and really take an active role in the conversation of the evening?

As a matchmaker, these are some of the qualities I look for in future employees:

A desire to work
A track record of work
A commitment to making a career change
Being receptive to advice
Improving things that need improvement

Let me elaborate:

A desire to work. What do I mean by a desire to work? Well, that's kind of easy. I want someone who is interested in getting up every day, getting themselves ready for work, going to work--consistently, and wanting to contribute to their company. Yes, may seem simple. And it is. But when I talk to several people, they are looking for a job that will work into their schedule. The ability to work flexible hours, telecommute, or part-time schedules all are relevant requests--but they do put a monkey wrench into some placements. It can be hard for a client to allow a wine club salesperson to work from home--since the wine club members are usually signed up at the winery. If someone has other responsibilities that require only part-time employment, that significantly reduces the amount of jobs that they will be able to apply for.
A track record of work. A track record is work history. While I often talk to people hoping to make a change into the wine industry, I always want to know where they worked before. If someone is hoping to make a career change, but hasn't been working for several years, I'm going to question how serious they are about taking a job. Have they had trouble holding down a job? Have they been out of work for personal or health reasons? Have they been in prison? All of these questions come up--and until I can substantiate things, I'm dubious.
A commitment to making a career change. This can be either a complete change from one industry to another, or simply taking a new job. Until I feel that this person really wants to make a change, I'm not confident they are a good candidate to work with. If I find a great opportunity for them, they interview and are offered the job--will they really make the change and accept the position. Or are they window shopping--seeing what jobs are out there and finding out if they are being compensated correctly.
Being receptive to advice. Oh, this is always the toughest one. Getting calls from all over the world from wine professionals who want the next big break is fun--but often I have to have "the talk" with my candidates. Yes, your resume looks great, you have great experience, but............... I always start this dialogue with trepidation. Who wants me telling them they need to stick with their current employer for another year to show some tenure, cut their hair, lose the fancy typefaces on their resume, or put up with that difficult boss until they land the next job. Where do I come off telling people these things. Well, I do have a bit of experience in this area, so I keep talking--and see how people take it. Some people say, "Yeah, I'll look at that."--and don't do anything differently. Other people say, "Thanks--I hadn't realized that, and I think you have a point."
Improving things that need improvement. The next step is very telling. If they take my advice, I know they truly want to make a change. If I hear from them again in a month or so, and nothing has changed and they are still dealing with the same issue, I don't keep up a dialogue with them. I think this is a bit like the Millionaire Matchmaker who has to turn down wealthy clients because they just can't seem to make a change. I am more than happy to keep considering those candidates who put some time and thought into what we talked about, and are improving on deficiencies.

So as I sit at my coffee meetings and phone interviews dispensing advice, I sometimes feel like I'm giving dating advice. I sometimes have to make very personal comments, and the job seeker than has to take that advice and work to improve their chances in the job market. Might just have to put together a book of rules! Coming back to the Millionaire Matchmaker, I think she does know a few things about dating, and while she may have to say some very personal things to her clients, she probably is hoping to help their chances of finding their partner.

What Certifications Make Sense in the Wine Industry

2010-09-08T15:52:00.000-07:00

Frequently I get asked about what Certifications make sense for people in the wine industry. While I see a lot of different programs out there, I recently posed the question to my Facebook Friends. Here's the feedback I got.

WSET is a good foundation for Masters of Wine, which is a good background for writers or wine shop owners. The Master Sommelier certification is best for people working in restaurants and similar settings. As my FB friend wrote, the MS Certification is good so you can dance on a dining room floor, open all sizes of wine bottles, open a wine bottle with a saber, and talk the talk of food flavors, terroir and wine flavors.

As a sales person to restaurant and hotel client, the MS is appropriate in the fine dining world. It gives you a good working knowledge of wine, regions and service needs.

It looks like the WSET is a more rounded industry curriculum, while the MS is more specific for the restaurant wine professional.

Hope this is helpful. There are many wine education programs out there--if anyone has some feedback, I'd love to hear it.

Whiff of Good News on Long-Term Unemployment - Real Time Economics - WSJ

2010-09-04T08:42:00.000-07:00

Whiff of Good News on Long-Term Unemployment - Real Time Economics - WSJ

Ampelography blog post: Winemakers Working the Streets

2010-09-01T09:32:00.000-07:00

Here's a blog post about the power a winemaker wields in the marketplace. ampelography

2010 Salary Survey Report Preview - Wine Business News

2010-08-25T11:12:00.000-07:00

2010 Salary Survey Report Preview - Wine Business News

Video Résumés Reveal Too Much, Too Soon

2010-08-14T08:14:00.000-07:00

Video Résumés Reveal Too Much, Too Soon

Where's WineTalent

2010-08-04T16:54:00.001-07:00

Been out and about today visiting several wineries. It is a bit hotter here than in Oregon--with a rushing river nearby and a lot of agriculture--apples, berries, cherries and of course grapes. Just visited this winery that is organic, one of the top 15 in the state in terms of production, and the largest organic producer. They make a nice line of boxed wines too. Where am I?

Where's WineTalent

2010-08-03T07:35:00.000-07:00

Had a wonderful meeting with the new winemaker and his wife yesterday on the patio. Got to try some wonderful Pinot Gris and locally baked dumplings and berry pie. Nice sunny day and a light wind at lunch time. Where am I in the wine world?

When in Wine Country!

2010-07-29T15:03:00.000-07:00

My last blog post was about preparing for an interview. I mentioned that I was prepping myself for my upcoming radio interview, and that my family was asking me mock interview questions. One of them was "What is it like to work in the wine industry?". While many people think the wine world is very glamorous, what I like most about the industry is the people--a good interest when you are in the people business.

I have always found the vast majority of winery professionals to be intelligent, good conversationalists, well traveled and that they enjoy good food and wine. Whether they made their millions in computers, paint, intellectual property, real estate or garbage, they all enjoy working the soil and creating a mercurial product. The fruit they grow and the wines they craft are their pride and joy. The professionals who bring the wine to market, create a brand entity, pour over spreadsheets and manage the personnel all share a common love of wine, and that interest is evident in their business dealings.

One of my most memorable business visits in wine recruiting came when I was working at my former company. I was tasked with touring the CEO and Regional President to some of my clients. I have done this in every office and industry I've worked in, but for some reason I had a lot of executives come out to the Sacramento office to visit the winery contacts. It gave my backwater office some clout--which was very helpful starting out. But I digress....

The first appointment of the day was at Beaulieu Vineyards in Rutherford. Like clockwork, the three of us were standing at the tasting room doors at 10:00 am. Our gracious hostess handed us all a flute of sparkling wine and toasted the start of our tour. Being the local, and only female of my company's group, everyone looked to me to take the first sip.

What to do? You never drink at work, and here it is early in the day and I have the CEO and President. I asked the CEO for his advice, and he said, "When in Rome", and raised the glass to his lips. What a way to break the ice on this client tour. The tour was spectacular, and we were treated very well, including a special bottle of wine being presented to us during our lunch next door at Rutherford Grill.

The rest of the day was completely upbeat, capped off by a wonderful dinner at the Culinary Institute of America's Greystone restaurant. The ability to work in an industry with a great product, excellent people and such hospitality seemed like a dream to me.

From that day forward I worked to make WineTalent a reality. I have created my own company providing search services to the wine industry. Six years have flown by and I am loving every minute. Thank you to everyone who has helped me along the way, and I look forward to raising a glass with you in the near future. When in wine country!

Interviewing, In all Shapes and Forms

2010-07-29T14:31:00.001-07:00

Last week I was interviewed on WineBizRadio. Prior to my on-air moment, I was running through some potential questions and answers so that I'd be ready for anything, and could talk intelligently. My family threw out some easy ones, and a few tough questions. It was good to get some ideas about what WineTalent does, how I perform searches, and what the status of the wine industry is. There were a few fun questions, and also some that I bombed out on. When it came time to be interviewed by those fact-finding radio personalities, I felt confident that I could hold my own.

Being interviewed got me thinking about what it is like to prepare for a job interview. I think it is very important to get your "game face on". Find out all you can about the company you will be talking to, who you are interviewing with, and the job itself. Google those interviewers, read everything you can about the company on the web, and read over the job description. If you can talk to colleagues who know the company, do so and find out insights about the job, why they are hiring, and future opportunities.

Recently I was placing a sales and marketing person for a newer winery. Many of the candidates went out and bought the wines, tasted them, and formed their own ideas about the wines. While this is often not considered research, for this position it was very insightful for the candidates, and allowed them to understand the position and future capabilities of the winery. While this might be odd outside of the wine industry, it isn't a bad gig for those in it!

So do a mock interview before you sit down in front of the interviewers. Your family and friends questions can help put you at ease when it is the real deal at your potential employer. Oh, and if you do try the wines, go easy on them so you are at the top of your game come interview time.

Negotiation Technique #1: Going Out on the Balcony

2010-06-16T15:03:00.000-07:00

Salary negotiations are always nerve-racking, nail-biting and perhaps exhilarating. Being a recruiter, I've probably been involved in more salary negotiations than the average Joe. Negotiating your salary is always stressful because you are down to the final step, you most likely are very interested in the position, and don't want to sound too greedy or too needy. So once you are at the final stage, and most likely have at least addressed potential salary ranges and compensation models, you may want to have one last weapon in your negotiation arsenal. One of the best techniques to employ is the "going out on the balcony" tactic.

What is this technique you ask. One of the best ways to get a little breathing room once a true offer is on the table is to take a moment before accepting the position. At this point, the company wants you, and you want the job. Now you need to see if the salary is in line. Upon getting the offer, tell your contact that you want to look it over and think about it. Next you can do a few different things. 1. Go out on the balcony and scream "woo-hoo" at the top of your lungs, 2. talk over the position with your family, or 3. completely disregard it because it is so out of the realm of possibility for you in terms of salary.

By taking this moment to consider it, you are telling the company that you want to carefully weigh the opportunity and the salary that accompanies it. You are able to discuss the new role with your family to make sure it fits in with your needs and lifestyle choices. This break during the negotiation also puts the situation in your hands, perhaps making the company realize how much they want you. If you come back from your break on the balcony to tell them that while you are interested in the position, you need $X to really make the necessary sacrifices to your personal life, etc, it will be received understanding that you really considered all elements of the offer.

Now how long you need to hang out "on the balcony" is your call--there really are no rules. If you are sure the offer is fair and what you are looking for, tell them you are accepting the offer as soon as you can. If you are really struggling with an element of the offer, you can take several hours, or a day or two. But you want to keep the negotiations alive, and as you take longer to decide, the potential employer starts feeling that you may not be as committed to the company as they would like. So taking your time can help but taking too long can possibly hurt your negotiations.

I think the best rule of thumb is to let the employer know how long you need to think it over. That way they know when they will hear back from you, and can start planning accordingly.

And You Can Also Trust Your Winemaker

2010-06-08T08:51:00.000-07:00

Yesterday I wrote about how I buy wine--and to trust your wine shop clerk. Over the weekend I was talking to a wine lover outside of the wine biz, and he asked me how I buy wine. While I told him I like the local shops, I also revealed my new way to buy wine--call up my friendly winemaker and have them send me a case. No, this isn't bribery--I always pay and am happy to keep small labels going and give fledgling labels a boost. I enjoy knowing who made my wine, and often can try new varietals and blends. It is a bit of the eat local, buy local trend that is going on right now--but for me it is a bit like the artwork in my house--all originals and by or from friends. Drink Local!

Take Their Advice: Why you can Trust your Wine Shop Staff

2010-06-07T18:28:00.000-07:00

Recently one of the discussions threads in my LinkedIn group was asking how people decide to try a new wine. It was asking how people take the plunge with a high priced bottle of wine. Having traveled Northern California's wine country extensively, and having seen a good deal of the European wine country, I know there is a lot I don't know. I also know there are so many wines, I could never get to know a tiny fraction of them. So how can a consumer wade through the wine section and make a good decision, let along sink some major cash into 750 mls of a perishable product.

Well, for many people, wine scores help. I am perfectly happy to read my Wine Spectator and see how wines are doing. When I get a fancy bottle at an auction or as a gift, I steal away to my computer to see how it fared with the palates of those who taste a lot of wine. While I keep my own tasting notes, it is fun to look at those of the experts and see if I detected the same characteristics.

But I'm a big fan of trying the road less traveled, and there are a lot of wines out there that never make it in front of the wine critics. So when I go into a wine shop to try some new wines, what do I do? I ask the wine shop staff what I should try. Yes, I use some sage advice I gleaned from the Wall Street Journal's former wine writers, and tell the clerk what my budget is--which is often $20, $15 or $10 and lower. When I have a good clerk they don't see these price points as a problem, but more as a challenge. I've had some great $8 wines that to this day I want more of.

So why the heck would I trust a clerk at a wine shop? Because they often get to taste the wines, and at a good shop, have tasted all the wines they recommend, and know my palate. Dick's Picks at Taylor's market seem to be perfect for my tastes--and are often unusual wines I wouldn't have tried otherwise.

I also encourage people to go to wine shops where they can try before they buy. Getting to have a taste of the $50 Napa Cab before you buy it makes you know you are going to like it, and maybe even buy an extra bottle for a friend. Here locally Selland's market does a great job of letting you have several nice wines to try that are also for sale in the small wine shop. Too often I walk out of there with a mixed case running the gamut of bottle prices.

So, next time that nice person at the wine shop asks you if you need help--say yes. Don't be afraid to tell them your budget, and say what your preferences are. I've even made friends this way--Corti Bros has been a great wine buying venue for me for years now.

And whether the wine shops like it or not, I do like to know when a wine scores well with the critics. But they themselves are some of my favorite critics.

And one last thing. Don't think you know nothing about wine, but only what you like. You know something already--what you like. Go out and see what else you might like, and enjoy yourself.

Resumes and Winery Marketing--not that much different

2010-05-20T11:12:00.000-07:00

Yes indeedy, wine industry recruiting is seasonal. Got a new slew of requirements to work on, and plenty of work to keep me busy.

As I slog through my resumes this morning, I noticed how some resumes tell a good story about someone's career, and others leave me wondering. When I started thinking about it, it reminded me about recent wine industry events I've attended. Several meetings have called attention to the need for wineries to tell a compelling story, and then weave that story through their marketing materials, their branding, and sometimes most importantly, into their label. When you see that dancing coyote on the bottle, it makes you wonder what the brand is about, and then you read the marketing material and have a sense of the winery. And if all gels, you buy the wine, often.

Looking at resumes I sometimes become that Cranky Recruiter. Please, not another objective statement to overlook. But when I see a great resume, I totally understand the person's career history and motivation for looking for a new job. I see their career progression, and possibly career tangents, but understand where they have been and where they want to go. That resume conveys their personal brand, and quickly tunes me into roles they would excel in.

Generic resumes leave me wondering what they really want to do, and why they are contacting me.

So take the time to weave that personal story into your resume. While there most likely won't be a crazy critter on your resume, your personality may just make me call you, often.

Look for Information Everywhere

2010-05-19T18:00:00.000-07:00

Last night I plowed through my pile of wine industry magazines. This morning I woke up a bit early, and thought, I'll read some fun magazines. Reading through the May 2010 issue of Vogue I was enjoying the fashion, current events, socialite news, etc. Then I read about the COO of Facebook. It was quite an interesting article about Sheryl Sandberg, and chronicled her career path and explained how she has been so successful. Prior to Facebook, Sheryl was involved in turning Google profitable, bringing in revenues instead of being a free portal for information.

I have noted here my recent Women for Winesense presentation, and one of the points I stressed was the need for people to get information, learn new things, and be aware. While I was just skimming through a fashion mag, I came upon a great article about a female executive that was very interesting and informative. Learning about Sheryl Sandberg's knack for personal interactions was enlightening and thought provoking. What are you good at, how can you use that talent to excel, and how can learn more about it? Look for information everywhere.

And the piece on Sarah Jessica Parker was very good too!

Adding Value as an Employee

2010-04-16T13:55:00.000-07:00

I am in the middle of interviewing wine industry executives who have made the career move from winemaking to management. I am putting together a presentation for Women for Winesense's Winemaker's Roundtable coming up in May. A common theme I am coming across when talking to these executives is the idea of making yourself indispensable. Some managers have learned that by getting involved in many different areas within a winery you learn a lot, discover areas you can contribute to, and when needed you can fill in in many different areas--sometimes that just happens to be in upper level management positions.

I have also been working with a lot of consultants recently who provide their expertise to companies that are starting-up new operations, revamping companies or turning around troubled enterprises. Consultants tend to be multi-taskers, and experts in their field. Something that I'm hearing a lot is that while they may be an expert in sales, they also can help with administrative development or financial reporting, or similar disciplines. I think the successful consultants are quick to point out other areas they can help their clients in, making them indispensable as well.

So, after talking to these industry experts, I have also been talking with many job seekers with several years of experience under their belts. While they may be very skilled at what they do, I am hearing many of them say what else they can offer. Some winemakers have mentioned their sales savvy and direct to consumer activities. Some sales people have made sure I understand that they have been working with luxury goods companies on movie and television product placement programs. And many wine professionals demonstrate their wine education and hospitality savvy.

Perhaps, in a down economy the need for adding value to your current or future employer is more important than ever. So think about what you can offer. Do you have tasting room experience, hospitality industry knowledge, cross-selling experience, wine education certification, a lengthy list of buyers who will go with you anywhere, or exceptional people skills. Let people know, and then deliver these skills whenever and wherever they are needed.

Where in the Wine World is WineTalent

2010-03-29T15:33:00.000-07:00

Had some great visits in Lodi, Lockeford and one other place this past Friday. This winery collective has been resurrected from a sweet factory by the river. It is a true brick and mortar business model. Several wineries have tasting rooms there, and there is a custom crush facility. While I may beet around the bush, can you tell me where I was? There were quite a few people milling around, and I have to thank an innocent bystander for this great photo. Try the syrah and chenin blanc when you visit.

Take Their Advice: Why to Trust your Wine Shop Staff

2010-03-17T08:32:00.000-07:00

Remembering a Friend: Nancy Tibbitts

2010-03-10T16:29:00.000-08:00

Last month I attended the UC Davis Internship and Career Fair, an event I have participated in for many years. I missed a familiar face, and was very sad to hear that one of the career center staff, Nancy Tibbitts, a friend and mentor of mine, had passed away late last year. This revelation rocked me to the core. This woman had been so helpful in my career; helping me get my first on-campus research job, guiding me in my first few job decisions, suggesting career moves when I was relocating, and then as a colleague during my years in recruiting. I often called her to let her know about new positions I was recruiting for, and asked her to spread the word during a search.

Not only did Nancy assist me in my professional life, but we both shared stories about being working mothers of young children--from finding time to balance the needs of work with the real life needs of a crying, hungry baby or the juggling required of an active family. It was refreshing to check in with her, first to find out how she and the family was doing, and then to get to work on something I was needing her assistance with.

It is very sad for me that she passed away. I know I was only one of many people she helped, and in my mind she was and is indispensable. She was always happy and fun to deal with. I remember her telling me, "oh you have to take that job" and "of course you need to sign-up for an internship". Luckily I followed her advice which I often echo back to young, soon-to-graduate and recent-graduates who are figuring out their career path.

I have had a lot of great mentors in my life, and I truly count Nancy Tibbitts as one of them. I will always think of her fondly, and hope to help others in their careers like she helped me.

For others who worked with Nancy, visit her guest book on the UCD site. I send my heartfelt condolences to her family and friends.

Annonymously Posted: What your grammar!

2010-03-09T10:27:00.000-08:00

A few posts back I asked for your patience with my comment moderation now that I've "hit the big time" with my blog. This really just means that I get lots of spam comments for new posts. I have some software that's helping cut through the obnoxious comments, but a few still get by. I quickly glance through them to make sure they are not real comments. One thing that gives them away the quickest is the terrible grammar. And here's why I am bringing it up on a career advice post. When you are communicating with a potential employer, or recruiter, take the time to proofread your missives.

Glancing through a few recently, I was asked to help people find real estate, home loans, romance and lost bank accounts. In every single one of these messages there was atrocious spelling and grammatical errors. A few seemed to be possible real comments, but then upon reading them closer, they were also spam.

So why do you need to know this. Well, wouldn't you want me to carefully review your email instead of chalking it up as spam. There is only one click of the mouse separating your message from reply or delete, save or trash, you get the idea. Even if you are not writing a professional cover letter or resume, think about putting time into reviewing your messages. That attention, or inattention to detail could be telling me something.

Where in the Wine World is WineTalent

2010-02-15T14:49:00.001-08:00

Was out and about on Friday in the Napa Valley, and stopped in at a small, education related winery. If you are looking to get some wine knowledge, you should stop here too, or just brush up on your sensory evaluation. Where in the wine world is WineTalent?

Thoughts from Unified

2010-02-02T13:41:00.001-08:00

Last week the Unified Wine and Grape Symposium was held here in Sacramento. It is one of the largest seminars and trade shows that the wine industry has. I have been attending it for years, and it is always a barometer for how the wine industry is doing, as well as more personally, how WineTalent is doing. It was at the 2005 Unified Symposium when I offically announced that I was opening my own winery executive recruitment company. Prior to that, I had attended the meeting for several years while working for my old employer.

Every year the seminar covers the overall economic situation for the wine industry as well as current trends in sales, marketing, winemaking and viticulture. Having attended it for years, I've seen those charts arrow up and down. I've seen the changes in winery marketing involving websites, blogs and now Facebook and Twitter. The big wines have gone from White Zinfandel to Cabernet Sauvignon to Pinot Noir. And I've looked at a lot of tractors and other machinery in the trade show.

But one notable change that I saw this year was a dearth of postings on the Job Board. (yes, there had to be an employment slant to this posting, dear reader). From the first year I attended I have put a job posting on the job board that Unified has set up outside the exhibit hall. I have become such a slave to the job board, I now jockey for space on the board the first day the convention center opens for registration. This year I quickly put up my business cards front and center on the board and followed up with my marketing posting the first day of the symposium. Checking back on it from time to time I replenished my business card supply and checked out any other postings that were there. I started to see an alarming pattern. There were VERY few other postings up there. I think by the end of day three there were only four jobs listed from wineries, of which at least one was a summer internship. There were several cards posted of job seekers and consultants which is not unusual. One surprising thing was that none of my usual recruiting competitors were there.

While I was able to get WineTalent posted front and center, this lack of other winery jobs is troubling. Going to visit some of my old friends in the trade show I grabbed Wine Country Classifieds recent mailer. This only had one or two jobs listed. I know Winejobs.com hasn't had the usual volume of advertising. Yes, it is a slow time for hiring many winery jobs, but there are usually more openings that what I saw last week.

The economic and business discussion during the seminars reflected the tough times many wineries have faced in the last 12 months. But wine consumption is up again this last year, and several wineries have experienced good sales for 2009. While small producers and high priced brands were hit hardest, there were still many success stories in those areas, as well as wineries that had stellar results. While many of the experts were quietly optimistic, this was not evident on the job board. There have been some comments that things are beginning to improve and the economy is getting better--both for the economy at large and for the winery world. I do see some new energy going into recruiting and have a sense there will be some increased movement in the job market this year.

One surprising turn of events this year was that someone ripped my posting down. Three days I had it up with no problems--which is normal. When I went by on Thursday, it was nowhere to be found. A couple of my cards were still on the board from days earlier, and I did have a backup posting which I quickly put up. But I was surprised that with all the real estate up for grabs, my posting would be taken down. There were a few business cards from a recruiting service I have never heard up right where my posting had been. Did they take mine down? I think there is room enough for a few winery recruiters in today's market, and there was plenty of area for more business cards to be tacked up. I hope it wasn't a mean-spirited recruiter who removed my information. We all need to be professionals in the wine business and the recruiting business to make sure people--both candidates and clients--want to do business with us.

Ok, so maybe there is a bit of the Cranky Recruiter in this post, but I do see things improving out there on the job front. It may be taking longer to find a job, but let's hope it is thawing out a bit and new opportunities will present themselves to you. Keep chipping away at your job hunting activities--patience and persistence often brings rewards to those who practice them.

The Wine World gathers in Sacramento: Unified Symposium

2010-01-25T10:21:00.000-08:00

If you are just getting your feet wet looking for a job in the wine world, you might consider stopping by the trade show at the Unified Wine & Grape Symposium which is being held here in Sacramento this week. It is a great opportunity to find out what new research has been going on in winemaking and viticulture, learn from industry experts about marketing and forecasting, and find out what the state of the wine industry is. Having gone to the event for the last ten years or so, it is a must attend.

And if you are looking for job openings, stop by the job board posted near the main entrance to the trade show--pick up my card!

Resumes

2010-01-14T14:43:00.000-08:00

Now that you are looking for a job, you of course have to prepare a resume. People hate writing resumes, and put it off whenever possible. If that rings true with you, take the plunge and start writing about yourself.

Just like with many of my blog posts, marketing pieces, social networking posts, etc., I tend to start writing and see what happens. I don't publish it yet though. I noodle around and put down things that might be interesting, very important information, potential layouts and see where it goes. Only after I get a lot of stuff down in writing do I tighten things up. Do I really need to have my hobbies listed? Do I have my important contact info on there? Am I writing to my audience, or am I writing from my own bubble? After recently helping spiff up a friend's resume, I'm offering some suggestions to make your resume more presentable.

Layout: You don't need to start off without any formatting of your resume. Microsoft Word and other word processing programs have a myriad of templates you can use. In Word, open a new document and choose templates. When I last went in there, there were resumes for different professions, levels of experience and so forth. There are also a lot of online resources, including http://www.resumetemplates.org/, and http://www.instantresumetemplates.com/. I personally hate resumes that have a lot of unnecessary graphics--pink bars along the top, goofy swooshes along the margins, etc. But I'm old and jaded when it comes to resume review, so do what you want with your resume. Here are some things you should do: Make your contact information prominent. Have sections for Experience, Education and other relevant information. Some ideas for those sections are, Technical Skills, Computer Knowledge, Certifications, and truly relevant Community Activities

Length: I do like a one page resume. If you are an entry-level candidate don't stretch your non-industry job experience for two pages and add a lot of personal interests. A hiring manager can quickly figure out if you are experienced or not, and aren't fooled by a longer resume. On the flip side, if you have a lot of experience, don't cram everything onto one page. Two carefully edited pages is perfectly acceptable, so don't sweat it. My resume is two pages, and I'm proud of it.

Work Experience: I advise to list your current and past employers in reverse chronological order, with your most recent job being on top. Put in there a short description of the company or the department you worked for. If you worked outside of the wine industry for a time, this descriptor will help potential employers understand what you did there and how applicable it is to their need. Make sure you put your job title and dates of employment. Then put down what you did there, your responsibilities and achievements. If you worked in many different positions with the same employer, list the company and length of time there, then break it down into subsections with your job title and dates in that position. Getting into the minutia, if you have worked at the same employer in different roles, try to make it as clear as possible--possibly having the employer and dates in regular formatting and then the individual roles indented to make them "housed" under the umbrella of that employer.

Education: List your education in reverse chronological order as well. If you have a Ph.D. and a M.S. and a B.S., I don't need to know where you went to high school. Rarely do I need to know where you went to high school. But if your high school degree is your highest degree achieved, list it. I encourage you to list research work that you did while at college, especially if it is very pertinent for your job hunting targets.

Grammar: Think back to your days in English class. Are you using the right verb tense? Do your sentences need helping verbs? Are you writing in the same first person or third person narrative. I recommend third person. I think resume grammar is tricky. You are trying to write action oriented sentences about yourself, while putting it in third person. Resumes are full of incomplete sentences--and it is okay. Grammar checking software will make you go crazy trying to fix everything. So read it to yourself, read it out loud, have a friend read it. Make sure it makes sense. And please check for typos. Not paying careful attention to your resume and letting typos slip sends a bad message to a potential hirer. How is that supposed attention to detail?

Be boastful but truthful. You have to paint a positive picture of yourself so that next employer realizes they have to hire you. You also have to be truthful on your resume. Your resume is a marketing tool to get you in front of someone. But when you are putting your info down, make sure you are telling the truth about yourself. Don't add education you don't have, make up jobs for gaps in your work experience or portray your role as bigger than it was. You may be saying, "Of course Amy", but believe me, many people lie on their resumes. Don't be one of them and be able to stand behind anything you put on there.

Okay, so go play around with your resume a bit. You can write it better than anyone else. You lived it and understand it. Put on your hiring manager eyes and read it as if you don't know your background. Now fix any problems and get that thing in front of people that need to hire you.

What is that Degree Worth

2010-01-08T14:13:00.001-08:00

I've written in the past about whether or not a degree is worth it. Here are some numbers for you from the College Board, New York. These are typical full-time worker median annual income figures.

High School Graduate: $31,500
Bachelor's Degree: $50,900
Master's Degree: $61,300
Professional Degree (law, medicine, engineering, etc): $100,000

Over a 40-year career a degree has similar earning benefits. For a bachelor's degree you will earn 73% more than without one, 93% more with a master's and 187% more with a professional degree.

Hitting the Big Time

2010-01-06T11:52:00.000-08:00

Just a quick note to my readers. I must have hit the big time with my blog because I now get tons of spam comments. So if you have commented in the past few weeks and didn't get a response, I apologize. I now get "robot" comments all day (and night) long that I have to filter through. Keep those comments coming--I'll get to them soon.

Working with a Recruiter or Talking with Myself

2010-01-06T10:36:00.000-08:00

Yesterday I got a call from a recruiter who was seeking help for a friend in the wine business. This recruiter has been recruiting in a separate technical field for the last 20 years. When her friend returned from an international stint she started to think about how he could find a job in the wine industry. Talking to her on the phone yesterday was a breath of fresh air, and a bit like talking to myself. I noticed some great traits that transfer well to job hunting.

1. Leave a message with the reason for calling, your phone number, and repeat the information. Yes, I've written about it before, but there is an art to leaving a good phone message. Always give your name and reason for the call. Let the person know when you are calling. Then leave your phone number, and if necessary a good time to reach you. Then repeat your name and number. With the wide-spread use of cell phones, bluetooths and call waiting, it isn't unusual for a blank spot to hit right when you are leaving those final digits of your phone number. It might seem trivial, but your phone number is very important to get right if you expect a return call.

2. Be responsive when you get a call back. When you get your message returned, appreciate the call. My contact let me know she was doing some research on WineTalent and explained why she had reached out to me.

3. Be prepared to explain your situation. My recruiter was calling on behalf of a friend, and she quickly caught me up to speed on her search. If you are calling to find out how to work with a recruiter, let them know that. If you are following up on a resume submitted, let them know...etc. A few things that are worth mentioning is if you were referred by a colleague, if you are currently working but looking for a new position, or if you were just laid off. Make your case with the recruiter, concisely.

4. Ask for advice if you want it. Being in the recruitment business, this woman and I look at resumes constantly. She wanted to find out if wine industry resumes were different from other industry resumes, and we discussed it. If you have a burning question or need advice, now is the time to ask. Recruiters are in the business because we love helping people advance their careers. We know what works, and are happy to talk about it. Just ask.

5. Plan next steps. This could be sending a resume, setting up a call for later to discuss options further, or getting references to your recruiter. Make sure you know what your recruiter is looking for, and do it.

6. Schedule a time. This is when I knew I was dealing with a professional. When I advised my contact to have her friend get in touch with me, she scheduled a time with me that worked for both of us. Recruiters are experts at this--nailing down a time when a client and a candidate can interview is crucial to moving the process forward. By doing a "presumptive close" me on a time, I knew when I would be talking to her friend, I was sure to make myself available then. This helps avoid a long game of phone tag. I cannot stress enough how important and helpful this is--try it.

7. Follow up. Nothing can get accomplished if you don't follow through with your side of the equation. If you said you would send a resume, do it. If you are gathering names of references, get those sent along as soon as possible. Success has always come to people I know who are masters of following up on things--myself included.

8. Keep it personal and professional. When I was talking to my fellow recruiter, we were both interested in each others' business while maintaining a professional demeanor. Job hunting and career advancement is a very personal matter. Recruiters understand that, and knowing a bit more about you helps. While we want to know what makes you "tick", you need to make sure you present yourself in a professional light.

9. Network. Yes, I got the call from this recruiter because she had been talking to her friends about her friend's job search. This is networking 101 and crucial to a job search.

Just looked at my watch and it is time for that call that she booked. Gotta Go.

Happy Holidays from WineTalent

2009-12-24T14:49:00.000-08:00

Winter is here. The sun casts such long shadows. The dog is dozing in a sunny spot on the carpet. I have a few minutes before starting on my Christmas Crown bread for breakfast tomorrow. Even in the midst of all the hubbub of the holidays, it is a great opportunity to look back on the year and be thankful for everyone and everything that has happened.

This year was a busy one, surprisingly, for wine recruitment. Some long-term clients needed recruiting help, new clients were added, and many new relationships were forged during the placement process. I was able to visit some international clients and enjoy a wonderful trip to Europe. Over the course of the year I have met exceptional wine industry professionals, and look forward to maintaining those relationships into the future.

I want to thank all of my friends out in the wine world, both old and new. I appreciate your help, advice, questions and friendship. Have a wonderful holiday and a prosperous new year. Cheers.

Consultants: Branding Yourself

2009-12-05T15:18:00.000-08:00

When you decide it is time to start your consulting business there are several things you need to put in place in order to brand and market yourself. Here are a few items to put in place to make sure your potential clients know you are offering your expertise for hire.

1. Be Findable: If you are out on your own now, the only way you can get consulting opportunities is if people can find you. This can be as simple as making sure your information is in various address books online. Google yourself and see what comes up. If the only way to find you is by paying a private detective or online service, many people will see who else might be available with similar credentials.
2. Tell People: Yes, this is networking. Tell your friends, family and colleagues that you are consulting on projects now. Make sure you let them know what types of projects you are looking for and what you have going on . This is also a good time to reach out to some of us recruiters to let us know in case we hear of any opportunities.
3. Make a consulting resume. Put your expertise down on paper, including relevant experience in a form like a resume. It can be more specific for the area you are planning to consult in, but it should give a good outline of your background. You can include projects you have worked on and clients you have worked with, and specific solutions you have brought to companies.
4. Have a business card. Put your name, company name if you have one, and all of your contact information on a card and have them ready for potential clients. You can get cards made up online quickly and inexpensively. I'll put my plug in for FedEx Kinko's who has always done a great job with my previous corporate and now WineTalent printing.
5. Put together a website or webpage so that people can find you even easier. There are many sites that can help you put together a simple web page that will let potential clients know you are in business. I have had good luck with www.register.com and www.godaddy.com. My current website was redesigned this year and S King Design did a wonderful job.
6. Get involved in industry functions. Getting out there and mingling with old contacts and getting your company listed in trade publications is important. If you can provide presentations or topic specific information your name can be put forward as an expert on industry meeting literature. This will also make you easier to find on internet searches as well.

Good Luck with your consulting business, and I look forward to hearing from you.

Terroir: Experiencing it First Hand

2009-12-02T10:23:00.000-08:00

I just posted this on my client blog, but think it will be interesting to you. This is my experience after having traveled for business recently.

Having gotten everything back in order from my travels and visits with clients in France, Spain and Portugal, I have a new found appreciation for how significantly the geography and the geology affect wines around the world. Having grown up in Northern California, I have traveled throughout many of our wine growing locales, and enjoy and appreciate the differences. Prior to my trip, I would have said I have a California palate. Before leaving, I attended a trade tasting for both Argentina and Spain's Rioja region, and the wines were significantly different from each other, in good ways. I have always tried wines from many areas, but haven't always understood what I was drinking.

Upon arriving in France I immediately visited E. Guigal in the Côte Rôtie area of the Rhone. E. Guigal is a large négociant in France that also has their own vineyards and winemaking facilities. Guigal has excellent wines in a broad range of price points. Getting to see the land and the winery allowed me to understand the different techniques they use, and to understand why certain wines tasted the way they did. The winery has several vineyard designate wines that are extraordinary. Seeing the difference a mountain, direction of a hillside or the soil the grapes grew on was quite a lesson in terroir.

Upon leaving Guigal which is in the Northern Rhone, I traveled down through the valley, witnessing the changes in topography, elevation and soil. Côte Rôtie is quite different from Chateauneuf-du-Pape, and the wines reflect it.

Traveling in to Spain, the weather was significantly warmer, and the countryside was much like California. Feeling at home, you would think that the wines would taste similar to Californian wines. But each region within Spain has significant differences. The wines of Tarragona were much different from Jumilla and Yecla, not to mention other wine districts in the country. And while the countryside reminded me of home, the wines had a different personality. While I know this is because the wines are made with grapes that aren't used as much as in California, I think it also has to do with a long history of wine making and use of the land.

I think I would be remiss not to point out that the attitude towards wine significantly affects how the wine tastes. Yes, in a blind taste test this wouldn't be the case, but when you pull in to a roadhouse in Alicante for lunch on a Tuesday and the two truckers next to you are eating a three course meal with a bottle of wine split between them followed by coffee and dessert, you see a different attitude to wine. In the countries I visited, it is a way of life to take your time, eat well and have a glass of wine with your meal. Coming home, I have found this almost impossible to institute in my own life--instead I am wolfing down my food while being distracted by what I have to do next. Wine is drunk here more like a cocktail, not as a dining accompaniment.

Spain is an immense land, which I found out while driving around it. It has so many different areas, all with their own personality. The Spanish are a very independent people, which is evident in the fact that the individual states have a lot of power in comparison to other Southern European countries. You also see this in the wines, with significant differences between regions and sub-regions.

Portugal was very similar to Spain in climate, but there was a different feel to it. Visiting the Douro River area and tasting the great wines and ports that are produced with distinctive grapes was eye-opening, and sometimes vertigo inducing. Many of the wineries still stomp their grapes underfoot, which was so surprising to me. Also the ports and other dessert wines were extraordinary, and won over many of my traveling companions who previously didn't like sweet wines.

Back on to Rioja in Spain. I had enjoyed the trade tasting the Rioja tourism group gave in San Francisco, and was able to tour many producers in this area. The wines were very good, and agreed with my palate. The people I met here were also very helpful and friendly, making the time there extremely enjoyable. This was the highlight of my Spanish wine tour.

Leaving Spain we headed to Bordeaux. This fabled wine making area I have read about for years, but have never understood the affect the land had on the wine. Getting to visit the different locations; St. Emilion, Medoc, Pomerol, gave me a new outlook on the wine. The geography was surprising to me, such a flat area without significant elevation. Throughout California vineyards boast their elevation, terrain and jagged cliffs. I didn't see that in Bordeaux. But tasting the wines, you see the difference. Yes, they have had significant success in the past, and money has been put in to maximizing the expression of ideal characters in the fruit. To look at a map does not allow you to understand what terroir means for the area. I was able to get to some great 1st growth properties and taste some exquisite wines, which yes indeed tasted unique to the area.

At the end of the trip I was in Burgundy. This was a late addition to the travel itinerary, but well worth getting to. Visiting several sites in the Beaujolais area, it was interesting how different the land was. The Saône river winds its way through, with some hilly areas and other flatter production areas. Many of the sites are small growers who sell their wine to a larger négociant or co-operative. Seeing the difference between small production areas and large Burgundy wines allowed me to understand the wines and the geographical distinctions better. The last stop in Burgundy was at a nice restaurant that served only local wines, which is easy to do in this area, and excellent traditional French cuisine.

Coming home I have been enjoying my glass of wine in the evening. I've been trying some new wines, while also going back to some house favorites. I have been surprised by how my palate has changed, often favoring the European wines I have visited. Some of the tried and true California wines taste big and overpowering recently. Now when I'm browsing the aisles at the wine shop, I know where the wine is coming from, and what impact the terroir has on the resulting taste. This is so exciting to me. Wine education is very important in explaining the story of a wine, and seeing the areas first hand has been enlightening. I recommend touring as many wine producing areas as possible, and am already planning the next itinerary. Argentina.....Chile.....

Last One: Where in the Wine World is WineTalent

2009-11-13T13:24:00.000-08:00

Ok, back home, but thought this would be an easy one. Where am I? And what type of wine is made here? Almost time for a little nouveau wine?

Where in the Wine World is WineTalent

2009-11-07T02:28:00.000-08:00

Voila, got in two days ago--visited some great names and had some excellent food and wine. Any thoughts about where I am.

Where in the Wine World is WineTalent

2009-11-02T10:38:00.001-08:00

Enjoying the fall colors here south of Basque country. The hills are so picturesque. The phrase of the day, "This would make a nice picture". Had excellent visits today. Where am I?

Where in the Wine World is WineTalent

2009-10-29T11:16:00.000-07:00

Had excellent visits in the last couple of days--but could hardly handle the drive to get to some of these places. Steep drop offs, lots of local grape varieties--some are aged a few years, other for a long time. The river at the bottom of the terrain helps get the wines out to port. Where am I.

Where in the Wine World is WineTalent

2009-10-27T01:52:00.000-07:00

Just got up to a foggy morning in the Duoro Valley--staying at a beautiful hotel near Sabroso, Portugal. Yesterday I was in the Alentejo area of Spain. The area has gentle rolling hills with lots of olive and oak trees. Ferdinand the Bull looks quite content under a beautiful oak tree here smelling the flowers. Looking for a little closure here--where am I? Or more precisely, what am I standing next to? This is something for the cork board back at home.

Where in the Wine World is WineTalent

2009-10-23T03:27:00.001-07:00

Just catching up after some recent wine tours. Where am I in this photo?

Workaholic goes on Vacation

2009-10-15T20:46:00.000-07:00

Off to Europe for work. I'll be traveling to France, Spain and Portugal, with a weekend in Morocco. I'm meeting up with several of my clients while I'm over there, and am looking forward to a good education on European winemaking and get to understand the terroir better. I'll post updates while I'm traveling--Where in the Wine World is WineTalent! Look forward to a working vacation.

Cranky Recruiter: Resume.doc

2009-09-18T15:03:00.001-07:00

Been reviewing a lot of resumes today. Late in the day....and the cranky recruiter rears her ugly advice again. When writing your resume, save it as you. What I mean is, put your name on the file when you save it. I often get several candidates whom I am talking to, and when I go to pull up their resume from my files, I can't find it based on the title. 50% of the resumes I review are titled resume.doc. Ah, fun. I save them in my database by name, but I'm thinking about your well being here. If you send your resume to a hiring manager, do they take the time to put your resume in their database--or do they have a whole file full of resume.doc files?

I'm keeping it short and sweet. Save your resume as First Name Last Name. AmyGardner.doc is much easier to find than Resume2recruiter.doc, etc.

Have a great weekend. I should be less cranky come Monday.

Cranky Recruiter: Don't Take it out on Me

2009-09-14T10:54:00.000-07:00

I am just getting back in the swing of things after taking a few days off to recuperate. This summer has been very busy for WineTalent. Now that most of my positions have been filled, I had to take a bit of time to just relax. Well, now that's over. Back to work.

First of all, let me apologize to anyone that I owe a call to. I do keep track of all my voicemails, and will get back to you one way or another. Sometimes I can't return all the calls during business hours, and will send you an email. Yes, I know if you've left me a couple of voicemails, and will touch bases soon.

Second, my inbox often comes first. This might be sad to say, but I do try to get through all my emails first. This may be a function of our new electronic society--or just how I work. I do receive 10 times the amount of emails than I receive of voicemail, and have to start somewhere.

Third, I do keep your resume in my database and always look there first when a new opening comes up. I always encourage you to check in with me from time to time. You don't know how often that pays off for people. Check out this related post: Where do I find Candidates.

Okay, now why I'm cranky. I have been working in recruitment for a long time. Recently, I have been getting more angry candidates. This could be because I am working on a wider array of positions. Or maybe because by being in business for many years, I know a lot more people, some of which are grumpy. But I think I know what the situation is: the job market. With so many people laid off and the job hunt being tough, I may be a convenient whipping boy when someone doesn't get called for a job, or isn't getting hired as quickly as they would like.

Job hunting is never fun, I know. And if your hunt is stretching on longer than you envisioned, it may be psychologically and financially unnerving when you don't get called about a job. But lashing out at your friends, your family, and yes, even your recruiter isn't the solution. Get up and get back in the hunt. Start at square one. What job do you want. Then, what job can you get, and what job are you willing to take. If you have steered away from lower level jobs, time to get your name in there. If you haven't let some of your old colleagues know you are looking, call them. If you aren't looking at many different sources for jobs, broaden your search. If you are showing up for interviews in business casual attire, take that suit to the dry cleaners, shine your shoes and iron that dress shirt. Kick it up a notch.

And turn that frown upside down! A positive outlook and sunny demeanor help tremendously when you are interacting with colleagues, friends, recruiters, and interviewers. A smile and firm handshake go a long way in the business world--so stand tall, be proud, smile and tell them you want the job. You always want the company and hiring manager to know that you want the job and to work with them. We all want to be wanted, so make sure you express your interest in any job opportunity you hear about.

Okay, back to the inbox, and yes, the voicemails.

The money question - RecruitingBlogs.com

2009-08-19T09:46:00.001-07:00

Just read this article on RecruitingBlogs.com, and thought it was definitely good advice when it comes to talking money during an interview.
The money question - RecruitingBlogs.com

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How to be a Smart Protege, WSJ article

2009-08-18T05:46:00.000-07:00

Yesterday in the Wall Street Journal they had a great article about how to be a smart protege. The article addressed how people go about finding and learning from industry experts. I think having a good mentor network is invaluable in your career, and agree with the authors that you have to go out and find mentors and work to make the relationship thrive. I have written previously about my mentor/protege relationships, and encourage everyone to think about who can be a mentor, or a protege, and make the connection.

Resumes and Wine Labels

2009-08-11T11:38:00.001-07:00

I've been helping a few of my readers with their resumes recently, and have been pondering the relationship between wine labels and resumes. To the average recruiter, these would be two completely different things, but when someone is often working with job seekers who also have a small wine label on the side, it makes a bit more sense.

I am an average consumer with a taste for wine. I, like the vast majority of wine drinkers, peruse the wine aisles and pick up interesting bottles here and there. What draws me to the wine? Yes, some of my wines choices are to show loyalty to clients and placements. It is fun to drink a bottle of wine when you know the history behind the team there, and I feel a connection to the product. But there are plenty of times I just pick up a wine that looks interesting. Marketing groups spend hours trying to figure out what a shopper will find intriguing--and often I am their guinea pig. Cute labels, something a little different, and occasionally a really "rich" looking bottle will be my choice.

Knowing the time and money that people put into wine labels, I am always surprised when they don't put the same attention into their resume. Many of the same ideas apply between the two mediums. Here are a few examples:

Required Information: A wine label is required to have certain things on it by law. So should a resume. Examples of required information are; name, phone number, contact information, experience and education. Without these basics, you aren't telling the reader much about you.
Theme: While I don't want cute little Australian critters on your resume, I do like to have a well presented resume. The theme so to speak can be bold headings with bulleted sections. Another example of a theme would be to consistently run your wine and food knowledge throughout the resume. Think about your experience and interests and weave it into the text of your resume.
Consistency: This is such a simple item, but one that over half of the resumes I read lack. Whether it is verb tense, sentence structure or typeface, having a consistent look and style to your resume presents you in a positive light. All too often I will get a decent looking resume with one portion "tacked on" at the top or bottom. This tells me that the author had an old resume that they put new information on. It isn't hard to make everything look and read the same. Review your resume, including your text, and edit, edit, edit. Another function I do all the time in MS Word is to hit Ctrl-A, and then put the entire document in the same typeface and font size. This little quick trick saves figuring out formating changes in the body of the resume.
Appearance: Look at your resume and see what it says about you. If a wine label had a pretty flower on the label, you might think the wine was floral and light. If you put your resume in the comic sans typeface, I might think you are silly and overused. Just kidding! But really, how your resume looks reflects on you. Put your resume in an easy-to-read typeface such as Arial or Calibri. Also, show some mercy on the reader and put it in a font of 11 points or higher. I'm getting older and my eyes are weary--help me out. Bolding important sections is also a good idea, letting the reader know what you think is important about yourself.
Length: Maybe it is lucky that wine labels are only so big. Unfortunately, resumes can be as long as you want them to be. I recommend keeping them to 1-2 pages in length. If you have a longer resume, take a look at some of the information you have on there and see if you could reformat it to fit better on fewer pages.

Thinking about the design and overall look of your resume will help make you look professional on paper. Just like that bottle of wine I picked up, now it's time to see what the true character of the resume's subject by talking to you in person.

Cranky Recruiter: Adobe Acrobat

2009-07-31T09:32:00.000-07:00

When I am preparing my candidate dossiers for my clients, I do a lot of work on each resume. I reformat them, add information that may be missing and standardize the layout for easy reading. When any candidate sends in a resume, I save it to my database. And here's where the Cranky Recruiter shows her ugly face. I hate Adobe Acrobat resumes. I am not a technical writer or publisher, and I don't use Adobe Writer. When I get a .pdf resume, I have to save it as text to my database, and then reformat it when I prep the dossier. What came in looking great in .pdf looks awful as text, and then I have to recreate it. If anyone has some suggestions out there for saving it, please let me know. In the meantime, I encourage every job seeker out there to have a .doc format resume. If you want to do a .pdf one, send them both. It will help me out when I'm pushing to get a resume to a client.

Also, when I'm searching for resumes, .doc resumes come up first since I'm running MS Office. Text resumes come up when I'm doing a complete database search. So to get included in the first pass, give me a .doc resume.

Where in the Wine World is WineTalent

2009-07-23T09:07:00.000-07:00

Made a run out to Sonoma this week, and stopped in at a great pinot and syrah producer in a Santa Rosa business park. They are one of my favorite wineries--one of their brands even shares its name with my oldest nephew, which is quite unusual. I recommend trying them out--now where was I?

Getting Framed: Ask for Timeframes.

2009-07-16T11:09:00.001-07:00

Currently in the throes of a busy recruitment. I've posted the position on Winejobs.com and now am slogging through my inbox and voicemail. Also putting out all those feelers to people I know who might be interested in the position--or know someone who is.

The last couple of days I have been discussing the position with several people. I am learning about their backgrounds and interest in the job I'm working on. This allows me to make a "short list" of potential candidates. Determining who the best candidates for any job is always a learning process, and does take some time. This is where I encourage the job seekers to stay on top of their application.

When you are looking for a new job you can send your resume to black holes and never hear anything back. While I have given advice previously on how to manage this, it happens to the best of us. If you are fortunate enough to hear from a prospective employer, it indicates real interest and possibly a job down the line. Now is the time to take advantage of that contact. When you are on the phone or in an interview, ask the interviewer what the time frame is on this recruitment. Some time frames that would interest you are how long they have been looking to fill this position, when they are scheduling interviews, and when they want the position filled. This shows you how the process will unfold.

In addition to the time frame of the hiring process, try to get some time frames for YOUR process. Ask when your resume will be submitted to the hiring manager, when interviews will be going on, and when you can expect to hear back. If you hear that they are scheduling interviews next week, you know to be on top of your schedule and ready to book the meeting when that call comes. If they are waiting to finish publishing the position on the company's website before scheduling interviews--things might drag on awhile. I try to let candidates know what the timing will be on recruitments, and when they should expect to hear from me. I often let them know to contact me in case the window of time passes without hearing from me.

Here's a little secret. I get a lot of people interested in the jobs I am recruiting on. A lot of them are very viable candidates for the position. While I'm recruiting, there are a lot of people I interact with. If I haven't heard from someone in awhile, they may drop off my radar. If you are one of the people I'm considering--you should make yourself visible. A polite follow up call in a week let's me know you are thinking about the job, and interested in continuing the process. The person I don't hear from may have taken another position and is no longer in contention. Those follow-up calls keep me on my toes, and thinking about you for the job. This is what you want.

Eating and Interviewing

2009-06-29T14:01:00.000-07:00

As a recruiter, I often meet candidates at coffee shops, restaurants and bars. Having done this for years, it comes as second nature for me to eat, talk and interview. But recently I was recruiting for a scientific position, and realized that interviewing and dining is a learned skill.

With home offices and telecommuting becoming the norm, more people are getting together over food to conduct business. Thinking back, when I first did this it seemed very awkward. How can you look intelligent while you have a mouth full of food. What if spinach gets caught between your teeth. And what if, horror of horrors, you spill your pasta all over your lap. Well here are some tips to make it a little less intimidating

Be on time: This goes without saying for any interview. By being on time you can meet your host in the lobby of the restaurant, allowing you both to be seated at the same time. If you are early, you may even be able to scan the menu and know what you are having, giving you more time to interact with your interviewer.
Let people know you are there: If you arrive before your host, let the staff know you are waiting for someone, and give them your name. This way when the other person gets there they may be introduced to you by the restaurant staff.
Follow the other person's lead: Once you meet your contact, defer to them about where they would like to sit, and what type of food they are having. When the waiter asks what you would like to have, you can always let your host go first. This gives you some time to plan your meal, and make sure you are ordering a similar or smaller size meal. You don't want to order a five course dinner if your interviewer was just having an appetizer.
Hold off on the liquor: Yes, we are wine industry professionals, but many companies frown on their staff drinking during business meetings. While your interviewer may order a drink, it is safest to stick with a nonalcoholic one. Evening meals are a bit different, as are meetings in bars. Err on the side of caution, but if the interviewer orders a bottle of wine and offers you a glass, it may make more sense to have a drink. Just watch yourself and don't overdo.
Think logistically: In recruiting we are always meeting people for lunch and dinner interviews. A former competitor of mine would require their staff to only order food they could eat with utensils--no burgers, no sandwiches, etc. This is a good idea, but can limit your food choices at a diner. And even though clam linguini requires a fork and knife, dealing with those clam shells can be quite a feat. Think about what's involved with the food you are ordering, and go on the safe side. This isn't your chance to try oysters on the half shell, it is an opportunity to spend time with a potential employer.
Don't be a glutton: Think back to any and all manner instruction you have had in your life. Listen to what your mother said and don't slurp your soup. If you realize you haven't heard a thing the interviewer has said, maybe it's because you are so focused on the food that you aren't paying attention. Again, this isn't about the food, it is about the meeting. Do eat the meal in front of you, just pace yourself and stay professional.
Eat: I know I say that the interview is more important, but this meeting may be held during a mealtime because it was the only time your host could carve out time to eat and meet with you. No one likes to eat alone, and if you are not even touching your food, it could be awkward. Take the plunge and eat.
Don't talk with your mouth full: Again, listen to your mother. If the interviewer asks you a question just as you have taken a bite of food, they will understand if you need to take a minute to respond. Planning can limit this. Take a bite of food after you have completed a comment, and eat while the other person is describing the job or outlining the company's policies.
Don't clean your plate: While your mother may have forced you to clean your plate growing up, don't worry about it here. If you have been eating throughout the interview, it won't seem odd if you don't eat everything. I also recommend not taking your leftovers home. While you may always do that when you dine out, this is a business meeting. It is somewhat awkward to have to get your food boxed up, and can be even more unweildy to have a to-go box in your hand while you are trying to shake the person's hand at the end.
Who pays: While I would recommend bringing along enough money to pay your way, if you were invited to the meal by your host, it is customary for that person to pay. Do not worry about this. As I tell my interviewees, the restaurant is my other office, and I am happy to pay.
Thank your host: At this point hopefully your interviewer has picked up the check. Once they have paid, thank them. It is always polite to do this, and is something that the person will expect. The worst thing would be to forget to thank them.
Thank your waiter: Be gracious with the wait staff. By showing good manners and being appreciative to them you will show your good manners for future coworkers and colleagues. A thank you when you get your water filled can show that you appreciate everyone who is part of the team. This graciousness will be very important when you work at the company you just interviewed with.

Bon Appetit!

Beware the True Black Hole, the Spam Folder

2009-06-18T16:32:00.000-07:00

I am getting to the end of a recruitment, and luckily I searched through my spam folder to make sure nothing got caught in there. To my surprise, there were several resumes of highly qualified candidates in there. After reclassifying them as "not spam" I have been talking to several of them, with promising interest by my winery client.

Job seekers always complain about not getting any feedback after submitting a resume to a general delivery mailbox. While contacting people directly is often recommended, even if you email it directly to the hiring manager it can be received as a suspicious email. Hiring managers are busy, and most likely don't check their spam folder unless specifically searching for a missing email.

So how can you prevent the blackhole of the spam folder? It can be tough. Some companies have pretty stringent filters on their email accounts. Also, if you are sending your email from another country, the country code in the email can signal spam filters. I know this because often non-US emails get caught in mine. I am sure I too have sent plenty of brilliant communiques to clients who would have used my services in a heartbeat--but my solicitation was caught in the filter.

My recommendation is the same as for any serious job search. First, find out who is hiring for a position. Then send your resume directly to that person. Then follow-up with them to make sure they received your email. I frequently get these calls, and do check to make sure the message came through. It doesn't always, and that call allows the message to be resent and successfully received by me. I don't mind calls--I do have trouble getting back to all calls during a busy recruitment, but strive to as best I can.

I know that it isn't always possible to find out who is the hiring manager on a position. If you can't get that information, follow up after you send your resume to a general delivery mailbox with another email in 1-2 weeks. Persistance has a way of paying off. Be courteous and professional.

Good Luck

Where do I Find Candidates

2009-06-07T11:11:00.000-07:00

I have worked in recruiting for 15 years now, and have always told every candidate who submits their resume or contacts me that I will keep them in mind for current and future positions. I think this is easy to say, good to hear, but not always believable. Having amassed a lot of resumes, referrals and contacts over the last five years for WineTalent, I was recently thinking about how I have found my recent hires. Here's what I have found.

In the last two years, about half of the candidates that I present to my clients come from ads I run and the other half are from a variety of sources. These sources include my professional networks, referrals from colleagues, job fairs and my database.

The candidates who ended up being hired were sourced many different ways. Several were from contacts I made over the years and finally the right position came up for them. Others were people I had talked to over many months or years, and then they saw an ad for a position I was recruiting on that they wanted to be considered for. Some hires were people who have submitted their resume in the past from an ad I posted, continued to check in with me over the years and ended up getting a different job through WineTalent. Additionally I have hired people that were referred to me by other qualified applicants. I have also placed people who years ago I met at a job fair.

As a recruiter I know that everyday I need to talk to people and find out who is looking for what position. I also continuously talk to my clients to find out what openings are coming down the line. I am checking in with people at various levels and keeping my ear out for any changes that may affect my clients or job seekers. By doing this, my database of great candidates has become a great tool for placing employees. It also allows me to say with certainty that I do keep all resumes under consideration, and perhaps one day the resume that came in my inbox will end up being the resume of the candidate who gets the job.

As a job hunter I think this is great information for your job hunt. While people always think that it is who you know, it is also what you do with what you have. If you are looking for a job, keep the hunt alive. If you are working with a recruiter, let them know you are still interested in being considered for other openings. Check in with your contacts from time to time to let them know you want to hear about any openings that might be out there. And look at all opportunities to meet recruiters and hiring managers--whether it be by responding to an ad, meeting at a job fair or doing an informational interview with a company. These options could lead to the job you get.