« Young people want a society that gives a real place to social relations,” says Philippine Freiman. Following the example of these students of the “Luxury Hotel Industry” professional degree, common to the University of Paris X and the Lycée Albert de Mun. © DR

On the fringes of the health crisis, Talent Developer outlines the profiles likely to find their place in the rapidly changing café, hôtel and restaurant (CHR) sector. One of the keys to being hired is to have a global approach to a project or issue.

No more ready-made career plans after graduation. This has already been the case for the past fifteen years in the hospitality and restaurant sector, but the health crisis, coupled with an economic crisis, is accentuating the phenomenon. Young people still in training, or who are about to enter the job market, will have to show both boldness and flexibility, imagination and adaptation. This is the conclusion drawn by Estrella Maillet and Philippine Freiman, at the head of Talent Developer, at the beginning of 2021. Nevertheless, they are not pessimistic about the future. On the contrary. They observe the emergence of new skills among young people, which should enable them to find their place in a hotel, a bar, a restaurant…”. They are more agile and mobile than their elders. These qualities allow them to adapt more easily, while having more freedom. Because they want a society that gives a real place to social relations. They also want to create a work-life balance,” explains Philippine Freiman. In other words: Freelance work, whether abroad or just three days a week, is far from being a punishment. It is an opening to others, to the world, to other activities.

Wearing masks and social distancing measures require particular rigor
Photos: @Anna Shvets – Pexels
Flexibility, versatility and adaptability are the new essential skills.
Photos: @Julia M Cameron – Pexels
Freelance work, whether abroad or just three days a week, is far from being a punishment
Photos: @Anna Shvets – Pexels

“Agility is to be a little freer, while still being focused”.

So, certainly, the hotel and restaurant sector is currently undergoing waves of redundancies. “But it is to better restructure the establishments”, Estrella Maillet and Philippine Freiman qualify. With a door open to the most versatile profiles. That is to say, capable of moving from one position to another, or even several, without seeing it as a constraint, but rather as an opportunity to “touch everything”, to avoid the routine and to have a more global approach to a project or a problem. “Agility means being a little freer, but still within the frame,” emphasises Philippine Freiman. A “recipe” that the Talent Developer duo has adopted in its own way of working. A small, multi-tasking, reactive and attentive team: an agile, skillful model that learns to surf the waves, even in the middle of a storm.

Article by Anne Eveillard for Talent Developer