Boy Scouts of America and Leadership Coaching

Written by CMOE Development Team

The Center for Management and Organization Effectiveness talks with Dennis St. Jean, Assistant Director Professional Development Division, Boy Scouts of America, Irving, Texas.

CMOE: Having recently attended one of your leadership conferences I walked away with a totally different view of Boy Scouts of America. Can you tell us about your organization?

Dennis: Our intent is to haverepparttar volunteers inrepparttar 136899 community, andrepparttar 136900 youth, receiverepparttar 136901 recognition. As a result most people think of us as a volunteer organization and don’t know that we have 3,500 full time commissioned professional staff working in 326 local Boy Scout Councils. Our Staff Leaders work with our first level professional, Unit Serving Executives.

CMOE: What isrepparttar 136902 role of a Unit Serving Executive?

Dennis: They arerepparttar 136903 workhorses of our organization, responsible for fund raising, recruiting volunteers, recruiting new members, and starting new scouting units. They work directly withrepparttar 136904 volunteers and their efforts determine our success in meeting our Mission and Goals.

CMOE: Sorepparttar 136905 Staff Leaders managerepparttar 136906 Unit Servicing Executives?

Dennis: They do more than manage, they lead and develop. Even though we are a not-for-profit organization, we operate like a business. Since our staff salaries arerepparttar 136907 biggest line item in our budget, we must maximizerepparttar 136908 contribution of our people. We believe that maximization is more acute forrepparttar 136909 Scouts. Every dollar spent has to be raised. It is absolutely imperative thatrepparttar 136910 Staff Leader sharpensrepparttar 136911 skills of those reporting to them and constantly develops them to become even better.

CMOE: What role does leadership coaching skills play in achieving this goal?

Dennis: Our Operational Management System (OMS), like many other performance management systems, has four phases: Clearly communicating expectations, Providing feedback on barriers and needed development, Coaching to improve, and Rewards based upon performance.

CMOE: Are your Staff Leaders good coaches?

Dennis: They are good people and we assumed that leadership coaching behaviors were natural. Our feedback from some of our highly rated people who left, and current valued employees, told us that bothrepparttar 136912 quality and quantity of coaching was lacking. They were not receiving enough coaching, feedback/direction, andrepparttar 136913 coaching was either not effective or focused only on barriers, not on developmental plans. Even when discussing barriers there was not enough emphasis on “why” and “how to improve.”

Catering Business or Working in a Restaurant

Written by Dilip Shaw

Preface: This article will help you to decide take informed decisions between a catering business and working in a restaurant.

Today, more and more people turn to catering and prepared food for their special events. Growing numbers of newly graduated chefs are striking out on their own, turning to this field for an alternative culinary career.

What isrepparttar difference between a catering business and working in a restaurant?

While both career choices are fast paced, catering has a different pace than working in a restaurant. A restaurant has fast hours, when people wait in line andrepparttar 136849 kitchen goes crazy. A catering business has fast days, when everything must be done at once and ready to go whenrepparttar 136850 guests arrive. It involves coordinating allrepparttar 136851 dishes at one time-and usually with a smaller staff. People who open their own catering businesses often hire their own waiters, or serverepparttar 136852 food themselves, so there's a lot more multi-tasking onrepparttar 136853 part ofrepparttar 136854 catering staff. And while this may sound quick, catering also involves a lot of downtime. Hours may be spent planning menus with clients, experimenting with new tools and mapping out a day. After all, few catering companies cover special events seven days a week!

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